Beef
Japanese Beef
The feature:Wagyu
Charm of "Wagyu"
Cutting Guide (e-book)
How to raise a wagyu born in Japan
About Wagyu Safety and Superior Quality (from Farm to Table)
Individual Identification Number Search System
National Wagyu Competition
WAGYUNAVI
Japanese Wagyu beef menu created by top chefs in the UK
Japanese Wagyu beef menu created by top chefs in the USA
Advice from leading chefs
Japanese Wagyu beef menu created by top chefs in France．
Italian Recipe Ideas Using Wagyu
The 20 Most Classic Wagyu Recipes
50 Wagyu Recipes by Cut
Japanese Wagyu beef menu created by top chefs in France3
Piece of wagyu, briskly grilled – raw autumnal vegetables and fruits – with Savoyard onion condiment
Japanese wagyu beef, served with garden carrots, candied in black garlic with a dulse Bourguignon sauce
Grilled Japanese wagyu steak, served with a mousseline and ravioli filled with onions in vinegar, topped with sweet onion sauce
Grilled wagyu beef, served with grilled shallots, coffee, pears, parsley oil and crispy bacon
Wagyu’s gooseneck round in salt and bee balm crust with potato, beetroot and truffle salad, topped with beef jus and mushrooms
Wagyu beef, served with honey-lacquered Jerusalem artichokes and Brussels sprouts cooked in sesame oil
Rosemary-smoked double-sided top-round, served with vegetables from Val de Saône fried in wagyu fat, and sour Créme de Bresse with red onion.
Japanese wagyu beef top round as a “carpaccio”, served with natsu komachi turnips in vinaigrette with a virgin oil flavoured with Burgundy saffron, and cow’s milk Tomme from Blanot, and piquant herbs.
Roasted wagyu top-round with Belleville wild thyme, served with parsnip and carrot mash and Boulangère potatoes
Wagyu beef smoked in sweet vernal grass, served with Buddha’s hand citron ravioli, carrots and clementines
Smoked Japanese wagyu in juniper, served with corn flour gnocchi in Beaufort cheese, and Mondeuse juice
Wagyu top-round roast beef, served with potato churros, pointed cabbage, and a marinière sauce
Wagyu beef tartar with Camargue oysters and caviar, a hint of tanginess with winter vegetables
Wagyu beef, iodised pistachio pulp, white vegetable stew flavoured with hay and black truffle
Seared wagyu, French toast with chestnut and celery foam, with a porcini mushrooms cream and cereal granola with grains
Smoked wagyu top-round with juniper wood, served with garden vegetables, and L’Ô de Jo dry gin jus
