STUDIO CITY (KCAL9) — Vice President of Operations Tom Cardenas from Katana stopped by KCAL9 Wednesday to tell viewers about the restaurant’s Wagyu Week specialty menu!

Wagyu Week, which runs through March 9, features a menu consisting solely of the coveted A5-grade Japanese Wagyu beef from Saga Prefecture, Kyushu, Japan prepared multiple ways, from sushi-style to skewered.

Here is a recipe Cardenas shared:


1.4 oz premium Wagyu beef, New York cut

Slice Wagyu in two pieces (.7 oz. each)

Lightly season each slice with salt, pepper, and a tsp of Tamari Soy Sauce

Prepare seasoned Wagyu sushi style “nigiri”

Lightly torch the sushi pieces to sear

Finish nigiri sushi by spreading ¼ teaspoon of garlic paste on the Wagyu beef, and top with a pinch of chopped green onion

Add 1/3 tsp of Ponzu sauce on top of sushi

For more information, click here.


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