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WAGYU STEAK IN TORONTO?

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Doctormhl1 Jan 29, 2009 03:44 PM

Does anyone know of any local steakhouses that offer Wagyu beef? This Japanese breed of cattle is reputed to produce the most delicious juicy tasty beef available anywhere. To fully appreciate the unique flavour, it should be grilled and eaten rare, not even medium rare. Has anyone tried it in Toronto? Does it live up to its reputation? Finally, how expensive is it? Do you have to take out a bank loan in order to pay the bill?

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  1. Rudiger RE: Doctormhl1 Jan 29, 2009 04:03 PM

    In a word, expensive.

    http://chowhound.chow.com/topics/461906

    While I'm unsure if Barbarian's still has Kobe in, Jacob's has Alberta, American and Australie Wagyu on their menu.
    http://www.barberians.com
    http://www.jacobsandcosteakhouse.com/

    1 Reply
    1. re: Rudiger
      Rudiger RE: Rudiger Jan 29, 2009 04:05 PM

      Links:

      -----
      Barberian's
      7 Elm St, Toronto, ON M5G1H1, CA

      Jacobs & Co
      12 Brant Street, Toronto, ON M5V 2M1, CA

    2. c
      cecilia RE: Doctormhl1 Jan 29, 2009 04:11 PM

      We went to Jacob's last weekend. Besides the Alberta, American and Australian, they also have a Japanese Wagyu on the menu.

      We had the Japanese and American (Idaho). They were awesome. The Japanese one was so well marbled it literally melted in our mouth. The American one was not as tender but it had a meatier taste. We frequent all the steakhouses in Toronto and we always include a trip to the best steakhouse when we travel. The Wagyu is wayyyy better.

      The Japanese Wagyu was $150 and the American one was $100. I would order them again for a splurge.

      12 Replies
      1. re: cecilia
        Charles Yu RE: cecilia Jan 29, 2009 04:17 PM

        Hi!
        Whats the cut? ( striploin, ribeye, tenderloin..?! ) How big are the portions? ( 8oz, 10 oz.. ?! )
        Thx!

        1. re: Charles Yu
          c
          cecilia RE: Charles Yu Jan 29, 2009 04:49 PM

          Both were striploin. The Japanese was 6 oz and the American was 8 oz. Besides the steak, the Caesar salad was fantastic as well (made table side). The wine markup was a bit high.

          Charles, you really should try the fries. Imagine fries with a hint of Peking duck flavour.

          1. re: cecilia
            Charles Yu RE: cecilia Jan 29, 2009 06:33 PM

            Cool!! Did they give you Hoi-sin sauce for dipping as well?! Ha!

            I guess I need to take a 'Crestor' to counteract the cholesterol generated by the marbling fat of a 6 oz A5 Wagyu!! Ha-Ha!

            1. re: Charles Yu
              t
              tjr RE: Charles Yu Jan 29, 2009 10:19 PM

              The fries are fried in duck fat, but I don't find they taste like Peking duck. Just like fries fried in duck fat.

            2. re: cecilia
              g
              graydyn RE: cecilia Jan 30, 2009 07:10 AM

              A 6oz strip is bit thin IMO, do they have larger Japanese steaks available? Or did you notice if they had cuts other than striploin? A 6oz ribeye or tenderloin would be of more suitable dimensions.
              Or maybe Wagyu just cooks differently than regular beef, and works better when sliced thinly? The only time I've ever had it, it was was cut into thin slices and dipped in raw egg yolk, but I wouldn't describe that as a steak.
              Can anybody more knowledgeable about Wagyu chime in on this? Would an inch thick Wagyu steak maybe just be too fatty?

              1. re: graydyn
                OnDaGo RE: graydyn Jan 30, 2009 07:55 AM

                Yes 1inch would be very fatty here is a picture of real Japanese Kobe... notice how it is the meat that is "marbling" the fat... but it is very tasty ... I think of it as Cow Foie Gras you would not want to eat a 12oz slab of Foie.. I had a 4 oz Kobe and that was enough... very rich..

                 
                1. re: OnDaGo
                  skylineR33 RE: OnDaGo Jan 30, 2009 11:42 AM

                  Not really, 1 inch Japanese Wagyu tenderloin is very common. The piece of wagyu beef in your picture is striploin which is a fattier one, usually prepared in a thinner cut. It really depends on what cut you are talking about and what Japanese cuisine it is for. As in graydyn's post, the thin sliced wagyu dipped in raw egg yolk is prepared in a Sukiyaki meal which is like hot pot style. In teppenyaki, it can also be prepared as thin slices wrapped with scallion and garlic. What is Japanese Kobe ? FYI, Kobe is a city in Japan. I think you are talking about Wagyu.

                  1. re: skylineR33
                    t
                    tjr RE: skylineR33 Jan 30, 2009 04:46 PM

                    Yeah. There are a lot of steakhouses like Aragawa, for instance, where larger cuts are served. It's definitely rich, but not the same as eating foie gras (and hey, nothing wrong with eating a big seared piece of foie gras)!

                    I've had an 8oz A5 wagyu strip, and a pretty large A5 rib steak, but to be honest, it wouldn't be something to eat often (delicious, but I don't think my body would like it)! Thinner cuts done as sukiyaki, shabu shabu or yakiniku are probably better ways to eat it. If you're worried about it being "too fatty," don't go for a high grade large cut, because it definitely will be. Unless, say, you get tenderloin, but there isn't a huge reason to get A5 tenderloin compared to other cuts.

                    1. re: tjr
                      skylineR33 RE: tjr Jan 30, 2009 07:44 PM

                      You can aways have A4, many restaurant includes famous ones prefer A4 anyway as A5 is too fat.

                      1. re: skylineR33
                        t
                        tjr RE: skylineR33 Jan 30, 2009 11:47 PM

                        I'm not worried about the fat content, but yes, if it's fat you're worried about, you can always go lower. Most grocery stores in Japan carry much better beef than you'd be getting at most places in Toronto (especially grocery stores). They just won't have the same cuts as you'd get here.

            3. re: Charles Yu
              k
              katana750 RE: Charles Yu Jan 29, 2009 04:52 PM

              A little info on Wagyu, imported beef must be less than 30 months and no bones attatched. Due to mad cow disease. I've seeen it at Pusateri and J-town. I think Edo has American wagyu. I've had wagyu at Kaji sometime ago.

              1. re: Charles Yu
                c
                cecilia RE: Charles Yu Jan 29, 2009 06:10 PM

                Just to elaborate - the Japanese Wagyu had an A5 rating for those familiar with Wagyu.

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