But one option in particular that stands out is the Kabuki Japanese Cuisine Theatre, where it is known for holding special promotions and international delights!
I recently attended the Saga Beef Promotion, which was a three-day promotion held from January 22 - 24 and presented by renowned Chef Nakahara from Kira restaurant in Tokyo, Japan and Chef Norio Nomoto, Japanese Head Chef of Tsu Japanese Restaurant and Nami Teppanyaki Steakhouse at JW Marriott Hotel Bangkok.
From Saga Prefecture of Kyushu Island, Saga-Gyu (Saga Beef) is a premium quality Wagyu beef with an increased marbling characteristic that results in naturally enhanced flavour, tenderness and juiciness, all of which are exquisite.
Both chefs started with a remarkable food demonstration showcasing their talented skills and giving guests a glimpse of how they work. They presented an array of dishes, some of which we were lucky to sample.
The menu featured four delicious types of Saga Beef appetisers, namely; rolled beef Tempura with curry salt; Temari beef sushi; slow cooked beef coated with bonito flakes; and cold beef Shabu with spicy ponzu.
As if this wasn’t enough, I was then served some chilled custard soup with king crab and scallop, kira style. This was then followed by a delicious serving of sustainable Yellowfin Tuna smoked on the Teppanyaki.
The most amazing course was of course, the mains. Saga striploin steak with honey mustard. The beef was so tender and perfectly cooked, which complimented the taste of the honey mustard really well.
Finally, we were served a delightful selection of Thai tropical fruits alongside some divine vanilla ice-cream. A pleasant end to the meal.
Chef Nakahara who created the menu said, “We used grade five beef, the best of the best. The dishes are part of my favourite menu from my restaurant back home.”