Bungo-gyu flown in from Oita prefecture in Kyushu with yuzukosho and young Japanese turnip. Beautiful crust on the outside, decadently flavorful on the inside.
Round 2 of the dry ageing is done. 40 day dry aged wagyu rib eye.. have to say I'm abit disappointed with the marbling, it's alot less than the striploin but that's to be expected since this is a rib eye. Hopefully it tastes well. Supposed to wait till next week but the shrinkage is strong in this one. Placed in a Ziploc bag then immersed underwater to get the air out which is crucial since I'm freezing these puppies for just under 2 weeks. It'll be pretty epic.... #pleasedontscrewup#dryaged#wagyu#ribeye#homedryaged
Watch us sear your protein to perfection! 🔥 OMI cooks over the counter so you see every bowl being prepared to order.
🏴 Find us in #Chadstone Shopping’s original food court next to Schnitz!