look, the menu at Kobe Gyu Takumi here in Genting Highlands appears fairly
conventional, delivering everything that most Malaysian diners would expect
from a Japanese restaurant. All the erstwhile favourites are present, from
fresh salads to California rolls, prime sashimi and ubiquitous bento sets. Look
further though, little clues to the real treasure appear by way of yukke
(finely minced, seasoned premium beef) and tokusen aburi (briefly seared roast
in-depth study of the menu unveils a stunning selection of not only fresh
seafood (large, succulent scallops, fresh giant prawn and grilled amberjack)
but also an eye-widening array of premium pork and beef.
when one realises this is the master stroke of Resorts World Genting. A
run-of-the-mill Japanese restaurant would have undermined the conglomerate’s
promise of delivering exceptional dining experiences in Malaysia’s premier
granting tenancy to Kobe Gyu Takumi ensured both a conventional Japanese dining
experience as well as an exceptional gastronomic treat for those who seek out
Datuk K B Tan of the Grand Imperial Group of restaurants (where Malaysian
badminton champion Datuk Lee Chong Wei is a shareholder), Kobe Gyu Takumi seeks
to introduce diners to the finer points of prime meat appreciation.
by head Chef Tan Kok Tiong, the restaurant uses 100% Japanese imported products
and sauces. This tight lid on consistency and authenticity stems from Chef
Tan’s 14 years in Japan with the Toraji Group, one of Japan’s largest chain of
yakiniku (grilled meat or barbecue) restaurants, with over 80 outlets.
joined Toraji when it was only a four-outlet chain, Chef Tan was privy to its
expansion and quality strategies, and was able to bring home such knowledge to
network of food contacts in Japan has also resulted in Kobe Gyu Takumi being
able to serve prime Kobe and Matsusaka beef which is air-flown into Malaysia
weekly. Chef Tan’s connection with the suppliers is such that he is able to
view the cattle available for slaughter and select his animal when viewing it
portions come chilled and vacuum-packed to ensure quality. Each order of beef
also comes with its own certification, stating the number of the animal from
which the meat has come, in keeping with Kobe and Matsusaka beef regulations.
Beef is distinguished as a tender, flavourful meat that is well marbled with
fat. It is produced from pedigreed Tajima cattle which were born and
slaughtered in Hyogo Prefecture. Only the highest grades of meat with
exceptionally high levels of fat marbling earn the Kobe Beef label, which is a
trademark on par with the appellation system for wine.
Japanese beef grading system has five quality grades, consisting of Yield Grade
and Quality Grade. Hence, the A in A5 corresponds to the yield grade, while the
number 5 shows the quality grade. Yield grade evaluates the proportion of meat
obtained from a certain part of the cattle, with Grade A being above standard,
Grade B standard and Grade C, below standard. The marbling score for Japanese
premium beef is classified into five grades. The larger the number, the higher
the grade, with 5 being the largest amount of marbling and thus the highest
Takumi offers a mouth-watering selection of cuts, ranging from ultra premium
belly (A4 kuroge Wagyu) to premium Wagyu rib-eye and short ribs.
is also able to procure Yonezawa, Omi, Mishima and Kuchinoshima beef on
eaten with the least amount of seasoning in order to savour the rich mouth-feel
of the fat, all the premium meats offered at Kobe Gyu Takumi only need a short
spell on the barbecue plate before they are ready to be savoured. Tan makes a
selection of kimchi-inspired pickles using radish, kyuri and cabbage to
complement the meats.
those with religious or dietary restraints against beef, Kobe Gyu Takumi also
offers premium imported pork ranging from Iberico to Sakura (antibiotic-free).
in rib-eye, neck and short rib cuts, both pork variants burst with flavour and
earthiness, and are perfectly enjoyed with one of the restaurant’s signature
salad, with dressing created by Chef Tan, who also hand slices all the meats
used at Kobe Gyu Takumi.
a unique restaurant because while we specialise in premium meat, we also cater
to the regular visitor crowd. We are working towards a menu change every six
months, but we are still experimenting and looking for the best equilibrium
which will enable us to cater to tourists, the mass market as well as our VVIP
guests,” said K B.
Source from: http://www.theedgemarkets.com/my/article/dining-%E2%80%98meat%E2%80%99-best-japanese-beef-kobe-gyu-takumi?type=Lifestyle
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