What started as an intense grilling competition between family members, turned into a 15-year-long quest for the ultimate steak… and eventually culminated in the Hakusteak. Fueled by the desire to best his relatives, the founder of HakuLife left nothing to chance. Salts, from the Celtic sea to the Himalayas, were tried and discarded. Pink, black and green peppercorns, some hand-crushed, some machine ground. Cooking temperatures and resting times were painstakingly explored. A Josper Charcoal Oven from Barcelona was eventually employed to create the perfect combination of a succulent, juicy interior and a crackly crust. For more on Haku Steak see CLICK HERE or simply book a table HERE.