Sentences with phrase «wagyu steak»

Hungry brunchers can feast on charcoal - grilled Yakitori, fresh sushi rolls, Wagyu steak with egg, Ahi tuna, beef tataki with garlic crisps and breakfast Udon crowned by prawn tempura to name but a few.

The menu offers a selection of seafood and meat options, with highlights including alpine salmon with coddled egg, kombu and wagyu steak.

It included a $ 500 bottle of champagne, a $ 100 bottle of tea, and a $ 100 cut of A5 Wagyu steak.

The name feels like the bob of a yacht in Biarritz and tastes like the marbling of a Wagyu steak.

That's actually wagyu steak, not a beef short rib.

A selection of bento boxes will offer a customary Japanese breakfast and the Vegas - themed High Roller which features lobster wasabi, Wagyu steak, spicy garlic shrimp and an assortment of nigiri and premium sushi rolls.

But that doesn't mean that a regular steak and a Wagyu steak that both score 5 will taste the same.

International selections from a semi-open kitchen, helmed by Executive Chef Greg Bunt, include shared plates of sushi, Wagyu steaks, salads, and wood - fired pizzas, while after - sunset innovative and classic dishes such as steak and seafood with wine pairings and cocktails hit the spot.

At The Royce Wood - Fired Steakhouse, savour tender and juicy USDA Prime Cuts, Australian Wagyu steaks, and Japanese Kobe Beef.

Not exact matches

The menu features reimagined classic American cuisine with signature dishes like bite - sized Lil ¹ BRGs made with Wagyu beef, Lobster Mac & Cheese, and, of course, the highest quality steak.

2 jalapeño chiles, seeds and stems removed, coarsely chopped 1 tablespoon sambal (Thai red chile sauce, available in Asian markets) 4 shallots, peeled and roughly chopped 4 cloves garlic 1/4 cup honey 2 cups soy sauce 1 cup rice vinegar Salt to taste Freshly ground black pepper to taste 2 New York Wagyu strip steaks (10 ounces each)

Steaks and chops include a selection of prime Kentucky beef such as the «40 Day» Dry - Aged New York Strip and the «Bone In» Rib Eye, as well as Certified Organic Beef and Premium Japanese Wagyu, all served with a choice of rubs and house made sauces, including BOA's own J - 1 sauce.

While most raw steaks are red and white, Wagyu is uniformly pink, a highly integrated blend of meat and fat.

Japanese beef can only be legally imported in boneless cuts — run away from any porterhouse or rib steak posing as imported Wagyu.

The robata grill includes gyuhire sumibiya kikarami zuke, a spicy beef tenderloin with sesame, red chili and sweet soy; tori no tebasaki, one of Chef Rainer's personal favorites, which are sake glazed chicken wings, sea salt and lime; and the wagyu tomahawk steak — 28oz with fresh truffle.

Today they are featuring a Spinach and Wagyu Flank Steak salad with blackberries, peas, tomatoes, radicchio, avocado, red onions, pomegranates, goat feta, and hemp seeds.

My personal favorite is their juicy Prime Wagyu New York Steak with red salt fries and a trio of dipping sauces.

Chef's signature selections include Alaskan king crab with wakame and bonito jelly; steamed abalone with soy liver sauce; futomaki roll with shrimp, crab leg, egg, cucumber and pickled ginger; wagyu roll of Japanese beef with cream cheese and green onion; toro steak with wasabi salt and organic garlic chips; fresh abalone with eringi mushroom and spring onion; and a plate of assorted tempura including prawns, squid, asparagus, shiitake mushroom and eggplant.

Bestsellers here include the Chicken Parmigiana, Pan-Seared Salmon, Grilled Blue Marlin, Hainanese Chicken Rice, Kare - Kare, Steaks (using local Wagyu Beef sourced from farms in Bukidnon) and Baby Back Ribs.