Beer, sake, and even massage are part of the routine of wagyu cattle, which has been cultivated in Japan for centuries. This special treatment, combined with good nutrition and a strict selection of cattle, makes their meat soft, marbled and juicy. .
Also known as kobe beef, in reference to the Japanese city of origin of cattle, wagyu meat is enhanced by a rare degree of marbling, the highest possible. This healthy fat, which accumulates between the muscles of the animal, is mainly responsible for its more noble characteristics.
No wonder it’s considered the noblest meat in the world – and also one of the most expensive. A kilo of imported wagyu ancho, for example, can cost as much as R $ 895 at a São Paulo butcher. The same cut, but that of cattle raised in Brazil, costs R $ 349 per kilo, on average.
For those who want to taste meat without spending that much, there are restaurants and burgers in the city that offer dishes with a Japanese delicacy, but don’t weigh so much in the pocket.
In a trendy house in the Pinheiros district, Koburger is a hamburger especially dedicated to kobe meat. Chef Thiago Gil’s proposal is to serve homemade snacks with wagyu cuts at affordable prices – there are options starting at R $ 16.
To start, the tip is the kocheesebacon (R $ 24), which brings in a brioche bun a 135g kobe burger, a plate of cheese and bacon, with a crisp that contrasts with the tenderness of the meat, which almost melts. in the mouth.
Another suggestion is the Japanese burger (R $ 32), made with a 135g disc, wasabi mayonnaise, sunomono, crunchy cheese, buttery shimeji with sake, American lettuce and Oriental chef’s sauce on Italian bread.
Japan is also one of the foundations of Imakay’s cuisine, which combines the flavors of Peru with the techniques of the Orient. There it is possible to taste the kobe meat in the form of sushi (R $ 38 two units). It comes lightly sealed in the parrilla, embellished with quail egg yolk and fleur de sel.
Visitors can also choose to grill the meat on their own and get started in making sashimi. The restaurant offers six (R $ 60) or 12 (R $ 120) cuts of raw meat, which arrive thin to dip in soy sauce and finish on a plate set on the table.
Another Japanese-inspired house, Koya88, a recently opened bar in Vila Buarque, offers two options with kobe meat. You can enjoy the marinated rib for 48 hours in a kalbi sauce, typical of Korean barbecue (R $ 68), or order the wagyu smash burger (R $ 39), prepared with a mixture of meats including the neck, side and side. kobe rib, as well as American cheeses and Monterey Jack, Japanese mayonnaise made from kombu, soy sauce and rice vinegar, tonkatsu sauce and white onion.
R. Padre Garcia Velho, 83, Pinheiros, western region, tel. 3031-1779. Tue: 6 p.m. to 10 p.m. Wed. to Fri .: 11:30 a.m. to 4 p.m. and 6 p.m. to 10 p.m. Sat .: 12 p.m. to 4 p.m. and 5:30 p.m. to 10 p.m. Delivery via iFood and collection on site. $
R. Urussuí, 330, Itaim Bibi, southern region, tel 3078-7786. From Mon. To Fri .: 12 pm to 3 pm and 7 pm to 10 pm. Sat .: 12 p.m. to 4 p.m. and 7 p.m. to 10 p.m. Reservation is recommended. Delivery via Rappi. $$$$
R. Jesuíno Pascoal, 21, Vila Buarque, central region, tel. 3384-6929. Tue to Fri: 5 p.m. to 10 p.m. Sat .: 2 p.m. to 10 p.m. Sun .: (Only the second of the month): 1 p.m. to 6 p.m. Reservation is recommended. Orders via WhatsApp (11) 94066-8846. $$$$