In Japan each element of cooking is specialized explained Chaim, something that he was not aware of for years. This is the reason a sushi chef does not cook meat, their training was in the discipline of sushi only. That difference in style was explained to Chaim only when Ozawa became part of his team eight years ago. Chaim says that this explanation made perfect sense as to why in Japan everything he ate from street carts to fine dining was cooked to perfection.
Ozawa's specialty is meat cooked with a Japanese-French flair. Eight years ago when he first came to Canada he spoke no English. Today he entertained the audience easily as he trimmed a large side of Kobe beef. Kobe beef does not mean it came from Japan, rather it's a type of cattle just as in Canada Angus cows are the norm. Wagyu Kobe is from Japan and costs much more than Canadian Kobe.
One of the biggest differences between Kobe beef ad North American beef is the fat. When trimming North American beef it is difficult to rid that gunky feel of fat from your hands while Kobe beef fat is almost like a lotion. That high fat content makes this meat extremely tasty but it should be eaten in smaller quantities.
As Ozawa worked his knife, the beef was made into three cuts. The outer layers of fat is not wasted as it makes a wonderful beef broth when cooked with veggies. The three cuts; ribs, tenderloin and flank steak each have different ways of being cooked. The flank in fact was only seared with a torch to become a thinly sliced beef sushi. The tenderloins cut 2" thick were seasoned only when it was time to put into a very hot frying pan. A bit of salt and pepper is all that is needed to make a perfect steak Ozawa said.
Two lucky winners from the audience were gifted with a perfectly cooked Kobe filet while everyone else tasted the Kobe sushi.