Guest
Japanese Wagyu Fillet A4/A5 cooked together with chicken fried rice and assorted vegetables. Considering the price of 200 g of Wagyu beef in this restaurant it comes as a pleasant surprise that the cut served is pricey Wagyu fillet with a marbling score of about A4 to A5. Since Wagyu Fillet has only intramuscular fat (marbling) but no intermuscular fat (chunks of fat, like in Ribeye) it is almost impossible to undercook or ruin the steak.
