It's a Wagyu Feast at This New Midtown Japanese Restaurant

"Togyushi sources its wagyu from Zao Farm, based in Japan's Yamagata prefecture. The ranch raises female cattle, which are fed locally sourced rice, straw, sake lees, and water, per its website, lending the high grade of the lean meat, which is subtly sweet, marbled, and tender. At the restaurant, each cut is presented to guests in a handcrafted wooden box with a birth certificate at the beginning of the meal."

"The $195 nine-course omakase counter journeys through wagyu cuts and dishes. Meats get cooked with techniques such as wrayaki, where the cuts are seared at 1,000 degrees over straw, or the nukazuke fermentation that uses rice bran or tea. There is an uni parfait with wagyu consomme, served in an egg shell; a sashimi roll of wagyu, abalone, and miyoga radish; a roll of marinated wagyu, mozzarella, and ginger;"

Togyushi opens an omakase counter in Midtown West at 37 West 37th Street, joining a crowded wagyu scene. The omakase sources Zao wagyu exclusively from Zao Farm in Yamagata prefecture, where female cattle are fed rice, straw, sake lees, and water. Each cut is presented in a handcrafted wooden box with a birth certificate. The $195 nine-course counter showcases techniques like wrayaki seared over straw and nukazuke fermentation, and includes dishes such as uni parfait with wagyu consomme, sashimi roll with abalone, and yaki-shabu. The restaurant also offers a $95 table omakase and seats 28 at the counter and 18 at tables.

Read at Eater NY