Not cause the meat is some extraordinarily unforeseen mega premium cut, but because every component in this dish — from the steak, to purée, and sauces — are innovative, immaculately executed, and comes together into an absolutely seamless dish. What we’ve got here is the round cap of an Australian wagyu, cooked to a perfect medium-rare, paired with a Thai green papaya salsa, burnt cauliflower purée, and get this guys: dehydrated banana powder. Sounds funky, a little too adventurous maybe, but I promise you it all paid off. The salsa’s a good balance of sweet and tangy; the smooth purée smokey, earthy, and slightly nutty; and that banana powder adds such a lovely mellow sweetness that’s surprisingly addictive.