Author: Wagyu Sommelier

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.