Fontainebleau Las Vegas is presenting a special dinner at Don's Prime on Wednesday, February 18, putting Tochigi wagyu in the spotlight by way of a special five-course tasting menu helmed by Chef Patrick Munster, the gorgeous jewel-toned steakhouse's executive chef, who will guide the guests through their meal by providing a description of each course as it is served.  Now, I'm a fan of Don's Prime, so I'm pleased to see them go for the gusto with this sort of elevated epicurean experience.  But don't take my word for it.  As explained by Chef Joseph Leibowitz (SVP of Culinary Operations, Fontainebleau Las Vegas), "Don’s Prime is the perfect setting for this exclusive dinner, and embodies the same values that define wagyu: precision, craftsmanship, and indulgence without compromise."

Designed to spotlight the exceptional flavor and texture of Tochigi Prefectural Unified Brand—currently recognized as the official top wagyu brand representing Tochigi prefecture, it is sensational beef that has been repeatedly ranked number-one in Japan at national-level competitions—along with other distinctive delicacies from Tochigi prefecture; each course will feature a curated beverage pairing (or two), to truly elevate this celebration of epicurean excellence. 

So, here’s what you should know about wagyu…  While there are six breeds of cattle in Japan, all wagyu is derived from one of four breeds celebrated for their genetic predisposition to intense intramuscular fat: Japanese Black (Kuroge Washu), Japanese Brown (Akage Washu), Japanese Polled (Mukaku Washu), and Japanese Shorthorn (Nihon Tankaku Washu); with Japanese Black cattle accounting for nearly 97% of all wagyu, including Tochigi wagyu.

Keeping in mind that the term wagyu translates to “Japanese cow,” in order to be authenticated as 'Tochigi wagyu' by the Tochigi Agricultural Products Marketing Association, a cow must have been born and raised in the Tochigi prefecture; while to be considered 'Tochigi beef,' the meat must achieve a grade of A5, A4, B5, or B4. 

Now, in case you’re like me and are wondering what those letters and numbers actually mean, the Japan Meat Grading Association (which is certified by the Director-General of the Agricultural Production Bureau of the Ministry of Agriculture, Forestry and Fisheries) grades beef based on two factors, yield (the letter), and meat quality (the number). 

The yield reflects how much meat the animal produces and can be graded as A (above-average yield), B (average yield), or C (below-average yield).  Thus, if the grade is an A, that animal produced more high-quality meat than others. 

The meat quality—think: marbling, meat brightness (color), meat firmness and texture, and fat brightness and quality—is graded on a scale from 1 (poor quality) to 5 (exceptional quality).  So, when you see a grade of 5, that is the most exquisite cut of meat you can get, which by Japanese wagyu standards means the fat is gonna melt at lower temperatures, resulting in that buttery umami flavor for which wagyu is so prized.

Meanwhile, did you know that cows in Japan say, “Moo-moo”?  Me, neither.  Anyhoo, here’s the menu:

FIVE-COURSE DINNER FEATURING WAGYU FROM JAPAN’S TOCHIGI REGION
Don’s Prime at Fontainebleau Las Vegas | Wednesday, February 18, 2026 at 7 PM

AMUSE
Wagyu Tartare Tartlet | White Soy Vinaigrette, Quail Egg
Brut, Veuve Clicquot “La Grande Dame,” Champagne, France 2015

1ST COURSE
Seared Tataki | Sesame Yuzu, Marinated Bok Choy, Hazelnut and Shallot Crumble
Sake, Senkin “Modern,” Tochigi, Japan
Junmai Sake, Kikunosato “Daina Chokara,” Tochigi, Japan

2ND COURSE
Wagyu Consommé | Chuck Eye, Galangal and Ginger Broth, Grilled Maitake
Pinot Noir, Walter Scott “Sojeau Vineyard,” Eola-Amity Hills, Oregon 2023

3RD COURSE
Surf and Turf | Miso-marinated New York Strip, Seared Scallop,  Lemongrass Butter, Snow Peas
Bordeaux Blend, Opus One, Napa Valley, California 2017

DESSERT
Tochigi Strawberry Vacherin | Sablé, Strawberry sorbet, Strawberry Compôte, Pepper Mousse, Fresh Strawberry,  Strawberry-dusted Meringue, Strawberry Sauce
Rosé of Sparkling Sake, Hou Hou Shou, Okayama, Japan

When asked as to whether we can expect to see more experiences like this at Fontainebleau Las Vegas, Chef Leibowitz emphatically replied in the affirmative, telling me, "This dinner is just the beginning" before adding that he and his team are committed to "highlighting exceptional ingredients, thoughtful storytelling, and meaningful connections, between our guests, chefs, and partners."  Bring it on, Fontainebleau!

Tochigi Wagyu Dinner
Don’s Prime | Fontainebleau Las Vegas
Wednesday, February 18 | 7 PM
Click HERE for tickets and info

Get into it!
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