Cru Steakhouse belongs to the JW Marriott Hotel and is currently the most expensive western restaurant in Hangzhou. Located on the second floor of the JW Marriott Hotel, the restaurant has always had a good reputation among local gourmets and has won many awards. When it comes to a great place to eat a top-notch steak in Hangzhou, you can't go wrong with Cru Steakhouse.

Cru Steakhouse's signature beef comes from Stockyard, Queensland, Australia, with an M9 grade and a purity of 93.75%, and has won the RASV Fine Food Awards. M9 Australian Wagyu is the highest grade of Wagyu exported from Australia, due to Australia's strict restrictions on the export of Wagyu, only a few Western restaurants in Hangzhou have M9 Wagyu import qualifications, including Cru Steakhouse, which shows its strength. In order to preserve the original flavor of the beef, the steak is charcoal-grilled over an open fire with only simple ingredients such as sea salt and pepper, so that the fat of the beef is completely integrated into the muscles. When eaten, it is not fatty even when it is five ripe, and the grilled steak is tender and fragrant on the edge, melts in your mouth on the inside, and is soft and juicy. This M9 Australian Wagyu beef is available in three options: beef tenderloin, sirloin, and naked eye, and the price is 1288 to 1488 yuan. Among them, the beef tenderloin is the most tender, the sirloin is firm and chewy, and the naked eye is tender and juicy, and diners can choose according to their favorite taste.

With the popularity of eco-friendly and healthy methods, more and more diners are seeking a greener and healthier low-fat diet, so grass-fed beef is gradually returning to the public eye. Unlike grain-fed Wagyu beef, grass-fed Wagyu beef is not high in fat, rich in fiber, restrained and lean, and more chewy. Although it is not as tender as grain-fed Wagyu, it still has a loyal group of diners. Exclusively imported by Cru and available in both tenderloin and rib eye options, Tasmanian Cape Gezin Grass-fed Beef is one of the more affordable options in the restaurant at 389 RMB.

Cru Steakhouse offers eight steak sauces, brandy pepper sauce, pennis sauce, Portres sauce, mushroom sauce, Marriott steak butter, horseradish sauce, steakhouse barbecue sauce, Kansas City barbecue sauce each with its own flavor. The restaurant also offers nine types of imported steak knives for diners to choose from. Cru Steakhouse's steak knives come from the French brand Laguiole, a small town in the south of France that is famous all over the world. The blade is 80% made from natural materials and is entirely handcrafted by craftsmen. The razor-sharp Laguiole steak knife is easier to handle and the incision is complete and smooth, so it locks in the juice and is a ceremonial haute dining experience.

In addition to steaks, Cru Steakhouse's Western food is also the quality and style of Dinging. Executive Chef David Ball from Australia has 26 years of experience in the food and beverage industry, and has worked in international hotels and restaurants in Sydney, London, Beijing, Shenzhen and other places. In the appetizer, a dish of Wagyu beef carpaccio with quail egg yolk and crispy wild rice, freshly cut raw beef wrapped in sesame leaves, egg liquid, and crispy wild rice is sent to the mouth, leaving a fragrant taste on the lips and teeth, with a sweet aftertaste, different from the sour and astringent taste of ordinary beef, the selected Wagyu beef is tender and delicious, and there is no bloody feeling in the mouth. Another French crown oyster, which has been intensively reared for several weeks in the grooves of the Clare Valley in France, has a plump flesh and a soft and juicy mouth. The pan-fried bay scallops from Hokkaido, Japan, are complemented by 60-year-old air-dried Joselito ham, which are also recommended for their firm flesh and sweet aftertaste due to the cold seas. In addition, there are classic staple foods such as Italian lobster and Australian lamb chops, which are more varied.

Located on the second floor of the hotel, the restaurant features floor-to-ceiling windows that create a spacious and bright interior, while wooden floors and custom-made leather create an antique and elegant dining environment. The catering service of the five-star hotel is remarkable, and the restaurant service staff can be implemented in a reasonable manner from the reception, serving, introduction, and refilling, and the service is meticulous and intimate. In the selection of steak, diners will be given suggestions for familiarity, and after serving, they will help diners cut them, with a high degree of professionalism and a reasonable service charge of 15%.