Three stellar Japanese chefs are flying in this weekend to take over the kitchen at Wagyu Studio for two nights only
On May 20 and 21, diners and meat lovers in the metro are in for a treat. For two nights, three top chefs will be cooking at Wagyu Studio, using beef from top Wagyu supplier and champion Kobe beef farmer Kyukoh Tanaka.
Chefs Tsutomu Ito of Miyoshi (Kyoto), Hideyuki “Vanne” Kuwahara of Yoroniku (Tokyo), and Peragate Charoenpanich of Bia (Tokyo) join forces to craft a menu bespoke to this pop-up at Wagyu Studio.
The 11-course tasting menu will focus on the beauty of Kyukoh Tanaka’s Kobe beef, while integrating each of the chefs' own thoughtful perspectives and culinary techniques, putting their intense passion for their craft under the spotlight.
See also: On May 19 and 20 experience a tasting menu by Cafe Aurora and Hapag
At Miyoshi, chef Tsutomu Ito creates a beef-focused kaiseki experience with a focus on seasonal produce. His expertise in Japanese cooking techniques plus his deep-rooted love for Wagyu and respect for fresh produce has made Miyoshi a sought-after destination in Kyoto. From bartending to working front of house, and in offices too, one life-changing experience drove him to become an expert on Wagyu. Dedicated and steadfast, he achieved his goal of becoming a lauded beef chef and fast forward to today–he proudly holds the title of the best Wagyu chef in Kyoto.
Chef Hideyuki “Vanne” Kuwahara is said to be one of the pioneers of modern yakiniku (and is also a DJ!). He is the head chef of his restaurant Yoroniku which he built around the evolving traditions and techniques of Japanese barbecue, to which he introduces his own point of view. At the restaurant, diners can choose from a range of set menus that all focus on Wagyu beef yakiniku.
At Bia, the bold character of Thai flavours meets the delicate and refined restraint of Japanese cuisine. These cultures find a meaningful meeting point under the watchful eye and seasoned take of proprietor Peragate Charoenpanich as he offers his spin on omakase. This restaurateur is also a known and respected food authority whose opinions are heeded both in Japan and Thailand too.
