Hokkaido Wagyu, Smoked Citrus & Black Garlic

A whisper of Tokyo neon on charred ember.

Marbled A5 wagyu seared on binchotan, layered with smoked yuzu zest and a deep umami of fermented black garlic. A bow to Edo elegance.

Composed for Akari Omakase in Tokyo.

£70

per meal recipe

🔒 Ingredients & step-by-step method unlock after purchase.

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