Asadero Prime - Kent

Why it's listed

Chef and owner David Orozco's wood-fired Mexican steakhouse in downtown Kent, grown from a 2014 Kent food stand and cooking over mesquite in Spanish-made Josper charcoal ovens. The Asados menu is organised into three separate Wagyu headings above the Black Angus list: a Japanese Wagyu section whose A5+ Ribeye is an 8oz cut from Miyazaki prefecture at BMS 12 served raw on a hot stone, an American Cross Wagyu section of three cuts, and an Australian Wagyu section of three more. Wagyu is a standing program, not a single item.

Wagyu on the menu

• Japanese

  Brand / Prefecture

  Miyazaki

  Grade

  A5

  Producer

  Not listed

• American

  Brand / Prefecture

  Not listed

  Grade

  Not listed

  Producer

  Not listed

• Australian

  Brand / Prefecture

  Not listed

  Grade

  Not listed

  Producer

  Not listed

The experience

• Hot-stone (ishiyaki)

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