This Wagyu Four Ways platter brings together A5 Wagyu sashimi and sushi alongside two styles of American Wagyu tartare, one enriched with quail egg and another accented with nori.[26] The kitchen leans into whole-animal butchery and precise slicing, so you experience different cuts and fat levels across the board.[26] Textures range from delicate, cool raw slices to lush, finely chopped tartare, and the richness is balanced by careful seasoning and temperature control.[26] Writers who have covered this dish emphasize how it showcases Wagyu’s buttery marbling and gives diners a compact tour of Japanese and American expressions of this beef.[26]