Akaushi Course
– Lean Wagyu Dining at QUNIOMI
What Makes Akaushi Unique?
When most people think of Wagyu, they imagine buttery, marbled cuts that melt in the mouth. But at QUNIOMI in Tokyo, we offer a different experience—one that showcases the purity and depth of lean Wagyu, particularly the rare Kumamoto Akaushi.
Lean Wagyu is prized not for excess fat, but for its flavor, structure, and clarity. It’s easier on the body, highlights the character of the breed, and brings out the chef’s true skill. This is not a fatty indulgence—it’s a refined experience.
Lean Wagyu vs Marbled Wagyu –What You Should Knows
Course Overview: A Seasonal Experience
Our tasting course includes the following dishes, which may vary depending on seasonal availability:
- Amuse-Bouche: Organic rye blini topped with salmon tartare and premium caviar
- First Appetizer: Country-style pâté with foie gras
- Second Appetizer: Smoked lean Japanese beef with Basque-style piperade
- Main Dish: Roasted Kumamoto Akaushi served with brown sugar balsamic sauce
- Pasta: Fresh pasta in a creamy sauce made from 100% lean Wagyu beef
- Dessert: Lemon cake with fresh fruits
- Beverage: Coffee or tea
This prix-fixe course is available by reservation only and is priced at ¥13,800 (tax included).
Fire and Flavor: How We Bring Out the Best in Akaushi
At QUNIOMI, we never ask guests how they’d like their Wagyu cooked—because the method has already been carefully designed to highlight the unique texture and flavor of lean Akaushi beef.
We use no butter in the preparation of our meat. Each cut is seared and roasted using a balance of French technique and Japanese philosophy—allowing the meat’s natural umami to shine.
Our sauce blends balsamic reduction and Okinawan black sugar, creating a sweet-savory flavor that resonates with Japanese palates and perfectly complements the clean taste of Akaushi beef.
Is Lean Wagyu a Healthier Choice?
Unlike heavily marbled Wagyu, Kumamoto Akaushi is naturally lower in fat and cholesterol. It’s rich in iron, protein, and essential amino acids—making it not just delicious, but also gentle on the body.
For travelers seeking a lighter Wagyu experience, this course offers a clean finish without sacrificing flavor. We use no butter or heavy sauces—just fire, salt, and skill.
Discover how lean Wagyu like Kumamoto Akaushi is changing the game in Japan's beef scene.
Why Reservation Only?
We limit seats per evening to ensure full focus on each dish. Every piece of Akaushi beef is trimmed, seasoned, and fire-roasted to order. This level of care can only be provided through reservations.
It’s not just about exclusivity—it’s about integrity and precision.