The night we got engaged in Tokyo, we celebrated with wagyu tartare so good we ordered it twice. Now, I recreate it at home with A5 Wagyu from Maruhide, a soy-sesame marinade, and an egg yolk. Some meals fade, but this one never did. Here’s how to make it.

Launching something new on Lunar New Year feels especially auspicious. For me, this is the true start of 2025—a time to refresh my home, reset my mind, and realign with my goals. That’s why it feels so meaningful to launch Love Notes To, on a holiday that holds so much significance for me.