Sat October 5, 2019
Wagyu 201 - A tour of Japan's regions of Wagyu Hokkaido to Kagoshima
SEE EVENT DETAILS
Welcome to our Japanese Wagyu 201 Dinner, where we will take you on a tour of Japan's regions of Wagyu Beef from Hokkaido to Kagoshima paired with local, California wines.
The Dinner will include seven courses, wine pairings to every course, and a full-service experience that will please even the most discerning palate.
With the dinner made by Chef Daniel Bellinger and expertise provided by master butcher Ryan Lawson of the historic Pape's butcher shop.
Wagyu is a legendary type of beef coming from Japan, categorized by the country's four major islands. Stylized by its supreme tenderness and exceptional marbling, it is a product that is prized by the highest chefs in the world today. From conception to the plate, it is watched and cared for by highly trained professionals that couple the best traditional standards in raising the beef with most modern practices to give the absolutely best beef in the world.
COURSES
OYSTER
Black garlic puree/ yuzu/ sesame
HOKKAIDO
Of Land and Sea
Uni foam/ nori brown butter crumble
HONSHU
Drunken Wagyu
Yamamura sake/ leeks
SHIKOKU
Land of the Udon
Wagyu brodo / confit yolk
SATSUMA
The Most Southern
Satsuma citrus/ satsuma umi
WAGYU RAGU
Truffled tagliatelle/ Parmigiano Reggiano
TORTA DI MELE
The Sweeter Side
Wagyu fat pastry with fuji apple
21+. Seating is Limited
$400 for Non-Members, RSVP: [email protected] 21+
Presented by Bacchus Wine & Spirits
show less
The Dinner will include seven courses, wine pairings to every course, and a full-service experience that will please even the most discerning palate.
With the dinner made by Chef Daniel Bellinger and expertise provided by master butcher Ryan Lawson of the historic Pape's butcher shop.
Wagyu is a legendary type of beef coming from Japan, categorized by the country's four major islands. Stylized by its supreme tenderness and exceptional marbling, it is a product that is prized by the highest chefs in the world today. From conception to the plate, it is watched and cared for by highly trained professionals that couple the best traditional standards in raising the beef with most modern practices to give the absolutely best beef in the world.
COURSES
OYSTER
Black garlic puree/ yuzu/ sesame
HOKKAIDO
Of Land and Sea
Uni foam/ nori brown butter crumble
HONSHU
Drunken Wagyu
Yamamura sake/ leeks
SHIKOKU
Land of the Udon
Wagyu brodo / confit yolk
SATSUMA
The Most Southern
Satsuma citrus/ satsuma umi
WAGYU RAGU
Truffled tagliatelle/ Parmigiano Reggiano
TORTA DI MELE
The Sweeter Side
Wagyu fat pastry with fuji apple
21+. Seating is Limited
$400 for Non-Members, RSVP: [email protected] 21+
Presented by Bacchus Wine & Spirits
Welcome to our Japanese Wagyu 201 Dinner, where we will take you on a tour of Japan's regions of Wagyu Beef from Hokkaido to Kagoshima paired with local, California wines.
The Dinner will include seven courses, wine pairings to every course, and a full-service experience that will please even the most discerning palate.
With the dinner made by Chef Daniel Bellinger and expertise provided by master butcher Ryan Lawson of the historic Pape's butcher shop.
Wagyu is a legendary type of beef coming from Japan, categorized by the country's four major islands. Stylized by its supreme tenderness and exceptional marbling, it is a product that is prized by the highest chefs in the world today. From conception to the plate, it is watched and cared for by highly trained professionals that couple the best traditional standards in raising the beef with most modern practices to give the absolutely best beef in the world.
COURSES
OYSTER
Black garlic puree/ yuzu/ sesame
HOKKAIDO
Of Land and Sea
Uni foam/ nori brown butter crumble
HONSHU
Drunken Wagyu
Yamamura sake/ leeks
SHIKOKU
Land of the Udon
Wagyu brodo / confit yolk
SATSUMA
The Most Southern
Satsuma citrus/ satsuma umi
WAGYU RAGU
Truffled tagliatelle/ Parmigiano Reggiano
TORTA DI MELE
The Sweeter Side
Wagyu fat pastry with fuji apple
21+. Seating is Limited
$400 for Non-Members, RSVP: [email protected] 21+
Presented by Bacchus Wine & Spirits
read more
The Dinner will include seven courses, wine pairings to every course, and a full-service experience that will please even the most discerning palate.
With the dinner made by Chef Daniel Bellinger and expertise provided by master butcher Ryan Lawson of the historic Pape's butcher shop.
Wagyu is a legendary type of beef coming from Japan, categorized by the country's four major islands. Stylized by its supreme tenderness and exceptional marbling, it is a product that is prized by the highest chefs in the world today. From conception to the plate, it is watched and cared for by highly trained professionals that couple the best traditional standards in raising the beef with most modern practices to give the absolutely best beef in the world.
COURSES
OYSTER
Black garlic puree/ yuzu/ sesame
HOKKAIDO
Of Land and Sea
Uni foam/ nori brown butter crumble
HONSHU
Drunken Wagyu
Yamamura sake/ leeks
SHIKOKU
Land of the Udon
Wagyu brodo / confit yolk
SATSUMA
The Most Southern
Satsuma citrus/ satsuma umi
WAGYU RAGU
Truffled tagliatelle/ Parmigiano Reggiano
TORTA DI MELE
The Sweeter Side
Wagyu fat pastry with fuji apple
21+. Seating is Limited
$400 for Non-Members, RSVP: [email protected] 21+
Presented by Bacchus Wine & Spirits
show less
Date/Times:
25 Hillcrest Blvd, San Mateo, CA 94030
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