About Us

Simply put, Dry Aged meat is meat that has been aged under special conditions. It is much more than an ordinary steak you buy from the market. This method is an art that has been used for centuries to bring the unique flavor and texture of the meat to its highest level, now perfected with modern technology.

So, how does this flavor transformation happen? The dry aging process is essentially a culinary chemistry where the meat's own enzymes and controlled external conditions work together to create wonders. The meats are kept in specially designed cabinets where temperature (usually 0-4°C), humidity (around 70-85%), and airflow are constantly controlled for a certain period (typically between 21 to 120 days).

During this waiting period, two fundamental miracles occur:

**Moisture Loss and Flavor Concentration:** The water inside the meat evaporates. Although the loss of water causes the meat to lose weight, it incredibly concentrates the flavor and aroma of the remaining meat. You can think of it like how a fruit's taste becomes more pronounced when dried. A hard, dry crust forms on the surface of the meat; this crust preserves the freshness and juiciness of the inner meat while trapping the flavor inside.

**Enzymatic Breakdown and Tenderness:** The meat's own natural enzymes (like collagenase and protease) kick in in this controlled environment, starting to break down the meat's connective tissues and proteins. This natural breakdown process makes the meat incredibly tender. The secret to why a dry aged steak on your plate practically melts in your mouth and hardly needs a knife lies right here.

As a result, dry aged meat has a deeper, more complex flavor profile with caramelized, nutty, and even slightly cheesy notes. Its texture becomes incredibly gentle and juicy.

**Our Restaurant's Dry Aged Meat Process: Craftsmanship and Patience**

Preparing dry aged meat in our restaurant is a process that requires care, knowledge, and patience. Here are the basic steps of the journey of our dry aged meats from our kitchen to your plate:

**The Right Choice:** Not every meat is suitable for dry aging. The success of the process begins with the quality of the meat. We carefully select the highest quality cuts from certain breeds of cattle with high marbling and balanced fat texture (e.g., ribeye, New York strip, T-bone). We work with reliable and sustainable farms to be sure of the origin of our meat.

**Hygiene and Preparation:** The meats we select are meticulously cleaned before entering the dry aged cabinet and go through a special preparation process to prevent any contamination. Hygiene is one of the most critical factors in this process.

**Maturation in the Dry Aged Cabinet:** The meats are placed in our specially designed dry aged cabinets. These cabinets adjust temperature, humidity, and airflow with millimeter precision for the meat to mature under ideal conditions. The meats are kept in these cabinets, checked daily by our expert chefs, for the period determined by them. 28 days, 45 days, or even longer? This decision varies depending on the type of meat and the flavor profile we want to achieve.

**Preparation and Cooking:** When the maturation period is over, the hard and dry crust that forms on the surface of the meat is carefully cleaned. What remains is a magnificent piece of meat with all its flavor trapped inside and its marbling becoming more pronounced. This meat is prepared by our experienced chefs with special cooking techniques that will preserve the flavor inside and caramelize the outside perfectly. It is usually sealed over high heat and then cooked at a lower temperature until it reaches its ideal internal temperature.

Every dry aged meat that comes to your plate is not just a meal, but the result of a journey of patience, craftsmanship, and flavor. The dry aged meat you taste in our restaurant is ready to offer you an unforgettable experience as the fruit of this meticulous process. Bon appétit!