A5 Wagyu Philly Cheesesteak Our take on a classic Philly Cheesesteak uses some of the most coveted A5 cuts of beef from Japan. Here we use the highly prized Kobe-gyu from a Hyogo Prefecture. Seasoned lightly with Cambodian kampot black pepper and sliced thin. Topped with koji-miso onion jam and a cheese sauce made from Provolone Valpadana that has been blended with 100 grams of black winter truffle. Served on our fresh baked shokupan made with Beurre de Baratte from Normandy, France 🥊🧀