Wok N Fire

Fresh Blue Fin Tuna cubed and mixed in a soy, ponzu, our special poke sauce, scallions, pineapple chunks, sesame seeds on a bed of Seaweed salad

Blackened Fresh Blue Fin Tuna with Garlic Spinach. Garnish with Poke sauce and a Ginger Lime sauce

8oz Wagyu Steak with Garlic Spinach. The exquisite intramuscular fat marbling of Japanese Black cattle is due to their distinct DNA makeup. Wagyu cattle's dedicated feeding regimen boosts this world-renowned fat marbling, known as Sashi. Furthermore, inosinic acid and intrinsically sweat amino acids are found in Wagyu beef red meat. These acids, combined with the Sashi marbling, could provide complex delicious taste that no other beef can match. Japanese Wagyu are fed twice or three times daily from 11 months until slaughter at 28 to 30 months of age. The most reliable standard in any grading measurement of meat is marbling. The marbling pattern of the meat determines the degree of distribution of the muscle-fat ratio. The best taste and quality are found in cuts with complex and dense marbling properties. A5 wagyu beef is an exceptional culinary experience that deserves the expensive price-tag. This luxurious product fulfills both taste and quality requirements. The Japanese A5 wagyu has a sweet buttery texture and a beefy flavor. It tastes smooth and tender because of its highly-marbled composition