Carne Bovina

Japanese  Beef

Il fascino del Wagyu raccontato dai migliori chef del mondo
(Solo versione inglese)

SPECIAL TALK

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

Toru Okuda × Thierry Voisin

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INTERVIEW vol.01

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

Thierry Voisin
Chef at Les Saisons, Imperial Hotel Tokyo

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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

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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

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INTERVIEW vol.04

Japanese wagyu expands the possibilities of ristorante cuisine

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

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