Did you sit upstairs or downstairs? We were upstairs in the back but I heard afterwards that the basement is like the lounge in The Shining.
There's an upstairs?
We were down in the basement, back past the piano. Really cool vibe, corkboard on the ceiling with is good for a guy like me that has troubles hearing in crowded loud areas.
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Captain James P. DeCOSTE, CD, 18 Sep 1993
Buy a Brant Lake Waygu ribeye and cook yourself, save yourself the insanely inflated restaurant prices... you'll be able to cook a better one anyway.
Unless you're talking like authentic Japanese A5 Waygu you can get that @ greatmeats but you'll pay $$$ for a small piece (4-6 oz's)
It's fantastic, and if you like steak I think everyone should try it in their life time dont get me wrong, but dont pay the $250-300 in a restaurant, save yourself some money and cook your own.
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Just be aware that with the high fat content of Wagyu, you need to adjust your grilling method from your usual rib eye. Lower temperature to render the fat better and longer rest.
Cooking it as you would more traditionally would lead to a disappointing result, which sucks extra with a super-expensive piece of meat!
A good friend said good things about OMO on McLeod Trail.
OMO is one of those kitchsy western fake (Benihana) asian teppanaki type restaurants though. It's run by the same family that had Home Food Inn in the prior location.
I tried the wagyu at Kobe Teppanaki Lounge at Deerfoot City and it was the same, while the staff bantered in Vietnamese and Chinese and pretended not to understand us when we asked for things in those languages.
They ruined it by only providing the fake Asian sesame dressing for the Wagyu. I asked for salt and they couldn't even provide me any until the chef just grinded some onto my plate from the shaker he uses to season the grill.
If you have Wagyu in Japan, it's a very reserved affair, you don't have the silly theatrics and shows. You get a little wasabi, a little rock salt, and some other subtle accoutrements to go with the pieces the chef prepares for you. I'd love to get that but all of the teppanyaki places in Calgary are the showy type from what I've seen.
Example:
Last edited by Hack&Lube; 09-21-2022 at 01:16 PM.
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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.
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.
Just be aware that with the high fat content of Wagyu, you need to adjust your grilling method from your usual rib eye. Lower temperature to render the fat better and longer rest.
Cooking it as you would more traditionally would lead to a disappointing result, which sucks extra with a super-expensive piece of meat!
Your right, you want that fat to render. That said I have pan fried Waygu in Duck Fat and it was amazing. Its an almost indestructible piece of meat due to the fat content.
FYI Costco online has them and they fly them cold not frozen in 48hrs from Japan.
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 Brent 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.
Last time I was at Modern Steak they had a wagyu menu. Consisted a hybrid like you mentioned, some stuff from Australia, but they also offer A5 from Japan with a 9-10 rating.
So they seem to have expanded a bit...the wagyu menu was separate from the menu and rolled up like a scroll.
Yeah for Wagyu, I like grabbing the Kingsway stuff from Costco. You can grab a chunk of the striploin or Ribeye wagyu and get 3 decent sized steaks (10-12 oz).
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Last time I was at Modern Steak they had a wagyu menu. Consisted a hybrid like you mentioned, some stuff from Australia, but they also offer A5 from Japan with a 9-10 rating.
So they seem to have expanded a bit...the wagyu menu was separate from the menu and rolled up like a scroll.
Yeah for Wagyu, I like grabbing the Kingsway stuff from Costco. You can grab a chunk of the striploin or Ribeye wagyu and get 3 decent sized steaks (10-12 oz).
Good to hear although I've also had some really poor experiences at Modern Steak (Stephen Ave) for business meals. They didn't cook things properly and their cuts were too thin. One guest asked for Chicago style and it came overdone. The wait staff then explained their cuts were too thin for that and yet they didn't inform the guest during ordering.
A5 is very different from the NA Wagyu. The Alberta Brant Lake Wagyu is very similiar to the American Wagyu you see here. It's much less marbled and not a comparable experience at all.
