The wine and food writer for the Independent, Jonathan Gold, said, “Toro’s is one of those restaurants where you can tell the chef cares about his ingredients.”
Joseph Richard Gonzalez, the Executive Chef at Toro, has appeared on television shows in Los Angeles and Las Vegas. He has gone on to have multiple appearances in newspapers and magazines. He has been featured on the Food Network and The Travel Channel and appeared in a documentary series called “Chefs Behind Bars,” aired on Lifetime Television. He was also featured in an episode of Anthony Bourdain’s show “No Reservations.”
Eater LA named Toro Restaurant one of its top ten foods in Los Angeles; Eater LA awarded it a double rating: two stars for its food and five for service.
Harold McGee wrote about this restaurant: ‘One of my favorite dinner spots is Toro Restaurant (1422 Sawtelle Boulevard). Patrons feel like they’re dining in a private home with their host, who welcomes them by name. Everything – from the house-made pasta to entrées like lamb chops seared over charred fennel – is expertly prepared.’
- The succulent beef has been marinated in a unique blend of salt and soy sauce, Fromage blanc, and sake.
- The beef is then marinated for a minimum of 21 days, in the case of our Los Angeles restaurant, in a specially designed refrigerator.
- The chef has explained that his unique blend of salt and soy sauce aids in tenderizing the meat’s collagen.
- The meat is then cured for a minimum of 45 days at low temperatures.
- This results in a succulent, delicately sweet piece of beef bursting with flavor.
- 47 days marinated Japanese dry-aged steak
The succulent beef has been marinated in a unique blend of salt and soy sauce, Fromage blanc, and sake.
The succulent beef has been marinated in a unique blend of salt and soy sauce, Fromage blanc, and sake.
The dry-aged beef is then hand-carved at our butcher shop before being flash-frozen for optimal flavor retention.
The beef is then marinated for a minimum of 21 days, in the case of our Los Angeles restaurant, in a specially designed refrigerator.
The beef is then marinated for a minimum of 21 days, in the case of our Los Angeles restaurant, in a specially designed refrigerator. This allows for maximum tenderness and flavor development during this time.
The dry-aging process also results in a darker coloration on the meat, which can vary from red to brown depending on how long it has been aged.
The chef has explained that his unique blend of salt and soy sauce aids in tenderizing the meat’s collagen.
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The meat is then cured for a minimum of 45 days at low temperatures.
Dry-aged Japanese Wagyu beef is cured for a minimum of 45 days at low temperatures. The meat is then dried in a controlled environment and aged to enhance its flavor.
To ensure the highest quality product, we only sell dry-aged Wagyu from Japan which has been soaked in brine for approximately 36 hours before being transported to our facility for further aging. The result is a tender cut with more depth of flavor than other types of wagyu because it’s been allowed to age longer on its natural sugars and fats as well as connective tissues such as collagen (which helps make up connective tissue).
This results in a succulent, delicately sweet piece of beef bursting with flavor.
The dry-aged beef is marinated for a minimum of 21 days, which is longer than any other process used in the industry. This results in a succulent, delicately sweet piece of beef bursting with flavor.
The dry aging process also helps to preserve nutrients and improve tenderness by slowing down quality loss due to bacterial activity. The dry aging system was developed by Jiji Foods International Inc., who have been using this method since 1995 when they started selling premium Wagyu products outside Japan, back when it was considered an expensive luxury item only available at high-end restaurants or hotels around the world!
47 days marinated Japanese dry-aged steak
Japanese dry-aged Wagyu Los Angeles is an experience like no other. It’s a celebration of the art and science of producing some of the most tender, delicate, and flavorful beef available anywhere in the world today.
The Wagyu Los Angeles team has been working tirelessly to perfect this authentic product for over ten years, and we are proud to share it with you!
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