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  • Seared Akaushi Wagyu with Black Garlic, Parsnip Tofu Puree, Morels, Favas, Ama Shoyu, and Pickled Myoga» Chef Marc Spitzer of BONDST

    Seared Akaushi Wagyu with Black Garlic, Parsnip Tofu Puree, Morels, Favas, Ama Shoyu, and Pickled Myoga

    » Chef Marc Spitzer of BONDST

    6 food foodie steak wagyu japanese kobe beef garlic myoga new york
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