Hot Stone & Wagyu - Hot Stone

HOW TO COOK ON A HOT STONE

The volcanic rocks are heated to 450C in a specially designed and purpose-built oven. Heating the stones to such a high temperature means there is no chance of your steak going cold!
Each steak is served on a custom-made wooden board, which we bring to the table along with a hot stone for you to cook it exactly to your taste.
Our trained staff are always on hand to explain the hot stone cooking process and offer any further help or guidance that you might need.
Once cooked, season to taste. We serve our wagyu with homemade sauces of Yuzu-soy and Jalape�o salsa, freshly grated wasabi and salt & pepper on the side.

WHAT IS WAGYU?

Wagyu is widely recognised as one of the most luxurious varieties of beef in the world. Directly translated, Wagyu means "Japanese beef", and refers to domestic cattle with a specific bloodline and breed classified into four types: Kuroge - Japanese Black, Akage - Japanese Brown, Nihon Tankaku - Japanese Shorthorn, and Mukaku - Japanese Polled.

WHY IS IT CONSIDERED SO LUXURIOUS?

Wagyu is characterised by its intense fat marbling which - once cooked - makes for an incredibly tender, melt in your mouth texture and rich flavour.

HOW DOES IT QUALIFY AS WAGYU?

In order to qualify as Wagyu, the beef must meet several conditions, with each piece of beef registered to ensure it can be traced back to the farm on which it was reared.

WHAT KIND OF WAGYU DO YOU SERVE AT HOT STONE?

We source our Wagyu from Kagoshima in Southern Japan and offer a variety of cuts including A5 Japanese Sirloin, Halal Australian Wagyu and Halal Australian Picanha.

WHAT IS KOBE BEEF?

Kobe beef is renowned for its superior flavour and tenderness due to the �shimofuri� fat marbling which dissolves at very low temperature together with tender fibres and its own uniquely refined sweetness and aroma literally melts in your mouth.

It is also healthier than commercial breeds, as it contains a higher proportion of monounsaturated fatty acid (MUFA) due to its high concentration of oleic acid and Omega 3 and 6.

WHAT IS THE DIFFERENCE BETWEEN KOBE AND WAGYU?

The most premium variety of beef available, Kobe is incredibly special, and only a very small amount of Wagyu beef can be certified as Kobe due to an extensive list of criteria that the meat must meet.

To be certified as Kobe, it must come from Tajima Japanese Black cattle raised in Hyogo, Japan, of which there are just 3,000 bred each year. It must also meet an extensive range of additional criteria including specific diet, substantial marbling, and high-quality grade.

HOW CAN WE TELL HOT STONE SERVES AUTHENTIC KOBE BEEF?

We are one of just eight restaurants in the UK to serve certified Kobe beef. We are proud to display the bronze statuette cast in the shape of a cow, which is given only to officially designated restaurants permitted to buy and sell Kobe by the Kobe Beef Marketing & Distribution Promotion Association.

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COOKING ON HOT STONE