My First Kobe Style Beef Experience
I decided a while ago that I would love to try Kobe Beef for those of you that are unfamiliar with this the Definition according to Wikipedia is:
Kobe beef (神戸ビーフ Kōbe Bīfu) refers to cuts of beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki and more. Kobe beef is also called "Kobe meat" (神戸肉 Kobe niku), "Kobe-gyu" (神戸牛, lit Kobe cow) or "Kobe-ushi" (神戸牛, lit Kobe cow) in Japanese.[1]
The Wagyu cattle that produce this highly prized meat were introduced into Japan in the second century as work animals, used in rice cultivation. As beef consumption became more prominent in society, farmers began hiring workers to massage the animals' backsides to improve meat quality. The mountainous topography of the islands of Japan resulted in small regions of isolated breeding, yielding herds that developed and maintained qualities in their meat that differ significantly from all other breeds of cattle. Herd isolation and distinctive feeding techniques which resulted from the limited land availability have led to distinguishing features that make the meat both superior in marbling and in the ratios of unsaturated versus saturated fats.
(source Wikipedia )
Now that your more familiar with Kobe style wagyu beef, lets get back to the story. My wife and I were planning a Trip to LasVegas so I thought here's my chance to find a fine restaurant to have my Kobe style beef experience I did my research. read a lot of comments and recommendations on forums and websites and I decided on Wolfgang Puck's CUT @ the Palazzo.
We arrived at our reservation time and the maitre d' said it would be a few minutes as they were just opening for the evening so she seated us at the bar for a bit I inquired about the macallan 25 yr scotch but it was about $90 a glass as it is a very rare scotch so I opted for the macallan 12 yr instead. The matre d' and our waiter returned and carried our drinks to the table for us. I shared with them that we would be trying the Wagyu beef. We Started the dinner with a wine that the sommelier paired for us a 2000 Chateau Sociando Mallet Haut Medoc which is a red bordeaux I'm not much of a conisuer of wine so I cant describe the notes for you.
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| 2000 Chateau Sociando Mallet Haut Medoc |
All I can say is it was a good wine not too sweet not too dry it seemed to pair very well with our meal. Now on to the appetizers we couldnt decide between the
Maple Glazed Pork Belly, Asian Spices, Sesame–Orange Dressing, Bartlett Pear Compote.
or
Maryland Blue Crab & Carolina Shrimp “Louis” Cocktail, Spicy Tomato-Horseradish.
The Mixture of the salty pork belly and the sweet dressing and compote were divine. The texture,creaminess of the "Louis" cocktail melted in your mouth it was very light and refreshing.
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On left: Maryland Blue Crab & Carolina Shrimp “Louis” cocktail, Spicy Tomato-Horseradish. Pictured right: Maple Glazed Pork Belly, Asian Spices, Sesame–Orange Dressing, Bartlett Pear Compote |
and the Presentation. well what can I say it was like artwork. The service at the restaurant was wonderful they were very attentive but not too obtrusive. I did share with them that this evening was all about our dinner and how we had been looking forward to it for a long time and they made us feel as if the evening was all about us. It was good to feel so special and pampered.
We werent sure what to have with our much desired steak so I asked for suggestions and He recommended
Creamed Spinach with Fried Organic Egg
and the
Cavatappi Pasta, “Mac & Cheese”, Quebec Cheddar
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| Creamed spinach with fried organic egg |
I questioned his recommendation thinking I was ordering this supposedly amazing steak and he recommended Mac n cheese? Really? But I trusted his judgment and we did not regret it. The creamed spinach was of course creamy like silk and the egg added a unexpectedly nice element to both the taste and texture they mix the egg in with the spinach table side for you. the egg was prepared sunny side up so it still mixed in with spinach well. Oh and the Mac & Cheese all I can say OH MY GOSH! it was incredible I have to find this recipe it changed my whole perception of what mac & cheese can be. The Quebec Cheddar gave it a Sharp flavor that was divine and it was so creamy and smooth.
Now on to the Highlight of the evening a quality grade A5: Chilean Wagyu Beef From Pucón, Cautín Province, Araucanía
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| Chilean Wagyu Beef and Cavatappi Pasta, “Mac & Cheese”, Quebec Cheddar |
I ordered mine Medium as to be able to taste the flavors they prepared it with special blend of their seasonings and a garlic butter I believe. then they finish the steak under a 1200 deg broiler You end up with a thin slightly charred surface which sealed in all the juices as they let it rest for 10 minutes before serving. This steak is by far the best steak I have ever tasted. It was so tender you could almost cut it with a fork and it melted in your mouth almost like butter and the flavor was fantastic.
We were both full from a wonderful dinner. but we couldn't pass up the opportunity to try the
they finished the souffle' table side with the cream,chocolate sorbet and a10yr old chocolate sauce mixed in it was a chocolate lovers dream. and the Banana cream pie was a work of art.
We were both full from a wonderful dinner. but we couldn't pass up the opportunity to try the
Warm Chocolate Soufflé, Whipped Crème Fraîche, Gianduja Chocolate Ice Cream
The waiter also brought us a complimentary gift that was his personal favorite:
Banana Cream Pie, Fudgesicle “Ice”, Chocolate Sauce, Valrhona Pearls
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| Warm Chocolate Soufflé, Whipped Crème Fraîche, Gianduja Chocolate Ice Cream |
In conclusion this is not the way we eat often matter of fact it may be the only time I try Wagyu (unless I go to Kobe, Japan of course) but it certainly was a wonderful treat. I sure hope you enjoyed reading this as much as I enjoyed sharing my experience with you.
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| Banana Cream Pie, Fudgesicle “Ice”, Chocolate Sauce, Valrhona Pearls |
What an incredible evening. The service was great. Each bite was a treasure. Thank you Todd for sharing...
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