When the villa at 20 Donghu Lu closed last month, it sent the residents scattering. Sushi Oyama closed. Dao Jiang Hu moved. And now, we find out, kaiseki restaurant Ochobo traded up for another villa on Taiyuan Lu. Most notably out of all of this, Ochobo also added a yakiniku restaurant named Nakama. Their shtick is expensive Japanese-style BBQ using dry-aged beef from Australia and another country that shall not be named, kind of like this place. Click the jump to have a look at their dry aging cabinet!

I mean, look at this thing. That hanging snowflake ribeye on the right is enough to give an entire district of Shanghai a heart attack. Their specialty is beef that’s dry-aged for at least 28 days, and they are experimenting with aging for several months, which is a crazy new idea that has gained worldwide chef traction in just the last couple of years. Already they have customers who are buying entire cuts of between seven and nine kilos, and then coming back every week or two to eat them and see how the aging process has changed the texture and flavor of the meat. This is serious beef nerd territory. If it sounds expensive, it is, though not quite to the four figures mark of other top yakiniku restaurants in Shanghai. The manager told me the average bill is 500-600rmb per person, which is… well, not unreasonable for what they are offering. Word on the street already is highly positive about their beef. They also have horse sashimi. Your thing? If so, you’ll want to make a reservation. There are 35 seats in total, with 25 around the counter and another 10 in a private room. Click here for their details.