Ushio Haruyoshi Bettei’s first outpost outside Fukuoka serves akami — lean, not heavily marbled — wagyu behind an L-shaped counter in Fitzrovia. The omakase opens with top blade served sashimi-style, raw and lightly scored, before the grilled courses: tongue, tenderloin, and kurimi shoulder seasoned with salt, then a sirloin glazed in sukiyaki marinade with a raw egg yolk and steamed rice. Ask for the extra course, a Fukuoka-style wagyu curry built on slow-cooked beef tendon.