Raw A5 Wagyu from Japan paired with fresh uni: an unexpected pairing where the sum is greater than the parts.
Japanese A5 brisket from Kagoshima — the top-scoring region at the Wagyu Olympics — slow-smoked low and slow.
Kagoshima A5 brisket, tenderloin, striploin and rib roasts, sourced from the farmer who took top honors at the Wagyu Olympics.
A5 Wagyu tenderloin is a precise cut to cook — thin slices, restrained seasoning, and a few quiet condiments.
Behind the scenes at the photoshoot for our annual holiday Wagyu release: A5 from Japan, Olive Wagyu and more.
A few small habits that get the most out of a serving of A5 Wagyu, starting with how you thaw it.
The story of how Olive Wagyu came to be — from a small island in Kagawa to the most decorated beef in Japan.
A Kobe beef specialist in Osaka breaks down how Japan grades its Wagyu, and why it matters.
A closed loop on Shodoshima: the cattle eat the rice straw and corn, and the fields feed on what the cattle return.
Time with Aomine-san in Kagawa Prefecture, one of the few producers raising Olive Wagyu, the rarest beef in the world.
The rarest beef in the world began with one farmer, one island, and the idea of feeding cattle pressed olive peels.
Aaron Perry stacks A5 Wagyu, lobster, caviar, black truffle and a fried quail egg between grilled sourdough.
