เนื้อวัว
Japanese Beef
ลักษณะพิเศษของเนื้อวากิว
เสน่ห์ของเนื้อวากิว(วิดีโอ/แผ่นพับ)
แนะนำการหั่นเนื้อ (หนังสืออิเล็กทรอนิกส์)
วิธีเลี้ยงวากิว(วิดีโอ)
เกี่ยวกับความปลอดภัยและคุณภาพสูงของเนื้อวากิว (ตั้งแต่ฟาร์มจนถึงโต๊ะอาหาร)
ค้นหาด้วยหมายเลขประจำตัว
เมนูเนื้อญี่ปุ่นโดยเชฟชาวอเมริกัน 20 คน
(เฉพาะภาษาอังกฤษเท่านั้น)
The Japanese Wagyu Beef – Recipe Inspiration Book –
Featuring 10 chefs in New York City and 10 chefs in California
When Japanese Wagyu beef first hit the international market, it was mostly known for one popular variety.
Today, consumers and chefs should know that Wagyu refers to beef with a unique pedigree raised across Japan with ultimate care.
The defining trait of Wagyu is its resplendent fatty marbling, but each local brand has unique characteristics that are exciting to explore, with different chemical compositions and flavor profiles.
Wagyu can be grilled, broiled, fried, slow cooked with sous vide, reverse seared, prepared rare or sliced thin for hot pot dishes like shabu-shabu or sukiyaki. The only limit is your imagination!
This Wagyu recipe inspiration book features different chefs with profoundly different approaches to Wagyu beef. We hope it gives you fresh ideas that could start the next Wagyu sensation!
Movies
Opening
Traceability System
Recipes and videos for each chef
Reverse Seared Wagyu with Mustard-Miso Sauce / Wagyu Tataki
Andrew Zimmern
Andrew Zimmern is an Emmy and four-time James Beard Award winning TV personality, chef, writer, teacher and social justice advocate.
Andrew has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Andrew is a proven thought leader in the culinary space and he is passionate about his philanthropic endeavors, as comfortable serving on a non-profit board of directors as he is in the kitchen.
WAGYU TWO WAYS: TARTAREwith yuzu avocado mousseSEARED TATAKIwith butternut squash and garlic chips
Andrew Pastore
Chef Andrew Pastore has worked in various capacities over his thirty year career, including stops at top New York and L.A. restaurants along the way. Born in Brooklyn, NY, Chef Pastore embarked upon the culinary industry at the early age of fourteen, and has turned his many years of experience into winning restaurant concepts and dynamic menus.
SEARED TENDERLOIN TATAKIserved on salt rock with Calabrian Chili Oil and Giardiniera
Danielle Duran-Zecca
Chef Danielle Duran-Zecca is a California-born culinary master, graduating with honors from California’s Le Cordon Bleu School of Culinary Arts where she focused on classic French cuisine. While cooking in New York, Chef Danielle won first place in the Food Network’s cooking show, “Kitchen Casino.” Her style of cooking is “New Age Italian” which subtly combines the Mexican food influences of her heritage, with a dash of that unique California approach to food.
ROASTED WAGYU CULOTTE(SIRLOIN CAP)with braised red cabbage, celery root and confit shallots
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, and honed his skills in Michelin-starred restaurants. Chef Yasharian is also a former winner of Food Network’s cooking competition “Chopped.”
CHARCOAL GRILLED CURRIED WAGYU SKEWERSusing denver steak, zabuton, ichibo fillet or strip
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. Chef Crisp is equally keen on the art of hospitality and his dining rooms exude guest-focused relationships.
GRILLED WAGYUwith sweet potato, chidori kale and aged vinegar
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 fishing practices evident in every dish. Wagyu beef is also a staple on his menu. Chef 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.
WAGYU FAT BROWNIE CHOCOLATE MOUSSE CAKE
Steve Brown
Chef Steve Brown is an award winning Southern California culinary rock star who has embraced and elevated the art of Wagyu cookery over the past six years with his private dinners, live events and specialty retail showcases. Entering the business during his teens and working his way through the kitchens of a number of great restaurants and culinary school, Chef Brown’s passion and knowledge of his craft is recognized by peers and diners, alike.
WAGYU AND BRASSICAS FONDUE
David Barzelay
Chef David Barzelay practiced law prior to becoming a chef and creating one of the most sought after pop-up dining series in San Francisco. Once becoming a permanent location, Chef Barzelay’s restaurant was awarded two Michelin Stars and he was named a Best New Chef by Food & Wine Magazine.
WAGYU PASTRAMI
Dustin Falcon
Chef Dustin Falcon’s exquisite cuisine is rooted in sound classical Italian and French Techniques with a modern yet simplistic approach to the bounty of Northern California. He has mastered the highly coveted meats supplied to him by neighboring Wagyu butcher and legend, Guy Crims. ‘Guy the Butcher’ has traveled extensively throughout Japan to bring the very best Wagyu examples to his loyal customers.
