What This Blog Is About:
A Different Take on Wagyu Beef
If you think Wagyu is all about heavy marbling and melt-in-your-mouth fat, you’re not alone.
That’s the image most people have—and yes, it can be delicious.
But there’s another side to Wagyu.
In this blog, I write about lean Wagyu—a rare kind that’s rich in flavor without relying on excess fat.
You might not see it in high-end restaurants or tourist guides.
That’s because lean Wagyu is harder to work with, harder to find, and even harder to get right.
But when it’s done well, it’s unforgettable.
I’ve spent over a decade exploring the potential of lean Wagyu like Akaushi from Kumamoto—a breed known for its clean taste and deep character.
With roots in French culinary training, I focus on bringing out natural flavors through restraint, not excess.
This blog shares what I’ve learned through real kitchen experience:
not trends or theory, but technique, sourcing, and what makes great Wagyu truly shine.
If you’re curious about a more refined, lesser-known style of Wagyu dining in Japan, you’re in the right place.