Kagoshima Kuroushi

Raised amid a mild climate and rich nature, Kagoshima black beef is a brand wagyu with the record of being crowned best in Japan at national contests. Fine marbling, a melting mouthfeel, and a sweet savor that flows the more you chew are its hallmarks. Across the prefecture you can enjoy it as yakiniku, steak, or shabu shabu.

Highlights

The fine fat has a low melting point and dissolves softly on the tongue. Its balance with the lean is good, so it never feels heavy. Seared briefly and taken with salt, the aroma and sweetness of the meat itself stand out. At specialty shops you can also compare various cuts a little at a time.

Enjoying the Seasons

In winter, shabu shabu and sukiyaki warm the body, while in summer charcoal grilled yakiniku restores your stamina. Autumn is said to deepen the marbling further. Choosing the preparation by season keeps it from ever growing dull across the year.

Access and Basic Information

Renowned shops are found in Kagoshima City and across the central area such as Aira. The central shops are easy to stop at on a suburban drive, offering a calm setting to savor the beef slowly.

A Quick Tip

Try the first slice with salt to sense the true quality. Avoid overcooking and judge the moment the fat begins to melt, the trick to enjoying it at its best.