A very different meal than our usual truffle dinners – wagyu nigiri with truffle and caviar, ramen, and a wagyu steak.

Andrea and Trisha picked up the wagyu from the butcher shop at Niku steakhouse. For the nigiri, it was the Takamori “drunken” wagyu from the. Yamaguchi prefecture. It gets its name because they use the leftover mash from the production of Dassai sake. In retrospect, we should have had some Dassai sake since that is our typical go to and coincidentally I had picked up 3 bottles over the weekend from True Sake in Hayes Valley. We ended up drinking a 2016 Chateauneuf du Pape. The other wagyu was not from Japan, but from Tasmania. It was also delicious with the truffle.

Trisha made the ramen and the broth was deliciously rich and the truffle did infuse the broth to add another dimension to it.

Lastly, for dessert, we had some Hatsukoi no Kaori white strawberries since we’ve never had those before. They are visually striking with a different flavor from a regular strawberry…novel aha glad to have tried it, but definitely not something I’d look to buy again given the price ($2 each).