Greetings From Japan’s Kitchen: Osaka

Pairing fire-grilled wagyu with the elegance of Artemis

Few culinary experiences rival grilling at your table Matsuzaka wagyu, a prized Japanese black cattle raised in Mie Prefecture.

For this indulgent meal, I selected Artemis, a 2021 Cabernet Sauvignon from Stag’s Leap Wine Cellars. Deep ruby in color, it had aromas and flavors that were classic hallmarks of a Napa Cab: blackberry, black plum, stewed prunes, cigar, forest floor. But the intriguing flavor was the blueberry note on the finish. Medium tannins and alcohol gave enough structure to cut through the beef’s richness without overpowering it.

The meal unfolded like a performance with several cuts arriving in succession to be grilled at the table. The lean shoulder was a surprising star with its delicate flavor and rich, soft texture. 

The grand finale was the ultra-thin sukiyaki beef, kissed by fire for a few seconds, then dipped into a glossy sukiyaki sauce enriched with a single raw egg yolk. The result was a luxurious rich and silky mouthfeel. Artemis’s dark fruit and earthy undertones mirrored the wagyu’s depth, while the blueberry finish offered freshness to the sukiyaki’s sweet-salty richness. 

If you find yourself in Osaka, put Yakiniku M on your list. A truly memorable evening awaits.