Carne Bovina
Japanese Beef
Caratteristiche del Wagyu
Il fascino del Wagyu (Video, Dépliant)
Guida al taglio (formato elettronico)
Come allevare il Wagyu (video)
Informazioni sulla sicurezza e sull'alta qualità del Wagyu (dall’allevatore alla tavola)
Sistema di ricerca del Numero di Identificazione Individuale
WAGYUNAVI
Le ricette più ortodosse per cucinare il Wagyu (20)
Menu attorno al manzo giapponese Wagyu composto da grandi chef in Francia
Idee per ricette italiane a base di Wagyu
Ricette per cucinare tutti i tagli del Wagyu (50)
Il fascino del Wagyu raccontato dai migliori chef del mondo
Menu attorno al manzo giapponese Wagyu composto da grandi chef in Inghilterra
Japanese Wagyu Beef Round Cuts
Feature 20 Amazing Chefs in London
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!
Movie
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
JAPANESE WAGYU BEEF WITH BLACK GARLIC AND WILD HERBSWagyu Thick Flank full of texture, seared and slow cooked on the BBQ, with black garlic and wild herbs for freshness.
ADAM HANDLING
Adam started out at Gleneagles where he was the first ever apprentice chef, before he went on to become Fairmont’s youngest Head Chef. Adam has a number of impressive awards under his belt, including Scottish Chef of the Year, British Culinary Federation’s Chef of the Year, Chef of the Year in the Food & Travel Awards. Most recently, voted both by the public and a selection of esteemed industry judges, Adam received Restaurateur of the Year in the British GQ Food and Drink Awards 2020.
GLAZED WAGYU SKEWERSMarinated Japanese Wagyu skewers seared with a blow torch and glazed.
AKWASI BRENYA-MENSA
Akwasi Brenya-Mensa is a Ghanaian-British inter-disciplinary creative, based in London, whose practice interrogates the concepts of African-Futurism, through spatial design. His work, which revolves around storytelling through food, art and heritage, includes a central London restaurant, Tatale, and various art installations to date. All maintain the philosophy of ‘Black Function’ that anticipate the mindsets, musings, and politics of the Black diaspora now, and of the future.
JAPANESE WAGYU TARTARE WITH AUTUMN SPICESThin-sliced frozen then seared, this is a beautiful, delicate Japanese Wagyu tartare with autumn spices, full of flavor.
ALEXANDER PETROV
Alex discovered from a young age his passion for cooking. While in Bali, he was inspired to become a sushi chef after having the most amazing dinner prepared to him with finesse and pure passion. He has now been a sushi chef for over 7 years and enjoys his time creating dishes for his guests, connecting with people thru food.
JAPANESE WAGYU TARTARE WITH AGEGE BREAD AND WHIPPED WAGYU TALLOWWest African-inspired Wagyu tartare with smoked and charred peppers, served with agege bread and whipped Wagyu fat.
AYO ADEYEMI
After time spent at Taj Campton Place in San Francisco and the acclaimed Tippling Club in Singapore, Ayo Adeyemi has returned to the UK to lead the way for West African fine dining at Akoko. Adeyemi’s cooking combines his roots with his fine dining pedigree. At Akoko he champions traditional West African flavours, showing them in their best light by treating them with the utmost respect, as well as precision technique and by using the highest quality ingredients.
CONFIT JAPANESE WAGYU AND HEREFORD SNAIL TORTELLINI, BONE MARROW, FENNEL AND NASTURTIUMWagyu Thick Flank broken down and gently confited with beef fat, cooked at a low temperature for 36 hours, then pressed and chilled, diced and finished with a truffled chicken mousse and sliced hereford snails – this was made into little tortellini. Served with a bone marrow and confit fennel ragout, finished with shaved fennel and peppery nasturtium leaves. Wagyu beef and bone marrow consomme made with all the Wagyu trimmings poured tableside.
BEN BOEYNAEMS
Ben Boeynaems is The Executive chef at The Beaumont Hotel in Mayfair, Having previously worked with Gordon Ramsay at Pétrus and Claridge’s, under Éric Chavot at the Capital hotel and as head chef of the Goring, his cooking is based on putting ingredients and flavour at the forefront.
WAGYU TOP ROUND STEAK HACHÉGrilled chopped Wagyu beef, topped with melted Gruyère cheese. Served with fried duck egg and peppercorn sauce.
BEN HOBSON
Ben started his career at Michelin-starred Galvin at Windows as Commis Chef. During this time he earned his three-year Specialist Chef Diploma from Bournemouth & Poole College in 2012. He was appointed Head Chef at Bob Bob Ricard in December 2020, and in May 2022 he was promoted to Chef Director of the group. Ben has worked closely with owner Leonid Shutov to create a new menu with much-loved classics and several new favorites.
