When your cow has achieved more in its lifetime than you have 😂. We had the luxury of gouging ourselves in the highest grade of Kobe wagyu beef at Wanomiya Kobe Beef in Osaka, Japan in March 2020 and woahhh, it was one of the best decisions of the trip. This was our second time eating the finest Kobe wagyu of Japan and it was just as good as the first time.
At the time of eating, we were the only ones in the restaurant due to the Covid pandemic. Our chef was Shibuya and she did a great job prepping and cooking our cow. This meal costed $160 per person.
We started the lunch with a full photoshoot of the marbling of the cow and its earned trophies. Look at the colour and texture 😍 Holy macaroni, the anticipation we felt at this point hearing the grill heat up and seeing the fat of the meat...
For our 'sauces', we had kobe miso paste, garlic chips and wasabi.
THIS SHOT MAKES ME SALIVATE THINKING ABOUT THIS WAGYU 😭 #TakeUsBack
We started our lunch with a raw salad of lettuce, reddish, lime and dressing. We don't remember what the clear noodles were but it tasted like unflavoured jelly and added a cold chewy texture to the salad.
Moving on to some meat, we were served blanched kobe wagyu nigiri next. The presentation was exquisite and had us drooling behind the camera. The meat was glistening with its juices and both pieces were much thicker and bigger than the rice ball.
This nigiri was served with a thick soy sauce and wasabi. The beef was flavourful and savoury, enhanced by the kick of the horseradish. Its meat was very soft and tender, despite the cold temperature from the blanching. It was such a delicious bite.
This nigiri was even more beautiful than the first one with the delicate edible flowers on top. The orange jelly added a sweet zest to the savoury meat and it was soooo friggin' good! We were a little sad when the bite ended so soon.
LOOK AT THESE BEEF CUBES! 😍Chef Shibuya did an amazing job serving us medium rare wagyu. Each piece tasted like heaven. Each cube had so much flavour compacted in its size and as we bit into it, the juices overflowed and coated our mouths with its luxurious oils. It was glorious.
Each sauce enhanced the beef and it was delicious in its own way. The wasabi and wagyu combo was predictable. The garlic chips were crispy and added a mildly nutty taste to the beef. The kobe miso sauce was like honey, enhancing the cow's sweet juices. This was my favourite sauce.
These were some grilled vegetables to cut through the palette.
And of course, miso soup with coriander.
Some of the leftover fat and meat scraps were cooked into a small side dish with beansprouts and alfalfa. We were not too fond of the beansprouts but food is food and it needed to be eaten.
Finally, we had some wagyu kobe fried rice. This was very savoury and salted, with lots of fattening oils from the white rice and meat. Luckily the serving was small because it did become overwhelming to finish, despite how good the wagyu was.
Overall, this was a spontaneous and delicious experience. We left satisfied and happy. It was a tad expensive however this would not stop us from eating kobe wagyu beef again, although we would probably not eat at the same restaurant next time.
Thanks for reading. Happy eating!