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For the Love of Beef: Savour a Japanese Dry-Aged Beef Degustation Dinner at EMBA KYOTO CHOPHOUSE at Four Seasons Hotel Kyoto

 
July 5, 2024,
Kyoto, Japan

Beef connoisseurs are in for a treat at EMBA KYOTO CHOPHOUSE, the newly opened modern steakhouse at Four Seasons Hotel Kyoto. Embark on a smoky, succulent adventure through an exceptional curation of Japanese beef, expertly prepared by Chef Sebastian Barcudes and his talented team.

Showcasing the flavourful variety and depth of local beef, the signature Dry-Aged Beef Degustation Dinner is centred around four cuts from selected Japanese prefectures: Omi tenderloin from Shiga, Akaushi sirloin from Kumamoto, Kuroge sirloin from Kagoshima, and Matsusaka rib-eye from Mie. The beef selection is updated frequently, with a strong emphasis on using cuts at peak quality.

Marrying traditional Japanese techniques with the art of dry ageing, each cut undergoes a meticulous month-long process to enhance its taste and texture. With a passion for barbeque embedded in his DNA, Chef Barcudes employs time-tested marination methods from his home country of Argentina to further develop the inherent flavours of the meat.

Ideal for celebrating special occasions with family and friends, the degustation menu unfolds four superb expressions of beef. Sample specialities such as the Akaushi Sirloin Onigiri, elevated with black truffles and pickled Kyoto vegetables, and the Matsusaka Beef Fillet Tartare, paired with sourdough bread and capers.

The pièce de résistance is the Dry-Aged Beef Trilogy, an indulgent composition of three cuts, charcoal-grilled to perfection. As Chef Barcudes notes, “Meat and spice, charcoal and fire — when it all comes together, you get that amazing smoky magic.”

The journey concludes with a delectable dessert, crafted with seasonal ingredients. Wine lovers can elevate their experience further with the Sommelier’s wine pairing package, thoughtfully curated to bring out the distinct flavours of each course.

Dry-Aged Beef Degustation Dinner

  • JPY 40,000 per person (five courses)
  • Reservations required at least 5 days in advance
  • Wine pairing: starts from JPY 15,000 (four glasses of wine)

EMBA KYOTO CHOPHOUSE

Set by the Hotel’s 12th-century pond garden, EMBA KYOTO CHOPHOUSE invites guests to enjoy their meal in a picturesque setting. Take a seat on the pondside terrace or dine indoors by floor-to-ceiling windows. At night, glowing lamps create a play of light and reflection across the water, providing an enchanting ambience for celebrations.

Offering a warm welcome to guests of all ages, this modern steakhouse serves world-class grilled meats alongside a distinct selection of seafood and locally grown vegetables. The vibrant cuisine is complemented by an exciting selection of beverages, including premium whiskey highballs, Kyoto craft beers and locally inspired mocktails. Wine lovers can explore an impressive 150-strong wine collection, with several labels available by the glass and carafe.

Chef Sebastian Barcudes

Hailing from Argentina, Sebastian Barcudes grew up in a passionate food culture, receiving an early education in asado — the famed Argentinian art of barbeque. He has honed his craft at acclaimed restaurants in the Middle East, Malaysia and the Philippines. Most recently, he was chef de cuisine at Carna, a renowned Bahamas steakhouse by celebrity Chef Dario Cecchini. Bringing a wealth of global experience to EMBA KYOTO CHOPHOUSE, Chef Sebastian elevates exceptional ingredients with techniques such as dry ageing and charcoal grilling.