Local cows cross bred w Japanese wagyu, to give a strong beefiness. It's not very melt in your mouth at all, and it's quite chewy but not unpleasantly so. Still tender tho, given the cut. I think it's really impressive that tenderloin is this beefy.

The local shiitake is incredibly good. Stir fried to give wok hey. Bottle gourd was nice, the dry chili puree was super complex and solid too. Mulberry sauce doesn't have much character

The chef mentioned his effort in supporting local, and that the local crossbred species has come a long way. Considering that, this is still not bad