Japanese Wagyu Rib Cap Yakiniku 3.5 - 4 mm (±200g)
“Yaki” means “Grilled” and “Niku” refers to “Meat” in Japanese. The slices are thicker than Sukiyaki and Shabu-Shabu – usually between 3mm to 4mm.
Treat yourself to a dining experience you will never forget. The principal characteristics of Japanese Wagyu are its tenderness and full-bodied flavour, together with a well-balanced fat marbling throughout the muscle fibres!
It delivers incredible long-lasting flavour notes, unique sweet aromas and tenderness that will captivate your senses.
Cut from the Japanese Wagyu Rib Cap which is the meat that surrounds the eye of fat on a Ribeye. It combines the flavour of a Ribeye with the tenderness of a Striploin.