Our A5 Wagyu Crudo uses some of the most coveted cuts of beef from Japan. Here we use the prized Kobe-gyu from Hyogo prefecture. After searing the beef medium rare, we season it with a touch of Sansho pepper from Wakayama prefecture then garnish it with a pickled daikon tsukemono and sprigs of micro leek. The dish is dressed in our shabu ponzu that has been infused with ginger and assorted alliums, then finished with drops of allium oil and garlic flowers 🥩 🎯