TimeOut

A5 wagyu overload!

 

Joined several PuristS over the past weekend for a phenomenal dining experience at the newly opened Yazawa in Beverly Hills. 

The restaurant is small but comfortably spaced between tables.  The main wall is decorated with wine bottles in the shape of a cow.



Brought along my trusty AP RO Perpetual Calendar.

A small side of kimchi cabbage, mountain potato and radish

Our table all ordered the omakase that gave us a wide selection of wagyu beef to taste.  First course was an appetizer trio of wagyu beef tataki with ponzu jelly, wagyu tartare, and wagyu bresaola.

I have no idea where this salad came from.  Was pretty good, but the dried mushrooms were a little strange. 

first beef to grill was a plate of American wagyu of harami skirt and beef tongue, while the other grilled beef courses are Japanese A5 wagyu.

Next was the Yazawa signature dish, the yazawa-yaki A5 wagyu beef.

Cooked and served by our waitress, this was quickly grilled, and then a quick dip in the foamy egg.  Wow, this was amazing!

A5 wagyu beef short rib, and outside skirt

And more variety of cuts of A5 wagyu including their zabuton

We added the chateaubriand to finish our meal

quickly grilled to medium rare

with a touch of freshly grated wasabi.

This was a fantastic meal and great conversations with several PuristS.  It's different from Totoraku the secret beef place, and I'm definitely coming back again.
Regards,
ED-209
This message has been edited by ED209 on 2016-03-12 17:52:38