Wagyu
Japanese A5 Wagyu Scotch Fillet
The top grade of Japanese Wagyu — intensely marbled, rich and meant to be eaten in small portions.
Cut and portioned to order. Ask at the counter for thickness, weight or a custom trim.
Ingredients
Subject to availability. Our range changes with the season and what our producers have on the day — call or visit for today’s selection.
Cooking instructions
Cut into 1.5 to 2 cm steaks or bite-sized pieces. Bring to room temperature and salt lightly.
Sear in a dry, very hot pan — the fat will render instantly — for about 45 to 60 seconds a side. Do not go past medium-rare.
Rest briefly, slice, and serve with flaky salt, wasabi or a squeeze of lemon. 100 to 150 g per person is plenty.
