Locally Sourced “Kihoku no Hoshi” Japanese Black Wagyu Special Kaiseki Course (Course Only)

About Course Menu

In Kihoku, Kanoya City, Kagoshima Prefecture, the finest cuts of carefully managed cattle (rump cap and lamb) are meticulously grilled over charcoal and firewood without sparing any effort. Great care is also given to the salt and wasabi. Separate from the salt used for blackthroat seaperch, the meat is seasoned with French salt and freshly grated wasabi grown locally in Ibusuki. Though it may seem almost too simple with only salt and wasabi, your chopsticks will not stop until the very last bite.