Wagyu Beef Tendon by Fumiya Kase (a Michelin-Starred Chef-owner) 200-210g

Carefully selected and hand-prepared by Fumiya Kase, the Michelin-starred chef of Tokyo’s renowned restaurant L'orgueil, which has held a star for seven consecutive years, this wagyu tendon offers a unique depth of flavour and texture. Taken from a muscular cut rich in natural gelatin, it becomes incredibly tender and silky when simmered slowly, releasing deep, savoury richness that enhances any dish. Packed with collagen, it delivers both satisfying texture and robust flavour—perfect for slow-cooked favourites such as miso stew, beef tendon curry, doteni (sweet miso braised tendon), soups, and Japanese-style casseroles. This is a premium ingredient that’s well worth the effort, transforming home cooking into restaurant-quality meals. It also works beautifully as a base for rich soups or as a hidden accent that adds an extra layer of depth and umami.