Dishing: Ishiyaki, Hachi

Unlike the giant steak we?re all accustomed to, wagyu beef is best enjoyed in small doses, preferably cooked just enough to let the gorgeous marbling start to melt. Hachi?s presentation of 100 percent certified wagyu beef from the Kagoshima Prefecture is the ideal method: quickly seared on a hot rock and served tableside. The fat temperature is perfect, so when it hits your tongue, it dissipates cleanly and with no film, just pure flavor. $18 per ounce, 3-ounce minimum, in Red Rock Resort, 797-7777,

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