Introducing a premium whole beef feast using Japan’s national treasure – A5-grade Matsusaka beef produced in Mie Prefecture, Japan!

- Sakurada Japanese Restaurant 🔥 Three visits to Sakurada Japanese Restaurant, a Japanese restaurant located in the Royal Capital Hotel We strive to collect Wagyu beef from all over Japan and will periodically change the topic of Wagyu beef. As we enter the winter season, this issue introduces a Japanese national treasure - A5-grade Matsusaka beef from Mie Prefecture, Japan, is used to create a top-notch whole-beef feast! Using different cooking methods, from raw to cooked, the tenderness and flavor of Wagyu beef are brought out ✨ Matsusaka A5 Wagyu Feast ($1588/pp) About Matsusaka Beef - The farm selects pure black virgin cows Feed them with wheat, soybeans and corn, mix them with beer to increase their appetite The breeders will massage the cattle from time to time to enhance blood circulation Producing top-quality meat with even fat content and tender texture🔥 🥩Wagyu beef eye sashimi First, start with raw wagyu beef, mainly to get the most original flavor of wagyu beef The frost-like oil has a delicate sweet fragrance and is paired with black fish roe. Rich ocean scent and mint mustard sauce for a refreshing sweet taste 🥩Smoked Radish Half-cooked Wagyu Sirloin Whether you open it or eat it, the beef has a very strong woody aroma. The smoked medium-rare Matsusaka Wagyu beef is tender and fragrant, retaining its rich gravy Cooked radish root with broth, it tastes sweet and appetizing, and is a good balance with wagyu beef 🥩Beef Clear Soup It is served in a clay pot and slowly boiled into a clear soup, just like tea soup, but it tastes very strong. There is fried butter residue in the teacup, which adds beef flavor and is fragrant but not greasy. It can also clean your mouth and prepare the main dish of Wagyu beef that can be eaten cooked~ 🥩 Japanese-style grilled beef tenderloin and asparagus skewers Inspired by the flavor skewers in the alleys of the busy streets of Japan The thick and tender Matsusaka beef is grilled on the iron grid until it turns golden brown to lock in the gravy The fragrant beef tenderloin and tender asparagus are paired to balance the oily and fragrant taste of the Wagyu beef. The sweet and salty Japanese sauce and sake from Iwate Prefecture bring out the tenderness of the Wagyu beef 🥩Wagyu beef eye teppanyaki The highlight of the night - Thick-fried pork with a rich texture + Thin-fried pork with fragrant onions and garlic Since the melting point of Matsusaka beef fat is lower than that of ordinary wagyu beef The teppanyaki process requires exquisite skills and there is also a performance of breathing fire to the ceiling After being grilled over high heat, the rich oil is locked in, making both thick and thin dishes melt in your mouth The oil in the mouth emits a rich and delicious flavor that lingers on the teeth and cheeks✨ 🥩Golden Garlic Wagyu Fried Rice The rich and aromatic aroma of Matsusaka beef is used to coat each grain of rice. Add the spicy golden garlic, and you can taste the essence of wagyu beef in every bite. Very filling 🥩Homemade Matcha Dorayaki Finally, we grilled the whole dessert on a teppanyaki plate - soft dough with sweet red bean paste The simple and elegant taste balances the strong and oily taste of the whole wagyu feast 🕰️Business hours: Tuesday to Sunday and public holidays 12:00-15:00 / 18:00 - 21:30 - 📍Address: Sakurada Japanese Restaurant (Shatin) 3/F, Royal Park Hotel, 8 Pak Hok Ting Street, Shatin - #lamchelin #Hong Kong Good Places #HongKongFood #ShatinDelicious