【七年連續米其林一星 加瀬史也精心挑選】A5級鹿兒島黑毛和牛的鴨鞭150-160g

Carefully selected by Fumiya Kase, the acclaimed chef of L’orgueil in Tokyo’s Minami-Aoyama – a restaurant awarded a Michelin star for seven consecutive years – this premium A5-grade Zabuton (chuck flap) cut of Kagoshima Black Wagyu represents the pinnacle of Japanese beef excellence.
Sourced from Black Wagyu, the most highly esteemed of Japan’s four native Wagyu breeds, this beef is renowned for its exquisite marbling, delicate fat quality and rich umami flavour.
The Zabuton, which literally means “cushion” in Japanese, is named for its square, flat shape, and is prized for its even distribution of intricate marbling that runs beautifully across the cut. Exceptionally rare, only a few kilograms can be taken from each cow.
Its texture is meltingly tender, and when lightly seared for yakiniku (Japanese BBQ), it releases savoury juices with a refined sweetness and a clean, lingering finish. Whether you are creating a gourmet moment at home or presenting it as a refined gift, this chef-selected Wagyu embodies the art of Japanese beef at its finest.