True Japanese A-5 Wagyu Beef* Recipe

Chill and slice

Keep the A5 Wagyu well chilled but not frozen. Using a very sharp knife, if not already sliced, trim any excess connective tissue and slice the New York strip into very thin 1/16–1/8 inch (1.5–3 mm) slices, about 2 oz total portion. Arrange slices in a single layer on a chilled plate.

Warm the plate (optional)

If you prefer the beef slightly warmed rather than cold, place a metal or ceramic plate over a low-heat warming surface for 30–60 seconds and then remove before arranging the beef so the slices meet a gentle ambient warmth — do not make hot.

Lightly brush or mist the beef slices with the neutral oil to enhance mouthfeel and shine. Sprinkle the fine sea salt evenly across the slices (use the salt sparingly — A5 Wagyu is rich and needs little). Grind a little black pepper over the beef if desired.

Place a small dot (about 1/4 tsp) of wasabi on the plate or at the edge of the beef for guests to use sparingly. Lightly drizzle the soy sauce (about 1 teaspoon) in a thin line beside the beef or use a small dipping dish. Finish by grating a little yuzu or lemon zest over the beef to add brightness.

Scatter a few microgreens on top or to the side for color, add a small pile of pickled ginger if using, and lightly sprinkle toasted sesame seeds over the slices for a subtle nutty note.

Serve immediately as a starter. Instruct diners to take a single thin slice, optionally dip the edge into the soy or smear a small amount of wasabi, then enjoy in one bite to appreciate the marbling and delicate texture.

If presenting multiple portions, keep remaining wagyu chilled and cover lightly with plastic wrap to prevent drying. Consume within 30 minutes of plating for best texture and flavor.