I Found the World's CHEAPEST "Three Michelin Star" BREAKFAST at a 400 YEAR OLD Restaurant in Japan

Choose one lean cut and one fatty cut so you can compare both textures. The already-rare pieces need little additional grilling, while the tenderloin needs more cooking. Try the meat with salt and pepper, katsu sauce, curry sauce, wasabi, and the soft-boiled egg; the creator especially recommends the richer wagyu with fresh wasabi.

Start with soba mae: slowly enjoy drinks and appetizers while waiting for the noodles. When the homemade soba arrives, sprinkle Kyoto salt over it and taste it plain first, then dip it lightly—about one-third—into the soup so the wheat fragrance and dashi remain distinct. Add the condiments to the soup, and finish by mixing soba-yu, the water used to cook the noodles, into the soup for a lightly sweet final drink.