19 Nov '16, 10am

Renga-Ya: The Best of Hokkaido Beef at Chijmes!

After a few impatient minutes, the waiter comes by to light up the stove installed in your table. That’s when you know the Renga-Ya BBQ Platter ($89 for 300g) is coming! The meat platter is shortly served after, neatly arranged on top of leeks and shiitake mushrooms. The marbling streaking through the meat almost compels you to eat the meat raw. But you know that the grill was lit for a reason, and that’s because the exquisite taste of the beef is unlocked with a bit of heat. The waiter proceeds to describe the provenance of the cuts. One side of the plate consists of half-wagyu from Kagoshima, while the other side has the wagyu cuts from Hokkaido. The two types of beef are cut in different shapes and are thus easily distinguishable. The Kagoshima and Hokkaido beef have three piles each, representing different cuts of the cow with subtle variations of texture and taste.

Full article: http://www.gourmetestorie.com/renga-ya-the-best-of-hokkai...

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