Author: Wagyu Sommelier

The more sophisticated diners are looking beyond Kobe Beef to experience new and unique brands. Just like in wine and cars, brands can give you a lot of information about the products.

If you are an experienced Wagyu consumer (whether as a chef or a diner), you already know that the official grades, such A5 and B4, have little to do with the actual taste of the meat. What, then, determines the taste of Wagyu?

It makes us cringe every time we see A5 Wagyu sirloin served as a steak in an American or European restaurant. Unless you are interested in burning money and killing your customers at the same time, this combination should rarely be attempted for 3 reasons.

Have you ever put Wagyu in a dish with Oysters? If not, you are missing out on one of the most luscious combinations of ingredients. The chemistry between Wagyu and Oysters is so strong that their marriage creates a volcano of flavors in your mouth.

What do Bill Clinton and Vladimir Putin have in common when it comes to Wagyu? Ishigaki is the answer.

The price fluctuation of Wagyu cuts creates an opportunity for chefs and restaurants to get their hands on reasonably priced authentic Wagyu if they are able to create menu items that take advantage of the discounted cuts depending on the season.

The traditional wisdom of serving full-bodied red wine with beef does not necessarily apply to Japanese Wagyu, because Japanese Wagyu tends to be highly marbled and have delicate flavors which can be overpowered by a heavy red.

It is a known fact that Japanese Wagyu meat has a significantly lower melting temperature than any other commonly consumed meat, but did you know about the correlation between Wagyu with an longer vintage and lower melting temperatures?

Join our Chief Sommelier in a Wagyu 101 & Tasting session online! Details coming soon.