Embark on a culinary journey with Japan’s finest Wagyu: award-winning Miyazaki Wagyu, crowned champion at the Wagyu Olympics, and Takamori Wagyu, the renowned "Drunken Wagyu," fed on Dassai sake mash. Each course is carefully crafted by Executive Chef Dustin Hildebrandt and Executive Sushi Chef Eiji Ozaki, with some dishes prepared table side. Paired with exceptional wines from HONIG Winery, this exclusive evening will feature Michael Honig, President of HONIG Winery, who will be introducing each wine pairing. Join us for a memorable night of extraordinary beef, exceptional wines, and a celebration of culinary craftsmanship.
Gratuity is included in the ticket price. Business casual attire is preferred.
FIRST COURSE
Miyazaki Short Rib Tartare *
Wonton Cup | Quail Egg | Micro Cilantro (D)
Miyazaki Short Rib Nigiri *
Foie Gras Foam | Black Caviar | Flaky Sea Salt (D)
Miyazaki Bone Marrow
Diced Wagyu Short Rib | Japanese Milk Bread | Spicy Tallow (D, N)
Cabernet Sauvignon, HONIG Vineyard and Winery, Napa Valley, CA
*˚˟‧̩̥·‧•̥̩̥͙‧·‧̩̥˟˚*✶✶✶*˚˟‧̩̥·‧•̥̩̥͙‧·‧̩̥˟˚*
INTERMEZZO
Lemon Sorbet | Fresh Mint
*˚˟‧̩̥·‧•̥̩̥͙‧·‧̩̥˟˚*✶✶✶*˚˟‧̩̥·‧•̥̩̥͙‧·‧̩̥˟˚*
SECOND COURSE
Live Sea Scallops *
Uni Butter | Trout Roe | Chervil (D)
Sauvignon Blanc, HONIG Vineyard and Winery, Rutherford, CA
*˚˟‧̩̥·‧•̥̩̥͙‧·‧̩̥˟˚*✶✶✶*˚˟‧̩̥·‧•̥̩̥͙‧·‧̩̥˟˚*
THIRD COURSE
Citrus & Frisée Salad
Peach Pepper Goat Cheese | Grapefruit Pearls | Spicy Almonds | Burnt Lime Shoyu Vinaigrette (D, V)
Reserve Sauvignon Blanc, HONIG Vineyard and Winery, Rutherford, CA
*˚˟‧̩̥·‧•̥̩̥͙‧·‧̩̥˟˚*✶✶✶*˚˟‧̩̥·‧•̥̩̥͙‧·‧̩̥˟˚*
FOURTH COURSE
Grilled Takamori Wagyu Striploin *
Wasabi Pomme Purée | Roasted Ginger Root Vegetable | Loganberry Aji Gastrique (D, N)
Cabernet Sauvignon, HONIG, Bartolucci Vineyard, Napa Valley, CA
*˚˟‧̩̥·‧•̥̩̥͙‧·‧̩̥˟˚*✶✶✶*˚˟‧̩̥·‧•̥̩̥͙‧·‧̩̥˟˚*
FIFTH COURSE
Asian Pear Joconde Cake
Sudachi Curd | Macerated Berries | Whipped Honey Ricotta Cream | Wagyu Tallow Lace Cookie (D, N)
Sauvignon Blanc, HONIG Estate, Late Harvest, Napa Valley CA
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