Ken Bryan
Oct 27, 20161 min
Alot of people don't realize that you can't get real Wagyu beef outside of Japan. Until now that is.
Those "Kobe" beef sliders, hot dogs or even steaks you've been paying for simply aren't the real deal. They are most likely "cross bred" with other cattle. Still very high quality, but they aren't from the animals that are bred, fed and cared for in meticulous Japanese fashion.
READ: Wagyu vs. Kobe beef: What’s the difference & when is it the real deal?
I'm very pleased to announce that working with the Japanese Beef Association, we've managed to secure 100% REAL, certified Wagyu beef for a very special edition of the Underground Chef Co. battles!
Taking place on Wednesday Nov. 2nd, at the legendary Boehmer restaurant, not only will you be able to taste real 100% Japanese Wagyu beef (if you're like me, it'll be for the very first time!), but you'll have it prepared by two of Toronto's top chef's Natushiko Sugimoto (Guu Izakaya) & Daniel Ken (Blowfish) as they battle it out for kitchen supremacy with the finest beef in the world!
HOSTED BY CHEF DEVAN RAJKUMAR (CITYLINE)
HELD AT BOEHMER RESTAURANT - 93 OSSINGTON AVE, TORONTO
DOORS OPEN AT 6PM SHARP
Please note, due to limited capacity, RSVPs are strictly limited to a + 1. Feel free to have your friends RSVP directly to be added to the guestlist.
RSVP Here! First come, first served! No charge to attend!