Wagyu Beef Omakase USA: At select Los Angeles and New York sushi bars an omakase menu featuring full-blood Wagyu beef can cost over $300 per person. Sourced from Tajima-Gyu cattle in Japan with impeccable marbling the beef is aged for weeks and served in thin slices often seared tableside or as nigiri. Each cut from ribeye to tongue is presented with seasonal accompaniments like wasabi from fresh root and hand-harvested sea salt. The experience includes expert pairing with rare sakes or wines. The price reflects the cattle’s genetics rigorous standards and limited supply. This omakase transforms meat into art showcasing the pinnacle of marbled beef and the dedication of farmers and chefs in delivering an unparalleled luxury dining journey.
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