Japanese  Beef

Katamari-yaki (grilled block of meat)

Cooking time: Approx. 30 minutes

©Japan Livestock Products Export Promotion Council

This yakiniku menu that offers new palatability is prepared as a chef grilled a block of beef meat on a yakiniku griller before slicing them in front of guests to be served. The deliciousness of beef is sealed in when we grill it whole as a block to enjoy the dish. At their site, the restaurant matures meat on bones, that has been already aged for more than 30 days. The ageing process enhances the deliciousness and softness of the meat. They grill the meat in front of the guests after further processing it. A sizzling sound surely makes us excited. The recipe unveils an unknown flavor of wagyu beef.

Ingredients(Serves 2)

  • Chuck roll (aged meat)
    As desired


  1. 1.Grill the both sides of beef showing white fibers to dark brown.
  2. 2.Slowly grill the rest of the four sides evenly.
  3. 3.Remove it from the heat when the surface becomes crunchy and the meat is cooked. Wrap it with foil and rest for 3 – 5 minutes. It is ready to serve when the moist on the surface of the meat becomes less.

provided the recipeKAKUNOSHIN R+ (Roppongi, Tokyo)