The Art of Open-Fire and Dry-Aging

A One-of-a-Kind Beefing Experience

SKIRT's expansive space immerses guests in the essence of open-fire dining. The kitchen team expertly grills over almond wood and binchōtan, combined with meticulous dry-aging, creating a smoky aroma and rich flavors. Cuts are dry-aged on-site for 28 days, while fish like Japanese hamachi and duck are aged for up to 4 and 8 days, respectively. Dishes such as Dry-Aged Hamachi with Burnt Buttermilk Sauce and Dry-Aged Duck with Orange Gastrique exemplify this commitment to flavor and tenderness.

Thoughtfully Sourced, From Paddock to Plate

SKIRT sources whole carcasses directly from top producers, ensuring only the finest cuts like Skirt, Tri-tip, Picanha, and rare Wagyu-like Rhone. This includes Akune Gold Wagyu from Japan's Kagoshima Prefecture, known for its 60-year beef heritage, and 100% grass-fed beef from Australia's David Blackmore. Every dish at SKIRT tells a story of sustainability and ethical farming. To keep the dining experience fresh, SKIRT offers rotating ‘limited edition' daily specials, ensuring new cuts are always available.