There is a Sando (Sandwiches for Japanese) that is currently much talked about and simply the best in London. It’s WAGYU STEAK SANDO created by a team of exciting modern Japanese restaurant TAKA Marylebone London, lead by the executive chef TAIJI MARUYAMA.
No one argue that A5 (the highest grade) is the most sought after Japanese Wagyu beef, and at TAKA, they use only this top player.
Chef MARUYAMA san has a long experience at Nobu Restaurant and Mr Nobu Matsuhisa himself cared for and looked after the chef, and he also has worked at the famous Japanese restaurant in UK, Beaverbrook Hotel.
Over a long period of time, Maruyama san has built up a strong relationship of trust and great passion with a meat wholesaler who specialises in only the finest authentic Japanese Wagyu beef.
“We use A5 grade, which our customers love and today’s Wagyu is from Kagoshima in Kyushu; A5 is so precious that I don’t want anything to go to waste at all, including the fat “
says the chef.
To create Wagyu sando, the chef chose to use Japanese loaf bread Shokupan from Happy Sky Bakery which has soft and bouncy texture with a subtle sweetness as like the one in Japan.
The sirloin steak 80g is cooked heavenly perfect to medium rare, the heat gently gone through, with no rare part or no tough part, a refine finish.
The Wagyu is first Sous Vide at 55°C for 15 minutes and then cooked in a veg oil bath for only 30 seconds, in a piping hot pan.
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The sauce is the chef’s version of “Worcestershire sauce” made from Haccho miso.
It has a taste reminiscent of Katsu sauce and makes the beef feel like it. Very clever.
Other ingredients include English mustard and butter. Chef Maruyama wanted to create a dish that blended Japan and England together.
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（Have a look the cooking process on my Insta Reels Posting）
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THE TASTE ….
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Despite the image of its big meaty alpha appearance, the actual taste is really light.
The fat of the finest Wagyu melts at a low temperature, making it light on the tongue and not rich or heavy when tasted.
Only the gorgeous sweetness of the beautiful Wagyu fat remains, lingering on the palate.
The flavour also merges with the Shokupan’s sweetness along side with the mustard and the spicy sauce which giving a good kick.
It’s just a delight sando that will fulfil your body and mind
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Chef TAIJI MARUYAMA’s great creativity and philosophy go beyond the super popular sando.
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When I met the chef, the first word Maruyama san told me was,
“I don’t want to waste any tiny parts of the Wagyu. Use up every part of the beef, even the fat and drippings”
The chef’s “Head to Tail Eating” philosophy is reflected in every dish on the menu here.
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KAGOSHIMA WAGYU STEAK HACHE is another highly recommended dish, which is actually a not mince pate, but SIRLOIN steak strips formed into a hache. This allows the flavour and good biting texture of Wagyu greatly alive… Really really juicy with excellent meat flavours, so satisfying at ever bite. Absolutely gem dish 🚀 A good competitor to the Wagyu Sando 💪🏻
WAGYU DRIPPING RICE BOWL is the one where you find the chef’s thought from… as he wanted to use up even all the drippings. So he created fantastic Sukiyaki flavour bowl of rice, which you eat with Nori seaweed. This is another amazing dish ⭐️ made by a brilliant talent.
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Chef’s love for the ingredients goes deep in vegetables, distinguished with @namayasai farm in Sussex.
TSUKEMONO (pickled vegetables) SALAD or SUSSEX PUMPKIN WITH TRUFFLE MISO showing how much vegetables can express…
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MOCHI FLATBREAD really surprised me, with its real Mochi-like texture, nice plump and the wonderful “chewinesss”.
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TAKA Marylebone
www.takalondon.com