San Francisco — Gozu Restaurant introduces guests to the wonderful world of wagyu, apart from the select cuts of beef you may be familiar with. Led by owner and executive chef Mark Zimmerman, the establishment creatively features whole beef on its tasting menu.
“We have certain cuts that come from Wagyu cows that are more difficult to handle than others,” Zimmerman said. “I think what we’re trying to do here is show the art and the nuances and the ingenuity that comes from this animal.”
Wagyu Gozu is sourced from Chateau Uenae in Hokkaido, Japan, famous for its “snow beef”. In the restaurant, guests can take an inside look at their orders.
“The way the room is set up, we have a table, and it’s kind of ‘u’ shaped. Inside the table there was a fire in the middle of the room,” Zimmermann said. “
Pastry Chef Mark Liu adds, “They can see all the action happening right in front of them, and all the chefs come up and explain the food they’re stressing about.”
In addition to showcasing the diversity and intricacies of the Wagyu strain, Gozu also highlights the best drink pairings to accompany your meal along with delicious desserts afterwards.
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