The Wagyu and Sake Experience
We can’t go wrong when pairing Kobe Beef and Sake. The experience becomes naturally more special when it features the awarded best A5 Kobe Beef in the world with a selection of artisanal sake carefully curated for the occasion.
A few days ago, Chef Yoji Kitayama of Wagyu Studio created an outstanding tasting menu for us highlighting the awarded Beef by The Kobe Beef Marketing and Distribution Promotion Association. “What makes our beef unique is that it is not made for mass production unlike the majority of the Wagyu you find around the world. It is very focused and specialized to hit the highest standard of Kobe Beef” explains Chef Yoji.
Kyuko Tanaka is the master farmer behind this exceptional meat. He is the only farmer who breeds the cows himself before feeding them with an organic mixture of grass and grains. This is the reason he is one of the most recognized Kobe Beef farmers in the world.
Award by The Kobe Beef Marketing and Distribution Promotion Association
The menu of Chef Yoji Kitayama was concocted to present various preparations of this succulent meat and express its unique flavors. As for the selection of craft sake, it was specially curated by sake enthusiast Shunsuke Nakata who is behind Wano Craft Market.
We started our culinary journey with Wagyu Jerky as an appetizer to be paired with Tsuru Ume “Sour Plum” . This new plum sake from Wakayama, the plum heartland of Japan, is produced by a craft brewery focusing on slow brew with its own orchards. After 3 years of maturation, this sake offers an exquisite full, pure and refreshing profile featuring a high level of acidity balancing very well with the saltiness of the Wagyu Jerky. This was a great introduction to open the palate.
Wagyu Jerky and Tsuru Ume “Sour Plum”
For the Tataki of Chef Yoji, we had A5 Kobe beef marinated in kombu and lightly seared over charcoal in Josper grill. It was served with pomelo pulp, grated radish with a ponzu sauce topped with shiso flowers and freshly grated wasabi on side.
It was beautifully paired with KID Pink Label “Junmai Daiginjo”. Fruity and silky, this very smooth and clean sake offers an incomparable basket of enticing aromas blending strawberries and white flowers. It was perfect to pair with the delicate flavors of Tataki by Chef Yoji without overpowering its subtle flavors.
Tataki by Chef Yoji Kitayama
The Chawan Mushi blended together Japanese steam egg custard, Wagyu pastrami and lobster, topped with a Wagyu fat sauce. It was a rich dish full of flavors and it was very interesting to match it also with KID “Pink Label” Junmai Daiginjo as it offered a complete different pairing experience.
The intense Chawan Mushi contrasted the subtle sake to elevate its character and enhancing its flavors while KID “Pink Label” Junmai Daiginjo was bringing subtlety and complexity to the dish. Definitely an excellent pairing.
Chawan Mushi and KID “Pink Label” Junmai Daiginjo
Chef Yoji’s Niku Miso, or his own interpretation of Italian Ragu, was mixed minced Kobe beef with a special sauce blending ginger, fermented chili paste and miso soy bean paste. It was served with baby cucumber and tomatoes from Chef Yoji’s hometown in Nagano prefecture.
The Zaku “Wisdom of Rice” Junmai offered an ideal balance of acidity and subtle sweetness to express the character of rice grain with lychee aromas. With a rice polishing rate of 60%, this sake was surprisingly more intense than the previous KID “Pink Label” Junmai Daiginjo but still allowed the delicious baby veggies to highlight the mouth watering Niku Miso preparation of Chef Yoji.
Niku Miso and Zaku “Wisdom of Rice” Junmai
As for the next pairing, we had an amazing load of umami flavors with an unforgettable Lumpia. Inside the crispy wrapper we had slow braised Kobe beef mixed with foie gras and shiso leaves, seasoned in a sweet Japanese style. It was served with yuzu chili jam to bring sweetness, acidity and spices to this addictive creation.
The intensity and delicate fruitiness of Zaku “Wisdom of Rice” was perfect to create a succulent fusion of umami flavors and cleanse delicately our palate after each bit. This was another match made in heaven.
Lumpia and Zaku “Wisdom of Rice” Junmai
Our medium rare A5 Kobe beef was grilled in the famous Josper oven and served with mustard wasabi and aged soy sauce. An elegant combination of a grill and an oven in a single machine, Josper brings the flavours of a charcoal grill with controlled cooking temperature to simply express the best of the meat.
It was served with TKG or Tamago Kake Gohan that can be translated as “egg over rice”. A simple yet delicious marinated egg yolk served over Japanese steamed white rice to enhance the flavors of the charcoal grilled A5 Kobe beef.
With 80% rice polishing rate, the Shichihon Yari 80 “Seven Spear” Junmai was the perfect Junmai-style sake to pair with the meat. Displaying a heavy, rustic body and pronounced savory component, the clean acidity in its aftertaste was the subtle touch to match the delicate character of the delicious A5 Kobe beef.
Josper, TKG and Shichihon Yari 80 “Seven Spear”
Last but not least, we had Milk Gelato & Caviar by Chef Yoji. His homemade milk gelato was drizzled with wagyu fat, topped with fresh black pepper, and served with Kaluga Queen Caviar on side for a unique ending.
Our dessert partner, Emishiki “Monsoon” Junmai Daiginjo, had a gentle acidity similar to prized noble rot wine with lots of tropical fruits and a long velvety sweet finish. This was another unexpected brilliant pairing.
Milk Gelato & Caviar, and Emishiki “Monsoon” Junmai Daiginjo
We would like to thank again Chef Yoji Kitayama, Shunsuke Nakata, and the whole teams of Wagyu Studio & Wano Craft Market to make this amazing tasting experience possible. Beyond meeting new friends, this kind of thrilling experience is the reason why we are passionate about sharing with you the pleasures of gastronomy with The Tasting Club.
For further information about Wagyu Studio (26th St, 1630 Taguig), you may contact them directly via phone at +639 1718 00657.
