John Howie Steak Brings ‘Drunken Wagyu’ to the PNW
Wagyu beef has been all the rage on the culinary scene for its distinct, tender flavor, and John Howie Steak is now offering an even more rare version the high-end beef.
As of yesterday, the steakhouse began offering A5 Takamori Japanese “drunken wagyu,” which gets its name because the cattle are exclusively fed sake mash from the Dassai-Asahi Brewery.
“At John Howie Steak, we strive to constantly innovate and present new, unique dining experiences that cannot be found anywhere else,” John Howie Steak executive chef said in a statement. “It is our pleasure to introduce this very different flavor profile for Japanese Wagyu, and we hope our guests enjoy it.”
John Howie Steak will be the first restaurant in the Pacific Northwest, and among few restaurants in the United States, to offer this premium steak. But the steakhouse has a very limited supply, so if you want to experience drunken wagyu, don’t delay. A hand-cut 6-ounce rib eye is $175 and an 8-ounce cut is $200. The drunken wagyu is only available during dinner service.
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