لحم بق
خصائص لحم البقر الياباني (واغيو)
مذاق الواغيو (فيديو، كتيب)
دليل التقطيع (الكتاب الالكتروني)
كيفية تربية الواغيو (فيديو)
عن أمن وجودة الواغيو (من المزرعة إلى مائدة الطعام)
نظام البحث عن رقم التعريف المميز
قائمة طعام لحوم البقر اليابانية من قبل 20 شيف أمريكي
(النسخة الانجليزية فقط)
Japanese Wagyu Beef – Inspirational Recipes for Round Cuts –
Feature 20 Amazing Chefs in the Los Angeles, San Francisco and New York City areas
In Japan, Wagyu beef has different applications depending on the cut or parts used. Many international consumers and chefs may opt for high-grade loin cuts by default, but more uncommon and affordable cuts of Wagyu also have unique potential.
In this recipe book, we will introduce Japanese Wagyu beef round cuts and detail their uses and appeal. This book features different chefs with profoundly different approaches to Japanese Wagyu round cuts. We hope it gives you fresh ideas that could start the next Wagyu sensation!
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Developing menu items with Wagyu round cuts
Wagyu round cuts can be grilled, broiled, fried, slow cooked sous vide, reverse seared, prepared rare or sliced thin for hot pot dishes like shabu-shabu or sukiyaki. The only limit is your imagination!
Recipes for each chef
WAGYU CORNED BEEFSalt-brined Wagyu beef with cabbage, braised daikon and mustard miso
DAVID SCHLOSSER
Chef David Schlosser has cooked at some of the top restaurants around the world for the past 25 years. He trained under the top two Japanese chefs in America: Masa Takayama of Masa in NYC and Hiroyuki Urasawa of Urasawa in Beverly Hills. Schlosser later worked under two of the top chefs of Japan, Chef Tokuoka of Arashiyama Kitcho and Chef Murata of Kikunoi, both having three Michelin stars. These experiences led to the opening of Shibumi, a Japanese restaurant with a deep respect to Edo era Japan, which later received a Michelin star.
WAGYU CARPACCIO DE BOEUF ROYALEThinly sliced Wagyu gooseneck, fresh shaved black truffle, Kaluga caviar, tempura wild mushrooms, truffle dressing, herb salad and bordelaise vinaigrette
DEAN YASHARIAN
Chef Dean Yasharian’s work ethic and passion for food emerged from his upbringing on a farm in upstate New York and has continued throughout his 20-year culinary career. He has trained in the U.S. and Europe under world-renowned chefs, including Daniel Boulud, Gordon Ramsay and Daniel Clifford, and has honed his skills in Michelin-starred restaurants. Yasharian is also a former winner of Food Network’s cooking competition “Chopped.”
GRILLED JAPANESE WAGYU KNUCKLECharcoal-grilled Wagyu with Perigord black truffle butter, sunchokes and nasturtium petals
DOMINIQUE CRISP
Chef Dominique Crisp is one of LA’s rising culinary stars and his talent in the kitchen started at the early age of fifteen. He developed his cooking prowess in France and Oregon before landing in LA and diners have been following his bold approach to locally sourced foods ever since. Crisp is equally keen on the art of hospitality and his dining rooms exude guest-focused relationships.
PAN-SEARED WAGYU TRI-TIPWagyu tri-tip in beurre monte with wine-braised burgundy snails, radicchio compressed in balsamic honey, bone marrow vinaigrette, crispy shallots and petit tarragon
JONATHAN GRANADA
Chef Jonathan Granada began his culinary career at Bouchon and The French Laundry. Granada later moved to LA to begin working on the opening of Otium, where he currently serves as Director of Culinary Operations. He’s won numerous accolades and culinary awards including FSR’s Magazine’s “Rising Stars” in 2018 and was named the winner of Cochon555’s King of Porc at Grand Cochon in 2017.
WAGYU TOP ROUND SHABU-SHABUShabu-shabu style Wagyu with Kona abalone, beech mushrooms, cauliflower and aromatic broth
JOSIAH CITRIN
Chef Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 25 years of experience. He is a two-star Michelin chef and owner of Santa Monica’s highly-acclaimed Melisse Restaurant, Charcoal Venice, Dave’s Doghouse in the Staples Center, and operates the food and beverage program at the LINE LA in Koreatown, as well as their restaurant Openaire. His culinary philosophy, “In Pursuit of Excellence” sets the standard for all of his concepts.
