Takamori A5 Wagyu Ribeye Yamaguchi 10oz

What is Takamori Wagyu?
Takamori is one of the highest-ranked A5 Kuroge (Japanese Black) wagyu in Japan, from Yamaguchi Prefecture, where the cattle are fed with sake mash from the Dassai sake brewery. That feeding method is what sets it apart — it gives an extraordinary depth of umami and a refined sweetness to the marbling that other A5 wagyu doesn't have. Each ribeye is about 10oz.

A5 is the top grade in Japan's beef system, and the marbling (sashi) is what separates wagyu from Western beef — the fat melts at a low temperature, turning the meat tender and rich. What the sake-mash feed adds on top is a cleaner, sweeter note to that richness, a signature of the Takamori name.

Specifications

How to enjoy

Thaw 24 hours in the refrigerator, then bring to room temperature before cooking. A5 wagyu is rich, so sear it hot and fast — a hot pan or grill, about a minute a side, salt at the end — rather than cooking it like a thick Western steak. At 10oz it's a steak-sized cut; slice it against the grain and serve in small portions. Teppanyaki-style on a hot flat surface suits it well.

Pairing notes — sea salt, fresh wasabi, grated daikon and ponzu, and a full-bodied red or a dry sake.