Your Kobe knock-off is only one cow away! Chefs seem to have a case of made Kobe disease lately.

Our team of experienced and passionate professionals believe recent trends in beef are much too expensive and short-lived to warrant paying excessive prices.

That's why we've created Kobe-world. Now you can graze away--whatever your budget--because we give you more Kobe for your buck! We are committed to quickly identifying and producing quality knock-off Kobe for whatever lifestyle--Kobe-style! If you are into sashimi, steaks or just Kobe-to-go, you've come to the right place.

GET INSIDE KOBE-WORLD!

The Kobe you can't afford is from cattle raised in exotic locales like California and Australia. Those ranchers contract with beef producers in Kobe, Japan, to breed and raise their cattle (where land and grain is relatively expensive) to the exact specific guidelines of Kobe beef. When the cattle are close to slaughter time, they are shipped back to Kobe, Japan, where feeding is complete and the cattle are slaughtered. Hence, the beef can officially be labeled Kobe. At Kobe-world, we try to implement as many of these methods as possible at our top-secret ranch located right in New York City!

OUR LIQUID DIET PACKS ON THE POUNDS!

We call it 'feed and breed.' If you are a fan of real Kobe Wagyu beef, then you know all about what makes it such a prized commodity. Sure in Kobe, Japan, those special cows are fed a unique diet of beer (through the summer months) to get those appetites going and achieve that prime marbled look that's a whopping 20-25% fat! But here at Kobe-world, we've developed a method that's just as if not more--effective. Our cows are given something much stronger than beer--we serve them smoothies. That's right, smoothies. Loaded with protein, fiber and plenty of calcium, so our cows get that marbled look you know and love. Our cows go crazy over our chocolate soy milk smoothie!

OUR COWS KNOW HOW TO RELAX.

There's been a lot of talk about the massages the small family farmed Japanese cattle get. We believe that "yes" the massages positively affect the quality of the meat. We take those claims seriously. At Kobe-world, our cows receive the latest in spa services--everything from aromatherapy and marine algae body wraps to the more traditional Swedish and deep tissue treatments. Our therapeutic rib-eye massage uses medium to deep pressure to address tension problems our cows might have from digestion or swatting flies. We get deep in the muscle layers to remedy headaches, neck, shoulder or lower back pain. For those cows who might need a little more, our endurance massage helps to speed recovery from exertion, promoting maximum muscle performance. All designed to get that great tasting Kobe-style beef!

WE'VE DECODED THE MYSTERY GRADES!

Real Kobe Wagyu beef is graded on a smart 1-9 scale. Nine being the best, fattiest, marbled beef you can buy, (but will never be able to afford). In some places that kind of Kobe sells for upwards of 500 dollars a kilo. But we give you Kobe for a fraction of that price--try just five dollars a pound! We grade our beef with an M-OO rating. M is the choice rating from our top cattle that have followed our specific breeding guidelines. Expect that velvety, melt-in-your-mouth taste! But we have all ranges of cattle available when you walk into Kobe-world. Don't discount our OO cows. We think they're pretty special, too. Raised on strawberry smoothies--they're a whole lot leaner, but perfect for those who prefer a chewier texture!

A FEW FINAL WORDS ABOUT US.

Traditional cattle in Kobe, Japan, were introduced in the second century for the purpose of plowing rice fields and pulling carts they were not raised as a food source. The cattle were bred for endurance, the method deemed best for inducing marbling. At Kobe-world, we maintain tradition. Our cows pull another sort of cart--the vending push cart, toting all of New Yorkers favorite treats like some of the best-tasting hotdogs you can get--made with, what else, but Kobe-world beef!

SHHH. THE ORCHESTRA IS STARTING.

The Director of Guest Services for the Ritz-Carlton Tyson's Corner wears a gold plated-nametag bearing the same last name as the chef of Maestro--Trabocchi. It takes awhile for us to put two and two together, but when we finally do, we realize the amiable Maria is Fabio Trabocchi's wife. The two work here in this remote corner of Virginia just off the beltway.

For a large corporation like this one, establishing an easy atmosphere is a challenge, but it is felt here. Fabio and Maria can take credit for helping this outlook along--adopting a professional, but familial style for Maestro and the Ritz. It's welcomed.

During the day, Maestro sits quietly, taking backstage to the goings-on of the Ritz. This is Washington, DC, and its clientele is one with an all-business agenda. But as the sun gently rests on this part of Fairfax County, the ambiance inside Maestro warms. It's slow at first as the kitchen staff appears and starts to practice--the sounds and smells shoot electricity across the room as guests are welcomed and shown to their seats.

