The Wagi shop sources Wagi from all over the world and for this specific dish recite to you is the Hokkaido Wagi. With how fatty this meat is I'd love to start slow get the meat up the temp then do a heart steer to get a nice crust of thin shiitake. The sauce has caramelized miso, roasted red bell pepper, shallots, garlic and mirin. This creates a nice creaminess with the sauce I pairs well with the beef. This cut is extremely tender, buttery, very high marbling and is visually stunning on the plate.