Mar 2014

{swoon} A5 Japanese Wagyu Tasting at Katana

Three-Way Wagyu Tasting: New York, Ribeye, Filet Mignon

Gastronomy’s fancy streak continues at Katana for Wagyu Week, going on now through March 9. In honor of the occasion, Chef Koji Matsuzaki has prepared a special menu featuring certified A5-grade Japanese Wagyu beef from Saga Prefecture. Of all the outrageously decadent preparations available, it was the “Three-Way Tasting” of New York, Ribeye, and Filet Mignon that was most swoon-worthy of all.

Three-Way Wagyu Tasting: New York, Ribeye, Filet Mignon

Delicately seasoned, beautifully seared, and served perfectly pink, the meat reveled in this simple preparation that highlighted its intense marbling and flavor. We started with the leanest cut, the filet, and worked our way up to the ultra-luxe ribeye. Each bite flooded our palates with pure, almost obscene, beefy richness. It was like no other steak around.

Ponzu, wasabi, and soy-mustard sauces were on hand to mellow the meat’s intrinsic unctuousness.

Nigiri sushi-style, seared and topped with garlic, green onions, and sea salt

Also swoon-worthy was the nigiri preparation, blow-torched to smoky perfection and topped with onions, garlic, chives, and a bit of sea salt. The seasoned rice provided a fitting foundation.

Chef Koji Matsuzaki

Here’s wishing that every week was Wagyu Week. Get it before it’s gone. {Scope the entire menu below and the entire photo set here}

8439 West Sunset Boulevard
West Hollywood, CA 90069
Phone: 323-650-8585

While we’re in the neighborhood, more gastronomical delights in West Hollywood:

Previous Post
Next Post

7 thoughts on “{swoon} A5 Japanese Wagyu Tasting at Katana

  1. The official Wagyu Week menu:

    From the Kitchen
    Gyoza with kimchee ($16)
    Meatball Lettuce Cups with truffle soy black pepper mustard ($15)
    Saga Slider with tomato, lettuce, onion, and yuzu ranch ($12)

    From the Robata Bar
    Wagyu and Lobster Skewer with Uni butter and truffle essence ($26)
    Skirt Steak Skewer with black pepper sauce ($12)
    Yaki-niku BBQ-style with Asian marinade ($38)
    New York Toban-yaki [3oz.] grilled on bincho charcoal with ponzu sauce ($48)

    Three-Way Tasting
    2 oz. each of premium New York, Ribeye, Filet Mignon served with Uni butter, wasabi root, and soy mustard sauces ($90)

    From the Sushi Bar
    Nigiri (2 pieces): sushi-style, seared and topped with garlic, green onions, and sea salt ($18)
    Tataki: Wagyu beef sashimi on ice with ponzu dip ($28)
    Gunkan: sushi-style beef tartare with caviar ($16)
    Wagyu Tartare in a croissant pastry with egg salad and caviar ($18)
    Carpaccio: thinly sliced with wasabi truffle oil, avocado, and parmesan ($17)

  2. How did you feel about eating raw wagyu, was the fat not disconcerting to consume since it was cold or did it easily melt away?

  3. I’m glad you asked this question, Johnny! As a raw meat lover, I was surprised that I didn’t fall hard for raw wagyu. The fat didn’t easily melt away, so it left a thick film in my mouth that wasn’t very pleasing. A bit of ponzu made it a better experience, but cooked wagyu is definitely the way to go.

  4. Hmm I figured, you normally want lean meat for tartare because raw fat is a bit disgusting to chew and consume. Another reason why not to order a wagyu steak too rare.

Leave a Reply

Your email address will not be published. Required fields are marked *