Who will sit in those special front row center seats?

How are the acoustics? Splendid.

Places everyone--places!

When the last guest is seated and the rustle of menus die down, a hush transcends the room. And without warning--dinner service begins.

All eyes are fixed on Fabio Trabocchi, who looks like a professor of chemistry rather than a chef. His movements are precise, and he carefully works his way through the kitchen, quietly directing his staff in, what is at any angle, a seamless motion. This kitchen, designed by Trabocchi himself, acts as a doorway to curious onlookers--all with unprecedented views of culinary operations.

And about those players so crucial to the performance, perhaps it's time to consult the menu. They are:

Sommelier, Vincent Feraud, of Lespinasse fame.

And Maitre d'hotel Emanuele Fissore, animated as always.

As intense as ever are executive sous chefs, Franck Steigerwald and Stefano Friggrio.

Dinner here upstages any other activity inside the hotel. Of course, this is not dinner theatre or a performance hall, but if you blink for just a moment, you expect to see an orchestra warming up.

[ILLUSTRATION OMITTED]

Give them all a hand. Fabio does. According to him, "Everyone has to play a role in this. It's not all about me. It takes a good team. But Franck is the star of the kitchen--I couldn't do this without him."

The "star", from France, says he "came here as a nobody. I didn't know anything about this country. Fabio called me one day and talked about his food and what he liked. I thought, 'It sounds good to me.' So I moved."

There's no denying the rapport. Fabio speaks of that saying, "It's like a relationship. It has to mature. It has to grow. It's bittersweet when someone leaves. It's like seeing one of your children go off to school. You have to find a replacement and they have to find something better for themselves."

It is often remarked that Fabio is so young to be so accomplished--a virtuoso, perhaps? "I work so hard now, so I can retire early."

Fabio who grew up in Ancona, in the Marche region of Italy has more than a few career highlights. He's cooked his way around the world in the time many people might have just begun their careers. He's moved from Marche to the wilds of Moscow and then to Marbella (Spain), to the great monarch (that is Britain). His London experience stands out. It was here he had a chance to "develop his own style." And as the "capital city for Europeans, it's very competitive." Now at Maestro, in addition to running the show, he's "designing dishware."

"I send a drawing of a dish, and I'm given a prototype. It's amazing."

But as much fun as he seems to be having, Fabio knows "every night is a test of our capabilities. We have a huge percentage of repeat guests. So, we always must question, 'How can we make something better?' If you do tremendously incredible food and the restaurant is empty, it doesn't matter."

He repeats something he said earlier and this time we know he's not joking. "I want to retire early. I want a boat in Majorca, Spain, to go fishing. I would love to see the ocean from every window of my house. There, the sea sits directly below cliffs right in front of you."

Please, Maestro another encore?

IT'S PLACID ON THE 35TH FLOOR

Nori Sugie is the antithesis of flash and clamor. And regrettably, he's been a subject of slate by interim New York Times dining critic, Amanda Hesser. While Mr. Sugie and I talk, he says (could he be referring to the Times review?) "People talk about the restaurant. I try to do my best." And "best" agrees his peers, like Thomas Keller and a few other chefs who stand in support of Mr. Sugie's harmonious cuisine. Word on the street is, the group dined at Asiate right after the review and wrote responses to those weightless words.

When Mr. Sugie studies the Polaroids from our shoot, he's reflective, telling us that these dishes are tributes to those places he's traveled. Essentially, what we shot is a personal narrative.

He points to one photo with obvious Japanese influences. About another he tells me, "This one represents Australia." He marks a third, "France" and a fourth "America." There is no doubt his travels have influenced him profoundly, and he brings those experiences with him--here at the brand new Mandarin Oriental on 60th and Columbus in New York City--and anywhere else he may wander, maybe it's a walk to his new habitat in West Greenwich Village.

"I think learning from different cultures is important--there are so many different smells and tastes." He's in awe of new places--like Australia. His description, "it's a special location." "In Australia, it's all very natural. The colors are beautiful." He's thrilled about a trek to Thailand--"It was amazing. There, food is for everyday."

Where else does he want to go? He laughs at the question. "I want to see South America. I want to see more and more and more ..."

"Here at Asiate, I try to bring East and West together. For my kitchen, I wanted to find people from different cultures and of different talents." He believes the diversity has a positive influence on not just the food, but his kitchen staff, raising the level to a higher consciousness. "It's much more interesting," he says of this approach.

Nori Sugie grew up in the coastal port city of Hitachi, Japan, and left 13 years ago. "I grew up by the oceanside, fishing. I was lucky. These were things a lot of people never get to experience, depending on where you live."

