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Beef That Melts Like Butter

The finest Japanese beef by the master at Kahyangan Restaurant.

Japanese Omi beef is on the list of must-eats for many culinary enthusiasts who have a passion for the art of fine cuisine. Last month, Kahyangan Restaurant at Pullman Jakarta Indonesia presented the Master of Omi Hime Beef, Chef Koushi Umemoto from Shiga Prefecture, Japan to showcased his master of authentic butchery techniques and craftsmanship.

Omi Hime Beef consistency resembles that of butter, and its intensity of flavor makes your mouth sweat. The cuts of beef from Black Japanese female cattle have been raised in Shiga Prefecture, in an environment surrounded by water and bountiful nature. Among many types of Japanese wagyu beef, Omi beef is the oldest one with over 400 years history, including being enjoyed by the shoguns of ancient Edo in a time when meat was rarely eaten in Japan. Omi beef is popular for the clean aftertaste of its marbled fatty meat since the cows are painstakingly raised that resulting in extremely delicious meat. The soft texture of Omi beef making it the ultimate luxurious meal that can only be found in Shiga.

As the Master of Omi Hime Beef, Chef Umemoto was born to an Omi Beef farmer family in Shiga Prefecture, Japan. He spent most of his teenage years to receive training in butchery, where he also got his master of butchery techniques and craftsmanship. He continues relentlessly to focus on developing menus of Omi Beef that showcases the unique character of the beef from the aroma, tenderness, and high degree of marbling.

The captivating dining experience at Kahyangan Restaurant, which specially prepared by Chef Umemoto, presenting the best version of Japanese premium beef, Omi Hime in delectable set menu from Sukiyaki, Yakiniku to Shabu-Shabu, which includes Omi and Foie Gras Gyoza, Omi Hime Tataki, and Gobo Sasagaki Salad as the trio of appetisers, complete with Honeydew Melon Sago as the dessert.

In Shabu-Shabu, thinly sliced Omi beef is swished lightly in broth and dipped in ponzu dressing or goma sauce. The chef suggested that the Omi beef strips should be briefly cooked in a simmering broth preferable at medium-rare, however, many Japanese enjoy eating at rare or sometimes even raw.

Overall, the Omi beef flavour is a mouth-filling savouriness combined with a palate-coating richness, and the texture as tender as butter. It was an incredible experience to try the finest Japanese wagyu beef crafted by the master from its origin city.

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