In a bowl, combine the Wagyu Denver Steak with Plum Shio Koji, salt, and black pepper. Make sure the steak is well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Preheat the Grill

Preheat your grill to high heat.

Prepare the Oyster Mushrooms

Season the Mushrooms

In a bowl, toss the oyster mushrooms with sesame oil, salt, and black pepper.

Grill the Mushrooms

Thread the seasoned mushrooms onto skewers and grill over medium heat until tender and slightly charred, about 5-7 minutes, turning occasionally.

Pickle the Shishito Peppers

Make the Pickling Brine

In a small saucepan, combine rice vinegar, sugar, and salt. Heat until sugar dissolves, then remove from heat.

Pickle the Peppers

Place shishito peppers in a jar and pour the pickling brine over them. Let them sit at room temperature for at least 30 minutes.

Make the Kombu Chimichurri

Blend the Ingredients

In a food processor, combine parsley, cilantro, kombu, olive oil, red wine vinegar, garlic, and salt. Blend until smooth and well combined.

Grill the Steak

Remove the steak from the marinade and grill over high heat for about 5-6 minutes per side for medium-rare, or until desired doneness.

Rest and Serve

Let the steak rest for 5 minutes before slicing. Serve with grilled oyster mushrooms, pickled shishito peppers, and kombu chimichurri.