Moldy wagyu highkey the best meal I've had in Japan 🥩 Would you try it? 👀 At J Roppongi, the signature dish is a 100-day mold-aged Arita Wagyu T-bone. Instead of spoiling the meat, carefully controlled "good" mold naturally develops during the aging process, breaking down the proteins to create a deeper umami flavor, an incredibly tender texture, and a subtle aged cheese-like flavor.  One of the highlights is tasting the 100-day mold-aged Wagyu side by side with a fresh, non-aged cut from the same cow, so you can experience just how much aging transforms the meat.  🍽 Course Options:   J Prelude Course – ¥15,000 (around 7 dishes) J Full Course – ¥25,000 • Arita Wagyu consommé with black truffle • 18-month-aged Wagyu prosciutto and charcuterie selection • Arita Wagyu tartare topped with caviar and sea urchin • Seasonal fresh fish grilled over charcoal • 60-day-aged Arita Wagyu ichibo shabu-shabu • Seasonal granita palate cleanser • Signature comparison of 100-day mold-aged vs. fresh Arita Wagyu T-bone • Yaebara rice cooked in an earthen pot • Three kinds of seasonal charcoal-grilled vegetables • Soba noodles • Seasonal dessert This was easily my favorite Wagyu course I've had in Japan so far. If you're looking for a truly unique fine dining experience in Tokyo, this is one to add to your list.   📍 J Roppongi Dear Nishi-Azabu 8F 3-1-20 Nishi-Azabu, Minato-ku, Tokyo 106-0031 #foryoupage #wagyu #mold #agedmeat #japanesefood — @maya_hangai TikTok