Wagyu Carpaccio Recipe

Chill beef

Pat the Wagyu dry with paper towels. Wrap tightly in plastic and place in the freezer for 20–30 minutes until very firm but not frozen solid. Chilling helps achieve paper-thin slices.

Slice paper-thin

Using a very sharp knife, slice the chilled Wagyu across the grain into the thinnest possible slices (aim for translucent). If desired, place each slice between two sheets of plastic wrap or baking paper and gently flatten with the flat side of a chef's knife to even thickness. Arrange slices on a large chilled plate or platter, slightly overlapping.

In a small bowl, mash the rinsed capers with the back of a spoon until roughly broken. Add the minced shallot, chopped chives, parsley, Dijon mustard and white wine vinegar. Whisk in 3 tbs extra-virgin olive oil until emulsified. Season with 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or salt as needed.

Drizzle 2 tbs extra-virgin olive oil lightly over the arranged Wagyu slices and then drizzle the 1 tbs lemon juice evenly across the meat.

Spoon small dots of the caper-herb dressing across the beef, distributing evenly but sparingly so the beef remains delicate. If using, very lightly drizzle up to 1/4 tsp truffle oil over the carpaccio (a little goes a long way).

Scatter the arugula lightly over or beside the beef, then finish with Parmigiano-Reggiano shavings. Season the beef with flaky sea salt (use the 1 tsp) and the remaining 1/2 tsp freshly ground black pepper, sprinkling gently to taste.

Optional: Garnish with microgreens or edible flowers for color and serve immediately with thin slices of toasted bread or crostini.