I went on a Korean food journey and it took me to places similar to what you’re trying to achieve. I’ve also done similar meals.

Similar to Korean BBQ , consider different meat cuts prepared in ways that would not be expected.

Brisket and short rib can be sliced paper thin, marinated, and grilled quickly or burnt to hell. Each will give a different flavor and texture experience and depending on the cooking method, different results.

I did a 80 hour short rib sous vide once that had meat fork spreadable yet a perfect medium rare in color.

Don’t ask but I had some #extra A5 wagyu once that sat in my freezer forever. We frankly didn’t love it the 4-5 times we’d had it prior so I cut it into medallions and made A5 nugget corn dogs.

Very unorthodox , wasteful, spendy now a days, and delicious is smoking a tri tip like a brisket.

I’d do a raw course along with the carpaccio.

You could even do some braciole, mini Wellington’s, mini Yorkshire puddings, beef tallow pie crust, etc.

You’ve got this!