Wagyu and Caviar Dinner: A Tasting Menu for Two
Serve Wagyu and caviar as two small, contrasting courses: chilled caviar first, then freshly cooked Wagyu with a neutral side and a sharp vegetable. For two people, one 200g raw steak and one 30g caviar tin make a restrained tasting plan. Those are menu-planning allocations, not two large main courses.
What should you order for two?
Start with Japanese A5 Wagyu Ribeye, 200g and the 30g option of Oscietra Royal Caviar. The steak supplies a warm, savoury course; the caviar stays cold and separate. Check the selected weight on each card before adding it.
| Course | Amount for two | Purpose |
|---|---|---|
| Caviar tasting | One 30g tin: 15g each | A small chilled opening course. |
| Wagyu course | One 200g raw steak: 100g raw allocation each | A rich tasting with rice or potatoes and vegetables. |
| Fresh contrast | A shared plate of lightly dressed leaves or pickles | Acidity and crunch between bites. |
The cooked steak will weigh less than the raw pack. If your guests expect a substantial main, increase the meat allocation or add another course; do not describe the 100g raw allocation as a full cooked steak.
Why serve them separately?
It gives each product the conditions it needs. Caviar is kept chilled according to its label. The Wagyu is cooked and served promptly. Putting the entire caviar portion on piping-hot beef warms it unnecessarily and makes it harder to appreciate the different textures.
You can reserve a small amount of caviar for a cooled bite of steak at the table, but keep the main tin chilled. There is no need for a complicated sauce or a mountain of garnishes: the contrast is already the point of the meal.
How should you organise the evening?
- Before the day: confirm the meat and caviar delivery arrangements and the storage instructions for each. Do not assume the faster caviar service applies to the Wagyu in the same planned menu.
- Before guests sit down: prepare the side dishes, plates and a separate board for cooked meat. Keep caviar and raw steak in their appropriate chilled storage.
- First course: portion the caviar on small chilled plates or serve from the tin kept cold. Keep the accompaniments simple.
- Second course: cook the Wagyu only when the sides are ready. For an intact steak, cook every exterior surface properly and adjust the method to its thickness.
- At the table: rest as appropriate, slice across the grain and divide the cooked meat evenly. Serve with the warm side and a fresh contrast.
Which steak cut should you choose?
Ribeye is a natural choice for a first marbled tasting. Choose Japanese A5 Wagyu fillet, 200g if tenderness is your priority, or Japanese A5 Wagyu sirloin, 200g if you prefer a steak with a little more structure. Keep the same raw weight when comparing the size of the meal.
The Japanese Wagyu buying guide explains the current cuts. The A5 grading guide explains why grade, origin and cut are different decisions.
What is worth leaving off the plate?
A rich cream sauce, truffle butter and several extra salty toppings can crowd this menu. Try plain rice or gently roasted potatoes, mushrooms and a small acidic element first. Taste the meat before adding more salt, especially when caviar is also on the table.
These are serving suggestions, not a claim that there is one correct pairing. Ask guests about allergies before choosing accompaniments. Fish allergens apply to caviar; bread, dairy-based sauces and other additions bring their own ingredients to check.
How do you handle both products safely?
Follow each pack's storage and use-by instructions, keep raw beef away from ready-to-eat caviar and use separate utensils. Defrost frozen Wagyu in the fridge. An A5 grade is not a safety standard for raw or barely warmed meat.
The Food Standards Agency's cooking advice distinguishes intact beef from minced, rolled or other altered meat. Do not apply an intact-steak approach to a burger, skewered meat or a product whose preparation is unclear.
Frequently asked questions
Is a 30g tin enough for two?
It gives two 15g tasting allocations. That is a deliberately small first course. Increase the amount if caviar is the focus, and use the selected tin size rather than an assumed number of spoonfuls.
Can I prepare the Wagyu well in advance?
Prepare the accompaniments in advance and cook the steak near serving time. Holding a small cooked portion while other dishes are unfinished makes temperature and texture harder to manage.
Will the two products arrive together?
Do not assume that. The products can have different delivery arrangements. Check the options for the whole order and contact Beleaev if you need both for a fixed event date.
Ordering for the UK and London
You can order online at any time. Our gourmet delivery policy gives 1–3 business days for orders placed Monday morning to Thursday morning, depending on the category. Orders placed Thursday afternoon to Sunday are dispatched the following Monday. Check the options for your postcode and read the current delivery policy before planning a time-sensitive meal. The faster London service described for caviar is not a promise for Wagyu.
By Alex Beleaev, Beleaev Caviar & Gourmet. Updated 28 August 2026. About Beleaev. Product details and availability can change; the selected product and its pack label remain the purchase-specific reference.
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