Wagyu really is wonderful. It is also expensive and one of the most mistreated meats in Australia.
Possibly the worst way to eat it is an a hunking great steak; possibly the best way is to prepare it with care in small quantities, even as sushi.
Charles Greenfield, the owner and chef at Jamon Sushi in South Yarra, has probably worked with more different types of wagyu than anybody else in Australia. And there are more pure and mixed blood wagyu herds here than you’d believe.
Once or twice a year he holds special wagyu weeks. Next week on Wednesday 30th April there is an opportunity for up to eight bloggers to sample what he does at his bar. Usually the cost is $250 but he is prepared to offer a slightly parred down menu for $120 plus drinks.
This time around it is Sher wagyu with a fat marbling score of 9+.
Although this seems expensive it is a bargain bearing in mind the price of the meat. A while ago I was lucky enough to sample his work with Wagyu. You can see here what I wrote on it for The Australian and the pictures here on this blog.
Sitting at the bar as Greenfield prepares the dishes is an educational experience. I’ve probably learnt more about Japanese food eating here than anyhere else although Greenfield’s approach is not traditional.
You’ll find yourself comparing the textures and tastes of different cuts, cooked and raw. And you’ll get to smell that special unmistakable smell of wagyu cooking.
If you are interested let me know in comments. First come first served. And I’m at the front of the queue, which means there are seven places left. And yes, I am paying my way rather than taking a free meal which brings the price down for you.