Aside from fishing, he spent his time in a band. "I tried to be a rock star." A fan of the Rolling Stones--he still plays guitar, saying that playing relaxes him. He was only a teen--15--when he took a job in a kitchen to support the pastime. Soon it was on to France and cooking school, a branch of the Osaka-based Tsuji Culinary School in Chateau de l'eclair, Liergues. His CV only matured: There was Bordeaux's three-starred L'Aubergade, one-starred Moulin de Martorey and the two-starred Hostellerie de Vieux. He crossed continents--to Sydney, Australia, working in Restaurant Tetsuya and Restaurant VII. Sugie sums it all up succinctly, "It's nice that cooking and travel come together."

"I wanted to come to America. I don't know why I wanted to, but knew I must." But he didn't know quite where to go in America until "a Japanese guy I met in Australia said, 'Go to Charlie Trotter's.' I didn't know who Charlie Trotter was." After working for Trotter, Sugie understood what defined fine dining in America.

And now Chef Sugie is here, 35 floors high, with all of New York below him, a metaphor for his talents. His focus is, for now, on his particular dining room. He talks about Asiate, the architects and "creating a very comfortable space." His menu reflects the materials that form this ethereal environment. They are a natural catalyst. "I think about metal, wood, water, the changing of colors and trees. I try incorporating this in my food, using paper and bento boxes. The entire concept of color and image follows my food."

[ILLUSTRATION OMITTED]

And still, the most important things are those he considers fundamental: "I trust my staff. I want to keep them happy."

And what about him? Is Chef Sugie happy here in New York? He's tired, having worked hard to make this opening a realization. "I like it here in New York." He's quietly thinking before he repeats, "Yes, I like it. There is a different mentality to go out to eat. For New Yorkers, it is a lifestyle--they can take it very ..." He pauses again. "Seriously."

Enough said.

RELATED ARTICLE: Hay-Smoked Kobe Beef and Langoustine with Bread and Beer Soup (Serves 4)

FABIO TRABOCCHI

Chardonnay, Langhe, Piodilei

Pio Cesare

Piedmont, Italy 2001

directions

For the bread and beer soup: In a pot, add chicken stock and reduce by half. Remove from heat and set aside. In a pot over high heat, add hay; remove from heat when it begins to smoke. Transfer hay to chicken stock and submerge; cooling to room temperature. Strain stock through a fine-mesh sieve into a pot; bring to a simmer. Add bread and cream; whisk to incorporate. Remove from heat and stir in beer. Season with salt and white pepper to taste. Strain through a fine-mesh sieve. Set aside, keeping warm. Just before serving, froth soup with a hand-held immersion blender.

For the Kobe beef: Prepare a stove-top smoker with hay. Brush grapeseed oil onto Kobe beef and season with salt and pepper to taste. In a nonstick saute pan over high heat, sear both sides of Kobe. Remove Kobe from pan and place in smoker with lid on; smoke for four to five minutes. Remove; let rest for five minutes and cut horizontally into 1/8-inch slices. Just before serving, brush slices with extra virgin olive oil and season with fleur de sel to taste. Fold slices over each other, placing seared slices inside. Set aside.

For the langoustines: In a saute pan, heat oil. Separately saute langoustine tails and claws to desired doneness. Remove meat from shells, and season with fleur de sel to taste.

To serve: Place langoustine tail in bowl and arrange slices of Kobe on top. Lay langoustine claw on Kobe and garnish with lemon thyme. Spoon soup into bowl. Garnish rim of bowl with langoustine eggs.

[ILLUSTRATION OMITTED]

ingredients

For the bread and beer soup:

1 1/2 pints chicken stock
1 handful of hay*
2 ounces white bread, cut into 1/4-inch cubes
3 ounces heavy cream
3 ounces beer
Salt and white pepper to taste

For the Kobe beef:

1 tablespoon grapeseed oil
4 5-ounce Kobe strip loin steaks
1 handful of hay*
Extra virgin olive oil for brushing
Fleur de sel to taste

For the langoustines:

2 tablespoons grapeseed oil
4 Scottish langoustine tails
4 Scottish langoustine claws
Fleur de sel to taste

For the garnish:

Lemon thyme leaves
Langoustine eggs

* Available through Huntsman Specialty Game & More at [phone].

