Wagyu beef originates from Japan and is renowned for its extraordinary marbling — a unique feature that results in unmatched tenderness and a rich, buttery, and decadent flavour. True steak aficionados will likely be able to spot the difference in quality (not all wagyu is created equal), but for most of us, it’s the experts to which we turn for the inside word on the best of this flavourful delicacy.
Ebisu is one such authority, with head chef Darren Johnson having a long history of crafting exceptional dishes that bring out the best of wagyu’s unique flavours and differing cuts. And this month as part of Savor’s Spring Food Festival, the much-loved inner-city haunt is hosting an exceptional culinary event centred on the art of wagyu, and the intersection of Japanese and kiwi cuisines.
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Here, diners are invited to enjoy hand-rolled wagyu tatar, surf & turf blow-torched wagyu & scampi roll, a wagyu shabu shabu, smoked wagyu brisket, and a unique New Zealand vs Japan showcase.
Alongside this carnivorous smorgasbord, guests will find a Glenmorangie Tale of Tokyo Mizu Manhattan on arrival, and enjoy wine matches from Church Road and St Hugo throughout the five-course meal.
Tickets are $185 per person and include five delicious courses, a cocktail on arrival, and four wines. You can secure your spot here.
