One of the most celebrated sushi chefs in America has decided to branch out away from fish and has opened a new restaurant dedicated exclusively to meat omakase. Basement is the latest eatery from Masa Takayama, and can be found underneath Tetsu making it a restaurant-under-a-restaurant. The meat omakase menu will be featured Wednesdays through Fridays and will be filled with caviar, rare proteins and high-grade Japanese beef.
The meat omakase will not be stagnant and will be changing along with the seasons, as well as to diners' preferences. However, the menu will always contain Ohmi beef, a type of wagyu that is considered to be the best beef in the world, though its preparation will change. The creation of this meat omakase menu came about because Masa wanted a challenge and needed to play "around with different proteins and cooking techniques."
Meat-Focused Tasting Menus
Acclaimed Sushi Chef Masa Takayama is Offering a New Meat Omakase Menu
Trend Themes
1. Meat Omakase Menus - Restaurants offering tasting menus exclusively focused on meat provide an opportunity to experiment with unique cuts and cooking techniques.
2. Seasonal and Customizable Menus - Customizable and seasonal menus provide an opportunity to engage with diners and respond to dynamic culinary trends.
3. Exploration of Rare and Premium Meat - Exploring rare and premium meat offers an opportunity for chefs to provide unique, high-end dining experiences.
Industry Implications
1. Fine Dining - Fine dining restaurants have an opportunity to provide unique and high-end meat-focused tasting menus to cater to discerning diners.
2. Specialty Meat Producers - Specialty meat producers have an opportunity to capitalize on the trend towards rare and premium cuts of meat by partnering with high-end restaurants to supply their meat.
3. Catering Services - Catering services have an opportunity to provide unique, high-end meat-focused tasting menus for events and special occasions.