5. Koji-Fermented Wagyu Steak
“Our concept is simple,” says Azmee. “I wanted food that you don’t get at other cocktail bars, and also food you’d find in Michelin-style restaurants.” That translates as no noodles, no rice bowls, and no “sandos.”
Hokkaido-born chef Hisanori Yamamoto, who previously worked at Ristorante Pegaso in Tokyo and Icca in New York, was the consulting chef behind this and other dishes. “We wanted something upscale, but with sustainable roots and culture,” Azmee says. “Relatable and palatable and people already know of it, but [in] our presentation.”
That extends to the wagyu steak. Instead of a 30-day aging process, the meat receives a faster, 10-day fermentation using two types of koji, a mold that encourages the fermentation of rice for sake and soybeans for soy sauce, among other ingredients, and is known for adding complex aromas and flavors.
“We wanted the dry-aging process, but not a whole meat room — we’re not a steakhouse,” Azmee explains. After marinating in the enzymes for a week until the meat turns a miso-brown hue, followed by a three-day resting period, the wagyu is ready to go. “No miso added, no additional seasoning. We want the meat to be the star, cooked to order.” Pro tip: Only five of the koji-fermented steaks are available each day. “When we sell out, that’s it.”
Stone & Soil is open Tuesday to Thursday from 5 p.m. to midnight and Friday to Saturday from 5 p.m. to 1 a.m.
Kara Newman is a New York City-based writer, editor, and cocktail book author. Follow her on X and Instagram. Follow Resy, too.