Tasmanian Wagyu cattle are grass-fattened on the northwestern tip of Tasmania, featuring some of the cleanest air in the world. The finished product features distinct characteristics of fine marbling dispersed between the muscle fibers. At this world-famous restaurant, chefs cook the steak in front of diners on a specially imported stainless steel teppanyaki grill. Seared for exactly 20 seconds on each side and then left to rest, the beef is sliced and served minimally with fresh wasabi and citrus soy. This treatment allows you to appreciate the marbled beef in its fullest flavors.

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