We went Wagyu tasting at MASH in Soho…
I don’t know about you but we totally overlooked MASH as somewhere to dine in Soho. It’s hard not to if we’re honest; HIX is just across the road and the reception isn’t the most alluring. MASH we presume stands for Modern American Steak House and the entrance reflects this in the least inviting way. The polished mirrors and abundant shine is more reminiscent of an upmarket TGI Fridays. This strange hint at an American diner does the subterranean dining room absolutely no favours, because what is two floors below Soho is a beautiful throwback to a 1930’s dining hall – like you have been transported back in time. So if you haven’t visited MASH before, you feel like you have stumbled upon a decadent secret…
Filled with booths, bourbon and discreet lighting this is perfect for a romantic rendezvous or a gentleman’s meeting (if only you could light up a cigar, then you’d be all set!)
As well as this underground art deco dining room, MASH has become world’s leading Kobe importer, leading the Kobe charge since it became available to import to the UK.
Since entering a partnership with Japanese Wagyu Direct in June 2014, MASH restaurants in Denmark, Germany and London have seen ever-increasing demand for genuine Kobe beef and now import more than any other restaurant in the world. It’s said that MASH will “literally cover 50% of the Kobe beef export by 2017.”
So if you’re hankering for some of the best steak you’ve ever tasted then you’re in the right place. Especially, in celebration of the fact, MASH is offering guests an exclusive tasting plate of 3 different Wagyu meats – Kobe XO, Wagyu XO and Australian AACo Wagyu – for £80, from June 5th. That’s a whole lot of Wagyu at an amazing price tag brought to and cut at your table.
It’s not even worth talking about the sides on offer because it is near sacrilege to not eat your Wagyu as it comes, near naked bar a sprinkling of Kobe dripping. But should you wish then there is a great selection with the creamed spinach going down a treat when we visited.
Our favourite was the Wagyu XO which simply melted in the mouth, with the Australian a near second but we urge you to try for yourself! But if this is all goes over your head and you need convincing why to order the Wagyu over the New York strip…
Facts about Kobe meat
• Wagyu means cow in Japanese and is a word for cattle raised in different cities in Japan
• Kobe meat is cut from the Wagyu cattle of the breed Tajima
• Only cows from the breed Tajima from the city Kobe can deliver real exclusive Kobe meat
• Cattle that has been hand picked by Hisato Hamada, Master of Wagyu, receives the additional label of quality ‘XO’
• Myths about Tajima cattle: Get massages, drink Japanese beer and listen to peaceful music
• Truths about Tajima cattle: Carefully treated, get special forage, and the breeding is followed very closely. Some do get massage and listen to classical music – it all depends on where they are farmed
Sandwich your Wagyu tasting between a refreshing starter of the Tuna tartare and Beef carpaccio and a dessert of specialty Dream Cake and you can’t say you’ve not had an amazingly decadent dinner. Especially as you must top things off by channeling your inner Ronnie Wood and order a Rebel Yell on the rocks 😉