RELATED ARTICLE: Oxtail Consomme with Kobe Beef (Serves 4)

FABIO TRABOCCHI

Nebbiolo d'Alba

Luciano Sandrone

Piedmont, Italy 2001

directions

For the veal tongue: Soak tongue in cold running water for three to four hours. Cut away any discolored flesh and soak in salted ice water overnight in refrigerator. In a pot, add chicken stock, leeks, parsley, thyme, bay leaves and tongue; bring to a low simmer and cook for approximately 2 1/2 hours or until tender. Remove from heat and let cool to room temperature. Remove tongue from liquid and peel outer skin. Return tongue to liquid and chill in refrigerator.

For the horseradish: Soak horseradish in salted ice water overnight in refrigerator until crisp.

For the oxtail consomme: In a pot, cover bones and oxtail with water; bring to a low simmer, skimming frequently. Add carrots, onions, celery, leeks, parsley, thyme and bay leaves; continue to simmer for five hours. Strain through a cheesecloth-lined fine-mesh sieve and chill in refrigerator. In a bowl, combine ground beef, egg whites and tomatoes, whisking until combined. Add beef mixture to oxtail stock and whisk to combine. Bring to a boil and gently simmer for 10 minutes until a raft forms. Strain consomme through a coffee filter-lined fine-mesh sieve. Season with salt to taste and set aside, keeping warm.

For the vegetables: Individually steam carrots, beets, fennel, radish, onions and leeks; shock in an ice water bath and drain. Toss all vegetables and mushrooms in olive oil to coat. Season with salt and pepper to taste and set aside.

For the Kobe beef: Toss Kobe beef slices in olive oil to coat. Season with salt and pepper to taste and set aside.

To finish: Slice tongue very thinly and toss in olive oil to coat. Season with salt and pepper to taste. Set aside. Drain horseradish on paper towels. Bring consomme to a boil and season with salt to taste.

To serve: Arrange vegetables and mushrooms in a bowl. Lay tongue and Kobe beef slices over vegetables and garnish with petite leeks, parsley and black trumpets. Serve consomme tableside.

[ILLUSTRATION OMITTED]

ingredients

For the veal tongue:

1 veal tongue
Water as needed
2 quarts chicken stock
1/2 leek, white part only
2 sprigs parsley
2 sprigs thyme
2 bay leaves
Extra virgin olive oil as needed
Salt and pepper to taste

For the horseradish:

2 ounces peeled and finely julienned horseradish
Water as needed
Salt to taste

For the oxtail consomme:

4 pounds beef bones
4 pounds oxtail
Water as needed
1 carrot, peeled and roughly chopped
1 medium onion, peeled and roughly chopped
1 rib celery, roughly chopped
1/2 leek, white part only, halved lengthwise
2 sprigs parsley
2 sprigs thyme
2 bay leaves
6 ounces lean ground beef
2 egg whites
1 small tomato, finely chopped
Salt to taste

For the vegetables:

12 petite purple carrots*
12 petite beets*
12 petite bronze fennel*
12 petite breakfast radish*
12 petite purple onions*
12 petite leeks*
1 cup black trumpet mushrooms, sauteed
1 cup porcini mushrooms, stemmed and sauteed
Extra virgin olive oil as needed
Salt and pepper to taste

For the Kobe beef:

14 ounces Kobe beef strip loin, thinly sliced
Extra virgin olive oil as needed
Salt and pepper to taste

For the garnish:

Petite leeks*
Parsley sprigs
Black trumpet mushrooms, sauteed

* All petite vegetables are available through The Chef's Garden at [phone].

RELATED ARTICLE: Kobe Beef with Sea Urchin and Frozen Yogurt (Serves 5)

FABIO TRABOCCHI

Castello di Butrio

Marco Felluga

Friuli-Venezia Giulia, Italy 1999

[ILLUSTRATION OMITTED]

directions

For the sea urchin jelly: Cut open urchins, remove roe and reserve urchin liquid. Rinse roe in salted ice water, dry on paper towels and set aside in refrigerator. Strain urchin liquid through a double-layered cheesecloth-lined fine-mesh sieve. Set aside. In a pot, add fish stock and agar-agar; stir until agar-agar is dissolved. Bring to a boil, remove from heat and stir in urchin liquid. Pour into a shallow dish to 1/16-inch deep, reserving remaining jelly mixture over low heat. Refrigerate dish of jelly until set. In a bowl, gently toss roe, olive oil and yuzu juice together. Reserve five large pieces of roe to serve. Spread remaining roe evenly over jelly and pour another layer of jelly mixture over top. Refrigerate until set.

For the frozen yogurt: In a blender, puree blanched basil and half and half until smooth. Strain through a fine-mesh sieve. In a bowl, combine basil mixture, salt, sugar and ice cream stabilizer, stirring until salt and sugar are dissolved. Add yogurt and basil leaves and stir into mixture. Pour in an ice cream machine and freeze according to manufacturer's instructions. Set aside in freezer.

