Seattle steak connoisseurs will soon be able to check off a very unique item from their culinary bucket list.
Beginning Tuesday, May 7, John Howie Steak will have an extremely limited supply of A5 Takamori Japanese Wagyu beef, uncommon because cattle are exclusively fed a sake mash from the Dassai-Asahi Brewery to earn the nickname ‘drunken wagyu.’
The genetic predisposition of these cattle – raised on the Iwakuni Farm in the Yamaguchi Prefecture of Japan – combined with the unique fermented rice feeding program, creates a distinctive flavor with exceptional tender meat qualities for a smooth, rich and sweet, savory finish.
“At John Howie Steak, we strive to constantly innovate and present new, unique dining experiences that cannot be found anywhere else,” John Howie Steak executive chef said. “It is our pleasure to introduce this very different flavor profile for Japanese Wagyu and we hope our guests enjoy it.”
John Howie Steak will be the first restaurant in the Pacific Northwest, and one of just a few restaurants in the U.S., to serve this rare premium offering. Chef Hipkiss will hand cut the Takamori Wagyu rib eye, available during dinner service only in a six ounce cut for $175 or an eight ounce cut for $200.