Category: Pairings & Inspirations

Have you thought about why there is usually an egg yolk on your steak tartare? The golden combination of beef and eggs has been scientifically proven to enhance the flavor and texture of the meat. The effects are further amplified when it comes to Japanese Wagyu.

For decades, Wagyu and sea urchin were like an odd interracial couple in a small town before Loving v. Virginia – People looked, gossiped, and gasped, but very few approached, let alone adopted. But the chemistry of the couple cannot be suppressed, and the flame of their love burns ever more passionately. Thanks to a new generation of open-minded chefs and food scientists, this once forbidden love is now celebrated around the globe!

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.

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.