Chef Ukai prepares seasonally-inspired delicate bites overflowing with originality and flavor to wow guests from their very first taste of his cuisine. The star of Chef Ukai‘s cuisine is no doubt the oven-roasted steak, but beef lovers will be delighted to discover their favorite protein in countless different forms throughout the course. From a bone-in veal cutlet to an entirely homemade mini burger, the many faces of beef are certain to satisfy your craving.

The appetizer plate demonstrates Chef Ukai’s wide-ranging skills, featuring caviar-topped slow-cooked abalone and a miniature rice ball dressed in abalone liver sauce; an Osaka Baba eggplant, grilled hamo pike conger eel and sea urchin stack with beef consommé jelly; and a scroll of cold roast beef made from the prized ‘necktie’ portion of the rump, topped with brilliantly green local fava beans, and served with a dollop of tarragon egg yolk sauce.

Next comes the amuse bouche – a premium slider! Cuts of the same beef used for steak are ground to make patties, which perfectly fill the homemade burger buns, accented by a semi-dried mini tomato and homemade pickles. Famed for its thick and juicy texture, Ukai’s signature bone-in beef cutlet is a dish he acquired under the tutelage of Gualtiero Marchesi, the first chef in Italy to be awarded three stars. Using veal produced in Brittany, France, the thickness of the cutlets is the first aspect that shocks guests time and again. Biting in, the fine breadcrumbs give a delicious crunch and complement without overtaking the juicy beef flavors achieved through slow-cooking in unsalted butter. Served only with a wedge of lemon, as you lick your lips in satisfaction, you could be excused for thinking this outstanding dish was the climax of your course.

Just at that moment you are presented with a large white dish lined with a thin iron plate signaling the arrival of the star — steak. Not merely for presentation, Ukai uses this service style to ensure guests can enjoy piping hot steak to the very last bite. You might have Matsunaga Beef fillet from Shimane Prefecture or Nozaki Beef rump from Saga Prefecture, or any of several combinations of steaks, but each guest is treated to two cuts of steak allowing them to appreciate the unique characteristics and flavors each variety has to offer.

INGREDIENTS
Chef Ukai chooses not to limit himself to a particular brand of beef, but rather selects the best of the best in any given season based on a few conditions: the beef must be fine-grained and from female cattle that have not yet had calves. With three different varieties on hand at all times, Ukai does not age his beef, preferring to present it to guests in its freshest form. He has utmost confidence in his ability to serve steak with deliciously aromatic and crusty surfaces and juicy umami-rich centers.

While binchotan charcoal is well-known for its moisture-locking ability, the use of binchotan charcoals made specifically from ubame oak enables Ukai to maintain a constant temperature and achieve an elegantly rich aroma. Depending on the beef’s condition, it will be taken out of the oven to rest up to four times in a time-intensive process guided by the appearance, Ukai’s image of how the heating process is proceeding, and a gentle touch with his fingertips.

Traditional Naniwa vegetables and local produce feature especially in the appetizer plate, including juicy Baba eggplant and Kawauchi fava beans. Absolutely everything is homemade, right down to the semi-dried tomato on the mini hamburger.