Don’t miss the Big Eye Tuna on the “Sea to Table” menu. With endive, avocado, Tokyo Negi, pickled serrano peppers, shallot aioli, and yuzu, the freshness of the tuna shines through.
Wagyu Beef derives from several breeds of cattle in multiple locations throughout Japan. Techniques vary from each Prefecture as the terrain and natural environment often differ. Wagyu (‘Wa’ Japanese and ‘gyu’ cow) is deemed coveted as its natural composition for unique and enriched marbling are like no other. This transcendent degree of marbling adds an extraordinary depth of flavor making Wagyu Beef the most tender, most succulent and best-tasting beef you can find. The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled dining experience. Greystone has not only Japanese Wagyu but also American and Australian. I sampled the American, a cross breed of Wagyu and Angus that provides Angus texture with Wagyu flavor. Served with black truffle butter, this is hands down the best steak in San Diego. Don’t forget a side of macaroni and cheese to round out your steak!