Food Republicのインスタグラム(foodrepublic) - 1月27日 06時54分

“Sumi 2009” Hida beef is everything I dream of when eating Wagyu beef. Chef Yoshihiro Narisawa covers the super marbled beef with a charcoal (sumi) crust made from carbonized leeks and bathes it with olive oil for 30 minutes. This process creates the most luxurious mouthfeel possible for meat. It is then split in half and served. @pichetong #FRtakeover #japan #narisawa

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