Yonezawa Wagyu Striploin, Hokkaido Uni, Golden Ossetra Caviar, Iri Zake, Tosa Joyu Gelée, Wasabi, Shiso, Watermelon Radish | Chef Jeff Ramsey of Mizumi at Wynn Las Vegas

Turnip Purée, Pickled Shallot Jus, Charred Scallions, Chive Oil, Nasturtium | Chef Jonathan Bauman of Delilah at Wynn Las Vegas

Kinoko Duxelle, Chimichurri, Wagyu Tallow Foam, Caviar, Chives, Milk Bread | Chefs Daniel Lee and Patrick Pham of Duckstache Hospitality

Basturma-Marinated Wagyu, Pickled Strawberries, Pecans, Aged Goat's Milk Gouda, Puffed Buckwheat, Red Watercress | Chef Christian Hernandez of Barbacana

Duxelle Rice, Bulldog Sauce, Horseradish Cream, Garlic Chips, Chives | Chefs Paolo Justo and Luis Mercado of Kira

A5 Wagyu, Gaeng, Nam Prik Kapi | Chef Benchawan Jabthong Painter of Street to Kitchen

Secret Sauce, Gruyère, Bun | Chef Megan Vaughn of Rare Steakhouse at Encore Boston Harbor

Zabuton Wagyu Steak, Brandy Cream Sauce, Herbs | Chef Stephen Benzinger of The Wayward at Canopy Philadelphia

Shishito Peppers, Smoked Black Bean Purée, Guajillo Purée | Chef Jakub Czyszczon of The Garrison at Fairmont Austin

Lone Mountain Wagyu, Togarashi Onion, and Black Garlic Ponzu | Chef Max MacKissock of A5 Steakhouse

Deep Fried Shiso, Fried Garlic, Smoked Salt, Micro Marigold, Micro Mint | Chefs Tiffany Derry, Te’Von Johnson, and Naomig Perine of Roots Southern Table

Coffee Marinade, Sweet Potato Pavé, Brussels Sprouts, Pecans, Texas Honey, and Red Wine Jus | Chef Matt McCallister of Homewood

Black Garlic, Maitake Mushrooms, Sunchoke, Tamarind | Chef Jonathan Dockter of BOKA

Rhubarb Tartlet, Blistered Bell Pepper, Spring Onion Soubise, Parsley Coulis, Seasonal Herbs | Chef James Friedberg of L'Atelier de Joël Robuchon

Lone Mountain Wagyu, Foie Gras, Chile Oil, Black Rice Vinegar | Chef Sungchul Shim of Kochi

Erbazzone, Hazelnut Cream, and Sunchokes | Chefs Michael Lombardi and Kevin O'Donnell of SRV

Kombu, Pea Shoot, Watermelon Radish, Carrot Purée, Pickled Carrots, and Smoked Peanuts | Chef Maximillian Petty of Eden Hill Restaurant

Cucumber, Radish, Serrano, Pickled Watermelon Rind, and Malaysian Roti