the-takeshi

Wagyu is a little fatty for me.

So we use US Wagyu that strikes a balance between the lean and fatty meat.
Thinly cut meat is popular these days,but the taste of the meat is what really matters,so I prefer to cut the meat thicker.

Just sprinkling salt on the meat can ensure the taste, but dipping it into the our original sauce or marinating it can bring your taste buds another flavorful experience.