CANNED WAGYU STEAK BITE, TAPAS STYLE, WITH UCHIMOMO WAGYU BEEFThis concept is a simple and easy way to enjoy Japanese Wagyu beef. I hope that Japanese Wagyu will be seen as a product that’s less revered, and not overly expensive. It should be enjoyed easily, and more often! This is why I put the dish in a can, to re-invent the image of Japan’s most decadent beef.
DAIKICHI SAITO
Chef Saito comes from a unique background. In his native Japan, he has worked not only in Japanese cuisine, but also as a mixologist. His career outside of Japan now spans over 20 years. In 2017, he was awarded silver medal at the Spanish Tapas Championship. By sharing the wonder of Japanese cuisine and Wagyu beef on his YouTube channel, he delights fans with his culinary knowledge and emphatic character. Chef Saito remains one of Japan’s leading chefs active across many disciplines, with a special mastery of Wagyu beef.
PAN-ROASTED JAPANESE WAGYU WITH BORDELAISE JUS AND SMOKED MASHED POTATOESPan roasted Japanese Wagyu, Smoked mashed potatoes, Wagyu beef fat carrots, croquetes, pickled mushrooms and bourdelais jus.
DANIEL PUTZ
Chef Putz is grateful for experience in some of London’s top establishments, including The Ritz. He continues to work to make great, classic, modern British food that’s seasonal and suitable for everyone. The seasons are defined by food, which is directly tied to suppliers and producers. Putz has the same passion for this industry as when he started at age 15, and aspires to give all his guests extraordinary dining experiences. He endeavors to impart everything he has learned to his team of junior chefs, which is a major reason he was so excited to work on this project, alongside his current role as Executive Chef at The Milestone Hotel & Residences.
JAPANESE WAGYU BEEF WITH CHIMICHURRI AND ASPARAGUSGrilled and sliced Japanese Wagyu prepared Argentinian style, topped with chimichurri and served with a side of asparagus.
FRANCO SIMARI
Chef Franco helms the kitchen at Bife Grill in London, an industrial-styled setting for steaks plus other classic and modern Argentinian dishes. Bife functions as a diplomatic representation of Argentina; Franco would go as far to say it’s an extension of the embassy in terms of representation and pride. The Chef Franco motto is “passion drives us forward.” He and his team love what they do, and it’s their passion to represent Argentina through tradition, technique and heritage every day through fine dining and culinary dedication.
JAPANESE WAGYU SKEWER GRILLED OVER ENGLISH CHARCOALJapanese Wagyu beef skewer grilled over English charcoal, brushed in black garlic, smoked bone marrow and wild garlic, then finished with roasted shrimp hollandaise, parsley, pickled red onion and a yoghurt salad on the side.
JAMES KNAPPETT
James Knappett has worked at some of the world’s most highly regarded restaurants. He trained in Cambridgeshire, spent formative years in the kitchens at Restaurant Gordon Ramsay and Petrus, and then moved on to work at Rick Stein’s The Seafood Restaurants, Thomas Keller’s Per Se, and with René Redzepi at Noma. Kitchen Table opened in 2012, was awarded one Michelin Star in 2014, and achieved a coveted second star in 2018 – which it has held ever since.
JAPANESE WAGYU BITES: TARTARE AND CAVIAR ON A CRISPY POTATO BASECrispy riced potato and Wagyu tartare bites with smoked cheese topped with caviar.
JOHN SKOTIDAS
John is a Greek-South American chef who combines modern greek cuisine with influences from South America and Asia. Born and raised in Panama, moving to Greece John developed an understanding of these cuisines and incorporated them together in a unique modern way. He cultivated his passion for food at the renowned Le Monde institute in Athens and gained notoriety as the executive chef for restaurants Mazi and SuziTros. His latest project is Zephyr and co owner /culinary director at EggRun in London.
ROASTED WAGYU, YUZU KOSHO, BLACK GARLIC AND SPINACHSilverside Roast of Japanese Wagyu brushed with Yuzu Kosho. Served with gently steamed spinach and finished with a fermented black garlic sauce made using a Master Stock.
KIMBERLEY HERNANDEZ
Decidedly focused on a lightness of touch and purity in flavour, The Silver Birch expresses Kimberley Hernandez’s Asian influences with classic European cookery. Honing her skills at Dinner by Heston Blumenthal, St. John Restaurant, Mathias Dahlgren with stints at The Fat Duck and Chef’s Table at Brooklyn Fare before leading Xu Teahouse & Restaurant then Andrew Wong’s Kym’s.
JAPANESE WAGYU, TOMATO SALSA, CASSAVA, CRUMBLE, YAKINIKU SAUCEBrazilian-inspired Japanese Wagyu with tomato salsa for acidity and spice, cassava crumble and yakiniku sauce for a bit of umami flavor.
