First time ever, Yonezawa beef is officially exported outside of Japan. We're such an honored to be the first restaurant to use Yonezawa Beef.
We have just received very first batch flown by air, look at this beautiful marbling. It really melts in your mouth.
I had cooked the premium Wagyu for more than 10years when I was in Japan.
Yonezawa beef is one of the most strict definition for branding in order to maintain the best quality.
Yonezawa Beef is strictly Japanese Black hair Wagyu (黒毛和種) from only certain places of Yamagata prefecture which is located in northern part of Japan.
Yonezawa cattle age has to be at least 32months while Wagyu cattle age is 28months in average. That means Yonezawa cattle is fed longer than most of other Wagyu. The longer cattle is fed and raised, the more flavorful meat will become.
And only heifer(virgin female cattle) can be Yonezawa beef. In terms of marbling of the beef, heifer has smaller and finer marbling compare to steer. Because of fine marbling, the meat has flavorful. And it is often described as silk in terms of meat texture.
After cattle passes all criteria, there are only 2800heads per year to be produced as Yonezawa Beef. (*Kobe beef: 5000heads per year). I really appreciate to everyone who put great efforts to make my dream come true here now.
We are the only one who serve Yonezawa beef in Singapore right now and I believe you will get an unforgettable experience with it.
We are going to serve it tonight (14.08.2018) dinner onwards.
I am looking forward to seeing you as a first customer to taste this premium wagyu in béni.