Japan’s Toriyama farm hosts a seven-course wagyu tasting dinner at Pollen, featuring five of the best cuts of grade A4 wagyu beef. Chef Colin Buchan creates an umami-rich menu with dishes like top round beef tartare with oysters, caviar and toast; rib eye with braised snails, caper jam, black radish, fennel shoots and charcoal mayo; and a braised shin shank with bone marrow junsai and dashi.
Wine pairings are available for an additional $140, and include the Sicilian 2010 Nero D’Avola and Pollen Street Social’s Clos de l’Elu .
