Grand Hyatt Tokyo's Oak Door launches new cut of beef - the Tomahawk
Renowned Tokyo steakhouse The Oak Door has launched a new cut of beef, the Tomahawk. Diners can enjoy a dramatic dining experience with a dynamic rib eye on the bone weighing up to 1.6 kg from a Japanese F1 beef. The Grand Hyatt Tokyo is the first five-star hotel in Tokyo to serve this cut from a Japanese F1 beef.
The Tomahawk steak, so-called because of its resemblance to a tomahawk, is a ribeye cut on the bone in a way that enhances the flavor of the meat. Japanese F1 is a cross breed of a Wagyu bull from Tajima from the Hyogo Prefecture and a Holstein cow, a breed of cattle known today as the world’s highest-production dairy animal originating in Europe.
Beef from Tajima is known for its high quality with large eye muscles and fine marbling. Known to be the ideal production line of F1 cattle, the Tajima bloodlines are regarded as the best quality meat in all of Japan.
With a thick center, delicate marbling, hand-cut and trimmed to perfection, the Tomahawk will be grilled in the signature oak wood-burning ovens for a tender and juicy finish. The cut accommodates from 2 to 4 diners, augmenting a “share experience at The Oak Door, appropriate for any occasion, whether it be a power lunch or an elegant evening dinner.
“I am very excited for the launch of our new product which I believe our guests will truly enjoy,” commented Frederic Kolde, manager of The Oak Door. “The Tomahawk is a great addition to our line-up of quality products at The Oak Door as we continue to develop our offers to new heights”.
The Oak Door, located on the sixth floor, features premium-quality meats and seasonal produce prepared in dramatic oak wood-burning ovens. The wine cellars house a large variety of international boutique New World wines. An open kitchen, terrace seating and a
private dining room complete this neighborhood steakhouse.