For the potato pancake: In a bowl, mix egg, flour, milk and cream. Add mashed potatoes and mix until incorporated. Fold in whipped egg whites and season with salt and pepper to taste. In a nonstick pan over medium heat, brush pan with oil and spread batter to 1/4-inch thick; cook until golden brown on both sides. Cool on a wire rack. Cut pancakes into five 1X2-inch strips and set aside.

For the Kobe beef: Toss Kobe in olive oil, fleur de sel and pepper to taste.

To serve: Place Kobe beef on potato pancake strips. With a spoon, scoop sea urchin jelly onto beef and drape reserved roe over jelly. Top with a quenelle of frozen yogurt. Drizzle with extra virgin olive oil; sprinkle with fleur de sel, and garnish with basil and chervil.

Note: Potato pancake recipe will yield approximately 18 pieces.

ingredients

For the sea urchin jelly:

11 sea urchins
1 cup fish stock
1 tablespoon agar-agar
1 tablespoon extra virgin olive oil
1 tablespoon yuzu juice

For the frozen yogurt:

2 ounces blanched basil leaves
4 ounces half and half
Pinch of salt
Pinch of granulated sugar
Pinch of ice cream stabilizer
6 ounces plain yogurt
1 ounce basil leaves, thinly sliced

For the potato pancake:

1 egg
1 ounce all-purpose flour
1 tablespoon milk
1 tablespoon heavy cream
6 ounces mashed potatoes
4 egg whites, whipped to soft peaks
Canola oil as needed
Salt and pepper to taste

For the Kobe beef:

6 ounces Kobe beef tenderloin, cut into 5 1 X 2 X 3/4-inch cubes
Extra virgin olive oil
Fleur de sel and pepper to taste

For the garnish:

Extra virgin olive oil
Fleur de sel
Basil leaves
Chervil sprigs

RELATED ARTICLE: Kobe Beef-Wrapped Tofu with Wild Mushrooms and Sweetbreads (Serves 4)

FABIO TRABOCCHI

Chardonnay, Collezione di Marchi

Isole e Olena

Tuscany, Italy 2001

directions

For the parmesan sauce: In separate pots, reduce cream and chicken stock by one-third. Combine chicken stock with cream; simmer for one minute. Add parmesan cheese, stirring until dissolved. Season with salt and white pepper to taste. Transfer sauce to a blender; puree for 15 seconds. Strain through a fine-mesh sieve and set aside to cool to room temperature.

For the Kobe beef: Brush tofu with balsamic vinegar, season with salt and pepper to taste and set aside. On a flat surface, divide Kobe slices between two sheets of plastic wrap and arrange in rectangles with edges of Kobe overlapping each other. Cover each with another sheet of plastic and gently pound to an even thickness. Remove top layers of plastic and place tofu sticks on Kobe, wrapping Kobe around tofu. Wrap tightly with plastic and chill in refrigerator. Cut in half, remove plastic and brush with olive oil. Sprinkle a flat surface with salt and white pepper and roll in seasoning. Set aside, keeping cool.

For the wild mushrooms: In a saute pan, melt butter. Add thyme, garlic and mushrooms; saute for one minute. Remove from heat and let cool. Discard thyme and garlic. Finely chop mushrooms and toss with parsley, olive oil and salt and pepper to taste. Set aside.

For the sweetbreads: Cut sweetbreads into four even pieces; dust with fennel pollen. Season with salt and white pepper to taste. In a saute pan, melt butter and sear sweetbreads until crispy. Set aside, keeping warm.

To serve: Place Kobe beef on a plate and top with parmesan shavings and a quenelle of wild mushrooms. Drizzle parmesan sauce onto plate along with balsamic vinegar and olive oil. Place sweetbreads on plate and top with poached quail egg. Garnish with chives and basil leaf; sprinkle plate with fennel pollen.

