Mishima Reserve Wagyu flat iron tops bucatini over pickled mushroom purée, tossed in green peppercorn oil and arugula-garlic cream sauce, and topped with a boudin blanc-stuffed morel. A beautiful riff on a family classic from @chefchrisbarnum and the team at @eatatlocalis. Thrilled to see our American Wagyu featured in such a beautifully crafted dish! _________ #MishimaReserve #AmericanWagyu 📷 @