Nestled in the city of Shimada, Shizuoka prefecture, is a hidden yakiniku gem that sells high quality beef. We were excited to taste how heavenly a Kuroge Wagyu can be.

There are four breeds under the Wagyu tree – Kuroge Washu, Kassyoku Washu, Nihon Tankakushu, and Mukaku Washu. Out of the four, Kuroge Washu (Japanese Black) holds the crown and is renowned for its buttery melt-in-your-mouth texture of Grade A5, Japan’s highest possible rating.

Upon entering this cosy yakiniku restaurant, my first impression was that they take pride in their beef as we were greeted by a few trophies and certifications upon entering. We were shown to our own private BBQ room with seat warmers.

What we liked about the BBQ machine is that the suction smoke exhaust was placed directly above the grill fence, and therefore actually sucks in majority of the smoke.

We ordered a portion of beef shoulders, beef tongue, beef loin, pork belly, and of course two sets of Kuroge Wagyu Sirloin. Although the staff could not understand English, they were very patient and friendly when taking our orders and serving us. The food came reasonably quick and well presented.

Needless to say, all of the different cuts were tasty and flavourful. But my personal favourite was the Kuroge Wagyu which was rich in flavour, had a sumptuous texture, and gorgeously fine marbling.

As this restaurant also had highballs (Japanese mixed cocktails), we ordered three glasses. They were definitely a good accompaniment to our carnivorous dinner.

It was certainly a mouthwatering and enjoyable dining experience.