From time to time we get in a limited supply of WAGYU Japanese Beef from Japan. Wagyu Dinners are the ultimate experience in Japanese Dining. Since the supply of WAGYU Beef is limited and can only be prepared by our Head Chef, reservations are required.
The deliciousness of Japanese black beef consists of the following factors: the taste and flavor that spread out in the mouth, and the smooth texture. Amino acids, including glutamic acid of meat, and the broth which contains inosine acid causes us sense the savoriness, and a lot of oleic acid which is a component of flavor is also much contained in WAGYU. Therefore, “Japanese black beef” is different from other species of cattle, but has a special deliciousness of its own.
Smooth velvety texture, juicy flavor, delicate but rich taste will linger on the palate. These unique characters are created by the large proportion of amino acids (the basis of its umami or savoriness) and unsaturated fat.
In addition, “marbling” affects its taste. We have especially valued marbling on beef as a symbol of high quality so that it is the key to grade beef. However, the marbling fat in the beef is never too rich. Indeed, it will almost melt in your mouth as you put the piece in your mouth. The marbling is the evidence that cattle have been specially raised in the vast, lush wilderness using carefully selected feed, pure water, and clean air.
We are sure that once you taste “Wagyu” Japanese beef, you will find the new value and taste of beef.
— quoted from the website of the Ministry of Agriculture, Forestry and Fisheries of Japan
Grade BMS No.
5: Excellent 8 – 12
4: Good 5 – 7
3: Average 3 – 4
2: Below average 2
1: Poor 1
WAGYU A4 Japanese Beef Dinners
From time to time we get in a limited supply of WAGYU Japanese Beef from Japan. Wagyu Dinners are the ultimate experience in Japanese Dining. Since the supply of WAGYU Beef is limited and can only be prepared by our Head Chef, reservations are required. Please call ahead at 516-997-4770 for more information.