HAKUSTEAK

What started as an intense grilling competition between family members, turned into a 15-year-long quest for the ultimate steak… and eventually culminated in the Hakusteak. Fueled by the desire to best his relatives, the founder of HakuLife left nothing to chance. Salts, from the Celtic sea to the Himalayas, were tried and discarded. Pink, black and green peppercorns, some hand-crushed, some machine ground. Cooking temperatures and resting times were painstakingly explored. A Josper Charcoal Oven from Barcelona was eventually employed to create the perfect combination of a succulent, juicy interior and a crackly crust.

And the meat itself? From cattle breeds to meat grades and varying thicknesses, every variable was precisely tested and controlled.  Today, our delicious wagyu comes from a farm in the quaint  Shiraoi Town, where four generations of farmers have been breeding the Japanese Black since 1946. Raised with love and fed with natural, organic feed, the cows here are not bred for commercial purpose. Through an exclusive contract,  HakuSteak is the only restaurant promised a steady supply of this rare wagyu. And the result is a generous slab of buttery A4 Wagyu with creamy shimofuri marbling woven through the meat…umami, that mythical fifth taste, vying with every melt-in-the-mouth morsel.