Edible works of art on a plate

OPTIONAL Naotaka (right) crafting his signature Wagyu Beef and Foie Gras Charcoal Bread Sandwich at Iketeru. — GLENN GUAN/The Star

WAGYU beef and foie gras in a sandwich is as decadent as it gets.

As we took our seats at the marble countertop teppanyaki bar in Iketeru, Hilton Kuala Lumpur, a heady mix of anticipation and appetite hung in the air – all of it building towards that first bite of the Japanese sando.