Costly steak world’s best

The West Australian - - OPINION -

Din­ers with deep pock­ets are hap­pily fork­ing out for the world’s most ex­pen­sive beef at Nobu at Crown Perth.

Nobu is the only Perth restau­rant of­fer­ing Ito­ham Cherry Blos­som A5 wagyu, the heav­ily mar­bled, high­est-grade wagyu priced at $150 per 100g. It comes with cer­ti­fi­ca­tion in­clud­ing date of birth and breeder de­tails.

“It is the first time the Aus­tralian Gov­ern­ment has al­lowed Ja­panese wagyu into the coun­try,” chef de cui­sine Leif Huru said.

“Noth­ing bad about the Aus­tralian one but this is one notch up, the best of the best.

“You can even feel that when you are cut­ting the meat at room tem­per­a­ture. The meat starts to melt straight away, so when you eat it, it just melts in the mouth.”

Huru said that of­ten two peo­ple would or­der a 100g steak be­tween them “to have a lit­tle taste of it”.

“With this steak, less is more,” he said.

Nobu has taken 45kg of the meat from Vince Gar­reffa’s Mondo Butch­ers, which se­cured about 300kg and sold out of its first de­liv­ery last month in less than 48 hours.

It re­tails for an av­er­age $400/kg to $500/kg de­pend­ing on the cut.

Mr Gar­reffa said once he ran out of the Ito­ham Cherry Blos­som he would prob­a­bly bring in a slightly cheaper va­ri­ety. Sue Yeap

Pic­ture: Nic El­lis

Nobu chef Leif Huru with a serve of the top wagyu.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.