Japanese Wagyu Snow Beef Recipe
Cooked Tableside On Our Signature Hot Stone, 1oz per person
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Ingredients
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Wagyu Snow Beef
Seasoning & Finishing
Dipping Sauces (per 4 people)
Hot Stone & Service
Method
Wagyu Snow Beef
- 1
Portioning
Measure and arrange the thinly sliced Japanese Wagyu at 1 oz per guest on a chilled platter so slices remain separate and easy to pick up. Keep refrigerated until ready to serve.
- 2
Bringing to table
Just before service, bring the preheated hot stone to the table on a heatproof stand. The stone should be heated to 400–500°F (204–260°C); confirm with staff or infrared thermometer. Place a small teaspoon of neutral oil on the center of the stone and smear with tongs or chopstick to lightly coat surface.
- 3
Cooking on the stone
Guests place 1–2 thin slices (about 1 oz per person total) onto the hot stone for each cooking round. Because slices are paper-thin, cook only 10–25 seconds per side depending on thickness and desired doneness — Wagyu snow beef benefits from very quick searing. Use tongs or chopsticks to flip once; do not overcrowd the stone.
Seasoning & Finishing
- 4
After removing each slice from the stone, lightly season with a small pinch of fine sea salt and a tiny sprinkle of freshly ground black pepper. Garnish immediately with a few toasted sesame seeds and a scattering of thinly sliced scallions. If using yuzu kosho, add a rice-grain-sized dab on the meat for an accent of heat and citrus (optional). Adjust seasoning quantities proportionally to the amount of meat cooked.
Dipping Sauces (per 4 people)
- 5
Prepare dipping sauces and accompaniments ahead and place on the table. For service for 4: combine 1/2 cup ponzu with 2 tbsp soy sauce, stir in 2 tbsp grated daikon and 1/2 tsp sesame oil. Divide into small dipping bowls. Provide lemon or yuzu wedges at the table so guests can squeeze fresh citrus onto their seared slices before or after dipping.
Hot Stone & Service
- 6
Monitor the stone temperature during service; reheat between rounds if necessary in a hot oven or over a burner to maintain 400–500°F. Wipe excess oil or drippings with a paper towel between heavier rounds. Ensure tongs/chopsticks and serving plates are available for each guest. Advise guests to cook only thin slices briefly to preserve Wagyu’s buttery texture. Clean and cool the stone according to manufacturer instructions after service.