Tokyo-based Chef Hisato Hamada always tries to experience different cuisines when he’s not in Japan. This summer, during his stay in Macau, he has become fond of the city’s famous Portuguese egg tart and Biang Biang Mian – spicy flat noodles from the northwest Chinese city of Xi’an. But if there is one type of food that he loves the most, it is definitely his world-renowned Wagyu beef creations.
The self-taught culinary expert is the mastermind behind the world-renowned, members-only restaurant Wagyumafia, a leading brand that promotes the most authentic, Japanese-reared Wagyu in the world. From June to August, the Wagyumafia team are making an exclusive appearance at Grill 58 at MGM COTAI, presenting unforgettable Wagyumafia experiences. Before the unveiling of the highly anticipated delicacies, CLOSER sat down with the founder of Wagyumafia to find out the secret to his amazing dishes.
“I have been cooking since the age of two or three. My mum is a pianist, but she loves to cook. In my family, it’s always cooking, eating good food, and drinking wines; it’s our number-one priority,” notes Chef Hamada, who used to work in the cinema and IT industries before becoming a chef. “For me, it’s been very natural to seek a career and follow my passion in the food industry.”
The unconventional name of his restaurant is inspired by his previous career in IT, he explains, as people who have worked in the same tech company would jokingly call themselves a “gang” or “mafia”.
“I thought it would be nice to use the word ‘mafia’ as a great way to assemble all the young upcoming talent,” he smiles.
Though the Wagyumafia team are not involved in any kind of organized crime, there is something disruptive about their business model: by skipping the middlemen, they are redesigning the Wagyu beef industry by connecting farmers and chefs directly.
“I noticed that a lot of Wagyu farmers are struggling and we want to change that. It’s part of the reason why we call ourselves the mafia. We select the beef from the farmers and the profit goes directly to them,” the chef says firmly. “There are a lot of young, talented farmers, and we need to have more. That’s why I want to be the bridge, the supporter for that.”
At the exclusive dining experiences at MGM COTAI, meat-lovers will have the chance to try Chef Hamada’s signature dish, the Cutlet Sando, which fully demonstrates Wagyumafia’s commitment to serving the most premium Wagyu cuts. Featuring a fine and rare cut of Wagyu Beef breaded and deep fried, sandwiched between toasted Japanese milk bread, and slathered with house katsu sauce, according to the chef, the exquisite sandwich actually has humble roots – a Japanese street food, Katsu Sando, traditionally made with pork.
“One day I thought about it and upgraded the ingredient from local pork to premium beef. I tasted it and it was fantastic,” Chef Hamada says with a smile. “A lot of my food is inspired by street food, something that can bond people with local culture. I think the beautiful thing about street food is the way it is cooked is very simply. The key in the transformation is to only use the best ingredients available in the market and direct from the farmer. It may look very simple but behind the scenes, we have made lots of efforts.”
For whisky lovers, the Katsu Sando is best accompanied by Wagyumafia Old Fashioned, a shot of whisky infused with Wagyu fat’s rich beefy flavor using a unique fat-washing technique. This special technique is also ingeniously employed in the signature Bourbon Washed Wagyu Fat Ice Cream.
Another highlight of the Wagyumafia Pop-Up at MGM COTAI is the offering of the first-ever exclusive Wagyumafia Progressive Kaiseki Dinner to be served outside of Japan.
“Before Wagyumafia, dining on quality Wagyu beef could be somewhat boring. You have to sit down for three hours, doing nothing. Of course the food is good, but it’s not interactive. I like the counter-dining experience, it’s very Japanese. You always chat with the chefs over the counter and you learn something from them…I do exactly the same thing, in a more Rock n’ Roll way. I like the way MGM has invited us as a part of their entertainment dining experience.”
By bringing the finest beef feast to Macau, the Japanese chef hopes to convey happiness to visiting diners.
“I want people in Macau, from the mainland and Hong Kong to experience pure happiness by eating these dishes with someone they really care about. My farmers are happy, my food is happy, so the guests should be happy, that makes us happy too,” he laughs.
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Together with the new FUERZA BRUTA WAYRA theater party show in MGM Theater, a Pre and Post Entertainment: WAGYUMAFIA Snacks session will provide an all-rounded sensory experience to all. These special a-la-carte dishes and cocktails are priced from MOP150*, with very limited supply per day. For guests who fancy the comprehensive Wagyumafia experience, the Wagyumafia Progressive Kaiseki Dinner runs from July 14 to August 4. For enquiries and reservations, please call (853) 8806 2318.
www.mgm.mo/en/cotai/offers/dining/wagyumafia
