Address: Nami Teppanyaki Steakhouse, JW Marriott Hotel Bangkok, 4 Soi 2, Sukhumvit Rd., Khlong Toei Nuea, Watthana, Bangkok 10110 Thailand See map
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Bangkok Post reviews
- Writer: Bangkok Post Editorial
- Published: April 19, 2013 at 9:16 am
The tender and tasty Saitama Samurai wagyu beef comes to Bangkok
The prized Saitama Samurai wagyu beef ready to be prepared by expert chefs at Nami Teppanyaki Steakhouse, JW Marriott Bangkok.
Bangkok gourmands will have a chance to experience premium-quality wagyu beef from next week when the JW Marriott Bangkok staging the month-long "Saitama Samurai Wagyu Beef" promotion at its award-winning Nami Teppanyaki Steakhouse.
The world-famous black wagyu cattle are raised all over Japan by care-taking ranchers. Each area has its own unique feeding method which relies mainly on the abundant agricultural produce available in each locality. The result is high-quality beef famed for its sweet, juicy taste due to the distinctive intense marbling. Japanese wagyu beef is mostly exported with area names and those familiar in Thailand are Kobe, Matsuzaka and Omi. Recently, Saitama, another fertile area in which the cattle are widely raised, has become more active in exporting its prized wagyu around the world.
Saitama is an inland prefecture north of Tokyo, known as a fertile agricultural region and the birthplace of Samurai. Here, wagyu cattle are fed with quality mixed grains consisting of wheat, corn, soybean, rice bran, molasses, and beer cake. These grains are blended in a nutritionally-balanced technique. They are then mixed with 1% edible charcoal.
Saitama's edible charcoal is said to contain abundant natural organic components, minerals, germanium and more. When fed to the animal, it helps the cattle grow, boosts resistance to disease and supplements any nutritional shortage.
Charcoal also has a cleansing effect, absorbing the bacteria and fungus in the animal's stomach. As a result, cattles from Saitama area have no unpleasant animal odours nor high cholesterol, but possess sweet and rich fat.
Each charcoal-fed cattle has a fat content of around 20-25% per portion of each slice _ not too fatty but just enough to make it tender, tasty, sweet, juicy and healthy. The beef also possesses an astonishingly refreshing smoked aroma, as the cattle is 100% naturally-fed with no use of hormones or antibiotics _ making it ideal for anyone who enjoys a healthy clean wagyu.
At Nami Teppanyaki Steakhouse, the "Saitama Samurai Wagyu Beef" set menu is on offer from April 22-May 31. The four-course set menu, priced 4,990 baht for two persons, is available for both lunch and dinner.
The menu features "4 Flavours of Samurai" appetiser (tataki with wasabi salsa, ponzu jelly and sweet mountain berry; Saitama rossini roll with foie gras and teriyaki sauce; Saitama burger with red miso sake sauce, seared red chilli and crispy onion; and Saitama shabu-shabu with tofu, gingko nut and spinach). It is followed by soup, flambeed beef consomme with shimeji and bunapi mushrooms, leek and yuzu; and main course of Saitama striploin teppanyaki served with Samurai fried rice. The meal ends happily with the refreshing Japanese melon and mochi ice cream.
For more information and reservations, call 02-656-7700.