You may not be able to recreate the Fairmont eatery’s Japanese-infl uenced decor in your dining room, but you can enjoy some melt-in-the-mouth Kitsune-style steak.
Chef Alex says: ‘Wagyu is a very popular dish in the Japanese cuisine, but in Kitsune this dish is made in a different way, not like any other restaurant recipe.’
Ingredients (Serves one) • 1 tenderloin of 150g wagyu beef, (or your choice of good-quality tenderloin) • 20ml dashi (a type of Japanese soup) stock • 2g star anise • 2g bay leaves • 2g cinnamon • 2g mint leaves • Salt and black pepper • 100g butter • 50g inoki mushroom • 5g capsicum – red or green • 5g asparagus • 5g ponzu (a citrus-based sauce)
1 Marinate tenderloin with salt, pepper, dashi stock, bay leaves and cinnamon over night. 2 Sauté asparagus with a pinch of salt and black pepper. 3 Sear the beef with butter on a low flame for 10-15 minutes – depending on how you like it cooked. 4 Slice the tenderloin diagonally, lay on the asparagus, garnish with capsicum and serve with buttered inoki mushroom and ponzu.
Name: Manop Massakul Nationality: Thai Chef Manop (known to the team as Chef Alex) has experience from working at Shoji Sushi and Oishii Japanese, both in Miami Beach, America. Here he trained under a Japanese master chef from Nobu. He also worked for two years in Thai-Yamato, in downtown Bangkok, Thailand, before joining the team at Kitsune in the Fairmont Dubai.