New York | When will we be able to realize the freedom of sea urchins

I’m totally obsessed with the ✨wagyu and uni✨ combo 🥹—two ingredients with different textures that both melt in your mouth, the rich meaty flavor blending perfectly with the fresh sweetness of uni. How can something this delicious even exist in the world? The weather’s been terrible these days, so I’ve been stuck at home flipping through old photos—missing the wagyu and uni I had in Williamsburg a while back. We ordered two sets: a Japanese A5 wagyu + uni set, and an American wagyu + lobster set. Actually, the American wagyu set also came with two pieces of Japanese wagyu—there was some overlap between the two, so I got a bit confused later. But the highlights were definitely the scallop appetizer, the wagyu with uni, and all the Japanese wagyu parts in the meat courses. A5 with uni is the most delicious thing ever❗ The grilled king oyster mushrooms were good too～ By the time we finished the meat, we were basically full, so we only took small bites of the other side dishes. At the end, there were a few pieces of wagyu sashimi—I’m not really into raw meat, though. I almost asked them to torch it for me with a blowtorch! I tried Fuji apple 🍎 sparkling sake 🍶 for the first time—it was really nice, like a fruity drink. The alcohol content isn’t strong, haha～ As for downsides, a few dishes were a bit too salty for my light palate. Oh, and a heads-up: if you order like we did, make sure to ask the server to cook the American wagyu first❗ Reversing the order is not a good idea. That’s it for today’s share. Here’s hoping all us meat lovers 🥩 can soon afford all the wagyu and uni we want❗ ✨ Hiyake Yakiniku BBQ ✨ 165 Bedford Ave, Brooklyn, NY 11211 #NewYorkAffordableOmakase #NewYorkFoodie #Sushi