Heirloom looks great but the food needs to be simpler. The best French chefs are Japanese nowadays, they say. But they aren’t French they are Japanese. They are just cooking French-style with the addition of Japanese ingredients. Meanwhile, the best French chefs are now open in Japan. They rock. Or at least Michel Bras does, the man who is one of the inspirations for local, sustainable super-natural cuisine several decades before Noma had even been dreamt of. And now this […]
Japanese
Wagyu lunch: better late than never
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. […]