Often we have sukiyaki with a raw egg dip. But in Yuzu chef Taka served an item of his Omakase course - sukiyaki wagyu beef with an onsen Tamago (soft boiled egg). So after dipping in the stirred up onsen Tamago the sliced beef is fully coated with the egg unlike the raw egg version in Sukiyaki. It made the beef smooth, moist and soft. Hmmmmm really yummy! 👍👍👍