Four Seasons Whistler’s Sidecut Steakhouse debuts exclusive A5 olive-fed wagyu on chef’s tasting menu – Travel And Tour World

Sidecut Steakhouse, located in the Four Seasons Resort and Residences Whistler, introduces an unparalleled dining experience with the launch of a unique multisensory tasting menu crafted by Executive Chef Sajish Kumar Das. This exclusive menu features the rare A5 olive-fed Wagyu, available only at Sidecut in Canada.

This exceptional Wagyu beef, known for its rich marbling and supreme tenderness, originates from Shodoshima in Japan’s Kagawa prefecture, an area celebrated for its olive cultivation since 1908. Historically, the byproducts of olive oil production were discarded until 2006, when ranger Masaki Ishii innovated by feeding the olive mash to his Wagyu cattle. This feed, sweetly caramelized and roasted, imparts a distinctive flavor profile to the beef, characterized by a clean, balanced taste with notes of earthy umami and a hint of sweetness.

Olive-fed Wagyu boasts the highest oleic acid content of any beef globally—65.2%—earning it the Best Fat Quality award at the 2017 Wagyu Olympics. With a limited population of 1,700-2,200 cattle, this Wagyu variant from Shodoshima is both rare and highly sought after.

At Sidecut, Chef Das introduces a five-course dining experience that combines traditional elements with contemporary culinary techniques. The menu highlights the A5 olive-fed Wagyu alongside other luxurious ingredients like 5J jamon Iberico, black truffle potato fondant, Hokkaido scallops, Carabinero shrimp, Alaskan king crab, and seared foie gras, all enhanced with Chef’s Goan heritage and Sidecut’s commitment to culinary innovation.

Available for CAD 195++ per person, the Chef’s Tasting Menu requires reservations 48 hours in advance and is offered in limited quantities. Reservations can be made at 604 935 3400.

Additionally, the A5 olive-fed Wagyu is featured on Sidecut’s à la carte menu, starting at CAD 357 for 4 ounces.

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