{"id":11498,"date":"2022-03-25T19:15:01","date_gmt":"2022-03-25T10:15:01","guid":{"rendered":"http:\/\/jlec-pr.jp\/?page_id=11498"},"modified":"2023-03-07T16:37:40","modified_gmt":"2023-03-07T07:37:40","slug":"beef-recipe-america2","status":"publish","type":"page","link":"https:\/\/jlec-pr.jp\/en\/beef\/beef-recipe-america2\/","title":{"rendered":"Japanese Wagyu beef menu created by 20 chefs in the USA"},"content":{"rendered":"<h2>Japanese Wagyu beef menu created by 20 chefs in the USA<\/h2>\n<ul class=\"menu mnav2 clearfix rb-backnumber\">\n<li><a href=\"\/en\/beef\/beef-recipe-america\">vol.03<\/a><\/li>\n<li><a href=\"\/en\/beef\/beef-recipe-america2\">vol.02<\/a><\/li>\n<li><a href=\"\/en\/beef\/beef-recipe-america1\">vol.01<\/a><\/li>\n<\/ul>\n<ul class=\"menu mnav2 clearfix\">\n<li><a href=\"#a1\">Recipe Inspiration Book<\/a><\/li>\n<li><a href=\"#a2\">Movie<\/a><\/li>\n<li><a href=\"#a3\">Recipes<\/a><\/li>\n<\/ul>\n<h3 id=\"a1\">Japanese Wagyu Beef &#8211; Inspirational Recipes for Round Cuts &#8211;<\/h3>\n<div class=\"row row-beef-recipe\">\n<div class=\"col-12 col-md-5\"><img decoding=\"async\" class=\"img-fluid mx-auto d-block img-rd-lg mg-md\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/cover_en.jpg\" alt=\"about 01\"><\/div>\n<div class=\"col\">\n<h4>Feature 20 Amazing Chefs in the Los Angeles, San Francisco and New York City areas<\/h4>\n<p>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. <\/p>\n<p>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!<\/p>\n<ul class=\"menu mnav2 clearfix mb-35\">\n<li><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/RecipeBook_2021_EN.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Download all recipes collectively\uff08PDF\uff09<\/a><\/li>\n<\/ul><\/div>\n<\/div>\n<h3 id=\"a2\">Movie<\/h3>\n<div class=\"row mb-80\">\n<div class=\"col-12 col-md-6 yt-col\">\n<div style=\"position: relative; padding-bottom: 56.25%;\"><iframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" src=\"https:\/\/www.youtube.com\/embed\/P3nxXixfxhY\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><br \/>\n    <\/iframe><\/div>\n<\/p><\/div>\n<div class=\"col-12 col-md-6 yt-col\">\n<h4 class=\"yt-title\">Developing menu items with Wagyu round cuts<\/h4>\n<p>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!<\/p>\n<\/p><\/div>\n<\/div>\n<h3 id=\"a3\">Recipes for each chef<\/h3>\n<p><!-- recipe01 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU CORNED BEEF<span>Salt-brined Wagyu beef with cabbage, braised daikon and mustard miso<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe01.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe01.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef01.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>DAVID SCHLOSSER<\/h4>\n<p>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.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe02 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU CARPACCIO DE BOEUF ROYALE<span>Thinly sliced Wagyu gooseneck, fresh shaved black truffle, Kaluga caviar, tempura wild mushrooms, truffle dressing, herb salad and bordelaise vinaigrette<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe02.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe02.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef02.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>DEAN YASHARIAN<\/h4>\n<p>Chef Dean Yasharian\u2019s 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\u2019s cooking competition \u201cChopped.\u201d<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe03 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>GRILLED JAPANESE WAGYU KNUCKLE<span>Charcoal-grilled Wagyu with Perigord black truffle butter, sunchokes and nasturtium petals<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe03.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe03.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef03.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>DOMINIQUE CRISP<\/h4>\n<p>Chef Dominique Crisp is one of LA\u2019s 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.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe04 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>PAN-SEARED WAGYU TRI-TIP<span>Wagyu tri-tip in beurre monte with wine-braised burgundy snails, radicchio compressed in balsamic honey, bone marrow vinaigrette, crispy shallots and petit tarragon<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe04.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe04.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef04.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>JONATHAN GRANADA<\/h4>\n<p>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<br \/>\n          Culinary Operations. He\u2019s won numerous accolades and culinary awards including FSR\u2019s Magazine\u2019s \u201cRising Stars\u201d in 2018 and was named the winner of Cochon555\u2019s King of Porc at Grand Cochon in 2017.\n          <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe05 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU TOP ROUND SHABU-SHABU<span>Shabu-shabu style Wagyu with Kona abalone, beech mushrooms, cauliflower and aromatic broth<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe05.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe05.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef05.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>JOSIAH CITRIN<\/h4>\n<p>Chef Josiah Citrin is a culinary expert and veteran of Los Angeles\u2019s gourmet dining scene, with more than 25 years of experience. He is a two-star Michelin chef and owner of Santa Monica\u2019s highly-acclaimed Melisse Restaurant, Charcoal Venice, Dave\u2019s 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, \u201cIn Pursuit of Excellence\u201d sets the standard for all of his concepts.