Saga Wagyu, Mayon Consolidated, and Hightower partnered with Den Nikkei at BGC to come up with a "one night only" seven-course Saga Wagyu and sake tasting menu. For me, it was the true meaning of "meat lover’s delight"; an evening of Wagyu overload that became a showcase of what Nikkei has to offer when it comes to dishes that incorporate the incomparable Saga Wagyu beef.
Established in 1984, Saga Wagyu has a rich history that the visiting executives were very proud to talk about. They even mentioned how on a state visit during his previous term as US President, Donald Trump was served Saga Wagyu. On his part, Jesus Cham of Mayon, remarked on how they are the importer of Saga doing it the official, legal way; taking a dig at the proliferation of backdoor importers
Had a chat with Carlo Lorenzana of the Nikkei Group and Rey Co of Hightower (quality Sake importers), and they were both looking forward to how Nikkei’s Japanese chef had prepared for this dinner, and how it would highlight the versatility of Wagyu. I joked about how this was going to be a night of excessive marbling - and how being a card-carrying carnivore myself, was ready to indulge on this one night.
The first course was an Aburi Nigiri; Saga Wagyu A5 with aburi oil, uni, and ikura. It was the generous dollop of uni, with a bead of ikura that helped elevate this course to something quite special, tasty and with us wanting more.
Second on the menu was the Tataki. This was Saga Wagyu strips, thinly sliced, with a dot of truffle cream cheese, a garlic chip and orange unagi sauce. Loved the sauce on this one, and would be curious to repeat this without the cream cheese or truffle flavor.
Tartare Bites, and this was like an amuse bouche, even if coming as a third course. It’s quail egg, caviar, chalaquita, and on a rice cracker. Pretty to look at it, but more like a giveaway course, as swallowed and consumed in no time at all.
The fourth course of Stew, had a Wagyu Saga A5 mini-cutlet, matched with truffled mash potatoes, edamame, and Wagyu jus. This was one of those courses that you wished there was a bit more to consume.
The Sukiyaki with rolled Saga Wagyu slices, paired with cabbage, mushroom, carrots, leeks, glass noodles, tofu, egg, and dashi broth. Effectively, the soup course of the menu, and on the sweet side, which came as something of a surprise.
The Gyukatsu with Wagyu Chahan was the true main course, paired with Tokyo slaw, tonkatsu sauce, wasabi mayo and steak sauce. Breaded, this way of preparing a steak dish has grown in popularity over the last few years; even if it’s been around for some time. The Chahan here was terrific!
A Matcha Lava Cake with vanilla ice cream was the dessert of the prepared tasting menu.
The great thing about Nikkei’s approach to promoting Saga Wagyu is how, beyond all these dishes being on their regular menu, one can also purchase cuts of Saga Wagyu to bring home and cook. It’s high quality beef from Japan that be part of one’s home-cooked meal. That’s something to consider. And let’s not forget the variety of Sake that Hightower imports on a regular basis.