Wagyu Kurosawa Main Branch

The Kobe beef is sliced into thin but large slices to be better cooked. Because of that, just dipping it into soup gives it an excellent flavor. The soup, with its dashi stock flavors, brings out the deliciousness and sweetness of the meat. 

The beef cuts brought to the table are served rare, so guests can cook it any way they like. You can add extra heat or hold off from more heating on the meat served on each ceramic tile. 

The steak comes highly recommended for directly enjoying the smell and taste of Kobe beef. The sirloin is very soft, thanks to the careful marbling. Can be enjoyed medium rare, with a lightly cooked surface that catches one's eye.