Japanese Wagyu Tasting Menu for Two: A Simple Home Plan

A Japanese Wagyu tasting for two can start with one 200g raw A5 ribeye, shared as a course with rice, mushrooms, greens and a small sharp pickle. Prepare the sides first, then cook and slice the beef at the last moment. The pleasure is in a few well-balanced bites, not a large steak on each plate.

This plan uses the Japanese A5 Wagyu Ribeye, 200g option. Choose that weight for this menu and check the basket quantity. The listing specifies frozen storage, so allow a complete refrigerator thaw before cooking.

Entrecot de Wagyu Japonés, A5, BMS 10-12, congelado, ≈200 g

£35.00

● In stock

200g 400g 2x200g 2x400g 2.5kg Agregar al carrito

Key takeaways

• The 200g figure is the raw purchase weight; cooking will reduce it.
• This is a tasting course for two, not two full 200g steak dinners.
• Rice, vegetables and pickles should be ready before the beef reaches the pan.
• Try the first slice with a little salt, then add citrus or a restrained condiment to the next.

What is on the menu?

Serve a small cucumber pickle first, followed by sliced Wagyu with warm rice, browned mushrooms and greens. Finish with fresh fruit or another light dessert if you want a longer meal. The same ingredients create several contrasting bites without needing a second expensive main.

Keep the plate focused. There is no need to add cream, butter and a rich sauce simply because the beef is a special purchase.

Which ingredients and equipment do you need?

Shopping and pantry list

• The 200g ribeye specified above.
• 100g dry short-grain rice, plus the water required by its packet.
• 150g mushrooms, trimmed and sliced.
• 200g pak choi, tenderstem broccoli or similar greens.
• 150g cucumber, thinly sliced.
• 1 tablespoon rice vinegar, 1 tablespoon water and ¼ teaspoon sugar for the pickle.
• 1 teaspoon neutral oil for the vegetables.
• ½ lemon, a little fine salt and optional wasabi or soy sauce for the table.

Use a heavy frying pan, a saucepan or rice cooker, tongs, a clean carving board and a sharp knife. Keep separate utensils for raw meat and ready-to-eat food. If using soy sauce or prepared condiments, check their ingredients for your guests' requirements; soy sauce commonly contains soy and wheat.

What should you prepare before cooking?

Start with safe thawing, not a last-minute warm-up. The ribeye listing specifies frozen storage at −18°C or below, refrigerator thawing and no refreezing once thawed. The Food Standards Agency advises using food within 24 hours of complete defrosting, while respecting any earlier pack instruction or use-by date.

The timeline organises the meal; it is not a fixed cooking-time promise. Adjust the rice start to its packet and the beef cooking to its actual thickness.

How do you make the sides?

1. Quick pickle: stir the vinegar, water, sugar and a small pinch of salt until dissolved. Toss with the cucumber and refrigerate while preparing the rest. This is a fresh accompaniment, not a preserving recipe.
2. Rice: prepare according to the packet, timing it to finish shortly before the beef. Serve it freshly cooked.
3. Mushrooms: heat the neutral oil in a pan. Add the mushrooms in a single layer and cook until browned and their excess moisture has evaporated. Season lightly.
4. Greens: steam or briefly cook until tender enough to eat but still with some bite. Finish with a squeeze of lemon.
5. Set the table: divide rice and vegetables between two bowls or plates. Put the drained pickle and optional condiments in small dishes.

If using one frying pan, cook the mushrooms first and clean and dry the pan before the Wagyu. Do not leave the cooked beef waiting while you start the vegetables.

How should you cook and share the ribeye?

Pat the fully thawed, chilled steak dry. Heat a heavy dry pan and cook without crowding, turning to brown every outside surface. The product's marbling supplies cooking fat. A thin portion needs a shorter cook than a thicker one; reduce the heat if the outside colours too quickly and follow the supplied instructions for the actual cut.

The FSA distinguishes intact whole beef cuts from minced or altered meat. An intact whole steak may remain pink inside when its exterior is properly cooked. Mechanically tenderised, injected, rolled or minced products must not inherit that advice; cook thoroughly and follow the label. Serve a thoroughly cooked portion to anyone who requires one.

Rest the steak on a clean board for a few minutes, then slice across the grain. Share the slices evenly. Each person's allocation began as roughly 100g raw, but the cooked weight will be lower.

How do you make it feel like a tasting?

Try the first bite with a little salt and rice. Try the second with a squeeze of lemon or a small amount of wasabi, then a bite of cucumber. Keep condiments beside the beef so you can notice the difference rather than covering every slice with sauce.

Water or unsweetened tea is a simple drink choice. If serving wine or sake, keep pours modest and let the food set the pace. For the wider distinctions between cuts and grades, use the Beleaev Wagyu guide.

Frequently asked questions

Is 200g enough for two?

It is a useful tasting amount with the sides above. If you both want substantial steak mains, choose a larger raw total and scale the sides to your appetite.

Can I prepare everything the day before?

Prepare your shopping and serving plan in advance, but cook the rice, vegetables and beef close to service for this menu. Keep prepared raw vegetables refrigerated and follow all pack dates.

When should I order for a London dinner?

Beleaev's gourmet delivery policy states 1–3 business days for eligible UK orders placed Monday morning to Thursday morning. Thursday-afternoon to Sunday orders dispatch the following Monday. Confirm the applicable option at checkout and allow time for refrigerator thawing; there is no blanket same-day meat promise.

About the author: Alex Beleaev writes product-selection and serving guidance for Beleaev Caviar & Gourmet. The brand's story explains its family-founded background and sourcing approach.