Wagyu beef and oysters. Two of the most luxurious foods one could indulge in at Restaurant Yuu in New York City come together in one fine dish.

Executive chef and owner Yuu Shimano recently put Wagyu oyster tartare on the menu as part of his 15-course winter tasting menu. Restaurant Yuu was also recently awarded a Michelin star. Still, you don’t have to fly to NYC to taste this delicacy because chef Shimano was kind enough to share the step-by-step recipe with our readers below.

See also: Weekly Recipe: Wagyu Gyoza by Kumi

“The umami from the oyster matches extremely well with the fat of the Wagyu. We want to express a Japanese version of surf and turf.”

Restaurant Yuu is all about melting French and Japanese flavors with elevated techniques. This Wagyu oyster tartare is a supreme example that will surely astonish your guests—as well as yourself!

Wagyu Oyster Tartare Recipe

Ingredients:

Tartare

• 80g Wagyu beef
• 50g oysters
• 30g eggplant
• 10g shallots
• 10g pine nuts
• 10g chives
• 5g Dijon mustard
• 10g red miso
• 8g capers
• Small amount of Tabasco
• Small amount of salt

Cauliflower Puree

• 200g cauliflower
• 200g milk

Oyster Sauce

• 150g cauliflower puree
• 120g fresh oyster
• 150g heavy cream
• 60g milk

Parsley Oil

• 100g fresh parsley
• 100g grapeseed oil

Directions:

Tartare

1. Sear the eggplant for 1 minute on each side or until the skin is charred on the outside.
2. Peel the skin off the eggplant and chop it into smaller pieces.
3. Chop the shallots, pine nuts, chives, and capers.
4. Cut the wagyu beef and oyster into smaller pieces.
5. Mix the wagyu, oyster, eggplants, shallots, pine nuts, chives, capers, red miso
6. Add Tabasco and salt, adjusting the flavor to your liking.

Cauliflower Puree

1. Cut the cauliflower into smaller pieces
2. Put cauliflower and milk in a pot
3. Cook it down slowly for 30 minutes
4. Mix it in the blender for 30 seconds

Oyster Sauce

1. Blend the cauliflower puree, fresh oyster, heavy cream, and milk inside a blender for 30 seconds or until it becomes smooth.

Parsley Oil

1. Put the grapeseed oil in a pot and heat it up until it reaches 70°C.
2. Put the fresh parsley and grapeseed oil inside a blender, and mix in a blender for 5
3. Strain the oil.
4. Cool the oil down by insulating it with an ice bowl.

Final Stage

1. Plate the tartare on the bottom.
2. Top the tartare with oyster sauce.
3. Finish with parsley oil.

Visit Restaurant Yuu in New York City and online for more delicious dishes and inspiration.