What do you get when you combine an Aussie classic with exquisite Japanese beef? A ridiculously expensive steak sandwich, of course Melbourne restaurant Niku Ou by WagyuYa, has fused two culinary cultures to create a luxurious $228 A5 Kobe Wagyu Chateaubriand (middle of the tenderloin) steak sandwich. Now, before you keep reading, grab a napkin because this is one drool-inducing dish.
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Put simply, the steak sandwich is unabashed extravagance. Seared over hot coals at your very own table, two generous slices of succulent A5 beef are prepared in a Katsu style sambo and then sprinkled with edible gold flakes. If exclusivity awakens your taste buds, Niku Ou is also one of only two restaurants in Australia to be granted a license to cook and serve the highly revered Kobe beef.
For those wondering, Kobe beef refers to cuts taken from the Tajima strain of Wagyu cattle raised in Hyogo Prefecture (Japan). Even among the elite “Tajima-gyu” (Tajima cattle), only few satisfy the specific and uncompromising quality criteria set out by the Kobe Beef Marketing & Distribution Promotion Association. Only these few are awarded the title “Kobe Beef”.
Kobe calves are given only the very best feed – rice straw, maize, barley and other cereals – and receive only fresh, clean water to drink. Their meat matures to the ideal quality and texture from the minimum age of 28 months upwards, and at an average age of 32 months.
In addition to the steak sandwich, Niku Ou also serves other luxury dishes from Beluga Caviar, to A5 wagyu carpaccio, to fois gras toast and M9 wagyuya gyoza. Plus, an array of cocktails, Japanese Whisky, wine sake and sweet treats to finish.
Image: Supplied
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