The restaurant will serve Miyazaki wagyu as part of its a la carte menu, priced at RM450 nett per 150 grams. Although only 150 grams, it satifies the palate without overstaying its welcome. The 'gold bar' cut is named so as it is one of the most prized cuts of the cow, located deep within the shoulder of the animal. The cut is beautifully marbled, incredibly flavourful and extremely tender. 

At the special press tasting session, we were given small cubes of the delicious Miyazaki beef as a starting teaser of what was to come before beginning the meal with a light salad that helped to refresh the palate.

The salad, a simple concoction of strawberry, mango, dragonfruit, pomegranate and grape, finished with a dressing of light maple syrup foam, is tart and refreshing. Although the addition of maple syrup foam may not please those who do not have a liking for sweet dishes, diners will be happy to hear that the dish wasn't actually too sweet, managing to strike a good balance between the flavours of the fruits present.

We end our sinfully decadent Miyazaki dining experience with another equally decadent dessert – durian tempura. A signature of the restaurant, this dessert features soft sponge cake and durian ice cream that comes covered in a meringue dome, finished with a side of durian wonton and raspberry coulis. Needless to say, one wouldn't be a fan of this dessert if one dislikes durian. But even with that being said, the dish didn't have the strong aroma and flavour associated with a fresh durian, instead offering the taste of 'the king of fruits' in a more subdued package, no doubt masked by the presence of raspberry and meringue.

If you're not a fan, opt for one of the more accessible desserts on the menu or simply allow the Miyazaki wagyu experience to sink in and mellow out.

Kuroge Washu

Known as 'Japanese black', Kuroge Washu is the breed of cow that hails from Kyushu Island, Japan, where Miyazaki wagyu comes from. The beef boasts beautiful marbling, colour, fat content, firmness and texture, leading it to be dubbed the 'champion cow' at the 2007, 2012 and 2017 Wagyu Olympics and beating other famous wagyu varieties Kobe and Matsusaka. To maintain the quality and standards of Miyazaki Wagyu, supply of this beef is restricted to authorised distributors, with The Olive being the first official Malaysian restaurant to carry this premium meat. 

For more information, visit the restaurant's official website.