In this Showcooking by famous chef Mutsuo Kowaki, you will understand why Japanese Wagyu beef is so appreciated and you will learn how to prepare three traditional Japanese dishes based on wagyu cuts.
If you haven’t tried wagyu beef yet, this is the opportunity to do so at The Butcher Society, member 1008 of the Kobe Beef Association, the only establishment in Barcelona authorised to sell Kobe wagyu and one of the three Kobe wholesalers in Spain.
The session includes:
- Welcome with Amélie oysters, A5 Wagyu and Mizaki Sake
- Introduction to Japanese Wagyu
- Showcooking with Mutsuo Kowaki. Menu:
- A5 BMS 12 Numamoto Japanese wagyu sirloin Nigiris* paired with Àmfora – Natura wine (2 plain, 1 mustard, 1 with wasabi, 1 with smoked eel and 1 with umi)
- Japanese wagyu Picanha Tataki* A5 BMS 8 – Kobe paired with Empelts wine
- Shabu Shabu with Japanese wagyu broth A5 BMS 12 – Numamoto paired with Furvus wine.
- Japanese wagyu sukiyaki with Hida tri-tip A5 BMS 12 – Numamoto paired with Furvus wine
- Chef’s dessert
* The Nigiri and Tataki are served with freshly grated Izu wasabi.
- Dossier on Japanese Wagyu published by The Butcher Society.
- Pairing with Vinyes Domènech wines. Vi d’Amfora, Empelts i Furvus.
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The showcooking will start at 8.45 pm and end at 10.45 pm.
(Minimum number of participants: 4 people. If quorum is not reached, you can attend the workshop on a later date).
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