Pairing beef and wine is a concept that’s hardly novel. But when it comes to premium beef, it’s more than just any old red wine. There’s the level of marbling and the beef’s own unique flavours from the way it’s raised that commands nothing less than a full expression.

Fat Cow’s chef Fukashi Adashi will be tackling this challenge come 6 May as part of Gourmet Japan, a yearly festival that celebrates the best of Singapore’s Japanese restaurants. He tells us more about the dinner.

You will be serving different types of Wagyu from farms around the world. Tell us more.
Yes, there are different types of wagyu from farms around the world. In Japan, the top three wagyu beef are Matsusaka Beef, Kobe Beef, and Ohmi Beef cattle raised in the Kansai region of Japan. At Fat Cow, we serve the Ohmi Grade A4 Ribeye, a succulent cut that is popular with customers. There are also wagyu beef from Australian farms. For instance, Fat Cow serves the Rangers Valley F1 wagyu Flatiron from Australia. Grain-fed for 400 days, it is a perfect cut to showcase the crossbreed qualities.

How is wagyu beef from Japan and Australia different?
Japanese wagyu beef has more marbling properties and higher fat content as compared to wagyu beef from Australia farms. Due to its higher fat content, Japanese wagyu beef tends to melt in the mouth more than those from Australia.

How do you determine the quality of wagyu beef?
Typically, the quality of wagyu beef is determined by the yield and quality grade, which is something Fat Cow looks at when we purchase beef from the farms. The yield grade is an estimate of percentage of boneless, closely trimmed meat where a score of A, B or C is determined. The finest wagyu beef will be given an A grade. For quality grade, this is determined by level of marbling, colour, firmness and overall quality, with the best quality given a ‘5’ grade.


What is the process you went through in pairing the wine with the different wagyu beef?
The wine tasting notes are always something that we’ll look at as we pair wine with beef. For instance, we will look at whether the wine is full-bodied or if it’s soft on the palate. We wouldn’t want to match a robust flavoured main course with a wine that is too heavy on the palate. For such instances, a wine that has a smooth finish and fruity flavours would work well.

Why pair with Tomi no Oka wines?
This is the first time that Tomi no Oka wines are introduced in Singapore and not many people in Singapore are aware of these wines.  It serves as a good opportunity for guests to taste and familiarise themselves with such exquisite, good tasting wines. We are also honoured to have Mr Naoki Watanabe, Executive Director of Suntory Tomi no Oka Winery, who will be present at Fat Cow to share more about the wine profiles. This definitely serves as a good chance for guests to taste and learn more about these wines in just one sitting!

Tomi No Oka presents The Craft of Japanese Wine Dinner on Wednesday, 6 May 2015 as part of Gourmet Japan. Get your tickets here.