At Nanyang Blossom, luxury meets soul. And nothing embodies that harmony better than our A4 Miyazaki Wagyu Beef, served with a Nanyang twist.
This dish isn’t just a showpiece — it’s a carefully balanced tribute to Japanese precision and Southeast Asian warmth. Whether you’re a wagyu enthusiast or simply curious about what makes this cut so special, here’s an inside look at why our Nanyang-style Wagyu beef is one of the most unforgettable dishes in London’s Asian fine dining scene.
🥩 What Is A4 Miyazaki Wagyu?
Originating from Miyazaki Prefecture in Japan, this wagyu is known globally for its:
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Rich marbling that melts at body temperature
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Tender texture that almost dissolves on your tongue
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Balanced umami flavour, deeper and more complex than regular beef
A4 is a premium grade just below the rare A5, offering a rich experience without being too overpowering — perfect for pairing with bold Southeast Asian elements.
🍜 The Nanyang Twist: A Fusion of Cultures
While wagyu is traditionally served Japanese-style (grilled or seared with minimal seasoning), Chef Daren reinterprets it using Nanyang ingredients and small eats from the region — transforming the experience into something new yet respectful of tradition.
Our dish features:
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120g of seared A4 Miyazaki wagyu, sliced and presented elegantly
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A bed of Nanyang-inspired small bites — a rotating selection of regional flavours, from pickled daikon and lotus crisps to sambal-glazed root vegetables
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A delicate house-made sauce, infused with Asian aromatics like star anise, ginger, and toasted sesame
The dish is visually minimal but flavourfully rich, allowing the wagyu to shine while offering complexity with every bite.
🔥 How We Cook It: Precision Meets Passion
We use a high-heat sear technique in a cast-iron pan, just enough to create a thin crust while keeping the interior medium-rare and buttery. No sous-vide shortcuts — just skill, heat, and timing.
Every order is cooked à la minute to preserve its perfect texture and temperature.
🍷 What to Pair It With
This is a dish that calls for something earthy, refined, and well-structured. Our sommelier recommends:
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Pinot Noir from Burgundy or Oregon – subtle tannins, earthy fruit, perfect match
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Old World Merlot – softer, rounder mouthfeel to match wagyu’s richness
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Or try a bold pairing: our Smoky Assam cocktail, with lapsang bourbon and tamarind
If you prefer sake, opt for a Junmai Daiginjo for a clean finish that complements without overpowering.
✨ A Dish for Celebrations and First-Timers Alike
Many of our guests try wagyu for the first time at Nanyang Blossom — and they’re surprised by how approachable and satisfying it is.
Others return just for this dish, often choosing it as the centrepiece of their private dining experience.
This is more than just beef — it’s a culinary experience, rooted in craftsmanship, respect for ingredients, and Nanyang soul.
📍 Experience Wagyu Like Never Before
👉 Book Now to try our A4 Miyazaki Wagyu, Nanyang-style.
📞 Call us at 020 4529 3643 to reserve your table or inquire about private dining.
📍 Visit us at 12 Knightsbridge Green, London SW1X 7QL
At Nanyang Blossom, we don’t just serve wagyu — we honour it.