A new restaurant run by the former managing director of Gaucho, Martin Williams (pictured), is set to become the first in Europe to serve grade 10++ Kobe beef.
M, which is set to open its doors in London's Threadneedle Walk next month, will serve both Japanese Kobe beef and Australian Blackmore Wagyu beef.
The restaurant claimed that the quality of the Kobe beef at M would be so high that it doesn't even fit on the normal beef grading chart.
Kobe beef comes from the Tajima cattle, which are born and raised in Kobe City. Calves are bred to maturity in a stress-free, relaxing environment and fed with selected rice plants, corn and purified water. Graded for attributes such as meat color, texture and marbling, the highest grade Kobe beef can be awarded is 12 and the black breed kobe served at M will be Grade 10++. The business claims that most restaurants only offer up to Grade 6++ of this type of beef.
M will also serve up Blackmore Wagyu, currently only available in Australia, the USA and Asia. The Blackmore Wagyu beef sirloin served by M will be grade 9++ going on the menu.
The restaurant's kitchen will be overseen by executive chef Mike Reid, head chef at Jardin Tan (part of the Australian Vue de Monde Group), and former executive chef of Gaucho Restaurants. He will serve up the Kobe Beef at £150 for 150g of the fillet and the Blackmore for £120 for 200g of sirloin.
Reid said: "I've travelled the world and worked with a lot of beef in my life; Japanese and Australian beef for me are the best in the world. In Kobe and Blackmore Wagyu, I have selected the two producers which are at the very top of their industry and are unrivalled in quality. They are in a league of their own and we can't wait to bring them to diners' plates in London."
M will occupy 15,000 sq ft, housing two 100-cover restaurants, a wine tasting bar, a destination cocktail bar, private dining rooms, event spaces and a secret den.
M will encompassan international grill restaurant specialising in the finest steak cuts from around the world, with the meat served being of the highest grade in London. GRILL will offer a single cut from six selected countries alongside exotic meats such as crocodile and kangaroo. The grill area will include a walk-in aging room where butchers will be available for each service, offering beef master classes and allowing guests the opportunity to order their preferred cut and size of steak from them directly.
Williams said: "At M Grill, I wanted to select one steak only, from six different countries to bring a potential planet of steak to our guests' plates! The range of steaks are the finest and our favourite cuts from USA, Argentina, France, Botswana, Australia and Japan.
"The French Onglet and Argentine Rump Steaks are both priced well under £20, as I wanted to keep the restaurant prices very accessible. If you want to blow the budget and taste something completely unique and thus far not offered in London - we can accommodate for that also."