日本畜産物輸出促進協議会

WAGYU

Advice from leading chefs

SPECIAL TALK

Japanese wagyu ― The art of combining aroma, texture and taste

Toru Okuda × Thierry Voisin

  • インタビュー記事はこちら
  • 動画はこちら

INTERVIEW vol.01

Presenting the allure of Japanese wagyu to the world in various cuts

Thierry Voisin
Chef at Les Saisons, Imperial Hotel Tokyo

  • インタビュー記事はこちら
  • 動画はこちら

INTERVIEW vol.02

The key to enhancing the essential ‘sashi’ in Japanese wagyu

Toru Okuda
Owner chef at Ginza Kojyu, Ginza Okuda  and OKUDA,Paris

  • インタビュー記事はこちら
  • 動画はこちら

INTERVIEW vol.03

How you heat Japanese wagyu greatly affects its taste and texture

Sun Chengshun
Owne chef  at CHINESE CUISINE SUN 中國名菜 孫

  • インタビュー記事はこちら
  • 動画はこちら

INTERVIEW vol.04

Japanese wagyu expands the possibilities of ristorante cuisine

Stefano Dal Moro
Executive chef at ANTICA OSTERIA DEL PONTE, Tokyo

  • インタビュー記事はこちら
  • 動画はこちら