Il Venetian serves Wagyu Beef Carpaccio, presenting ultra-thin slices of raw Wagyu dressed with olive oil, acid, and garnishes typical of Italian carpaccio.[21] The use of Wagyu instead of standard beef gives the dish a softer texture and more pronounced richness, which the kitchen balances with bright seasoning so it stays light.[21] On the plate the beef lays in overlapping rounds, with a melt-in-the-mouth feel and delicate flavor that pairs well with crisp greens or shaved cheese, making it a refined starter rather than a heavy course.[21] Diners have singled out this carpaccio as a high point of the menu, noting its silky texture and how the marbling translates into an almost buttery sensation.[21]