Often called ‘umami Wagyu’ for its unparalled flavour, richly marbled Toriyama beef meets black radish, black garlic pesto and heady truffles in an entrée you can dub the new black.
Complete chef Jason Tan's tasting menu at home with this bonus recipe of seafood and four variations of Romanesco.
Sauteed Bamboo Clams with Minced Garlic, Mushroom in Soya and Hua Diao Wine
Parsnip, the alternatives to carrot and parsley.
Foie Gras Espuma, Salted Biscuit and Rhubarb Confiture