Wagyu Beef Tataki with Ponzu & Yuzu Kosho

Wagyu beef tataki is the starter that makes the entire table understand what kind of evening this is. Paper-thin slices of briefly seared A4 or A5 Wagyu — the marbling visible in every translucent slice — dressed with citrus ponzu, yuzu kosho, sesame, and microgreens. The fat in each slice carries a richness that the bright, acid-forward ponzu is specifically designed to balance.

The searing is 30–45 seconds per side at maximum heat. The interior stays raw. Wrap and chill the beef after searing; a cold, firm piece slices far more cleanly than a warm, relaxed one. A sharp yanagiba knife and good technique produce paper-thin slices. Everything else — the ponzu, the yuzu kosho, the garnish — is assembled cold, at the last moment.

Ingredients (serves 12 as a plated event starter): - 1¼ lbs Wagyu beef tenderloin or sirloin, A4 or A5 grade (or the best quality American or Australian Wagyu available) - 2 tablespoons neutral oil for searing - Flaky sea salt and cracked black pepper

Ponzu Dressing: - 4 tablespoons soy sauce (tamari for gluten-free) - 2 tablespoons fresh yuzu juice (or a combination of lemon and lime juice) - 2 tablespoons mirin - 1 tablespoon rice wine vinegar - 1 tablespoon fresh lime juice - ½ teaspoon toasted sesame oil - 1 tablespoon finely grated fresh ginger - 1 tablespoon finely minced shallot

Yuzu Kosho: - Use a quality commercial yuzu kosho (green or yellow — the green variety from Kyushu is the traditional and most prized) - Alternatively: combine 2 tablespoons yuzu zest, 2 tablespoons minced green chilies, 1 tablespoon fine salt, and allow to ferment for 24 hours

Garnish: - 3 tablespoons toasted sesame seeds (a mix of white and black) - 3 scallions, very finely julienned and kept in ice water to curl - 2 tablespoons crispy shallots (thinly sliced and fried until golden) - Micro shiso or microgreens - Yuzu zest or lemon zest - Thin cucumber ribbons (use a vegetable peeler) - 1 tablespoon tobiko (flying fish roe) for additional luxury (optional)

Ponzu Dressing: Whisk all ponzu ingredients together. Taste — it should be bright, tangy, savory, and slightly sweet. The yuzu's distinctive floral-citrus note should be dominant. Adjust with additional lime or soy if needed. Refrigerate up to 1 week.

Beef Preparation: Season the Wagyu on all surfaces with salt and pepper. Heat a heavy pan over the highest possible heat until smoking. Add a thin film of neutral oil. Sear the beef on all long sides — approximately 30–45 seconds per side — just enough to create a thin, caramelized crust while the interior remains raw. The center should reach no more than 113°F (115°F). Remove from the pan immediately.

Wrap tightly in plastic wrap and refrigerate for 30 minutes minimum, or until completely cold. The cold sets the Wagyu and makes it much easier to slice cleanly.

Slicing: Using the sharpest possible knife (a Japanese yanagiba slicer is ideal), slice the Wagyu as thinly as possible — aim for 2–3mm. The extraordinary marbling will be visible in each slice. Arrange 4–5 slices per person in a fan or slightly overlapping pattern on each plate.

Plating: Fan the Wagyu slices across a cold plate. Spoon ponzu dressing lightly over and around the beef — not so much that it pools. Add small dots of yuzu kosho at strategic points (it is very spicy and concentrated — a little per bite is correct). Scatter toasted sesame seeds. Arrange the julienned scallion curls. Add cucumber ribbons draped across the beef. Scatter crispy shallots. Place a small cluster of micro shiso or microgreens at one end of the plate. Finish with yuzu zest and, if using, a few tobiko pearls for additional luxury.

Temperature and Timing: Sliced Wagyu should be plated no more than 15–20 minutes before service — the extraordinary fat begins to oxidize and loses its pristine appearance beyond that window. Keep the plate cold (chill in the refrigerator) and dress only immediately before service.

The Wagyu Consideration: Authentic Japanese A5 Wagyu is exceptionally expensive and available from specialist importers. American Wagyu (Snake River Farms) and Australian Wagyu are both excellent and substantially more accessible alternatives that produce a result of outstanding quality for this preparation.

Pro Tips: The brief sear should be done in a single operation with no hesitation — waver and the beef cooks too far. This requires a pan at the absolute maximum heat of your burner before the beef makes contact. Have all other mise en place ready before the beef goes into the pan — the cooking takes less than 3 minutes total.