[ILLUSTRATION OMITTED]

directions

For the parmesan sauce:

6 ounces heavy cream
6 ounces chicken stock
3 ounces grated parmesan cheese
Salt and white pepper to taste

For the Kobe beef:

10 ounces firm tofu, cut into 3/4 X 3/4 X 6-inch sticks
50 year-old balsamic vinegar for brushing
12 ounces Kobe beef tenderloin, thinly sliced
Extra virgin olive oil for brushing
Salt and white pepper to taste

For the wild mushrooms:

2 ounces butter
1 sprig thyme
1 clove garlic
2 cups wild mushrooms, roughly chopped
3 sprigs parsley, stemmed and finely chopped
2 ounces extra virgin olive oil
Salt and pepper to taste

For the sweetbreads:

8 ounces veal sweetbreads, blanched and outer membrane removed
Fennel pollen for dusting
1 ounce butter
Salt and white pepper to taste

For the garnish:

Parmesan shavings
50 year-old balsamic vinegar
Extra virgin olive oil
Poached quail eggs
Basil leaves
Chives
Fennel pollen

RELATED ARTICLE: Tataki of Kobe Beef with Sardines and Pickled Vegetables (Serves 4)

NORIYUKI SUGIE

Priorol Amadis

Rotllan Torra

Priorat, Spain 2000

directions

For the pickled vegetables: In a saute pan over low heat, add olive oil. Add peppers, shallots and garlic; saute for two minutes. Add vinegar and set aside to cool. Mix in chives and season with salt and pepper to taste. Set aside.

For the ponzu sauce: In a small pot, heat soy sauce (do not boil). Add sugar, stirring until dissolved. Remove from heat; add mirin, lemon, lime and orange juices and bonito flakes. Set aside to cool.

For the Kobe beef: In a small dish, mix soy sauce, mirin and sansho pepper. Add beef; marinate for 10 minutes. In a hot saute pan, sear one side of steaks. Cut each steak across width into 10 slices and set aside. Preheat salamander. Season sardine fillets with salt and pepper to taste; broil under salamander to desired doneness. Trim fillets into pieces equal in size to beef slices.

To serve: On a plate, alternately arrange beef and sardine pieces. Spoon pickled vegetables onto plate. Drizzle ponzu sauce over dish and garnish with rice puffs, shiso leaves, hijiki, chives and tonburi.

[ILLUSTRATION OMITTED]

ingredients

For the pickled vegetables:

1 tablespoon olive oil
1/2 red bell pepper, seeded and finely diced
1/2 green bell pepper, seeded and finely diced
1/2 yellow bell pepper, seeded and finely diced
1 shallot, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 tablespoon sherry vinegar
1 tablespoon finely chopped chives
Salt and pepper to taste

For the ponzu sauce:

2 tablespoons soy sauce
1 teaspoon granulated sugar
2 tablespoons mirin
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon orange juice
Small pinch of bonito flakes

For the Kobe beef:

3 tablespoons soy sauce
3 tablespoons mirin
1 tablespoon sansho pepper*
2 10-ounce Kobe beef sirloin steaks, completely trimmed and cut into
  rectangles as large as possible
16 fresh sardine fillets
Salt and pepper to taste

For the garnish:

Senbei**
Baby shiso leaves***
Hijiki seaweed, blanched until tender****
Chives, finely chopped
Tonburi*****

* Available in Asian markets.

** A puffed rice condiment. Available in Asian markets.

*** Available through The Chef's Garden at [phone].

**** A dried, black seaweed. Available in Asian markets.

***** Also known as "mountain" or "land caviar." Available in Japanese markets.

RELATED ARTICLE: Kobe Beef Shabu-Shabu (Serves 4)

NORIYUKI SUGIE

Sanka Junmai Daiginjo Sake

Masumi

Nagano, Japan NV

directions

For the mushroom broth: In a pot, add water and konbu; bring to a boil. Remove from heat and add soy sauce, mirin, mushrooms and bonito; steep until room temperature. Strain broth through a coffee filter-lined fine-mesh sieve. Return to low heat and set aside, keeping hot.

For the Kobe beef: In a saute pan, heat vegetable oil. Add mushrooms; saute for two minutes. Add soy sauce, mirin, daikon and season with salt and pepper to taste; saute for two minutes. Remove from heat and add truffle oil and chives. Set aside. Season beef slices with salt and pepper to taste and set aside.

For the soba noodle bunches: Preheat deep-fryer to 360 degrees. Bunch soba noodles by four; dip one end into hot water and press together until they stick. Wrap wet end of noodle bunch with a piece of nori. Deep-fry until crisp; drain on paper towels and set aside.

To serve: Arrange mushrooms in a pile in center of dish. Cover mushrooms with slices of beef. Ladle mushroom broth over beef. Sprinkle buckwheat and hijiki into broth. Garnish with shiso leaves, soba noodle bunch, orange zest and cracked peppercorns.

