Miyazakigyu is the top brand of Japanese Wagyu known for its quality and consistency. Produced from Japanese Black cattle, and raised in Miyazaki prefecture, Miyazakigyu has become known for its snowflake-like marbling. Miyazakigyu exhibits a buttery, tender texture that offers an upscale eating experience.
KAINOMI is the cut of meat that is closest to the Tenderloin. Kainomi is also known as “Flat Meat” which is a limited portion that found between the juicy rib cuts and delicate fillet (tenderloin). Hence, Kainomi has the tenderness of both ribs and tenderloin. It has an excellent flavor balance between lean meat and fat. Our Kainomi is served in Yakiniku cuts which is best for grilling to medium rare to conserve its tenderness.