Sidecut at Four Seasons Whistler unveils exclusive A5 olive-fed Wagyu tasting menu

Saturday, April 13, 2024

Sidecut Steakhouse, located at Four Seasons Resort and Residences Whistler, introduces a groundbreaking culinary experience with the launch of its new multisensory tasting menu. Crafted by Executive Chef Sajish Kumar Das, the menu showcases the exceptionally rare A5 olive-fed Wagyu, available exclusively in Canada at Sidecut.

Hailing from Shodoshima, a small Japanese island renowned for its olive cultivation since 1908, the olive-fed Wagyu is marbled to perfection and incredibly tender. In 2006, local ranger Masaki Ishii revolutionized its production by feeding the cattle a caramelized, dehydrated, and roasted olive mash, resulting in a distinct taste and texture. Despite its rich flavor profile, the meat maintains a clean, well-balanced taste with earthy umami notes and a hint of sweetness.

Notably, olive-fed Wagyu boasts the highest levels of oleic acid, the healthy fat, at 65.2 percent, earning it the Best Fat Quality title at the 2017 Wagyu Olympics. With a small herd of only 1,700-2,200 cattle, Shodoshima’s olive-fed Wagyu is meticulously managed and highly prized, with Sidecut being the exclusive Canadian provider.

Chef Kumar’s five-course tasting menu presents a spectacular dining experience, incorporating smoke, glow, and edible gold. Inspired by his Goan roots and Sidecut’s culinary standards, Chef Kumar blends classical techniques with modern flair. The menu features not only the A5 olive-fed Wagyu paired with 5J Jamon Iberico and black truffle potato fondant but also Hokkaido scallops, Carabinero shrimp, Alaskan king crab, and seared foie gras, all made with premium ingredients.

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• Four Seasons Whistler’s Sidecut Steakhouse debuts exclusive A5 olive-fed wagyu on chef’s tasting menu