This is a great example of perfectly cooked Kobe beef Sous-Vide method. Portioned 120 gram pieces are sous-vide cooked at 52 degrees Celcius, shocked, then seared at service time. The base for the sauce and vinaigrette are made up from preserved Summer Truffles in Shoju. Pickled chanterelles are introduced to the dish to cut through the fattiness of the beef.
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