Japanese Wagyu Bistecca with Arugula Salad
An impressive 32 oz. Japanese wagyu ribeye recipe by Giovanni Luciani of Che Fico
Sisig Fried Rice with Japanese Koshihikari
Chef Francis Ang of Abaca brings a rich, pork broth fried rice with all the delicious toppings
Hokkaido Scallops With Yucca, Sweet Platano, Plantain, and Berbere Sofrito Cream Sauce
Chef German Nelson of MESKI brings a unique spin on Hokkaido scallops this season