加瀬史也嚴選 A5鹿兒島黑毛和牛 臀尖 牛排 150–160g

Carefully selected by Fumiya Kase, the owner-chef of Tokyo’s renowned restaurant L'orgueil, which has held a Michelin star for seven consecutive years, this exquisite steak represents the pinnacle of Japanese beef craftsmanship.
The meat comes from Black Wagyu, raised in the lush natural surroundings of Kagoshima Prefecture. Black Wagyu is the most celebrated of Japan’s four native wagyu breeds, prized for its ultra-fine marbling, melt-in-the-mouth texture, and deep, luxurious umami flavour that continues to captivate chefs around the world.
Among the various cuts, the rump cap (Ichibo) is especially rare and coveted. This premium cut offers a perfect harmony of rich red meat and the gentle sweetness of its marbled fat. Only A5-grade beef delivers such refined fat distribution and a silky tenderness that melts effortlessly on the tongue, creating an indulgent, unforgettable experience with every bite.
When seared, the surface develops a beautifully fragrant, caramelised crust, while the interior releases layer upon layer of wagyu’s signature richness. An ideal choice for a luxurious gift or a refined dining occasion – a wagyu steak for the true connoisseur.