Arita Wagyu at Wadon Paris – Japanese Cutting Experience

On October 12, 2026, we hosted the Japanese Cutting Experience at Wadon Paris, an invitation-only event bringing chefs and industry professionals together to discover Arita Wagyu through butchery, cooking, and tasting.

Held just days before SIAL Paris, the event offered an opportunity to explore Japanese Wagyu beyond the finished dish. Guests could see how a whole cut is broken down, understand the differences between individual muscles, and discover how careful butchery and thoughtful preparation can influence both the dining experience and the economics of a professional kitchen.

From the cutting demonstration led by master butcher Masataka Takana to a tasting featuring Japanese and French culinary influences, the day was about one central idea: understanding the product is the first step towards making the most of it.

Why We Brought Arita Wagyu to Paris

Wagyu is often discussed in terms of its marbling, grading, origin, and price. These characteristics matter, but they tell only part of the story.

For chefs and restaurant professionals, understanding a cut in practice is equally important. How does the muscle structure influence the way it should be prepared? Which sections are best suited to steaks? How can different parts of the same cut be incorporated into a menu? And how can a chef balance quality, yield, and cost while delivering an excellent dining experience?

These were some of the ideas behind the Japanese Cutting Experience.

Paris was a natural setting for the event. French cuisine has a strong tradition of butchery, technique, and making the most of quality ingredients. Bringing Japanese Wagyu into this environment created an opportunity to explore how Japanese production and butchery practices can meet French culinary expertise.

Hosting the event at Wadon Paris allowed us to bring these conversations into a professional culinary setting, where the product could be demonstrated, prepared, and tasted.

Rather than simply presenting Arita Wagyu as a premium product, we wanted guests to experience its versatility firsthand.

The Art of Breaking Down an Arita Wagyu Chuck Roll

At the heart of the event was a live butchery demonstration by master butcher Masataka Takana.

Working with an Arita Wagyu chuck roll, Takana demonstrated how to break down the cut and separate its individual muscles. Guests could follow the process up close, seeing the structure of the meat and how precision during butchery influences the cuts that can be obtained.

The demonstration explored several important aspects of working with a large cut of Japanese Wagyu:

• Muscle separation: Understanding the different muscles within the chuck roll and how their structure influences their potential uses.
• Yield and cost: Looking beyond the purchase price to understand how the usable portions of a cut affect its overall economics.
• Cut selection: Exploring which sections can be prepared as steaks and which may be better suited to other applications, including tartare.
• Culinary versatility: Considering how the same cut can be used in both Japanese and French cuisine.

For professional kitchens, these considerations are closely connected.

A premium cut is not simply an ingredient to purchase and serve. It is also a product that needs to be understood, portioned, and incorporated into a menu thoughtfully.

Knowing where each muscle comes from and how it can be used helps chefs make more informed decisions about preparation, portion sizes, menu development, and food costs.

The demonstration provided a practical opportunity to connect the craft of Japanese butchery with the everyday realities of running a professional kitchen.

From the Cutting Board to the Kitchen

Once the demonstration was complete, it was time to see what the meat could do in the kitchen.

The tasting began with chuck roll grilled simply with salt and pepper. Keeping the seasoning minimal allowed the beef itself to take centre stage, offering guests a direct way to appreciate its flavour and texture.

From there, the experience moved into a range of culinary applications, including Franco-Japanese creations that brought together different cooking traditions.

Guests also had the opportunity to taste other cuts, including striploin, ribeye, and rib cuts, showcasing different ways to enjoy Japanese Wagyu.

The contrast between straightforward grilling and more elaborate preparations highlighted an important point: premium Japanese beef does not have to be approached in just one way.

Its potential extends beyond the familiar image of a highly marbled steak. Depending on the cut and preparation, Wagyu can be incorporated into a variety of dishes, from simple grilled beef to more creative restaurant applications.

For chefs, this versatility creates opportunities to develop menus that reflect their own culinary identity while working with a distinctive Japanese ingredient.

Bringing Chefs and Japanese Wagyu Closer Together

Beyond the cutting demonstration and tasting, the event created space for chefs and industry professionals to exchange ideas and discuss the practical considerations involved in working with Japanese beef.

Experiences like this are valuable because they allow conversations to move beyond product descriptions and technical specifications.

Seeing a cut broken down in front of you can raise different questions from simply reading about it. Tasting the finished dishes adds another perspective, while discussions with other professionals can open up new possibilities for preparation and menu development.

For NIKUJILLE, these exchanges are an important part of building relationships with the culinary community.

We want to help chefs and buyers understand not only what makes Japanese Wagyu distinctive, but also how it can fit into their kitchens, menus, and business models.

The French market has its own culinary traditions, customer expectations, and commercial considerations. Listening to professionals working in that environment helps us better understand where Japanese Wagyu can create value and how we can support its use in practice.

Interested in discovering Arita Wagyu for your business?

Get in touch with NIKUJILLE to learn more about our Japanese Wagyu, explore available cuts, and discuss opportunities for your market.

We look forward to connecting with you. Contact us here!