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When I order beef it is usually by it by the cut. You know, filet, porterhouse or something equally decadent like mince, whatever parts of the body that may come from.
Lately though I’ve been sucked into the Wagyu beef conspiracy. That’s the one where chefs generically put Wagyu on the menu and don’t tell us what cut it is from. I order the Wagyu and could be eating bollocks for all I know.
Chef Charles Greenfield, I think, is getting pretty irritated by the situation. He’s a pretty passionate bloke and likes to draw people into his tiny Japanese-style bar – Jamon (3 Murphy St, South Yarra, Vic 3141 +61 3 9804 5710) – and teach about the different cuts of tuna and taste sensations.
It’s a bit like jazz with food most nights. That is if you are sensible and allow him to serve what is best that day.
Now with the taste memory of Kobe Wagyu still on his palate from 1968, when he lived there, he is setting the Wagyu record straight with proper cuts of meat.
He is taking his customers on a journey through the different tastes and textures using the finest 9+ marbled Blackmore’s Wagyu available.
He is taking eight different cuts of the meat. There’s tenderloin and porterhouse served traditional Kobe style. The tenderloin strap will be tartare and the tenderloin tail tataki. Chuck ribs – I think that’s what known as a short rib in New York – will end up as sashimi, sushi and futomaki rolls. The topside will be sliced and sculpted into tartare, kobujime (cured with kobu kelp), mini burgers, meat balls and gyoza. Finally, the tongue will be cooked classically and the tail made into an aradaki style soup.
I have no idea what most of this stuff means as I am still in kindergarten when it comes to Japanese food. And I don’t normally promote restaurant events and avoid proper f–dies.
This does sound like one meal to die for though. See you there.
oh, I almost forgot. Lunch costs $85 a person; supper $250.
Lunch: Thursday 12, Friday 14
Supper: From Tuesday 10 to Saturday 14 October
Sunday 15 october 1pm to 8pm Grazing menu.
Popularity: 2% [?]
{ 3 comments… read them below or add one }
Sounds unreal… I am seriously tempted to buy some Wagyu from the dodgy chinese butcher nearby… but apart from them telling me “Is best meat…they sing to cow!”, I have no idea where it’s from or what grade.
$85 would wanna be a pretty tasty lunch.
Matt, it is going to be unreal and I’ve been invited as I did a big blog on jamon a while ago. I’m looking forward to posting about it.
Lol dodgy chinese butcher. Serve it style please!