Quote:
Originally Posted by Wormius
I would be okay cooking it myself, but I just wanted to try it cooked by a pro first so I benchmark my own attempts.
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I would say do not go to a fake-asian teppanaki place to have Wagyu. They are not pros by any means.
That said, at least from what I tasted it seemed like they were using genuine A5 Wagyu (makes sense for the prices charged) which is still miles better than what you find on the menus of places like Modern Steak which have Brant Lake Wagyu which is nothing like it at all. Alberta Wagyu is cross-bred and have some Japanese wagyu genetics but is also partly Angus stock, etc. and it was tough and lacked the melt-in-your mouth quality of A5.
I've made A5 Wagyu at home and you literally cannot screw it up. You can make it will done and with the high fat content, it still tastes like melt-in-your mouth beef candy.