Tartar of Japanese Black Wagyu Beef

Demonstrated by: Executive Chef Wayne Hirabayashi and Chef de Cuisine Joshua Nudd. 
Featured in Father’s Day with Hoku’s at Kahala Mandarin Oriental, Hawaii on June 1, 2003.



Tartar of Japanese Black Wagyu Beef

  • 1/4 lb Wagyu tenderloin of beef (or any fresh, very high quality beef tenderloin)
  • 1 teaspoon minced shallots
  • 1 teaspoon minced garlic
  • 1 teaspoon minced pickled ginger
  • 1 tablespoon thinly sliced scallions or green onions
  • 1 teaspoon capers
  • 1 teaspoon Thai sweet chili sauce
  • 3 tablespoons ponzu sauce (citrus, vinegar based sauce)
  • Pinch of Togarashi (Japanese 7-pepper spice mix)
  • 1 teaspoon lemon juice
  • Kosher salt
  • Pepper
  • Block of fresh Parmesan cheese
  • 1 quail egg yolk
  • Lemon Grass Aioli
  • Micro greens or salad greens

Lemon Grass Aioli:

  • 1 cup rice vinegar
  • Juice of 3 limes (about 6 tablespoons)
  • 1/2 tablespoon mustard
  • 1 egg yolk
  • 2 1/2 cups salad oil
  • 2 bunches flat leaf parsley, coarsely chopped
  • 8 stalks lemongrass, minced
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • Salt and pepper to taste


  1. Trim excess fat from beef.
  2. Dice into very small cubes keeping the cubes very uniform; refrigerate.
  3. In a bowl, combine shallots, garlic, ginger, scallions, capers, sweet chili sauce, ponzu sauce, togarashi, and lemon juice; season with salt and pepper to taste.
  4. Add beef and mix well.
  5. Tightly pack the beef into a 2-inch round ring mold; place the ring onto a serving plate and carefully remove the ring.
  6. Thinly shave the Parmesan cheese into 3 to 4-inch lengths.
  7. Press the cheese against the outside rounded edge of the ring of beef.
  8. Garnish with raw quail egg yolk, lemon grass aioli and micro greens.

Makes 1 serving.

Lemon Grass Aioli:

  1. In a blender, combine vinegar, lime juice and mustard.
  2. Add the egg yolk and quickly pulse for a few seconds.
  3. Cover and set on low speed.
  4. Remove the feeder cap and slowly add the oil in a slow and steady stream.
  5. Add the parsley, lemongrass, shallots, and garlic; blend on low speed.
  6. Season to taste with salt and pepper.

Makes about 4 1/2 cups.

Note: Be careful not to over blend the dressing as this may cause the dressing to break apart.


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