Shabu-borderThis dish is made with thinly sliced Wagyu beef blanched in boiling water. Its origins are traced back to the Chinese hot pot / steamboat using mutton. The quality of the ingredients is crucial for this quite simple dish. Cooked meat is usually dipped in sesame sauce or pon-zu sauce (soy sauce with citrus flavored vinegar) before eating. One can fully enjoy the luxurious taste of Wagyu beef with its fine marbling and delicate favor.


Recommended cuts

Sirloin,Striploin, Ribloin, Chuck roll, Top-round, Gooseneck round, Knuckle


Sukiyaki-borderOne of the best known Japanese dishes in the world is "Sukiyaki". Combine thin sliced Wagyu beef and other ingredients in a sukiyaki pan and add the Warishita (mixed sake, soy sauce and sugar) and simmer. Dip the cooked ingredients in beaten egg before eating. You van enjoy the rich taste and fine texture of Wagyu beef.


Recommended cuts

Sirloin, Striploin, Ribloin, Chuck roll, Shoulder clod, 2 Rib short rib, Short plate, Gooseneck round, Knuckle


Wagyu Beef Seiro Mushi


Seiro-mushi meaning "beef and vegetables cooked in a bamboo steamer" is a low-calorie dish. "Umami" (meat flavour and taste) of Wagyu permeates into the vegetables and you preserve the taste of the natural ingredients.


Recommended cuts:

Sirloin, Ribloin, Chuck roll

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