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe06 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>TRIPLE-SEARED WAGYU TOP ROUND<span>Wagyu top round washed in sake and tamari soy sauce, with roasted eggplant and black trumpet mushrooms<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe06.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe06.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef06.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>JUSTIN COGLEY<\/h4>\n<p>Chef Justin Cogley joined Aubergine in 2011 as Executive Chef, where he oversees Aubergine and all of L\u2019Auberge Carmel\u2019s culinary programs. Under his direction, Aubergine has enjoyed substantial acclaim, including multiple James Beard Foundation awards, Wine Spectator\u2019s Best of Award of Excellence and Forbes Travel Guide\u2019s Five-Star rating. Cogley has also been awarded the prestigious title of Grand Chef Relais &#038; Ch\u00e2teaux, and Food &#038; Wine magazine\u2019s \u201cBest New Chef\u201d. Also in the first ever State of California Michelin guide, Aubergine was awarded 1 star.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe07 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>TEISHOKU BEEF TRAY<span>Koji-aged Wagyu top round, grilled brocolini in sesame dressing, Wagyu dashi, cucumber sunomono, sake lees-pickled red daikon, kimchi, yuzu shichimi and Wagyu powder<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe07.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe07.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef07.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>MARC ZIMMERMAN<\/h4>\n<p>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.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe08 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU TOP ROUND CARPACCIO<span>Wagyu top round pounded tender and thin, showcasing how delicious this cut is prepared raw<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe08.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe08.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef08.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>MELISSA PERFIT<\/h4>\n<p>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.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe09 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU WITH TAHITIAN SQUASH AND ROASTED SHALLOT<span>Wagyu medallions prepared to highlight the flavor and nuance of Wagyu beef<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe09.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe09.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef09.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>MICHAEL CIMARUSTI<\/h4>\n<p>Executive Chef &#038; Restaurateur Michael Cimarusti, winner of the 2019 James Beard \u2018Best Chef: West\u2019 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.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe10 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>CORNED A5 WAGYU ROUND<span>A5 Wagyu with \u2018French\u2019 Pastrami Spice, Russian Dressing Emulsion,<br \/>\n      Red Onion Marmalade, Mustard Frill.<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe10.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe10.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef10.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>OMRI AFLALO<\/h4>\n<p>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\u2019s Citronelle and Los Angeles\u2019 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\u2019s Wayfare Tavern. The restaurant maintained its three stars under his control and made it onto the \u201cTop 100 Restaurants of San Francisco.\u201d<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe11 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>GAMTAE GIMMARI<span>Dry-aged Wagyu gunkan sushi with monkfish liver bottarga<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe11.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe11.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef11.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>PAUL CHUNG<\/h4>\n<p>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.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe12 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU BEEF CUTLET<span>Deep-fried Wagyu cutlet with caviar and mascarpone mashed potato<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe12.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe12.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef12.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>TAKAYUKI ABE<\/h4>\n<p>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 \u201cTokyo Kaikan\u201d 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.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe13 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU BOLLITO MISTO<span>Braised Wagyu Gooseneck round with leek, trumpet royal mushrooms, farro, Thumbelina<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe13.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe13.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef13.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>ALFRED PORTALE<\/h4>\n<p>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\u2019s 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.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe14 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU \u201cJULIO\u201d<span>Sous vide wagyu with potatoes pave, tender crisp vegetables and smoked sweet potato puree<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe14.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe14.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef14.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>CESAR DE LEON TORRES<\/h4>\n<p>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 \u201cBest International Restaurant\u201d and \u201cChef of the Year\u201d by Food &#038; 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.