High Life

SOCIETY 日本顶级和牛大师齐聚澳门，在首届和牛世界锦标赛中一比高下。 Japan’s finest wagyu masters converged on Macau for the inaugural Wagyumafia World Championship. 适 逢澳门获联合国教科文组织评为「创意城市美食之都」之际，东京和牛品 牌企业 Wagyumafia 在澳门美高梅呈献了首届 Wagyumafia 和牛世界 锦标赛。 比赛云集了日本顶尖名厨献技，运用 A5 神户牛肉烹调色香味一新的佳肴。 参赛名厨包括 Wagyumafia 联合创办人滨田寿人先生及堀江贵文先生、九州照 寿司三代目店长渡边贵义先生、香港 Sushi Tokami 前任料理总监佐藤博之先 生、东京江户中华餐厅银座山野主厨山野辺仁先生，以及赤坂 Wagyumafia 餐 厅精进和牛怀石料理主厨永山俊志先生。 A s Macau celebrated its official designation as a Creative City of Gastronomy by The United Nations Educational, Scientific and Cultural Organization recently, Tokyo-based wagyu branding enterprise Wagyumafia proudly presented the first-ever Wagyumafia World Championship at MGM Macau. The Wagyumafia World Championship featured a top-notch lineup of Japanese chefs, who reinvented the presentation, fragrance and flavor of sumptuous dishes using A5 Kobe beef. The group of culinary masters included Hisato Hamada and Takafumi Horie, co-founders of Wagyumafia; Takayoshi Watanabe, third-generation Executive Chef of Teru Sushi in Kyushu; Hiroyuki Sato, former Executive Chef of Tokami in Tokyo and Hong Kong; Hitoshi Yamanobe, Chef of Tokyo style contemporary Chinese restaurant Ginza Yamanobe in Tokyo; and Satoshi Nagayama, chef of progressive kaiseki restaurant, The Wagyumafia Akasaka.