強肴: 近江牛ひれ 裂き松茸 銀杏 むかご @ 松川, 東京. Hot Dish: Omi Wagyu Fillet, Shredded Matsutake, Ginkgo Nuts, “Mukago” @ Matsukawa, Tokyo. The Omi wagyu, with its relatively lean meat, was still soft and tender, but rather than having the wagyu oil bursting in your mouth, this got an intense BEEFY flavor - the actual BEEF (not fat) flavor, especially that it was cooked close to rare. A very different flavor profile compared to the normal fatty Omi wagyu we had. I actually LOVE this a lot. The shredded matsutake matched really well with the beefy fillet. The new fall gingko nuts and “mukago” (the baby “potatoes grown on the vines of Japanese mountain yam “yamaimo”, in season during autumn) were nice complements to further add some autumn flavors to the dish.

強肴: 近江牛ひれ 裂き松茸 銀杏 むかご @ 松川, 東京. Hot Dish: Omi Wagyu Fillet, Shredded Matsutake, Ginkgo Nuts, “Mukago” @ Matsukawa, Tokyo. The Omi wagyu, with its relatively lean meat, was still soft and tender, but rather than having the wagyu oil bursting in your mouth, this got an intense BEEFY flavor - the actual BEEF (not fat) flavor, especially that it was cooked close to rare. A very different flavor profile compared to the normal fatty Omi wagyu we had. I actually LOVE this a lot. The shredded matsutake matched really well with the beefy fillet. The new fall gingko nuts and “mukago” (the baby “potatoes grown on the vines of Japanese mountain yam “yamaimo”, in season during autumn) were nice complements to further add some autumn flavors to the dish. by little_meg_siu_meg via http://instagram.com/p/fzW70VA9yx/