Courtesy of Chef Yoshi Katsumura, owner of Yoshi's Cafe in Chicago, IL.

WAGYU BEEF, 8-oz. portion, sliced into 8 thin pieces, as follows:
Cut the Wagyu beef crosswise into 4 thick pieces. Then slice each of the 4 pieces horizontally through the center into 2 thin slices. Thread each of the 8-thin slices horizontally onto a bamboo skewer. Season both sides of the beef with sea salt, freshly ground pepper, and a little olive oil.

• GRAPEFRUIT PONZU DIPPING SAUCE
• 1/4 cup grapefruit juice
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce

Prepare the CERAMIC STONE and HIBACHI GRILL:
A preheated ceramic stone is used for this recipe. Place the ceramic stone on the burner of a gas stove and heat the stone over an open fire for about 10 minutes. Then place the heated stone on top of the mesh grill of the hibachi. Brush the stone with a little olive oil. Light the sterno.

TO COOK:
Place the Wagyu beef brochette on the hot ceramic stone and grill it to perfection (about one minute on each side). Dip the Wagyu beef into the grapefruit ponzu sauce and ENJOY!