It’s been over a year since Wagyu Mafia crew were in London to ‘perform’ (in their vernacular) a one-off event (titled Grilleasy) for the OAD awards ceremony for the 2018 revision. This year Steve is in food heaven Donostia to announce the 2019 list.
It was a fantastic evening with this crew’s first (of many, I hope) London event, in which they pulled together an exciting showcase of wagyu through a myriad of cuts, culminating with 80 day aged sirloin simply grilled in a josper, and of course their famous Kobe fillet cutlet sandwich. The meal also featured all other cuts including round, ribeye cap, tail, shank, chuck, ribeye, sirloin, fillet and its prized fat (in an old fashioned no less). Hamada san’s Ozaki (as in Mr Ozaki’s beef to be exact. The only beef in Japan that carries its farmer’s name) and 2017 grandprix Kobe were phenomenal. Wagyumafia is still a members club of sorts in Tokyo, now expanded to a few more outlets both in Tokyo as well as overseas in HK. As of late, they have opened up dinners to joe public, with dinners starting at 30,000yen. I hope to one day visit them in Akasaka yet.
1. ‘Ribeye Cap The Sushi’. Nigiri with ribeye cap (deckle) with sea urchin and beluga.
2. ‘Tale the soup’ – Beef tail consomme
3. ‘Shank the super slow’ – Braised shank stew
4. Old Fashioned with wagyu fat
5. ‘Chuck the gyouza’ – ditto, wagyu gyoza
with their own wagyusco sauce, secret recipe..
6. ‘Wagyunese’
Basically a pimped out spagbol, but man it was awesome. The aburi carpaccio was like lardo melting over smoky parmesan, subsequently amping the savourinesss of the dish. So simple, but incredibly delicious, highlighting the quality of the wagyu. Favourite dish of the night. Here is a video of these guys plating up with torch guns and all that.
7. ‘Salt crust grills’ fillet and sea urchin
8. ‘Ribeye the sukiyaki’
9. L-Born the aging beauty. The 80 day champion Kobe beef sirloin
10. Kobe chateaubriand katsu sando
Fabulous quality of beef. Buttery fat, breadcrumbs, soya sauce. I begged for more, they gave us a…
11. …a ‘Big Wag’. Their version of a Big Mac. Patty made from wagyu chuck, burger wrapped up as you would any fast food chain as a takeaway gift…
12.. and a beef curry with rice for anybody still feeling peckish at the end of the evening.
It’s been over a year since Wagyu Mafia crew were in London to ‘perform’ (in their vernacular) a one-off event (titled Grilleasy) for the OAD awards ceremony for the 2018 revision. This year Steve is in food heaven Donostia to announce the 2019 list.
It was a fantastic evening with this crew’s first (of many, I hope) London event, in which they pulled together an exciting showcase of wagyu through a myriad of cuts, culminating with 80 day aged sirloin simply grilled in a josper, and of course their famous Kobe fillet cutlet sandwich. The meal also featured all other cuts including round, ribeye cap, tail, shank, chuck, ribeye, sirloin, fillet and its prized fat (in an old fashioned no less). Hamada san’s Ozaki (as in Mr Ozaki’s beef to be exact. The only beef in Japan that carries its farmer’s name) and 2017 grandprix Kobe were phenomenal. Wagyumafia is still a members club of sorts in Tokyo, now expanded to a few more outlets both in Tokyo as well as overseas in HK. As of late, they have opened up dinners to joe public, with dinners starting at 30,000yen. I hope to one day visit them in Akasaka yet.
restaurant homepage wagyumafia
Pictures below. Meal took place in April 2018.
80 day dry aged champion Kobe beef.
1. ‘Ribeye Cap The Sushi’. Nigiri with ribeye cap (deckle) with sea urchin and beluga.
2. ‘Tale the soup’ – Beef tail consomme
3. ‘Shank the super slow’ – Braised shank stew
4. Old Fashioned with wagyu fat
5. ‘Chuck the gyouza’ – ditto, wagyu gyoza
with their own wagyusco sauce, secret recipe..
6. ‘Wagyunese’
Basically a pimped out spagbol, but man it was awesome. The aburi carpaccio was like lardo melting over smoky parmesan, subsequently amping the savourinesss of the dish. So simple, but incredibly delicious, highlighting the quality of the wagyu. Favourite dish of the night. Here is a video of these guys plating up with torch guns and all that.
7. ‘Salt crust grills’ fillet and sea urchin
8. ‘Ribeye the sukiyaki’
9. L-Born the aging beauty. The 80 day champion Kobe beef sirloin
10. Kobe chateaubriand katsu sando
Fabulous quality of beef. Buttery fat, breadcrumbs, soya sauce. I begged for more, they gave us a…
11. …a ‘Big Wag’. Their version of a Big Mac. Patty made from wagyu chuck, burger wrapped up as you would any fast food chain as a takeaway gift…
12.. and a beef curry with rice for anybody still feeling peckish at the end of the evening.