A true A5 Japanese wagyu steak is a beauty to behold and a gustatory experience like no other steak. There are only four breeds of cattle that are specifically raised to produce wagyu's signature fat ...

Directions: Bring pot of water to boil and add parsley, cilantro, garlic and jalapeno. Boil for 4 minutes. Strain and blend parsley mixture until smooth and cool quickly over ice. Char lemon on grill.

Meat Maiden’s Carrara Wagyu hits the grill with serious attitude — smoky, intensely marbled, and rich enough to melt the ...

Ingredients: Remove the steaks from the refrigerator and them allow to warm to room temperature (about 1 hour). Apply a light layer of oil to the grill grates and set the charcoal or gas grill to a ...

The pandemic hasn’t been easy for downtown Berkeley’s Fish & Bird Sousaka Izakaya, which opened just a few months before shelter-in-place as one of the East Bay’s most exciting new restaurants. Since ...

The marketing cachet of Japanese-bred cattle seems to be rising. At least, I find myself writing about wagyu a lot more than I used to, as local restaurants and butcher shops embrace the notoriously ...

I’ve got a searing hot take: Korean BBQ in Singapore can absolutely hold its own against the motherland. Sure, nothing beats the buzz of Itaewon or Gangnam when you’re elbow-deep in sizzling meats, ...