John Howie Steak Brings Limited Offering of Takamori ‘Drunken Wagyu’ to the Pacific Northwest

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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.

Written by Charles

Charles Koh founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.

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