Click or tap to view the larger image.
Wagyu Beef Tartare, 9 Kinds of Toppings, Cracker, add Caviar +200
AB Wagyu Pizza, Galbi Taco, Wagyu Japchae, Wild Mushroom, Doenjang Jjigae, Banchan Platter
AB Wagyu Pizza, Horenso Shira AE, Grilled Seafood, Suntofu Jjigae, Kimchi Fried Rice, Banchan Platter
AB Wagyu Pizza, Yukhoe, Salmon Tataki, Doenjang Jjigae, Bulgogi Bibimbap, Banchan Platter
Dry aging is a process used to enhance the flavor and tenderness of meat, particularly beef. During dry aging, whole cuts of beef are placed in a controlled, refrigerated environment for an extended period. This process allows natural enzymes to break down connective tissues and muscle fibers, resulting in more tender meat. Additionally, dry aging leads to the evaporation of moisture from the meat, enhancing its flavor
Wagyu Rump Cap MBS 6-7, Ballan in Victoria, Australia, 200g
Wagyu Ribeye MBS 4-5, Queensland, Australia, 200g
Wagyu Striploin MBS 4-5, Ballan in Victoria, Australia, 150g
Marbling in beef refers to the intramuscular fat, or the thin white streaks and flecks of fat dispersed throughout the muscle tissue of the meat. This fat distribution resembles the pattern of marble, which is where the term “marbling” comes from. Marbling is one of the key factors used to assess the quality and grade of beef.
The presence of marbling has a significant impact on the flavor, juiciness, and tenderness of beef. As the meat cooks, the fat within the muscle melts and contributes to the overall taste and moistness of the meat. The intramuscular fat also adds a rich, buttery flavor to the beef.
Wagyu Flat Iron MBS 8-9, Queensland, Australia, 150g
U10 scallops, Tiger prawns, 400g
*All dishes are served with 3 signature ABSteak sauces and House special salt
Wagyu Beef, Tteokbokki Sauce, Parmesan Cheese Chips
All prices are subject to 21% government tax.
Prices are in thousand Rupiah.