Premium A5 Japanese Black Wagyu Sirloin for Shabushabu from Kagoshima by Fumiya Kase (a Michelin-Starred Chef-owner) / 米其林主廚加瀬史也精選 A5鹿兒島黑毛和牛沙朗火鍋片 100-110g

This premium A5-grade Japanese Black Wagyu sirloin comes from Kagoshima and has been hand-selected by Fumiya Kase, the owner-chef of “L'orgueil” in Minami-Aoyama, Tokyo – a Michelin one-star restaurant for seven consecutive years. Japanese Black Wagyu is the most renowned of the four Wagyu breeds, celebrated for its fine meat grain, rich umami, and beautifully delicate marbling that melts in the mouth. Among all Wagyu cuts, sirloin is considered even more luxurious than ribeye, and this product uses only the most prized core section. Excess fat is carefully trimmed, resulting in beautifully marbled slices with a melt-in-your-mouth texture. Expertly sliced to the ideal thinness for shabushabu, each piece unveils the gentle sweetness of fat and rich umami of lean meat with just a quick dip in hot broth. This is a dish crafted to perfection by Chef Kase’s refined eye and dedication to excellence – bringing the finest restaurant experience into your home, perfect for special gatherings and elegant dining. / 這款A5等級的鹿兒島黑毛和牛沙朗，由東京南青山米其林一星餐廳「L'orgueil」的主廚加瀬史也親自嚴選。黑毛和牛是日本四大和牛中評價最高的品種，擁有細緻的肉質纖維、優美的霜降油花與濃郁的旨味，入口即化。 在眾多和牛部位中，沙朗被視為比肋眼更高級。本品僅使用沙朗中最珍貴的“芯”部位，並仔細修除多餘油脂，完美呈現細膩油花與絲滑口感。 肉片已切至最適合涮涮鍋（Shabushabu）的厚度，只需輕輕涮過熱湯，脂肪的甘甜與紅肉的旨味便瞬間綻放。讓您在家中也能感受米其林級的奢華享受，無論是節慶聚會或與重要親友共餐，都是無可取代的極品之選。