Chef Otsuka selects the best Wagyu beef from the market everyday depending on which of the 1/2 dozen top breeds are showing best on the day. The beef is then both dry aged for 30 days and then wet aged for 30 days before being grilled in a custom built kiln at over 1000 degrees using Kinshu binchotan wood from rare Japanese oaks. The steak is salted, peppered and served medium rare presented whole and then cut into two pieces for each person. Steak purists complain this is more foie gras than steak…so be it…bring it on.