BRIEF: “A tantalizing dish that showcases the finest Japanese wagyu beef. Grilled to perfection in the traditional yakiniku style, the succulent beef is served alongside a medley of assorted seasonal vegetables, kimchi, wakame seaweed soup and a warmed steamed rice.” SOOT’S TAKE: The best beef I’ve had probably since 2018 when I had that unforgettable steak in Kyoto. Didn’t come with kimchi or seaweed soup as advertised though.

Samples from the Vermont Beef Industry Council @ VERMONT CHEESEMAKERS FESTIVAL 2015.

Wild mushroom ragout, broccolini and crushed potatoes

I wish we liked this more but alas, we’re not big on beef. The radish pickles were nice though.

A bit overdone and in no way compares to the striploin I indulged in over a week ago. Still, it beats the steaks @ Jack’s Place.

Red wine braised slow cooked beef cheek with soft polenta and fontina cheese

Tongue-numbingly SPICY, sPiCy, spicy beef stir fry. 👅🥵👅

Wok-fried Australian Wagyu Beef with Truffle Oil

From THE BELLJAR: 3 pieces of golden pillows served with dark chocolate beef rendang

From Labyrinth: WAGYU SHORTRIB with SATAY SAUCE

Hamburg Steak & Beef BBQ Combo

From Team Rabbit Stash: Truffle Butter, Oyster Mushroom, Pickled Pearl Onion, Gruyère Fondue. Underwhelming for the price and description. :((

Laced with black pepper. Not at all what I expected. Reminded me of American Chinese food.