London Revealed - Issue 12 - September and October 2019

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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 16
LONDON REVEALED SEPTEMBER-OCTOBER 2019 TWELFTH EDITION Binchotan charcoal then add some apple and cedar wood chips to the charcoal and just sear thebeef, rest, slice and eat. What is the best type wagyu dish you ever tasted? Other than our very own wagyu beef dish, the best dish was kobe beef in Moscow that was so marbled I could hardly see the red meat between all the fat. Just grilled with salt and pepper over open flames – delicious! "WE ARE COOKING THE BEEF ON HIMALAYAN SALT BLOCKS FORMED 800 MILLION YEARS AGO AND CARVED OUT OF THE MOUNTAINS OF INDIA AND PAKISTAN." 17
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London Revealed - Issue 12 - September and October 2019

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