Dec. 02--Aficionados know there is wagyu, and then there is wagyu.
There's the cross-bred wagyu beef, very high-quality stuff, sourced from ranches in Australia and the United States. Rarer is the wagyu from cattle in Japan; rarer still is the A5 (top quality) Japanese wagyu.
Starting Tuesday and for as long as supplies last, Roka Akor (456 N. Clark St., 312-477-7652) is featuring A5-12 Japanese wagyu. The A5 refers to the top grade of Japanese wagyu; 12 refers to the Beef Marbling Standard, of which 12 is the highest score.
Chef Ce Bian will use wagyu in special dishes, along with wagyu steaks; the steaks are priced at $32 per ounce, with a three-ounce minimum order. Pretty steep, but for what many consider to be the finest beef in the world, perhaps it's worth the splurge.
Ce Bian estimates he has enough wagyu to last one week.
pvettel@tribpub.com
Twitter @philvettel
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