The hands on approach with Wagyu
I was invited back to a wagyu lunch at Jamon (3 Murphy St, South Yarra, Vic 3141 +61 3 9804 5710) by the chef and owner Charles a couple of months ago and should have posted this earlier. His point, which I wrote about for The Australian’s Indulgence section, was that wagyu is not some generic meat; it should as with other meats be appreciated by the cut. The Australian’s story says it all. Once again I was taken on a journey where I actual discovered something new about food and I was challenged in what I ate. It’s not often a restaurant does this and if you haven’t already been to Jamon I suggest you pay a visit.
Shitake mushroom tartare
Tongue: among the best I’ve ever eaten
Chuck steak, not tuna!
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Looks impressive, but I’ve only just conquered my fear of raw fish…the raw beef thing might have to wait awhile
(I like my steaks gently mooing, not chasing me like crazed bovine from hell)
I caught your article in the W/E Oz a few weeks back – very interesting and it’s great to see the pix that go with your description. SO greta to learn something new!
Ellie, this raw moo is just like raw fish so no need to be scared.
DrReb, it was great to go through it myself. If you click on my photo button you’ll see the full Flickr set from this lunch.
In fact here is the Flickr set:
http://tinyurl.com/y5pq8n
Your article has left me salivating Ed! Except for the tongue bit
I have not quite conquered the animal organ things as a delicacy yet. I do agree however that the word ‘wagyu’ has been abused quite a bit lately. Walk into a restaurant and it’s wagyu this, wagyu that…
That looks delicious, Ed! I must try Jamon some time, as I’m a huge fan of ox-tongue.
xox Sarah
ilingc, you should try this kind of raw beef it is very different from anything else.
Sarah, try Jamon but I should say this was a one-off menu although Wagyu is now a regular feature.
what cut was used for the tartare?
Grocer, fillet – chopped.