Wagyu Carpaccio


I cannot stress enough how simple you must keep your wagyu steaks! The only way I ever eat it is with some lemon and wasabi, yup wasabi! It’s mind blowing how much wasabi can bring out the flavor in beef!


  • 1 fillet Wagyu Steak
  • 1 tsp wasabi
  • 2 tsp lemon juice
  • 1 tsp kewpie mayo


  1. Freeze the steak for about 2 hours
  2. cut into thin slices and place onto plastic wrap
  3. once it’s all laid out, place another piece of plastic wrap on top and take a mallet and gently pound until it’s thinner and “combined” into one piece
  4. lay onto a plate and keep in the fridge while you make the sauce
  5. Combine wasabi, lemon juice, and mayo to make your aioli
  6. drop the aioli around the plate, on top of the beef


I wasn’t kidding about only dressing the steak with wasabi and lemon, give it a try!




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