CHARCOAL-SEARED WAGYU “SUGO” KUZU DUMPLING,chanterelle mushroom, aerated potato and crispy mustard
Marc Zimmerman
Chef Marc Zimmerman has served as executive chef and has opened numerous celebrated West Coast restaurants. Chef Zimmerman leveraged his extensive knowledge, passion and relationships in Japan to create one of the best whole animal Wagyu programs in the country.
SEARED DRUNKEN WAGYU
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. Chef Perfit is highly regarded for her California cuisine and her expert knowledge of seafood.
WAGYU TARTARE
Corey Chow
Corey Chow ascended to the role of chef de cuisine of Per Se in the summer of 2017. In his role, Corey oversees a collaborative and committed kitchen team and is responsible for developing all menus and exceeding guests’ expectations at the three Michelin-starred restaurant. From a young age, Corey was inspired by how Chinese food and culture went hand in hand with family and being together and this inspiration continues to drive his culinary passion.
WAGYU SUYA KEBABS
JJ Johnson
JJ Johnson is a James Beard Award-winning chef best known for his barrier-breaking cuisine connecting the foodways of West Africa and Asia to the Americas. Chef JJ’s signature style of combining culturally relevant ingredients with his classically trained cooking and global point of view was inspired by the Caribbean tastes he grew up with, combined with inspiration from his travels.
WAGYU RIBEYE CHEESESTEAKSwith cheddar fondue, toasted garlic hoagies and spiced steak fries
Lucas Billheimer
Executive Chef of Bowery Meat Company and self-proclaimed professional eater, husband, dad, and whiskey lover, Chef Lucas Billheimer has discovered what it takes to consistently put out excellent food for some of New York City’s most notable restaurant guests. Years of experience have helped shape Chef Billheimer’s recognized expertise in the kitchen and his resume is jam packed with accolades and achievements.
TORCHED WAGYU ZABUTONwith Japanese cucumber salad, pickled chilies and shiso
Mary Attea
Mary Attea is a New York City based chef. A native of Buffalo, Attea moved to New York City to attend graduate school, but instead discovered a passion for the restaurant industry while waiting tables at New York City restaurants. At The Musket Room, Chef Mary Attea leads a culinary team that draws on their heritages, world travels and personal inclinations to create vivid flavors and inventive dishes that deftly cross borders and defy categorization.
BBQ RUBBED, GRILLED WAGYUFilet Mignon with Chimichurri
Matt Abdoo
Matt Abdoo is the chef and partner of Pig Beach, a critically-acclaimed barbecue restaurant in Brooklyn, NY. Matt earned his BBQ chops working on highly competitive barbecue teams, and received prestigious awards during his first world-class BBQ competition. Chef Abdoo has worked alongside a number of celebrated chefs during his career but began his culinary training at a very young age by rolling meatballs and house made pasta with his nona. Matt is a frequent guest chef on numerous American television shows and at live appearances.
WAGYU RAGU
Michael Jenkins
Chef Michael Jenkins worked from the bottom up, prior to taking the helm in an Iron Chef’s celebrated NYC restaurant. Chef Jenkins’ keen focus and hard work ethic is attributed to his early years as an athlete, and his spirit of competition has served him well during his numerous appearances and wins on Food Network’s Chopped.
TUSCAN-INSPIRED JAPANESE WAGYU
Michael Lomonaco
A native New Yorker, Chef Michael Lomonaco has spent his career celebrating the bounty of the American table at some of the city’s most iconic restaurants before opening his own iconic place, Porterhouse, in 2006. Chef Lomonaco’s Porterhouse has been voted the absolute best steakhouse in New York and he is also one of the original Food Network and Travel Channel chef personalities and appears regularly on TV and at live events.
WAGYU STEAK AU POIVRE
Paul Denamiel
Paul Denamiel has been submerged in the restaurant world from birth, spending time in the kitchen of his family’s restaurants but Chef Paul’s true love for French food developed as a youth during summers spent in France where his grandparents taught him the secrets of traditional French cooking. Chef Denamiel attended The Culinary Institute of America and cooked under some of the most notable names in the business before landing at his warm and comfortable NYC crowd favorite, Le Rivage.
WAGYU TATAKIwith razor clam vinaigrette
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. Having grown up in the Mexican border town of Brownsville, Texas, PJ Calapa was exposed to a wide variety of flavors and styles at an early age. As a child, he began working in his grandmother’s kitchen and later in his grandfather’s wholesale fish business. Throughout his successful career, Chef Calapa has merged his culinary imagination with his early childhood food memories and is recognized as a true leader in the food and beverage hospitality industry.
RARE JAPANESE WAGYU TEPPANYAKIwith cucumber chimichurri
Stephen Yen
Chef Stephen Yen, Executive Chef of TAO Group, is a native New Yorker and graduate of the French Culinary Institute in New York City. After graduating Chef Yen worked with numerous chefs, opening a number of well known restaurants. He has consulted on multiple projects and designed menus for many NYC kitchens. His style of cuisine is global, everything from traditional French to modern American and Asian cuisines.
