London Revealed - Issue 12 - September and October 2019

LONDON REVEALED SEPTEMBER-OCTOBER 2019 TWELFTH EDITION
WERNER ON WAGYU
INTERVIEW WITH WERNER SEEBACH, HEAD CHEF AT CHINO LATINO
Wagyu beef is a highly prized meat known
for its marbled appearance and its melt
in your mouth tenderness. Chino Latino has
recently added a beautiful wagyu beef dish to
their menu, cooked directly at your table on a
hot Himalayan salt block. Head Chef Werner
Seebach tells us more about his newest dish.
Why is wagyu beef such an expensive meat?
The rearing method is what makes wagyu beef
so expensive. For instance;
calves are fed with milk
replacements by hand
and wear jackets in cold
weather. It’s also not a
total myth that cattle are
fed beer and massaged
to help with the marbling
of the meat.
Which cut of meat do
you use?
We use a cut of the beef
called an oyster blade
that is not used very often as it has two muscles
running straight through the meat. It takes us
about one and a half hours to carefully remove
all the muscles. That leaves us with amazingly
marbled thin pieces of beef for ishiyaki. Other
more sought after cuts of wagyu beef would
cost up to five times more but we wanted
everyone to enjoy our wagyu ishiyaki dish at an
affordable price.
How is your new wagyu beef dish served?
We are not rewriting the history books but
we are doing an authentic Japanese dish
called ishiyaki where the beef is cut into small
pieces and cooked on a rock or stone that has
been heated inside a fire. We have changed
that slightly and we are cooking the beef on
Himalayan salt blocks formed 800 million years
ago and carved out of the mountains of India
and Pakistan.
If you had to cook wagyu at home how would
you do it?
I would light up the BBQ with some Japanese
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