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| - ****************************** REVIEW 862 *******************************
I was here for Vegas Uncork'd by Bon Appetit Magazine; I signed up for quite a few special events, the Japanese Wagyu and Japanese Whisky tasting was 1 of them. Stripsteak has changed a lot; new executive chef Gerald Chin just this Spring 2013 (former chefs at Bradley Ogden, Guy Savoy, Rick Moonen, Joël Robuchon); so I was stoked to see him again, since I've been following his work for a decade long now. He's also the latest winner of Chop on Food Networks 2013 season.
Stripsteak is such a new mordern steakhouse, nice and spacious lay out, top of the line steak, nice wine list and beautiful creative cocktail list. I was so thrilled to be here.
What was an unique opportunity to experience Japanese wagyu tasting along with hand-crafted Japanese whiskey cocktail pairings. A homage to the return of Japanese wagyu to the Unites States, Chef Michael Mina took us through a tasting journey based on his experiences from a recent culinary exploration tour to Japan. Mina Group barman/mixologist Carlo Splendorini, will pair each course with the perfect Japanese whiskey.
The event was hosted by Andrew Knowlton, Bon Appetit writer; and Want to see what Michael Mina does with $9,000 worth of Wagyu beef? And we got to eat it this meal, amazing - Please watch it here http://www.bonappetit.com/blogsandforums/blogs/badaily/2013/05/michael-mina-wagyu-beef.html
Watching chef Michael Mina, chef Gerald Chin, chef Gary LaMorte worked their magic at ever single dish we ate were so delicious. Watched barman Carlo Splendorini shown us the ceremony of Japanese whisky was just stunning! I got to meet this awesome barman Carlo at Michael Mina and RN74 in San Francisco where he's often at; to see him here again, it was so cool!
- Wagyu beef tataki - 3 ways, each with powder, spinach rolled in each piece, each has its own flavor, melt in your mouth, so marbled, no cooking needed! I die happy!
1. Aged soy salt
2. Fresh wasabi
3. Braised lovtus root
- Parining with The Berrykin featuring Nikka 12-year Japanese Whisky
- Wagyu beef broth and crisp tendon, Tokyo negi, ramen garnish (salmon trout, nori), quail egg - this broth was crazily tasty, rich, flavorful; Julie K. and I licked the bowl to the last drop!
- Pairing with Gogo Yubari featuign Hakushu 12-year Japanese Whisky.
- Grilled wagyu beef with charred Miso, at least 8 OZ of goodness gracious meatilicious! Crispy shallot, fried rice, ginger tamago - this is why I work out 5 days a week and at least 2 hours a day to indulge like this! Worth every single sweat!
- Pairing with Japanese Whisky ceremony featuring Yamasaki 12-year Japanese Whisky, served in a Bordeaux glass with banana aroma, this ceremony is worth the ticket to the event itself!
- Beignets with Japanese Whisky pot de creme - Julie K & I couldn't eat anymore by now!
After 3 days for luxurious food and wines with 78 Michelin Stars chefs combined, this was how we ended our Vegas trip, in this high note, at Stripsteak steakhouse, no better way to say goodbye to Vegas. And Stripsteak, I shall come back for you sooner than you know!
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