A generous serving of Australian Wagyu rump steak is aburi-ed on its exterior while the interior of the beef remains medium-rare so that the intramuscular fat that forms the beautiful marbling you see on raw beef stays intact and melts just ever so slightly. The melted fat keeps the meat tender, moist and juicy while infusing the beef with a great deal of flavor, while the unmelted fat, that still runs through the beef in fine lines, sets off a huge burst of juices and slowly dissolves in the mouth to a rich, creamy and succulent consistency. An onsen egg festoons the beautifully plated beef spiral to add that extra boost of thick, gooey creaminess from the yolk and a silkiness from the egg white to this meat-lovers' dish.

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