TRIPLE-SEARED WAGYU TOP ROUNDWagyu top round washed in sake and tamari soy sauce, with roasted eggplant and black trumpet mushrooms
JUSTIN COGLEY
Chef Justin Cogley joined Aubergine in 2011 as Executive Chef, where he oversees Aubergine and all of L’Auberge Carmel’s culinary programs. Under his direction, Aubergine has enjoyed substantial acclaim, including multiple James Beard Foundation awards, Wine Spectator’s Best of Award of Excellence and Forbes Travel Guide’s Five-Star rating. Cogley has also been awarded the prestigious title of Grand Chef Relais & Châteaux, and Food & Wine magazine’s “Best New Chef”. Also in the first ever State of California Michelin guide, Aubergine was awarded 1 star.
TEISHOKU BEEF TRAYKoji-aged Wagyu top round, grilled brocolini in sesame dressing, Wagyu dashi, cucumber sunomono, sake lees-pickled red daikon, kimchi, yuzu shichimi and Wagyu powder
MARC ZIMMERMAN
Chef Marc Zimmerman has served as executive chef and has opened numerous celebrated West Coast restaurants. Zimmerman leveraged his extensive knowledge, passion and relationships in Japan to create one of the best whole animal Wagyu programs in the country.
WAGYU TOP ROUND CARPACCIOWagyu top round pounded tender and thin, showcasing how delicious this cut is prepared raw
MELISSA PERFIT
Chef Melissa Perfit trained under some of the most recognized names in San Francisco while honing her post graduate culinary skills. She currently serves as Executive Chef of a beloved San Francisco kitchen and has appeared as a contestant on Top Chef, Season 15. Perfit is highly regarded for her California cuisine and her expert knowledge of seafood.
WAGYU WITH TAHITIAN SQUASH AND ROASTED SHALLOTWagyu medallions prepared to highlight the flavor and nuance of Wagyu beef
MICHAEL CIMARUSTI
Executive Chef & Restaurateur Michael Cimarusti, winner of the 2019 James Beard ‘Best Chef: West’ award, combines his knowledge and appreciation of the dynamic nature of seafood with an advocacy for sustainable practices evident in every dish. Wagyu beef is also a staple on his menu. Cimarusti graduated with honors from the Culinary Institute of America and worked closely with a number of award winning chefs before collecting his own industry accolades, including two highly coveted Michelin stars.
CORNED A5 WAGYU ROUNDA5 Wagyu with ‘French’ Pastrami Spice, Russian Dressing Emulsion, Red Onion Marmalade, Mustard Frill.
OMRI AFLALO
First-generation Moroccan-American Omri Aflalo grew up in Oakland, surrounded by family members cooking traditional Moroccan cuisine. At Michelin-rated restaurants in Europe, Aflalo fully immersed himself in French culture, cuisine and technique. He further advanced his skills under the tutelage of James Beard Award-winning chef Michel Richard, holding positions at two of his restaurants: Washington DC’s Citronelle and Los Angeles’ Citrus. Under the eye of Chef Michael Mina, Aflalo secured a three-star review from the San Francisco Chronicle, Best New Restaurant and Top Steakhouse in the Country awards while he was at Bourbon Steak. Aflalo later joined the team at Downtown San Francisco’s Wayfare Tavern. The restaurant maintained its three stars under his control and made it onto the “Top 100 Restaurants of San Francisco.”
GAMTAE GIMMARIDry-aged Wagyu gunkan sushi with monkfish liver bottarga
PAUL CHUNG
Chef Paul Chung has traveled the world working in Michelin starred restaurants in NY, Chicago, France, and Korea until joining the MINA Group in San Francisco. He launched several national MINA Group establishments, ranging from fine dining to markets to DTC products. When he joined the Saison Hospitality Group, Chung upheld the rigorous standards of the 3 Michelin starred Saison, while leading the openings of Angler SF and Angler LA; both of which have received national acclaim and Michelin stars.
WAGYU BEEF CUTLETDeep-fried Wagyu cutlet with caviar and mascarpone mashed potato
TAKAYUKI ABE
Chef Takayuki Abe is a veteran Japanese chef with 65 years of experience in the kitchen and trained master in Washoku, Japanese traditional style cuisine. At age 21, he joined the culinary team at the legendary “Tokyo Kaikan” in Los Angeles. After leaving Tokyo Kaikan, he opened his own concepts, Hirose and Inaka. In 2018, he joined the team at Wadatsumi as the Executive Chef and is currently at the helm of their Beverly Hills location.
WAGYU BOLLITO MISTOBraised Wagyu Gooseneck round with leek, trumpet royal mushrooms, farro, Thumbelina
ALFRED PORTALE
Chef Alfred Portale is an award winning chef, restaurateur and cookbook author. Portale apprenticed in France with the Great Chefs Guerard, Troisgros, and Maximin, where he mastered classical French techniques. Portale’s dedication to sourcing quality ingredients from farms and specialty purveyors placed him among the chef leaders of the New American Cuisine movement. During his culinary career, he has earned a total of five 3-Star New York Times reviews, three James Beard Awards and a longstanding Michelin star.
