I'm not sure why because i've never eaten a tartare but I wonder what Wagyu tartare would taste like give the quality of the beef.
I would love to taste wagyu someday, I can imagine the whole thing melts in your mouth. *drools
Now there's a big difference between a tartar and a carpaccio. The carpaccio is paper thin sliced, laid out on a plate and garnished with things like capers, aioli, cheese, truffles, porcini, etc. A tartar is finely diced, mixed with egg yolk and other aromatics, and served with toast points. Personally, the higher end wagyu would be wasted in such applications. Carpaccio is a very cold dish, and in the wagyu half the effect is releasing the fat in the marbling, and anyone who took a wagyu and mixed it with egg yolk should be fucking shot.
Heavy salt and pepper, hard sear on teh outside, and a rare middle. Fucking dream. The Japanese have an application where they take strips of the raw wagyu and dip it in a hot broth long enough to activate the fat. That to me sounds divine, and it's their beef, they've had a lot more time figuring out how it's best served. I'd say anyone at some point who can should drop the money for the experience just once.
While some may see dropping that amount of cash on food, to me, moments like that really last forever.
Oh, and Millahh, I've never heard of using anchovy on a rib roast, but I can totally see that working well. Gonna have to give it a go someday