Collaboration Masterclass with Niku Butcher

Service Description

Following our sold-out first masterclass, I am thrilled to announce our second collaboration with Guy, owner and master butcher of Niku Butcher Shop!  This exclusive, hands-on workshop dives deep into the art, craft, and science of premium meats. Together, we’ll explore professional butchery, master high-heat and precision grilling techniques, and learn how to extract rich, velvety bone broth for traditional Korean Seollongtang (설렁탕), served alongside freshly cured kimchi. The centerpiece of our feast is one of the rarest culinary gems in the world: small-batch Miyazaki Citrus Wagyu. Raised in the terraced hills of Nichinan in Miyazaki Prefecture, these Kuroge Washu cattle are fed a specialty diet including powdered yuzu, mandarin orange, and lemon. This feed elevates oleic acid levels, delivering an ultra-aromatic, clean, sweet flavor profile with melt-in-your-mouth marbling.    Our Tasting & Grilling Lineup: Ultra-Rare Miyazaki Citrus Wagyu (Nichinan Farm)    Australian Wagyu Beef USDA Prime Beef Jamón Ibérico & Heritage Pork Selections Premium Caviar Service Beef Namul Sotbap with Yuzu Sauce Traditional Korean Beef Bone Soup (Seollongtang / 설렁탕) & Fresh Kimchi Event Details: Date: Saturday, October 17 Sessions: Lunch Session: 11:00 AM – 2:00 PM Dinner Session: 6:30 PM – 9:30 PM Location: ParksKitchen, Noe Valley, San Francisco Price: $225 per person (all-inclusive) Corkage: $0 (BYOB — we strongly encourage bringing your favorite vintage wines and Champagnes to pair with the steaks and caviar!)  A single Miyazaki Wagyu of this caliber alone easily commands $225+ at high-end steakhouses, making this full tasting flight, butchery education, and feast an extraordinary value. Spots are strictly limited to preserve an intimate kitchen setting. Reserve now!!