Our Approach
About Herbitecture
Herbitecture is a culinary house focused on exceptional ingredients and thoughtful dining experiences.
Through direct sourcing and chef-led preparation, we provide access to authentic Japanese A5 Wagyu and host curated gatherings that bring people together around remarkable food.
Wagyu Sommelier Level 1 Course – Chicago
Certified Wagyu Sommelier – Level 1
Chef Daniel Rosen
Chef Daniel Rosen is a private chef and certified Wagyu Sommelier with a focus on sourcing exceptional ingredients and preparing them with precision.
After completing Wagyu Sommelier certification in Chicago, Chef Rosen developed direct relationships with import partners that provide access to authentic Japanese A5 Wagyu. Through Herbitecture, he shares this ingredient through curated dinners, tastings, and limited Wagyu allocations.
His work centers on thoughtful preparation, respect for ingredients, and creating memorable dining experiences.
What We Do
Herbitecture offers limited allocations of authentic Japanese A5 Wagyu sourced directly from Japan. Each shipment is carefully selected and made available through a reservation-based allocation process.
We host chef-led dining experiences that bring guests together around exceptional ingredients. From Wagyu tastings to collaborative dinners, each gathering is designed to highlight thoughtful preparation and shared conversation.
Our Philosophy
Great dining experiences begin with exceptional ingredients and thoughtful preparation.
At Herbitecture, our work is guided by a respect for sourcing, craftsmanship, and the people who gather around the table. Whether sharing Wagyu at a curated dinner or preparing it at home, the goal is the same: to create memorable moments through remarkable food.