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe15 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU TARTARE<span>With garlic chips, pear and beef brunoise, rice vinegar dressing, sourdough chips, nasturtiums and black truffle<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe15.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe15.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef15.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>HAROLD MOORE<\/h4>\n<p>In a distinguished career spanning over 20 years, Chef Harold Moore has honed his craft in New York\u2019s 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 &#038; Wine and USA Today. Moore opened his first New York City restaurant, Commerce, followed by Harold\u2019s at the Arlo Soho and Bistro Pierre Lapin \u2013 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.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe16 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU SHABU-SHABU WITH HAKUREI TURNIPS AND JAPANESE MUSTARD<span>Wagyu sliced thinly and cooked in hot broth, allowing the mild earthiness and sweetness of the turnips to play off the rich Wagyu<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe16.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe16.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef16.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>MARY ATTEA<\/h4>\n<p>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\u2019s Michelin Star. She was also a finalist on Eater\u2019s coveted Young Guns list of up-and-coming chefs.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe17 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>CHICKEN-FRIED WAGYU BEEF<span>\u201cChicken-fried\u201d Wagyu cutlet with white truffle and black pepper gravy<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe17.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe17.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef17.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>MICHAEL JENKINS<\/h4>\n<p>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.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe18 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>FARRO \u201cFRIED RICE\u201d WAGYU BEEF<span>Wagyu round sliced and served over crispy fried farro with bomba, pancetta and grilled scallions<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe18.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe18.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef18.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>PJ CALAPA<\/h4>\n<p>Chef PJ Calapa, formerly of Michelin-starred Ai Fiori and partner in The Spaniard, brings the bold flavors of southern Italy to Manhattan\u2019s 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.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe19 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU BEEF WITH MUSTARD MISO<span>Wagyu Beef with mustard miso, shiitake mushroom puree and pear marinade<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe19.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe19.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef19.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>SHAUN HERGATT<\/h4>\n<p>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 \u201cBest New Restaurant\u201d by Esquire and New York Magazine. He was also recognized as \u201cBest New Chef\u201d by New York Magazine. Hergatt additionally oversees Vestry at The Dominick Hotel, marrying raw and refined ingredients, and classic American flavors with Japanese influences.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe20 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU BEEF TARTARE<span>Wagyu tartare with 2-hour egg yolk and forbidden rice<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipe20.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/recipebook_220325_EN_recipe20.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2022\/03\/chef20.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>THOMAS CHEN<\/h4>\n<p>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.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- beef-chefs js --><br \/>\n<script type=\"text\/javascript\" src=\"https:\/\/jlec-pr.jp\/wp-content\/themes\/jlec\/beef-chefs\/ja\/js\/jquery.cookie.js\"><\/script><br \/>\n<script type=\"text\/javascript\" src=\"https:\/\/jlec-pr.jp\/wp-content\/themes\/jlec\/beef-chefs\/ja\/js\/modal.js\"><\/script><br \/>\n<script type=\"text\/javascript\" src=\"https:\/\/jlec-pr.jp\/wp-content\/themes\/jlec\/beef-chefs\/ja\/js\/slide.js\"><\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Japanese Wagyu beef menu created by 20 chefs in the USA vol.03 vol.02 vol.01 Recipe Inspiration Book Movie Recipes Japanese Wagyu Beef &#8211; Inspirational Recipes for Round Cuts &#8211; 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 [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":0,"parent":232,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-template\/beef-en-template.php","meta":{"_acf_changed":false,"_locale":"en_US","_original_post":"http:\/\/jlec-pr.jp\/?page_id=11495","footnotes":""},"class_list":["post-11498","page","type-page","status-publish","hentry","en-US"],"acf":[],"_links":{"self":[{"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages\/11498","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/comments?post=11498"}],"version-history":[{"count":11,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages\/11498\/revisions"}],"predecessor-version":[{"id":12164,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages\/11498\/revisions\/12164"}],"up":[{"embeddable":true,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages\/232"}],"wp:attachment":[{"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/media?parent=11498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}