[ILLUSTRATION OMITTED]

ingredients

For the mushroom broth:

2 cups water
3 X 3-inch piece konbu seaweed*
3 tablespoons dark soy sauce**
2 teaspoons mirin
1/4 cup dried porcini mushrooms
4 dried shiitake mushrooms
Pinch of bonito flakes

For the Kobe beef:

1 tablespoon vegetable oil
1/2 cup thinly sliced shiitake mushrooms
1/2 cup thinly sliced chanterelle mushrooms
1/2 cup thinly sliced bluefoot mushrooms
1 tablespoon soy sauce
2 teaspoons mirin
1/4 cup grated daikon
1 teaspoon white truffle oil
1 tablespoon finely chopped chives
12 ounces Kobe beef sirloin, trimmed and thinly sliced
Salt and pepper to taste

For the soba noodle bunches:

3 soba noodles, broken into 2-inch pieces
4 2 X 1/2-inch strips nori

For the garnish:

Buckwheat, cooked
Hijiki seaweed, blanched until tender***
Baby shiso leaves****
Dried orange zest, ground
Cracked black peppercorns

* A dried seaweed frequently used in Japanese cuisine. Available in Asian markets.

** Known as Koikuchi Shoyu. Available in Asian markets.

*** A dried, black seaweed. Available in Asian markets.

**** Available through Chef's Garden at [phone].

RELATED ARTICLE: Kobe Beef Tartar with Japanese Mountain Potato and Caviar (Makes 3)

NORIYUKI SUGIE

Syrah

Culler Wines

Napa Valley, CA 2001

directions

For the sauce: In a bowl, combine all ingredients. Set aside to cool to room temperature.

For the tartar: In a bowl, mix together all ingredients except mountain potato. Set aside in refrigerator.

To serve: Fill small glasses with tartar and top with mountain potato. Pour a half teaspoon of sauce over potatoes, garnish with taro chip and caviar.

[ILLUSTRATION OMITTED]

ingredients

For the sauce:

1 tablespoon water, boiling
1 teaspoon soy sauce
1/2 teaspoon mirin
Small pinch of bonito flakes

For the Kobe beef tartar:

9 ounces Kobe beef sirloin, trimmed and finely chopped
2 green onions, white parts only, finely chopped
1/2 teaspoon finely chopped garlic
1/2 teaspoon finely chopped gingerroot
2 teaspoons sambal sauce*
2 teaspoons mirin
1 teaspoon sesame oil
1 tablespoon soy sauce
3 tablespoons grated mountain potato**

For the garnish:

Taro chips
Caviar

* An Indonesian condiment containing chilis. Available at Indonesian markets.

** Available through True World Foods at [phone]

RELATED ARTICLE: Kobe Beef Croquette with Blue Cheese and Pears

NORIYUKI SUGIE

Old Vines Grenache, Hickinbotham Vineyard

Clarendon Hills

Clarendon, Australia 2002

directions

For the Kobe beef croquette: Preheat deep-fryer to highest temperature. Cut beef, cheese and pears into 1/4-inch slices. Using a 1-inch diameter circular cutter, cut beef into 12 rounds and cheese and pears into nine rounds each. Combine soy sauce, mirin, juniper berries and beef; marinate for 10 minutes and drain. Poach pears in red wine until tender; remove from wine and drain. Alternately layer beef, pear and cheese, repeating layers three times and ending with beef. Keep stacks together with a toothpick through each end. Mix nori powder with breadcrumbs. Dredge the beef, pear and cheese stacks in flour and coat with egg yolks and breadcrumbs. Coat croquettes again in egg yolks and breadcrumbs. Deep-fry croquettes until golden brown and drain on paper towels. Sprinkle with salt to taste and let rest for one minute. Slice croquettes lengthwise.

For the parsley leaves: Tightly wrap a sheet of plastic wrap over a dish creating a taut surface. Brush surface with oil and lay parsley on plastic. Cook in microwave for 15 seconds and let cool.

To serve: Place croquette half on a plate; brush with truffle oil and sprinkle with cracked peppercorns. Garnish with parsley leaf.

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ingredients

For the Kobe beef croquette:

6 ounces Kobe beef sirloin
6 ounces blue cheese
2 pears
3 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon juniper berries
1/2 cup red wine
1 tablespoon nori powder*
Panko breadcrumbs as needed
All-purpose flour as needed
Egg yolks, beaten, as needed
Salt to taste

For the parsley leaves:

6 parsley leaves
Vegetable oil as needed

For the garnish:

White truffle oil
Cracked black peppercorns

* Known as ao nori, available in Japanese market

RELATED ARTICLE: Grilled Kobe Beef Salad with Pomelo Vinaigrette (Serves 4)

NORIYUKI SUGIE

Wosendorfer Kollmutz Gruner Veltliner Smaragd

Rudi Pichler

Wachau, Austria 2001

directions

For the chili sauce: In a blender, puree all ingredients. Season with salt and pepper to taste; set aside.

