First hearing of Wagyu, we were mesmerized by the particularities of this extraordinary breed of Japanese cattle.
No mega stables or bio-industry for these cows, but love and care for their welfare, consisting of cows getting massages, being fed the best feed possible and listening to classical music for relaxation.
The result is super tender juicy meat with a beautiful marbled pattern (small veins of fat) that gives this beef its distinctive delicious flavor.
These days it seems that this, once so exclusive, piece of meat has lost some of its shine, as it is so readily available and even ordinary diners are serving Wagyu burgers for lunch.
Don’t get us wrong, we all love a good burger, but it does make us reminisce about our first bite of this, then still exquisite, meat.
In despair we wonder: Are we really that spoiled?
Fortunately, the answer is no! The quality of Wagyu meat differs greatly, depending on the origin (both parents Wagyu beef or a mix with another breed of cows) and the traditional know-how of managing livestock. That leaves us to wonder: Where can you eat the best quality Japanese Wagyu? Let’s go to restaurant Taiko!
Taiko by Schilo
At Taiko, Dutch chef Schilo van Coevorden is serving haute cuisine Japanese style dishes, starring Wagyu beef.
Silky smooth Wagyu beef marinated with ponzu and black garlic, bao pa beef paradise pepper (soft dough balls filled with tasty Wagyu) or a warm matsutake mushroom salad with Wagyu tongue (deliciously soft meat that melts on your tongue, so you might just want to forget about what it actually is you are eating) are just some of the options to dazzle your taste buds.
And for those loving their veggies, side dishes like eggplant with hazelnut miso, punchy aromatic stock with tamago (Japanese style omelet consisting of several layers of egg) or the surprisingly tasty combination of watermelon marinated in shiso, are pretty amazing too.
Centerpiece of the menu is without a doubt the Hida Gyu Beef, served at the table on a small ceramic grill filled with hot charcoal.
Taiko is the first and only restaurant in Netherlands that serves this superior Japanese beef. Like Wagyu, Hida Gyu Beef or simply Hida Beef has a high degree of marbling, so that it melts on your tongue (chewing is not required).
Hida Gyu not only has exceptional marbling in the steaks, but also in the coating of the meat, locking in juices and aromas during preparation.
The result is a magnificent piece of beef, crispy on the outside and soft on the inside, with an intense flavor that is unprecedented.
Taiko is the fine dining restaurant of the luxurious Conservatorium Hotel, but don’t be put off by the stately look and enjoy the relaxed atmosphere. The attractive restaurant overlooks the peaceful hotel garden on one side and showcases chef Schilo van Coevorden and his kitchen brigade behind a glass wall on the other.
Van Baerlestraat 27
1071 AN Amsterdam
Monday: 18.30 – 22.30
Tuesday: 18.30 – 22.30
Wednesday: 18.30 – 22.30
Thursday: 18.30 – 22.30
Friday: 18.30 – 22.30
Saturday: 18.30 – 22.30