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We often distinguish a piece of prime Wagyu for its tenderness, soft texture and the scarcely chewing of having such a tender piece of meat melt in your mouth; However what some may not know is that the quality of the Wagyu’s natural oil plays a crucial role in its splendid taste. Why do we feel bloated after eating Wagyu? Such feeling is mainly caused by the Wagyu oil quality. Eating a good Wagyu will save you from the feeling of bloatedness, and such quality meat can only be found in certain regions and farms in Japan.
There are tons of excellent sparkling wines from France, but none of them can be considered Champagne, only the top sparkling wines produced from grapes grown in the Champagne region are deserving of such title; likewise, there are innumerable kinds of Wagyu, but the most prestigious Wagyu of the highest quality beef is raised in only certain regions of Japan.
When we read the menu we see the different grades of Wagyu - A4, A5… But do we know where the Wagyu came from? Which region? Are they from the farm that raised the first-class Wagyu? There’s a huge difference there! Come to Marble Restaurant to enjoy our most eminent Wagyu. Let our experts tell you the anecdotes about the piece of meat dissolving in your mouth.
一般人對和牛的認識只囿於其鬆軟嫩化、幾乎不用咀嚼即可溶化口中的層面;而和牛中的油分品質之分,懂得人就少之有少了。何解品嘗和牛後總帶膩滯之感?關鍵之所在就正是其油分的品質,而鑑定其油分品質的好與否,則在於其出產地區及飼養場。
正如法國出產無數高級氣泡酒,但能夠正名為極品香檳酒的,卻只有產於某幾香檳地區的氣泡酒;而和牛也一樣,日本出產的高品質和牛何其多,但真正能稱上和牛中的絕品,則只有產自寥寥可數的某幾區域之飼養場。
在外用餐時翻閱菜單常看見的和牛級別的A4,A5,大眾又可知其出自那個縣?源於何飼養場?這有著其巨大分別而你所不知!來到Marble餐廳品嘗我們的和牛及細聽和牛來歷與起源!