Thursday, April 25, 2013

Ito-Kacho: Chilled Kagoshima Wagyu for Your Yakiniku

If you love your beef chilled rather than frozen, and want your wagyu cuts from specific parts of the belly, Ito-Kacho has the menu for you. The wagyu is specially sourced from a farm in Kagoshima that supplies exclusively to Ito-Kacho. Grill this all on fancy ceramic charcoal grills that don't emit smoke.

My full story and more photos here:

Meanwhile, I am off tonight to Kagoshima, Miyazaki, Oita, Fukuoka for the next eight days, doing a loop tour of Kyushu island. Oh the photos I am dying to take!

1 comment

  1. Whoa the marbling on those beef cuts are awesome! More fats than meat it seems :D


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