Get ready for a serious slice of edible action. Taking place this October, book a flight to Japan for the unique opportunity to learn more about true, authentic wagyu beef and the individuals behind it
On a mission to educate the culinary world on authentic Japanese wagyu beef, Wagyumafia, Japan’s premier Wagyu and Kobe beef specialists, are hosting the first official Kobe Beef Summit later this month.
Taking place from 22nd to 28th October with a number of top chefs set to attend, The Kobe Beef Summit is the first official invitation to the international chef and media community by the Kobe Beef Marketing and Distribution Promotion Association.
Its aim? To offer a deeper understanding of the craftsmanship behind Japanese wagyu and Kobe beef and focus on the industry’s plans for the next century.
In just a short few years, Wagyumafia has established a cult following in Tokyo thanks to its exclusivity and high-quality beef.
Founded by Chef Hisato Hamada and internet entrepreneur Takafumi Horie, the restaurant in Tokyo started as a series of private dinners that bloomed in popularity to become an elite members-only restaurant group.
Only featuring beef of the best quality, Wagyumafia purchases entire cows from the top one percent of Kobe beef stock and processes the animals in the restaurant group’s butchery, a method of maximising use of the whole animal and minimising waste.
This inaugural summit will centre around the 101st Livestock Auction in Kobe, which is the only annual livestock auction for Tajima and Kobe beef.
Attendees will have the unique opportunity to learn more about true, authentic wagyu and the individuals who sustain this craft.
Over the course of seven days, participants will engage in a one-of-a-kind educational and culinary experience that celebrates the expertise and passionate work of the wagyu farmers.
What’s more, participants will be allowed full access to the process of rearing such exceptional cattle: from farm, to auction through to abattoir, an extremely rare opportunity for the industry with a ‘closed door’ reputation.
Through farm visits and conversations with wagyu farmers and key members of the wagyu industry, the Summit will provide a holistic and meaningful look into the ecosystem of this industry.
“The Livestock Auction in Kobe is historically only for industry but experiencing it for the first time, I thought it would be great to showcase this amazing experience to the world, similar to how the world can now witness the fresh tuna auction,” WAGYUMAFIA founder Hisato Hamada told The Wordrobe.
“We owe so much to the work of the farmers and supporting the auction is one way we can demonstrate our appreciation. By bringing the chef and media community into this experience, we can continue to establish the work of the farmers as central to the global food movement.”
To this end, a shortlist of internationally acclaimed chefs have been selected to participate in the Summit. The line-up will include:
• Richie Lin – Mume (1 Michelin Star – Taiwan)
• Richard Ekkebus – Amber (2 Michelin Stars – Hong Kong)
• Jordy Navarra – Toyo Eatery (No 43 Asia’s 50 Best Restaurants – Manila)
• Paul Carmichael – Momofuku Seiōbo (2 Hats Sydney Morning Herald Good Food Guide – Sydney)
• Tomos Parry – Brat (1 Michelin Star – London)
The unique event will finish with a showcase dinner at WM by WAGYUMAFIA in Tokyo on Sunday 27th October, where each chef will prepare a dish inspired by their participation in the Summit and experiencing Tokyo’s exceptional produce markets first hand.
In bringing these culinary talents to Japan, Wagyumafia aims to raise awareness for the industry and give the artisan beef the contemporary global platform it deserves.
Make it happen
When: 22nd to 28th October 2019.
How: Click here to find out more.