A5 Olive Fed Wagyu: Sidecut Steakhouse at Four Seasons Resort Whistler Unveils New Chef’s Tasting Menu to Showcase Extraordinary Steak

April 12, 2024,
Whistler, Canada

Sidecut Steakhouse, nestled within Four Seasons Resort and Residences Whistler, sets a new standard in culinary excellence with the debut of an extraordinary offering: a multisensory tasting menu by Executive Chef Sajish Kumar Das featuring the extremely rare A5 olive fed waygu - exclusively available in Canada at Sidecut.

Richly marbled and exceptionally tender, olive fed waygu hails from Shodoshima, a small Japanese island in the Kagawa prefecture, where olives have been cultivated since 1908. For decades, the leftover pressings from the island’s olive oil production went to waste - until 2006, when a local ranger named Masaki Ishii began feeding his wagyu cattle a sweetly caramelized, dehydrated and roasted version of the mash. This special diet gives olive fed waygu a unique taste and texture.  Yet, it has a remarkably clean, well-balanced flavour with earthy umami notes and a subtle sweetness.

Olive fed waygu has higher levels of oleic acid (the healthy fat) – 65.2 per cent – than any other type of beef in the world, which helped it win Best Fat Quality at the 2017 Wagyu Olympics. With a small herd of just 1,700-2,200 cattle (compared to 16,000 in Miyazaki prefecture), Shodoshima’s olive fed waygu is carefully controlled and highly prized.

Sidecut is the exclusive Canadian purveyor of this exceptional delicacy in Canada. To showcase it, Executive Chef Sajish Kumar Das has created a captivating, five-course multisensory dining experience that smokes, glows and glitters with gold.

Drawing inspiration from his Goan heritage and Sidecut’s commitment to culinary excellence, Chef Kumar blends classical tradition with modern innovation in meticulously crafted dishes made with ultra-premium ingredients. Alongside the A5 olive fed waygu, served with 5J jamon Iberico and black truffle potato fondant, the new tasting menu features Hokkaido scallops, Carabinero shrimp, Alaskan king crab and seared foie gras.

Sidecut’s Chef’s Tasting Menu (CAD 195++ per person) is available in limited quantities and must be ordered 48 hours in advance. Reservations can be made online or by phone: 604 935 3400.

Olive fed waygu is also available on Sidecut’s à la carte menu, starting at CAD 357 for 4 ounces.