Wagyu Striploin Sushi 🥩 Kobe Yuzaburō

Wagyu Striploin prepared as sushi in Kobe.
This was one of the most memorable bites from our course at Kobe Yuzaburō.

The Striploin was sliced in front of us, then quickly seared over Kyushu binchotan before being shaped into sushi.
It was finished with Yuzu, Wasabi, Negi, and a small touch of Caviar. The citrus lifted the fat. The Wasabi cleared the palate. The caviar added salinity without overpowering the Wagyu.

This dish showed how Wagyu can move beyond Steak or Yakiniku and still remain balanced.
Save this for your next visit to Kobe and subscribe as we continue exploring Wagyu technique and Japanese food culture.
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