Chef Thierry sears Olive Wagyu
Chef Thierry tastes Olive Wagyu for the first time and lets the sear speak for itself.
1m 34s
Chef Thierry, the restaurateur behind Luc and Loulay in Seattle, sears Olive Wagyu for the first time on camera.
Olive Wagyu is raised on a small handful of farms in and around Shodoshima Island in Kagawa, Japan's smallest prefecture. It carries everything you'd expect from Wagyu — deep marbling, silky texture — with a more concentrated, umami-rich flavor and a rarity that puts it in a category of its own.
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