5th - 11th Dec.
chef Adam Handling
Frog by Adam Handling - Covent Garden
Japanese Wagyu Beef with Black Garlic and Wild Herbs
Limited time offer !
Special Wagyu Experience
Presented by the Japan Livestock
Products Export Promotion Council
This event will feature recipes from top chefs at restaurants in
the greater London area, giving diners a chance to explore a
new and tantalizing side of Japanese Wagyu Beef.
Wagyu is globally renowned as top-class beef with intense intramuscular marbling that creates a melt-in-your-mouth sensation unique among breeds. Developed through selective breeding and original Japanese methods, Wagyu has an enticing aroma and rich flavor.
Wagyu often conjures images of the ever-popular “loin cuts” including ribeye and sirloin, but there are diverse and intriguing cuts including round, brisket, shoulder clod and chuck roll. In Japan, these cuts rival the prime loin cuts in their extreme popularity. This event will feature recipes developed using round cuts. While these cuts are leaner, they have ample marbling and offer a tender yet meaty flavor perfect for use in roasts, BBQ and shabu-shabu. They’re a perfect match for almost any preparation method.
Please contact each restaurant for details.
| SCHEDULE ALL | 5th - 11th Dec. | 12th - 18th Dec. | 17th - 23rd Dec. | 9th - 15th Jan. |
chef Adam Handling
Japanese Wagyu Beef with Black Garlic and Wild Herbs
chef Alexander Petrov
Under development
chef Ayo Adeyemi
Under development
chef Ben Boeynaems
Under development
chef Ben Hobson
Wagyu Top Round Steak Haché
chef Daikichi Saito
Canned Wagyu Steak Bite, Tapas Style, with Sotomomo Wagyu Beef
chef Daniel Putz
Under development
chef Franco Simari
Under development
chef James Knappett
Japanese Wagyu Skewer Grilled over English Charcoal
chef John Skotidas
Under development
chef Kimberley Hernandez
Roasted Wagyu, Yuzu Kosho, Black Garlic and Spinache
chef Luciana Berry
Under development
chef Nikos Poluzos
Wagyu Wrapped in Wine Leaves Served with a Greek Twist
chef Nirmal Save
Under development
chef Olli Dabbous
Under development
chef Sebby Holmes
Wagyu Thai-Style Stir Fry
chef Ximena Gayosso
Wagyu Beef Flatbread
chef Zachary Farr
Wagyu Tartare on Grilled Rice Patty with Kimizu Sauce
The quality of Wagyu beef is also seen in its superior attention to food safety. In Japan, each head of Wagyu cattle is individually traceable under a certified system. Information on exports of certified Wagyu is readily available through QR codes in 15 languages, providing guaranteed quality and safety for Wagyu consumers.
The Special Wagyu Experience will allow consumers to experience Wagyu and use the QR code Wagyu Traceability System. The QR codes provide consumers with a wealth of information on Wagyu cattle’s breeding location, date of processing, meat quality grade and pedigree.
A Wagyu questionnaire will be conducted at this event. Guests who order or purchase a Wagyu item can respond to the questionnaire using a code scanned via smartphone. Responses to the questionnaire will be used to enhance future efforts in Japanese Wagyu beef production and global export.
