Preparation

Every Shabu Shabu Set includes:

• A5 BMS 11–12 Ito Matsusaka wagyu
• Precision-cut 1.5mm shabu-shabu slices
• Premium skin packaging for presentation and easy serving
• Chef Keiji Matoba's house-made Ponzu
• Chef Keiji Matoba's house-made Gomadare
• A copy of the JMGA certificate and the beef's traceable ID number
• QR code preparation guide

The sauces are made specifically for this preparation — bright, citrus-forward Ponzu for contrast and a rich sesame Gomadare for depth.

You supply: kombu dashi and a pot. Dashi is not included.

1. Prepare a light kombu dashi.
2. Bring the broth to a gentle simmer.
3. Take one wagyu slice at a time.
4. Swish through the broth for approximately two seconds.
5. Dip into Ponzu or Gomadare.
6. Eat immediately.

The goal is not to cook the beef longer.

The goal is to catch it at exactly the right moment.

Every Sukiyaki Set includes:

• A5 BMS 11–12 Ito Matsusaka wagyu
• Precision-cut 3–4mm sukiyaki slices
• Chef Keiji Matoba's house-made Warishita
• Premium skin packaging for presentation and easy serving
• A copy of the JMGA certificate and the beef's traceable ID number
• QR code preparation guide

The Warishita is the heart of the preparation — carefully balanced to complement, rather than overpower, the natural richness of the wagyu.

You supply: a cast-iron or heavy-bottomed pan, and pasteurized eggs for dipping.

1. Heat a cast-iron or heavy-bottomed pan over medium heat.
2. Add the 3–4mm slices and sear for 3–5 seconds.
3. Pour in enough Warishita to create a shallow cooking base.
4. Let the marbling render gently into the sauce, about 3–5 seconds.
5. Dip into lightly beaten pasteurized egg yolk.
6. Eat immediately.

Hot, rich wagyu against cool, silky egg.

Then begin again.

Every Yakiniku Set includes:

• A5 BMS 11–12 Ito Matsusaka wagyu
• Precision-cut 5–8mm yakiniku portions
• Chef Keiji Matoba's house tare
• Keiji Matoba Salt & Pepper Blend
• Premium skin packaging for presentation and easy serving
• A copy of the JMGA certificate and the beef's traceable ID number
• QR code preparation guide

The beef is portioned and prepared specifically for the yakiniku experience.

You supply: a grill or suitable cooking surface.

1. Heat the grill until it is very hot.
2. Grill in small batches. Never crowd the grill.
3. When beads of moisture form on the surface, flip once.
4. Let the second side take just a touch of color.
5. For the first bite, season lightly with the Salt & Pepper Blend.
6. Then dip lightly in the house tare and eat immediately.

The rule: only flip it once.

Yakiniku should never feel rushed — but it should never sit.

Every Steak Set includes:

• A5 BMS 11–12 Ito Matsusaka wagyu
• Trimmed to specifications by Chef Keiji Matoba
• Keiji Matoba Salt & Pepper Blend
• Premium skin packaging for presentation
• Calibrated probe thermometer
• A copy of the JMGA certificate and the beef's traceable ID number
• Chef Keiji Matoba's three-page preparation guide

Everything necessary to prepare the steak properly is included. Read the preparation guide before you cook.

You supply: a cast-iron pan.

1. Keep thawed Wagyu chilled until your cooking equipment is ready. Open, prepare and cook it without a routine one-hour countertop rest. Remove all retail packaging before cooking. Pat the steak dry.
2. Heat a dry cast-iron pan until it is properly hot.
3. First sear: flip every 1–2 seconds, 3–4 flips. Remove and rest 2–3 minutes.
4. Second sear: flip every 1–2 seconds, 6–8 flips. Remove and rest 5–7 minutes.
5. Season lightly with the Salt & Pepper Blend.
6. Third sear: 6–8 flips. Remove and rest at least 3 minutes.
7. Finish with a light touch of the blend, then slice and serve.

Never let it sit in the pan.

Sear. Flip. Remove. Rest. Repeat.

For beef steaks and roasts, USDA recommends an internal temperature of 145°F / 63°C, measured with a food thermometer, followed by a three-minute rest before eating.