The Three Kings

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 | Las Vegas, NV

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Adapted by StarChefs  |  May 2026  |  Photo: Will Blunt

INGREDIENTS

Wagyu:
Yield: 1 striploin
Yonezawa wagyu striploin, trimmed

Tosa Joyu Gelée:
Yield: 1 quart
235 grams soy sauce
235 grams mirin
8 grams dashi powder
6 sheets gelatin, bloomed in ice water, dried

Iri Zake:
Yield: 1 pint
3 kilograms sake
150 grams salted sting ray fin
60 grams moshio salt
30 grams umeboshi, scored

To Assemble and Serve:
Yield: 1 serving
Shiso leaf
Watermelon radish
3 grams kizami wasabi
9 grams Hokkaido uni
3 grams golden ossetra caviar
Shiso flowers
Edible gold flakes

METHOD

For the Wagyu:
On a clean work surface, wrap wagyu tightly in plastic wrap. Place between two weighted sheet trays and transfer to freezer. Freeze until ninety-percent frozen. Using a deli slicer set to 1½-millimeter thickness, slice 1 piece wagyu, lengthwise. Transfer to a parchment-lined sheet tray. Wrap tray in plastic wrap and freeze.

For the Tosa Joyu Gelée:
In a saucepan over medium heat, combine soy sauce, mirin, dashi powder, and 50 grams water. Bring to a simmer. Stir in gelatin and cook until gelatin has fully dissolved. Strain through a fine mesh sieve into a nonreactive container. Let cool. Refrigerate 4 hours, or until set. Once set, agitate with a fork. Cover and refrigerate.

For the Iri Zake:
Prepare and heat grill. Place sting ray fin on grill and cook until lightly golden brown. Transfer to a saucepan over medium heat. Add remaining ingredients. Bring mixture to a simmer. Reduce heat and let simmer 45 minutes. Remove from heat and let cool. Strain through a fine mesh sieve into a nonreactive container. Cover and refrigerate.

To Assemble and Serve:
Place shiso leaf on the left side of a chilled serving plate. Place Wagyu across the plate, slightly overlapping with shiso. Brush with 4 grams Iri Zake. Top shiso leaf with watermelon radish, wasabi, and 3 grams Tosa Joyu Gelée. Top Wagyu with uni and caviar. Garnish with shiso flowers and gold flakes.

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