TORONTO — At a recent invitation-only, preview media meet-and-greet reception, the world-renowned Kimono Butcher, Marika Watanabe, made her first appearance in Canada.
Watanabe, famous for her intricate mastery of Japanese Wagyu, travels the globe educating chefs and meat enthusiasts on the importance of understanding beef’s origins, cutting techniques, and preparation. Known as the “Kimono Butcher,” she travels the world demonstrating traditional Japanese Wagyu cutting techniques. Her passion for butchery began at a beef bistro after honing her skills at Tsukiji Market. She now works at Wagyu Master in Himeji, studying various beef cuts and visiting farms to deepen her expertise.
At the event hosted by Liberty Entertainment Group (LEG) at its Blue Bovine Steak and Sushi House at Union Station, the knife artist and Japanese Wagyu expert gave the crowd an up-close-and-personal demonstration of blades and butchery on the world’s finest cuts of beef. While she worked, Stacey Weisberg, president of The Butcher Shoppe in Toronto, shared the story of the meat’s origin, offering insight into how the cattle are raised and answering questions of pricing, usage and what makes Wagyu a cut above other beef.
Guests were then invited to sample Kobe-inspired canapes and cocktails using various cuts of Kobe beef and experience the unique flavour profiles of each part.
The media event was a lead-up to one unique, collaborative dining experience at BlueBlood Steakhouse located in Toronto’s historic Casa Loma.
“We’re honoured to introduce the spectacular artisanal knife skills of the Kimono Butcher to our esteemed clientele and to Canada, and we continue to strive to re-define the social enjoyment of fine dining and international award-winning hospitality in our city,” said Nick Di Donato, president and CEO, Liberty Group.
