I’ve never been a big carnivore, preferring to graze mostly on vegetables, legumes and seafood. Recently, however, I attended the Wagyu BBQ at the Chef’s Armoury in Sydney, where I ate about a month’s worth of the most succulent, tender and flavoursome beef I’ve ever tasted.
On the menu was Wagyu. Two varieties – grain fed and organic, grass-fed beef. Both were expertly barbecued on a traditional Hibachi grill by Chef’s Armoury owner, Leigh Hudson, and served with salad, grilled garlic skewers and fresh wasabi.
Wagyu is highly marbled Japanese beef, also known as Kobe beef. The marbling is what gives the beef its tenderness and complexity in flavour. A fellow guest aptly exclaimed that he could actually "feel the fat melting" in his mouth. I certainly could. It was almost addictive with each bite being somewhat of a revelation.
Thankfully I had other things to distract me from the beef binge -- Japanese knives. Some of the very best. It's no wonder the Japanese are so skilled at creating such beautiful tools. In the home of the Samurai, forging sharp steel is a most esteemed craft.
Hudson's knives sit gleaming like museum artifacts in glass cases. Each one seems to speak to whomever looks upon it. Knives of all shapes and sizes. All Japanese. All exquisite.
747 - 751 Botany Road,
Rosebery NSW Australia