New York Daily News

sukiyaki Wagyu and nobu inaniWa, $66 per person at Nobu Fifty Seven

(40 W. 57th St., Midtown; noburestau­rants.com)

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A luxury secret menu item for 10 years and counting, this dish is only available at the hibachi tables and must be ordered at least 24 hours in advance. The Wagyu beef is sliced thin and then simmered in a pot of soy sauce, sugar and mirin. After cooking, the meat is then dipped in another pot of poached eggs to add even more flavor. Then, only after customers finish eating the Wagyu, the hibachi chef adds a heap of hand-made ramen noodles to the sauce that the beef cooked in, and serves that. The price for an ounce of Sukiyaki Wagyu is $33, with a 2-ounce minimum order per person. It’s usually served to the whole hibachi table of eight to 10 people.

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