The wagyu strip is plated with confit egg yolk, tarragon chimichurri, house-cut potato, and truffle aioli, so the dish balances rich beef with herbaceous and creamy accents. That combination suggests a Japanese-influenced kitchen taking a luxurious cut and pairing it with bright, modern garnish work. The potato and aioli make it more of a composed entrée than a simple steak plate, and the truffle note pushes it toward indulgent fine dining. The posted menu is the clearest evidence of the dish, and the restaurant’s broader menu indicates an upscale Japanese dining approach.