LUCIANA BERRY
Luciana was born in Brazil and grew up in a traditional South American family who share their passion for food and for life. Luciana completed the Grand Diploma at Le Cordon Bleu in London and soon after graduating, took part in the popular BBC series ‘Masterchef the Professionals’. With a focus on showcasing the very best dishes that Brazil has to offer, Luciana proved to be a successful and popular contestant, reaching the semi-final stage.
WAGYU WRAPPED IN WINE LEAVES SERVED WITH A GREEK TWISTWagyu wrapped in wine leaves, served with potato quenelle with romano pepper and gochujang demi-glace. Greek with a twist!
NIKOS POLUZOS
Chef Nikos Poluzos was born and raised in Thessaloniki Greece. He studied to be a gymnast but his love and passion for cooking won him over. He has trained under Greece’s top chefs, including Vasilis Mouratidis (current executive chef of Mazi). In London he has worked with Jason Atherton and in Berners Tavern.
GRILLED AND SLICED WAGYU BEEF WITH PEPPER FRY SAUCEGrilled and sliced Japanese Wagyu beef with an Indian twist.
NIRMAL SAVE
Born in Mumbai to a family of farmers, he learned to cook a variety of regional dishes with his mother and grandmother, who passed on their closely guarded recipes. Nirmal graduated from the Institute of Hotel Management in Mumbai, working at the Oberoi before moving to London in 2010. He worked at Indian Zest in Sunbury-on-Thames, and the Michelin-starred Tamarind Collection, before joining Gunpowder in 2016.
WAGYU SHAVING WARMED TABLESIDE AN OXTAIL BROTH, SERVED WITH EXMOOR CAVIAR, BAKED CELERIAC AND RYE CRUMBSThe broth is deeply savory and gently cooks the beef, melting the fat and rehydrating the rye crumbs, turning it into something soft and moreish. The celeriac balances the savoriness of dish, while the caviar gives a delicious freshness and pop of texture.
OLLI DABBOUS
After quietly honing his craft in some of the world’s best kitchens, Olli Dabbous exploded onto the London food scene with his eponymous restaurant in 2012. Today, he’s at the helm of Hide – one of the most ambitious culinary projects the city has ever seen – showcasing his iconic ingredient-led cooking in stunning surroundings.
WAGYU THAI-STYLE STIR FRYStir-fried Wagyu beef, roasted tomato and chili jam, pineapple vinegar and crispy shallots, served with steamed jasmine rice.
SEBBY HOLMES
Sebby began his cheffing career at the age of thirteen, training in British cuisine before falling for Thai food during a tour of Asia in 2008. On returning to London Sebby started working at Jane Alty’s acclaimed The Begging Bowl, before moving to the Smoking Goat, Soho, where he spent more than a year as head chef. In 2016, Farang was born after a series of pop-ups, supper clubs and private catering events before bringing their residency to Street Feast.
JAPANESE WAGYU FRIED STEAKNew Orleans-inspired Wagyu fried steak with leek puree, chives, bourdelais jus and caviar.
SLADE RUSHING
Slade Rushing is steeped in the broad range of southern culinary tradition. A native of southern Mississippi who grew up dining in the French Quarter, he also shot rabbits and robins on the family property, cooking them on the spot with greens from the garden. Rushing graduated at the top of his culinary program class at Johnson & Wales University, and went on to gain experience in prestigious kitchens in New Orleans, San Francisco and New York City. He currently helms the kitchen at Loui London in Covent Garden where he showcases a mix of international cuisine and creole dishes.
WAGYU BEEF FLATBREADWood fire-roasted Wagyu beef flatbread, caramelized onion, fresh avocado slices, jalapeno chili and spiced Edam cheese.
XIMENA GAYOSSO
Ximena grew up in Mexico City, kick-starting her professional culinary career at Dulce Patria, the flagship restaurant of the renowned Mexican Chef Martha Ortiz. In 2017, Ximena was given the opportunity to relocate to London and work on the grand opening of Martha Ortiz’s first UK restaurant, Ella Canta, followed by working at Brat in East London. Ximena brings over ten years’ experience to Californian-Mexican restaurant, Madera at Treehouse London where she was appointed Head Chef in May 2021.
WAGYU TARTARE AND GRILLED RICE SKEWERSSmoked Wagyu tartare over a grilled rice patty with kimizu sauce.
ZACHARY FARR
With a passion for food from a young age, Chef Zach Farr’s earliest memories are from his family kitchen. Inspired by his late father’s love of cooking, Zach took cooking classes in the US and went on to major in Food Service Management at Johnson and Wales University, before traveling the world.First collaborating at culinary school, Zach joined friend Chef Patron Aman Lakhiani in July 2021 to open their debut restaurant Junsei, in London’s Marylebone, specializing in authentic Japanese yakitori.
