And for a cow of the Wagyu variety, the stylish restaurant inside The Westin Beach Resort & Marina could almost be viewed as a tribute.
Should you wish, the dishes here can be paired with glasses of grape from The Villard Wine Estate, the first premium family winery in Chile, founded by Frenchman Thierry Villard.
If, like many people, you measure a restaurant by the clout of its carpaccio, then the man in the whites plays one of his trump cards early.
The meat is artistically marbled and barely requires cutting such is the texture. The taste is subtle too, but robust enough to match the quail egg, manchego and arugula placed on the plate for more than decoration. The result is to leave you craving a main course portion.
But let’s not be too hasty. The next plate is another taste bud adventure.
And with the well cooked braised brisket arriving on a pastry bed in the form of a mushroom tart, textures were again a key player, with the fungi, and caramelized and pickled onions supplying moistness and a sweet zing.
That said, the pairing with a Chilean Pinot Noir, Expresion Reserve, made this a decadent few mouthfuls. And portion sizes – even with exceptional homemade bread – left a perfect spot for dessert.
And that was a definite bonus; Hunter’s Green Tea-Misu was a triumphant take on a tiramisu. The colour and the flavour of the green tea gave the impression of being a lot less naughty than it was, lending a light finish to an evening of flavours both classic and modern.
Hunter’s Room & Grill, The Westin, Al Sufouh Road. 04-511-7309. www.westinminaseyahi.com
The Prestige Miyazakigyu Menu costs AED750 or AED1050 (with wine pairing).
Other menu choices are available.