Experience
Japanese Wagyu Beef in Toronto
Tuesday, September 5, 2023, 14:15-17:15
The Westin Harbour Castle, Toronto
1 Harbour Square, Toronto, ON M5J 1A6
Free admission
*Registration required. /
*This event is for trade professionals only.
Want to know why genuine Japanese Wagyu beef is so special? Discover the difference at an exclusive trade event in Toronto hosted by the Japan Livestock Products Export Promotion Council (J-LEC).
Watch a Michelin-star chef masterclass, sample one of his amazing Japanese Wagyu beef recipes, and try the incredible flavour and texture of different cuts.
Tickets are complimentary with places strictly limited. Early registration is therefore strongly recommended for this highly-anticipated event – the first of its kind.
Meet the experts
Master Butcher demonstration:
Tomohiro Tanaka
Wagyu beef cutting and slicing
Tomohiro lectures at the renowned Federal Meat Academy of Japan on meat trading, beef and pork cutting and processing, and pre-prepared meat items.
This legendary Master Butcher has given cutting demonstrations in more than 20 countries around the world. He’ll be providing fascinating insights into Wagyu beef through a detailed comparison of cut types.
Wagyu beef recipe cooking demonstration by: Patrick Kriss, Michelin-Starred Chef | Founder, Alo Food Group
From Toronto to New York to France, Michelin-starred Chef Patrick Kriss has thrived in some of the most prestigious kitchens around the world. Today, he is the founder of Alo Food Group, a celebrated group of restaurants and spaces that includes Alo, a contemporary French restaurant; its off-shoot bistro, Aloette; the American-style restaurant, Alobar Yorkville; Salon, a contemporary event space for private dining; Alobar Downtown, and their newest venture, Aloette GO. Both Alo and Alobar received one Michelin star each in 2022, making Patrick the only chef to receive the coveted award for two of his restaurants in Toronto. Patrick has been featured in top media outlets, including CTV’s Your Morning, Global News, CBC, and Breakfast Television. He was named Outstanding Chef of 2017, 2018, and 2019 by Canada’s 100 Best Restaurants, and in 2017, Alo was crowned Canada’s Best Restaurant. Alo also ranks on San Pellegrino’s World’s 50 Best Restaurants list.
Why is Japanese Wagyu beef the best in the world?
Wagyu beef cattle are born and bred in Japan through selective breeding. (‘Wa’ means Japanese and ‘Gyu’ means beef, cow or cattle.)
The secret to Wagyu’s delicious melt-in-your-mouth taste lies in its lean marbling (‘sashi’). This contains oleic acid – a fat with a low melting point which dissolves as you eat to produce the delicate flavour. This is a distinctive characteristic of purebred Japanese Wagyu beef: it reflects the farmer’s dedication to providing the highest quality feed and very best rearing environment to ensure the finest pedigree cattle for the finest meat.
Learn more
How to verify Japanese Wagyu beef
Wagyu cattle in Japan are registered through a unique traceability system. Simply use your smartphone to scan the QR code – developed by J-LEC – to view the quality assurance details and check authenticity.
