Sanchoku Wagyu is coveted on restaurant menus around the globe thanks to its rich, buttery flavour and consistent outstanding quality.
Sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.
Grilled octopus recipe, tenderized octopus is char-grilled and drizzled with extra-virgin olive oil, a squeeze of fresh lemon, and a sprinkling of fresh parsley.
Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, typically as an appetizer.
Ankimo is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake.
Basque in the heady flavours of quick-salted baked cod, mussels, chorizo and chickpeas in this flavour-packed fancy fish stew made with West Country ingredients.
A T-Bone is a single cut that incorporates a piece of the Short Loin primal (strip steak) and a piece of the front section of the tenderloin (filet), connected by a t-shaped lumbar bone.
Gyūtan is a Japanese food that is made from grilled beef tongue. The word gyūtan is a combination of the Japanese word for cow and the English word tongue. Since gyūtan literally means "cow tongue," the word is also used to refer to cow tongues in Japan.