This July, chefs at Scarlett Wine Bar & Restaurant, Pullman Bangkok Hotel Ginvite meat lovers to experience the sublime pleasures of highly prized Kobe Wine Beef from Japan. Chefs will prepare a selection of exquisite dishes using Kobe, the king of beef, to enjoy at the chic rooftop venue.
A highlight of the unmissable culinary event will be a visit from Japanese master farmer, Takeshi Yamada. From 7th – 11th of June, he will present his beef to diners and offer insight into its production and why it is considered the world’s finest beef.
Kobe Wine Beef comes from Tajima-gyu cattle in Japan’s Hyōgo Prefecture, of which Kobe is the capital. The area is also known for winemaking. The Kobe cattle reared by Takeshi Yamada are fed a mixture of corn, oats, wheat and grape pomace from the wine production to add a sweet taste. The special diet has created a unique beef which is renowned for its superior flavour, succulence and high amount of marbling known as Shimofuri. Kobe Wine Beef is a harmony of delicate, sweet lean meat and the taste and fragrance of melt-in-your-mouth fat. For maximum flavour, chef recommends that Kobe Wine Beef should be cooked rare to medium-rare.
At Scarlett Wine Bar & Restaurant, the Kobe Wine Beef menu will include Kobe Wine Beef carpaccio with imperial caviar and turnip mousse, wok-seared Kobe Wine Beef with soya, lime and ginger, Shabu-style Kobe Wine Beef and a double boiled beef consommé with porcini and baby roots. Other highlights will feature Kobe Wine Beef burger with red wine caramelized onions, roasted garlic aioli, Cheddar cheese and truffle fries and more. Lovers of premium beef can also order 200 gramme rib-eye and rump Kobe Wine Beef steaks from the grill. Sommeliers at Scarlett Wine Bar & Restaurant will be delighted to recommend a choice of outstanding wines to complement the Kobe beef dishes.