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Japanese Wagyu Beef
From
Dinner at Ecriture
at
Ecriture
The Japanese Wagyu course follows, showcasing a melting barbecued A5 wagyu striploin taken from the tender longissimus muscle of a cow, from Miyazaki, Japan. The wagyu is served with homemade bread, poached unagi (eel) and a topping of pearly-grey Beluga caviar. The dish is finished with corn and beef sauce, with a complementing drop of coffee on the side. The legendary Beluga caviar is creamy and buttery in flavour, enhancing the earthy flavour of the meat.
8 / 10
