WAGYUMAFIA, Japan’s premier Wagyu and Kobe beef specialists, are pleased to host the first official Kobe Beef Summit with Kobe Beef Marketing and Distribution Promotion Association from 22nd to 28th October 2019.
The Kobe Beef Summit is the first official invitation to the international chef and media community by the Kobe Beef Marketing and Distribution Promotion Association to gain a deeper understanding of the craftsmanship behind Japanese wagyu and Kobe beef.
Centered around the 101st Livestock Auction in Kobe, which is the only annual livestock auction for Tajima and Kobe beef, this summit looks to the next century of wagyu. It will be profoundly unique opportunity to learn more about true, authentic wagyu and the individuals who sustain this craft.
Over seven days, participants will engage in a one-of-a-kind educational and culinary experience that celebrates the expertise and passionate work of the wagyu farmers. For the first time ever, participants will be allowed full access to the process of rearing such exceptional cattle: from farm, to auction through to abattoir.
With support from the Kobe Beef Marketing and Distribution Promotion Association, participants will have unprecedented access to an event that historically has only ever been reserved for those within the famously ‘closed-door’ Kobe wagyu industry.
Through farm visits and conversations with wagyu farmers and key members of the wagyu industry, the Summit will provide a holistic and meaningful look into the ecosystem of this industry.
“Tajima beef and certified Kobe beef, which started in 1909, have a long history and tradition which we celebrate with the 101st tour to the Hyogo Prefectural Livestock Auction. This rich history and tradition is reflected in the very taste of Kobe beef,” says Mr. Koichi Mori, Chairman of the Kobe Beef Marketing and Distribution Promotion Association. “This is the first time for the Association to introduce Kobe beef more deeply to the world and for this we are very excited.”
By directly experiencing the passion and dedication from the source, attendees will gain a greater understanding and appreciation, not just of the endless versatility of this incredible product, but also the expertise required to rear the finest Kobe wagyu.
“The Livestock Auction in Kobe is historically only for industry but experiencing it for the first time, I thought it would be great to showcase this amazing experience to the world, similar to how the world can now witness the fresh tuna auction,” WAGYUMAFIA founder Hisato Hamada says. “We owe so much to the work of the farmers and supporting the auction is one way we can demonstrate our appreciation. By bringing the chef and media community into this experience, we can continue to establish the work of the farmers as central to the global food movement.”
To this end, a shortlist of internationally acclaimed chefs have been selected to participate in the Summit. These individuals have been chosen for their forward-thinking approach to culinary innovation, an interest in the Kobe wagyu industry and a desire to carry out sustainable practices.
These chefs are:
Richie Lin - Mume (1 Michelin Star - Taiwan) Richard Ekkebus - Amber (2 Michelin Stars - Hong Kong) Jordy Navarra - Toyo Eatery (No 43 Asia’s 50 Best Restaurants - Manila) Paul Carmichael - Momofuku Seiōbo (2 Hats Sydney Morning Herald Good Food Guide - Sydney) Tomos Parry - Brat (1 Michelin Star - London)
The Summit will culminate in a showcase dinner at WM by WAGYUMAFIA in Tokyo on Sunday 27th October where each chef will prepare a dish inspired by their participation in the Summit and experiencing Tokyo’s exceptional produce markets first hand.
At the root of WAGYUMAFIA is the collaborative spirit which drives innovation and support for the Kobe wagyu farmers' work. WAGYUMAFIA founder Hisato Hamada says, “The opportunity to give our attendees unprecedented access and a window into the world of Kobe wagyu is something I’m truly proud of. In bringing these culinary talents to Japan, we are helping to modernise the use of Kobe wagyu by turning the spotlight on something that is very traditional and often misunderstood and giving it the contemporary global platform it deserves.”
For more information, images relating to WAGYUMAFIA, their brand book, images and biographies for participating chefs, please email office@lotusinteranational.net or call us on +44 20 7751 5812.
NOTES TO EDITORS
About WAGYUMAFIA - www.wagyumafia.com
WAGYUMAFIA was founded by self-taught chefs and wagyu- experts Hisato Hamada and entrepreneur Takafumi Horie. Inspired by the passion and dedication of Japan's top wagyu farmers, the brand focuses on bringing knowledge and expertise of authentic Japanese wagyu beef to the world.
The duo created the brand after a series of highly successful private dinner pop-ups centred around the versatility and decadence of wagyu. They then launched their first members-only restaurant, THE WAGYUMAFIA PROGRESSIVE KAISEKI, in Tokyo in 2016. Since then, the brand has become a global sensation with an international following. Today WAGYUMAFIA operates five unique outlets in Tokyo and Hong Kong, with a new location in Manila set to open in late 2019.
About the Kobe Beef Marketing and Distribution Promotion Association
The Kobe Beef Marketing & Distribution Promotion Association was formed in 1983 as a way to help consumers identify real, authentic Kobe beef. From the 1910s onward, Kobe beef was not clearly defined in distribution and manufacturing.
By the late 1970s, consumers began to ask where authentic Kobe beef could be purchased. Comprised of producers, meat distributors and consumers, the Kobe Beef Marketing & Distribution Promotion Association seeks to clarify the definition of Kobe beef and to issue “Kobe Beef Certificates” for meat that matches this definition and certify its authenticity.
The Kobe Beef Marketing & Distribution Promotion Association also works to designate retail stores and producers with a small, bronze Kobe beef statuette that easily distinguishes establishments which sell real Kobe beef. It also maintains an online list of registered Kobe beef retailers globally.
Today, the Kobe Beef Marketing & Distribution Promotion Association actively produces resources to further educate consumers and equip retailers and manufacturers with materials to share accurate information about Kobe beef for the general public.