Experience Japanese Wagyu Beef in Riyadh

Masterclasses & tastings event

Date:	10th December 2024
Time:	15:00-18:00 (Door Open at 14:30)
Venue:	Cantonal Hotel by Warwick 84 Al Awsat Valley St, Al Olaya, Riyadh 12214

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FREE ADMISSION*Registration required.
*This event is for trade professionals only.
*Each participant will receive a sample of Wagyu beef (500g)

Experience the differenceWant to know why genuine Japanese Wagyu beef is so special?
Discover the difference at an exclusive trade event in Riyadh hosted by the Japan Livestock Export Products Promotion Council (J-LEC).

taste the differenceWatch an acclaimed chef masterclass, sample one of his amazing Japanese Wagyu beef recipes, and try the incredible flavour and texture of different cuts.

The event includes a fascinating demonstration by a Master Butcher and the chance to meet other trade professionals and network.

How to bookTickets are complimentary with places strictly limited.
Early registration is therefore strongly recommended for this highly-anticipated event – the first of its kind.

Agenda

- Presentation - Wagyu Cutting Demonstration - Masterclass - Networking and tasting

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Master Butcher demonstration by:
Noriaki Numamoto

Wagyu beef cutting and slicing

“Numamoto Cut” turns meat into fine jewels. His unique cutting style trims meat down to 100 distinctive cuts and has wowed the world. Trained in meat knowledge, processing and shaping in Himeji from the age of 15. After working as a meat specialist, he started buying a whole cow at the Osaka Nanko Market and trained as a connoisseur. Since 2014, with the approval to export Wagyu beef to Europe, he has represented Japan at Wagyu events in Monaco, Dubai, Russia, the USA and many other cities around the world. Numamoto is likely the only person today with the skill to cut a head of beef into 100 distinct parts. By extracting the most precious cuts of beef and doing so when the meat is in the best possible condition, he produces wagyu of a rare value far in excess of the original meat.

Wagyu beef recipe cooking demonstration by: Chef Chitoshi Takahashi

Chef Takahashi is one of the foremost Japanese chefs in the region. His unparalleled experience stretches more than 5 decades, during which he established several renowned restaurants in Japan and abroad, including TOMO in Dubai. He was the first in the region to serve Japanese Wagyu in his restaurant. Chef Takahashi served many VIPs, top-level executives, and heads of state on official visits, including the Prime Minister of Japan and several presidents in the region. Chef Takahashi has dedicated his life to honing and elevating his craft. He believes in the message of sharing the richness of Japanese food and culture with the world. His style celebrates Japanese Cuisine in its purest form, with focus on quality ingredients, impeccable technique, striking presentation, and also on the right attitude.

Did you know?

The “Wa” in Wagyu means “Japanese” and “Gyu” means “beef”, “cow” or “cattle”. Wagyu beef cattle are born and bred in Japan and have been developed through selective breeding. The secret to Wagyu’s delicious melt-in-your-mouth taste lies in its lean marbling, known as “sashi”.

The marbling contains oleic acid, a fat with a low melting point, which dissolves as you eat it to produce the meat’s delicate texture. This is a distinctive characteristic of purebred Japanese Wagyu beef.

It reflects the farmers’ dedication to using the highest quality feed and providing the optimal rearing environment to ensure the pedigree of their cattle to produce this gorgeous meat.

See here for more information

Check Detailed Japanese Wagyu Beef Information on Your Smartphone

Japanese Wagyu quality assurance information is now available via QR code on your smartphone.

In Japan alone, Wagyu cattle are registered through a traceability system, allowing you to check the certified status of individual heads of Wagyu, wherever you are.

contact

riyadh@wagyuseminar.com