Taste of Wagyu: Sushi Taro

Nobu Yamazaki, the Michelin starred Chef/Owner of Washington, D.C.'s Sushi Taro loves working with Japanese Wagyu Beef because it is such a forgiving ingredient! In this video, Chef Yamazaki shows off many authentic styles of Japanese Wagyu Beef cooking, including grilling, searing, braising, sous vide, and Shabu Shabu.
Chef Yamazaki emphasizes that Japanese Wagyu Beef is completely different than beef from any other part of the world, pointing out thatthat only Japanese Wagyu Beef can be sliced thinly without being frozen and that by simply swashing "Wagyu in Kombu water, it makes the flavor 10 times better.”
For more information about Japanese Wagyu Beef visit: jlec-pr.jp/en/b...
For more in the Taste of Wagyu video series visit: www.jetro.go.j...
[Each Dish & Drink]
Hassun (Seasonal assortment): Wagyu spring roll with Matsutake, Grilled Wagyu Dengaku with ginko nuts, Seard Wagyu with smoked oyster and persimmon, and Braised chopped Wagyu with burdock
+ Masumi Sparkling
Soup: Wagyu in suppon snapping turtle soup
+ Kinpou
Sushi: Wagyu nigiri with special red snapper rice and truffe, and Wagyu sushi roll with Foie gras and lobster
+ Born Wing of Japan
Shabu Shabu: Slices of Wagyu and crab legs served with crab innards sauce, and house-made noodle with parmesan cheese and black pepper    
+ Hakkaisan Yukimuro