Former Michelin star Japanese chef prefers THIS PART of A5 Wagyu #thenetherlands #wagyu #japanese

When designing a high-end Japanese tasting menu, selecting the right cut of beef is a critical decision that impacts the flow of the entire meal. In this editorial insight, Chef Yama of the eight-seat omakaseOmakaseA Japanese dining style in which the chef selects and serves the dishes. restaurant A5 Yama in Naarden Vesting shares why his kitchen exclusively uses A5 Wagyu tenderloin rather than the more common sirloin or ribeye cuts. For chefs operating in intimate, multi-course dining environments, this choice offers valuable lessons in menu balance and portion control.\n\n## Balancing Richness in Multi-Course Menus\nA5 Wagyu is famous for its intense marbling and high fat content. While cuts like sirloin and ribeye are highly prized for their rich, buttery flavour, they can quickly overwhelm a diner's palate, especially during a structured omakase menu. Chef Yama explains that using these ultra-rich cuts can lead to guest fatigue early in the dining experience. By opting for the tenderloin, the kitchen secures a cut that maintains the signature melt-in-the-mouth texture of A5 beef but with a more refined, less greasy finish. This allows guests to appreciate the premium ingredient without feeling weighed down.\n\n## Execution and Sourcing for the Pass\nUsing tenderloin requires precise handling on the pass. Because it contains less fat than ribeye or sirloin, it has a narrower margin of error during cooking. Overcooking tenderloin ruins its delicate texture, so temperature control must be immaculate. Sourcing only tenderloin also demands a clear strategy for waste management and portioning. In an eight-seat counter setting, consistency is paramount. Every slice must deliver the exact same balance of marbling and lean meat to ensure a uniform experience for every guest at the counter. Chefs must also consider the cost-to-yield ratio when committing to a single premium cut. While tenderloin is highly expensive, its lack of heavy external fat caps means less trim waste on the prep table compared to a whole ribeye. This makes portioning more predictable, which is essential for maintaining tight margins in micro-restaurants. Selecting the tenderloin ensures that the beef course remains a highlight rather than a barrier to enjoying the remaining courses of the omakase.