Match of the week
Wagyu beef tataki and ginjo sake
We get so used to thinking of red wine as the only pairing for beef that it’s good to be reminded there are other options. Especially when it comes to Japan’s fabled Wagyu beef which is all about subtle tastes and textures.
I was at an event at the Japanese embassy yesterday which marked the fact that authentic Wagyu can now be imported to into the UK again which was celebrated by an impressive line-up of dishes from some top London chefs
This was my favourite dish which came from Umu in Mayfair - a fabulous dish of charcoal and straw- (yes, straw!) grilled Wagyu tataki with a summer vegetable terrine and sesame sauce. The beef was grilled over charcoal and then rested on Himalayan salt blocks.
I simply don’t think the usual full-bodied red you’d drink with steak would have done it justice. Possibly a good red burgundy but I loved the match with a cool Dewazakura Oka ginjo sake which showed off the luxurious texture of the meat, didn't overwhelm the vegetable terrine (a lovely accompaniment) and picked up on the sesame sauce. A total treat.
If you found this post useful and were happy to get the advice for free perhaps you'd think about donating towards the running costs of the site? You can find out how to do it here or to subscribe to our regular newsletter click here.