Nov 7th-13th
SF
Ernest SF
chef BRANDON RICE
WAGYU TARTARE, IKURA, TOSASTED NORI
Limited time offer !
Special Wagyu Experience
Presented by the Japan Livestock
Products Export Promotion Council
This event will feature the recipes of top chefs at restaurants in
the Los Angeles, San Francisco and New York City areas, giving
diners a chance to explore a new and tantalizing side of
Japanese Wagyu Beef.
Wagyu is globally renowned as top-class beef with intense intramuscular marbling that creates a melt-in-your-mouth sensation unique among breeds. Developed through selective breeding and original Japanese methods, Wagyu has an enticing aroma and rich flavor.
Wagyu often conjures images of the ever-popular “loin cuts” including ribeye and sirloin, but there are diverse and intriguing cuts including shoulder clod, chuck roll, short plate and round. In Japan, these cuts rival the prime loin cuts in their extreme popularity. This event will feature recipes developed using chuck roll and shoulder clod cuts. While these cuts are leaner, they have ample marbling and offer a tender yet meaty flavor perfect for use in roasts, BBQ and shabu-shabu. They’re a perfect match for almost any preparation method.
Please contact each restaurant for details.
| SCHEDULE ALL | Oct 24th-30th | Oct 31-Nov 6th | Nov 7th-13th |
chef BRANDON RICE
WAGYU TARTARE, IKURA, TOSASTED NORI
chef DAVID YOSHIMURA
BEEF CHUCK ROLL SUKIYAKI
chef FRANCIS ANG
WAGYU TIYULA ITUM
chef LUIS CUADRA
WAGYU BEEF TARTARE
chef NANCY OAKES
TOGARASHI-CUT WAGYU, ZAATAR-STUFFED LANGOS & WALNUT, CHILI & POMEGRANATE
chef PHILLIP LEE
WAHYU CHUCK ROLL AND UNI NIGIRI
chef RICARDO ZARATE
JAPANESE WAGYU LOMO SALTADO
chef SETH TURIANSKY
WAGYU BEEF CARNE CRUDA TARTRAE AND CARPACCIO
chef VAL CANTU
WAGYU BEEF SHOULDER CHUCK QUESABIRRA
chef YOYA TAKAHASHI
JAPANESE WAGYU TARTARE
chef CHARLIE MITCHELL
WAGYU BEEF WITH UMAMI PUREE, BITTER GREEN RELISH AND OSSETRA CAVIAR
chef CHRISTOPHER ARELLANES
SMOKED WAGYU KOSANKAKU
chef JOE ANTHONY
SPICE GRILLED WAGYU AND CITRUS WAGYU TARTARE
chef ROBBIE FELICE
WAGYU BOLOGNESE CROQUETTE WAGYU TARTARE, RELISH, WAGYU SNOW
The quality of Wagyu beef is also seen in its superior attention to food safety. In Japan, each head of Wagyu cattle is individually traceable under a certified system. Information on exports of certified Wagyu is readily available through QR codes in 15 languages, providing guaranteed quality and safety for Wagyu consumers.
The Special Wagyu Experience will allow consumers to experience Wagyu and use the QR code Wagyu Traceability System. The QR codes provide consumers with a wealth of information on Wagyu cattle’s breeding location, date of processing, meat quality grade and pedigree.
A Wagyu questionnaire will be conducted at this event. Guests who order or purchase a Wagyu item can respond to the questionnaire using a code scanned via smartphone. Responses to the questionnaire will be used to enhance future efforts in Japanese Wagyu beef production and global export.
