IN MARKET GROWING DEMAND JAPAN GETS A TASTE OF DOWN UNDER “Demand is increasing and even Japanese customers who grew up with Japanese Wagyu culture are choosing Australian beef these days,” he said. Hal said he has learned much from his visits to Australia about the safety and taste of Australian food. “People care about where food comes from and that is fitting for my company’s concept,” he said. ■ Hal Yamashita hal-yamashita.com/en Nick and Vicki Sher Sher Wagyu Japanese chef Hal Yamashita is replicatingthe flavours of the Australian barbecue in his Tokyo sherwagyu.com.au restaurant, as he experienced here at Sher Wagyu during an MLA chef tour in 2017. Tokyo‑based restaurateur “I’ve visited all around Australia as a chef and chef Hal Yamashita and experienced the best environment, visited Australia on an the high quality of feeding systems and MLA‑hosted tour in 2017 the love of producers for cattle. So now and went to a barbecue he’ll never I want to assist the Australian beef forget. A simple Wagyu steak industry to go to the next level and be even more valued in Japan for its high cooked outdoors by Nick and Vicki quality,” he said. Sher at their property near Ballan, Victoria, made a lasting impression.One trend being harnessed by Hal is the interest in flavour from leaner cuts. Vicki Sher remembered it was a cold “More people want the ‘umami’ flavours day when the Japanese tour group from the meat rather than from the fat, visited. The Shers served up a striploinas before,” he said. MS 9 (marble score nine) steak with salads around the kitchen table in front“NABADAN by Hal Yamashita and of the wood fire. Yamashita Harusaburo Shoten serve Now, Hal serves a thick‑cut AustralianAustralian roast beef cooked over fire steak cooked over a wood fire at and charcoal grilled. The roast beef is NABADAN by Hal Yamashita, one of great as the customers can taste the his six restaurants in Japan. NABADANrich umami flavours.” is a fusion restaurant based on Australian beef has a good reputation his father’s restaurant, Yamashita among customers who care more about Harusaburo Shoten, and the Australianhealth, Hal said. beef barbecue. Hal owns a seventh restaurant in Singapore. 43