Tokyo Wagyu Masterclass: Cook A5 Beef with a Pro

An exclusive wagyu experience in Tokyo, led by a meat pro with 10+ years in the trade and Japan's top meat certification. Most "wagyu" abroad is crossbred — in Japan, only pure breeds can legally be called "Wagyu." Today you taste the real thing. What you'll experience (about 2 hours): 1. Treasure Box: Open a smoke-filled "tamatebako" to reveal today's A5 wagyu and Akaushi. Keep the cattle's ID as proof. 2. Slice It Yourself: Cut A5 wagyu with a Japanese knife, guided by a pro. 3. Tare & Yakiniku: Make my yakiniku sauce, then grill different cuts. 4. Wagyu Sushi: With red-vinegar rice and fresh Mazuma wasabi, Edo-style. 5. Sukiyaki: My secret broth, dipped in "Yumeou," Japan's top egg. Not a restaurant meal — a hands-on experience with a true meat pro. You'll leave knowing what real Japanese wagyu is.