Meeat Blog

"Lean Gentini today represents what this profession can be at its best: lived passion, professional depth and the ability to connect cultures. Meat sommeliers like him – and those who teach, research and share knowledge internationally – no longer sell meat behind a counter. They communicate it in a broader context: in lectures, on stages, in courses, excursions and publications."

I visit T-Nakameguro in Tokyo with my wife Gege—a one-of-a-kind steakhouse created by the visionary Jumpei Nakamura-san. Specializing in an omakase-style T-bone experience, the restaurant showcases the precision of Chef Higa-san and Sous-Chef Shota-san, blending premium seasonal ingredients with modern techniques while staying true to Japanese culinary traditions. But T-Nakameguro is more than just Wagyu—it's a vibrant expression of culture, where tattoos, creativity, and ind

I couldn’t believe this place existed until I visited it. Created by the visionary Chef Hisato Hamada-san, this steak restaurant offers a...