Another hole in the wall restaurant that specializes in Wagyu beef.
We were here to try the famed Omi beef which is a rarity outside of Japan.
Beef Tataki
Steamed Wagyu
Thin slices of Omi beef were steamed on top of vegetables in a dim sum basket. The result was a very buttery beef which was surprisingly light, the vegetables were delicately cooked and deliciously coated with the juice from the meat. The dish came with a sesame sauce with the right amount of acidity to balance off the fattiness of the beef. This was their signature dish and was well worth it.
Ishiyaki-Stone Grill
Omi Chateaubriand
The Omi Chateaubriand had the perfect balance between fat and meat. We did not get the "foie gras" feeling. I suspect that this is what makes Omi unique, you get the best of Wagyu fattiness but still get to taste a great piece of beef. The dish was served with three types of salts to dip the cooked pieces of meat in.(plum, lime and salt & pepper) I chose to stick to salt & pepper because it best kept the integrity of the dish so you could still taste the beef.
The Skinny: budget a total of about 100 grams of beef per person. You can always order more. Save up because it's not cheap.
Wagyu Japanese Beef
Sunvar Plaza, Amorsolo Street legaspi Village, Makati City Philippines
Phone: +632 808 9508
Here is a more detailed explanation of Omi:
Omi is produced in Lake Biwa in Shiga, & is being hailed for health in being lean despite its tender texture. Farmers of Omi strictly adhere to natural methods of raising their livestock & do not interfere with the development of the cows. The calves are fed by their mothers & the cows are only given home-grown rice & wheat to eat. No antibiotics or supplements are given to the cows, either. The downside of their delicate meat is that Omi actually melts in warmer temperatures & thus presents a preparation method foreign to most chefs. The beef has to be cut quickly into slender slices for serving of sashimi, shabu-shabu or sukiyaki, which is an art form in Japan & can take years to master. .
