Japanese master farmer, Takeshi Yamada will be at restaurant from now till 11th of June, he will present his beef to diners and offer insight into its production and why it is considered the world’s finest beef.
Kobe Wine Beef comes from Tajima-gyu cattle in Japan’s Hyōgo Prefecture, of which Kobe is the capital. The area is also known for winemaking. The Kobe cattle reared by Takeshi Yamada are fed a mixture of corn, oats, wheat and grape pomace from the wine production to add a sweet taste. The special diet has created a unique beef which is renowned for its superior flavour, succulence and high amount of marbling known as Shimofuri. Kobe Wine Beef is a harmony of delicate, sweet lean meat and the taste and fragrance of melt-in-your-mouth fat. For maximum flavour, chef recommends that Kobe Wine Beef should be cooked rare to medium-rare.
At Scarlett Wine Bar & Restaurant, the Kobe Wine Beef menu will include Kobe Wine Beef carpaccio with imperial caviar and turnip mousse, wok-seared Kobe Wine Beef with soya, lime and ginger, Shabu-style Kobe Wine Beef and a double boiled beef consommé with porcini and baby roots.
Other highlights will feature Kobe Wine Beef burger with red wine caramelized onions, roasted garlic aioli, Cheddar cheese and truffle fries and more. Lovers of premium beef can also order 200 gramme rib-eye and rump Kobe Wine Beef steaks from the grill. Sommeliers at Scarlett Wine Bar & Restaurant will be delighted to recommend a choice of outstanding wines to complement the Kobe beef dishes.
With its elevated 37th floor setting, trendy décor, exquisite cuisine and impressive wine list, Scarlett Wine Bar & Restaurant is the perfect venue for relaxed evenings while dining and enjoying a stunning city backdrop. Guests can choose to dine alfresco on the terrace or with air conditioned comfort at the stylish restaurant and bar.
For more info, please call 02 238 1991, 096 860 7990, email firstname.lastname@example.org