For the pomelo vinaigrette: In a food processor fitted with the metal blade, puree all ingredients until blended well. Season with salt and pepper to taste; set aside.

For the salad: In a pot of boiling water, blanch mango slices and shock in an ice water bath. Remove from ice water, pat dry and set aside. Prepare a hot grill. In a spice grinder, pulverize toasted rice to a fine powder and coat beef. Season with salt and pepper to taste and grill to desired doneness. Let rest for five minutes and slice thinly. In a bowl, toss together beef slices, pomelo, daikon, micro greens, chili sauce and vinaigrette.

To serve: Arrange salad on plate layered with slices of green mango. Garnish with lemongrass.

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ingredients

For the chili sauce:

2 cilantro roots*
2 teaspoons peeled and finely chopped galangal**
2 kaffir lime leaves
2 cloves garlic, peeled
2 tablespoons palm sugar***
3 red Thai chilis
2 tablespoons fish sauce
Juice of 1 lime
Salt and pepper to taste

For the pomelo vinaigrette:

1/2 cup pomelo segments
1 tablespoon red wine vinegar
1 teaspoon granulated sugar
2 tablespoons grapeseed oil
Salt and pepper to taste

For the Kobe beef salad:

1 green mango, peeled and sliced paper thin
1 tablespoon rice, toasted until golden brown
8 ounces Kobe beef
1/2 cup pomelo segments, broken into small pieces
4 ounces daikon, peeled and finely julienned
2 cups micro greens
Salt and pepper to taste

For the garnish:

Lemongrass, julienned and fried

* Cut root ends off of cilantro sprigs and rinse in water until clean.

** A rhizome similar to gingerroot. Available in Asian markets.

*** Also known as jaggery. Available in East Indian or Asian markets.

RELATED ARTICLE: Grilled Kobe Beef with Braised Oxtail (Serves 4)

NORIYUKI SUGIE

La Poja

Allegrini

Veneto, Italy 1998

directions

For the braised oxtail: Combine oxtail, red wine, carrots, onions, celery, garlic, shallots, thyme, bay leaves and peppercorns; marinate in refrigerator for 12 hours. Remove oxtail and strain marinade through a fine-mesh sieve; reserving vegetables and liquid separately. In a pot, heat oil and sear oxtail until brown on all sides. Remove oxtail from pot and set aside. Add vegetables and cook until caramelized. Add tomato paste; cook to a rusty-brown color. Return oxtail to pot and deglaze with marinade liquid; reduce liquid by half. Add chicken stock to almost cover oxtail and vegetables; simmer for approximately four hours or until oxtail is very tender. Remove oxtail from cooking liquid, pull meat from bones and shred into small pieces. Strain cooking liquid through a fine-mesh sieve and reduce to a sauce consistency. Season with salt and pepper to taste. In a bowl, toss shredded meat with two tablespoons of sauce. Set aside, keeping warm.

For the potato puree: Prepare a stove-top smoker with hickory chips. In a pot, cover potatoes with cream. Add salt to taste; cook until tender and drain, reserving cream. Place potatoes in smoker with lid on; smoke for two minutes or until they turn light yellow. Puree potatoes using a food mill and pass through a tamis. Fold in reserved cream to achieve a loose puree. Season with salt and white pepper to taste. Set aside, keeping warm.

For the Kobe beef: Prepare a hot grill. Season steaks with salt and pepper to taste; grill to desired doneness and let rest for five minutes. Cut each steak into six cubes.

To serve: Spoon potato puree into three circles on plate and top with a piece of beef. Arrange a small pile of oxtail on each piece of beef with and garnish with hon shimeji mushrooms and chives.

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ingredients

For the braised oxtail:

2 pounds oxtail
1/2 bottle red wine
1 carrot, peeled and roughly chopped
1/2 onion, peeled and roughly chopped
1/2 rib celery, roughly chopped
1/2 bulb garlic
2 shallots, peeled and halved
1/2 bunch thyme
2 small bay leaves
1 teaspoon black peppercorns
2 tablespoons vegetable oil
2 tablespoons tomato paste
Chicken stock as needed

For the potato puree:

Hickory chips for smoking
3 small Idaho potatoes, peeled and cubed
1 1/2 pints heavy cream
Salt and white pepper to taste

For the Kobe beef:

2 10-ounce Kobe beef sirloin steaks, completely trimmed and cut into
  rectangles as large as possible
Salt and pepper to taste

For the garnish:

Hon shimeji mushrooms, sauteed*
Chives, finely chopped

* Available in Asian markets.