Among Fat Cow’s numerous menus—à la carte, set lunch, chef’s table omakase—the Wagyu Omakase represents the best that this stalwart restaurant has to offer. Served around a wide counter daily, the omakase course is a showcase of Japan’s finest beef sourced from Hokkaido, Tochigi, Gunma, Shiga, Matsusaka, Nagasaki, Miyazaki and Kagoshima. Expect a procession of Wagyu cooked in different ways, the highlights of which are “spring rolls” made from slivers of Ohmi Wagyu stuffed with miso-marinated egg yolk and cheese, sesame shiso leaf and salted plum; charcoal-grilled Wagyu sukiyaki with black truffle; and a comforting Matsuzaka Wagyu and watercress shabu. The radish sorbet palate cleanser is a lovely touch and far more delicious than it sounds. The service is competent enough, and the beverage list is vast.