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Japanese A5 Wagyu Tomahawk Steak
Bone-in ribeye with the full rib bone frenched for presentation — the ultimate showpiece cut for grilling and carving tableside.
- Dramatic long rib bone presentation — turns any meal into an event
- Bone insulates the meat for even, juicy cooking throughout
- Same extraordinary marbled eye as our boneless ribeye
- Ideal for sharing — carve tableside for maximum impact
🍳 Cooking Tip: Reverse-sear recommended: cook at 120°C until core hits 48°C, then hard sear all sides. Rest 10 minutes before carving.
Origin: Japan | Grade: A5