We love Wagyu ??
_
The Wagyu Mafia, Tokyo (Dec 2016)
#cityfoodsters_tokyo
#cityfoodsters_wagyumafia

Wagyu, ikura paella with a soy sauce and beef broth base
_
The Wagyu Mafia, Tokyo (Dec 2016)
#cityfoodsters_tokyo
#cityfoodsters_wagyumafia

Shinohara Dish: Dried burdock pie | Chicken baked in salt
_
The Wagyu Mafia, Tokyo (Dec 2016)
#cityfoodsters_tokyo
#cityfoodsters_wagyumafia

Pure breed 100% female Tajima beef. No seasoning. ?
_
The Wagyu Mafia, Tokyo (Dec 2016)
#cityfoodsters_tokyo
#cityfoodsters_wagyumafia

Display of Kobe Tajima beef ?
_
The Wagyu Mafia, Tokyo (Dec 2016)
#cityfoodsters_tokyo
#cityfoodsters_wagyumafia

Ozaki Miyazaki hangar steak, onion and shoyu based sauce | Shinohara Dish: Foie gras, Chinese wine, bamboo charcoal
_
The Wagyu Mafia, Tokyo (Dec 2016)
#cityfoodsters_tokyo
#cityfoodsters_wagyumafia

Ozaki beef tongue with sudachi, Ozaki beef heart with homemade mustard seeds, Kobe beef sashimi with shredded daikon ?
_
The Wagyu Mafia, Tokyo (Dec 2016)
#cityfoodsters_tokyo
#cityfoodsters_wagyumafia

A special private lunch at members-only The WAGYU MAFIA in Tokyo, started by Takafumi Horie and Hisato Hamada, who are masters of wagyu. They've been exporting wagyu for over 15 years and have direct relationships with the top farmers in Japan. For our meal, we tried Ozaki Beef (a single farm that's owned and managed by Mr. Muneharu Ozaki in Miyazaki Prefecture) and Tajima Beef (pure breed 100% female - essentially the stock for Kobe beef). We were also fortunate to have a guest chef in the kitchen, Shinohara-San, who was awarded Japan's top chef under age 35. He made a few dishes for us to try. Absolutely delicious! Afterwards, we officially became members of the mafia. ?✌️
_
The Wagyu Mafia, Tokyo (Dec 2016)
#cityfoodsters_tokyo
#cityfoodsters_wagyumafia