On July 16th, Palm Beach Meats presents the ultimate Wagyu culinary experience—featuring one of Japan’s most exclusive and storied beef brands: Takamori “Drunken” Wagyu.

Hailing from a single farm in Iwakuni, Yamaguchi Prefecture, this ultra-premium, A5-graded Wagyu is famed for its distinctive diet—sake mash from the renowned Dassai Asahi Brewery. This unique feeding process imparts a subtle sweetness, unmatched richness, and buttery, refined fat that sets Takamori apart in both taste and texture.

At the heart of this event is Noriaki Numamoto, the visionary master butcher behind Takamori Wagyu. With over 30 years of experience—including serving as personal butcher to former Prime Minister Abe—Numamoto-san has transformed the art of Wagyu butchery and is globally respected for his signature “Numamoto Cut.”

Numamoto will open the evening with a live butchery demonstration, showcasing the precision and philosophy behind Takamori Wagyu. Following the demo, guests will enjoy a curated multi-course dinner prepared by Chef BJ Wright of Palm Beach Meats and Chef DJ McKracken of the Old Florida Fish House in Santa Rosa Beach. Chef McKracken—renowned for his sushi and notably the first chef in North America to purchase an entire Takamori carcass—joins forces with Chef Wright to explore the full expression and versatility of Takamori’s prized cuts.

No Wagyu experience would be complete without sake. Enhance your evening with an optional sake pairing curated by local WSET Sake Sommelier Tom Kehr.

This intimate, once-in-a-lifetime event is limited to just 20 seats.