What Great Chefs Do
with Great Wagyu.
An ingredient with no weak points. Here is a selection of preparations that demonstrate what it can achieve in a serious kitchen.
The Kitchen Stories
The Ingredient Inspires.
The Chef Interprets.
We give chefs the world’s most extraordinary Wagyu and get out of the way. What they do with it - the preparations, the pairings, the techniques - tells the story of an ingredient with no weak points and no bad format. Raw, seared, slow-cooked, or blowtorched: it is always remarkable.
Wagyu Tartare
Hand-cut Wagyu with a touch of capers, aged yolk, and micro herbs. The umami depth speaks for itself - no dressing required. A study in what beef can achieve when there is nowhere for it to hide.
Technique
Raw preparation - 4°C rest, hand-cut against the grain, served immediately.
Seared Wagyu, Dashi Butter, Sea Purslane
A thirty-second sear, a two-minute rest, and a sauce that proves restraint is its own form of ambition. The fat renders at exactly the right moment.
Technique
Cast iron, screaming hot. 30 seconds per side. 2-minute rest. No more, no less.
Wagyu Ramen, Marrow Broth, Black Garlic
Twelve hours of broth. Thirty seconds of finishing. The kind of patience that turns a bowl of soup into a small occasion. The Wagyu arrives last, still rare, perfectly marbled.
Technique
Tare-adjusted tallow broth, 12-hour reduction. Wagyu sliced 4mm, added tableside.
Charred Wagyu, Roasted Bone Marrow, Nasturtium
Char, marrow, acid. Three things that understand each other immediately. The nasturtium provides the brightness; the Wagyu provides everything else.
Technique
Binchotan charcoal grill, high direct heat. Marrow roasted separately at 200°C for 12 minutes.
Slow-Cooked Wagyu Short Rib
Forty-eight hours at 62°C. The collagen converts entirely; the fat integrates; the umami becomes structural. Served with a reduction that took the same 48 hours to respect.
Technique
Sous vide 62°C, 48 hours. Sear to finish. Reduce the braising liquid to a glaze.
Wagyu Nigiri, Pickled Daikon, Wasabi Cream
Two rice portions, barely seasoned. The Wagyu handles the rest. One bite is almost exactly enough.
Technique
Sashimi-grade slicing at -2°C. Applied to hand-formed nigiri, blowtorched 3 seconds. Immediate service.
An ingredient with no weak points.
From raw to slow-cooked, every preparation reveals something new.
“Well marbled, well mannered.”
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