A5 Wagyu Tartare Our version of a Korean steak tartare using Japanese ingredients. We start with diced A5 châteaubriand seasoned with 2 varieties of white sesame oil and smoked soy. We then use a brunoise of yuzu-compressed granny smith apple to replace the Korean pear element. Topped with a generous amount of our Private Reserve Ossetra Caviar and tamari-cured egg yolk. All served atop a piece of fried Japanese milk bread.