WAGYU “JULIO”Sous vide wagyu with potatoes pave, tender crisp vegetables and smoked sweet potato puree
CESAR DE LEON TORRES
Originally from Uruguay, Chef Cesar De Leon Torres cumulates over 20 years of culinary experience. Growing up in South America and being surrounded by Latin and European influences, his cooking evokes diverse flavors using top quality ingredients. He moved to The Middle East to join The Ritz Carlton team and open Cantina Kahlo. The restaurant was awarded “Best International Restaurant” and “Chef of the Year” by Food & Travel Magazine. De Leon Torres has held key culinary positions at multiple Ritz-Carlton properties across the world for 11 years, and is currently residing at The Ritz-Carlton Sarasota.
WAGYU TARTAREWith garlic chips, pear and beef brunoise, rice vinegar dressing, sourdough chips, nasturtiums and black truffle
HAROLD MOORE
In a distinguished career spanning over 20 years, Chef Harold Moore has honed his craft in New York’s most celebrated kitchens, including Daniel, Jean Georges and March. Moore made his mark at the famed three-star French restaurant Montrachet. He was nominated by the James Beard Foundation for its Rising Star Chef of the Year award, and garnered praise from The New York Times, Food & Wine and USA Today. Moore opened his first New York City restaurant, Commerce, followed by Harold’s at the Arlo Soho and Bistro Pierre Lapin – recognized by the New York Times and Michelin Guide. Currently, Moore serves as the Chief Culinary officer to the Charlie Palmer Collective and oversees his own restaurants.
WAGYU SHABU-SHABU WITH HAKUREI TURNIPS AND JAPANESE MUSTARDWagyu sliced thinly and cooked in hot broth, allowing the mild earthiness and sweetness of the turnips to play off the rich Wagyu
MARY ATTEA
Chef Mary Attea is the Executive Chef at The Musket Room, the Michelin-starred restaurant in Manhattan. Attea uses her extensive fine-dining experience and family culinary memories to create menus that defy categorization, infusing Middle-Eastern, Mediterranean, Asian and new American influences into dishes that are wholly original yet firmly rooted in their histories. Attea garnered three stars from The New York Times and upholding the restaurant’s Michelin Star. She was also a finalist on Eater’s coveted Young Guns list of up-and-coming chefs.
CHICKEN-FRIED WAGYU BEEF“Chicken-fried” Wagyu cutlet with white truffle and black pepper gravy
MICHAEL JENKINS
Chef Michael Jenkins began his culinary career working at Butter Restaurant, where worked his way up to become the chef de cuisine. Michael is a featured contributor to the books Street Eats, Crossing Borders, and Savor. Michael competed on hit shows: Chopped, Cutthroat Kitchen, Beat Bobby Flay, and Iron Chef America. He is currently the Executive Chef at Lola Taverna and Butter Restaurant.
FARRO “FRIED RICE” WAGYU BEEFWagyu round sliced and served over crispy fried farro with bomba, pancetta and grilled scallions
PJ CALAPA
Chef PJ Calapa, formerly of Michelin-starred Ai Fiori and partner in The Spaniard, brings the bold flavors of southern Italy to Manhattan’s Flatiron District with Scampi. Growing up in the Mexican border town of Brownsville, Texas, Calapa was exposed to a wide variety of flavors at an early age. Throughout his successful career, Calapa has merged his culinary imagination with his childhood food memories and is recognized as a true leader in the food and beverage industry.
WAGYU BEEF WITH MUSTARD MISOWagyu Beef with mustard miso, shiitake mushroom puree and pear marinade
SHAUN HERGATT
Chef Shaun Hergatt is a classically trained chef renowned for his technically precise cooking and painterly presentations. Hergatt is inspired by childhood memories growing up in Queensland and his daily life in New York City. Since opening his own restaurant, Hergatt has received two Michelin stars and was awarded “Best New Restaurant” by Esquire and New York Magazine. He was also recognized as “Best New Chef” by New York Magazine. Hergatt additionally oversees Vestry at The Dominick Hotel, marrying raw and refined ingredients, and classic American flavors with Japanese influences.
WAGYU BEEF TARTAREWagyu tartare with 2-hour egg yolk and forbidden rice
THOMAS CHEN
Chef Thomas Chen began his career working his way up the ranks at Eleven Madison Park, the lauded fine dining institution, before opening Tuome in the East Village neighborhood. At Tuome, Chen offers an ingredient-driven contemporary American menu that showcases his classic culinary training and Asian heritage. The restaurant has continued to receive praise including a 2-star review from The New York Times, a 4-star review from Eater, and has held a Michelin Star for the last three years.
