Tochigi Striploin A5 (Mt.Nasu) (200g)

Flavor:

Luxuriously rich with deep, clean umami. The Striploin delivers a balanced beefiness — more pronounced than tenderloin, yet more refined than ribeye — complemented by the signature sweetness of finely marbled A5 Wagyu fat. Subtle nutty notes emerge as the fat renders, creating a layered and full-bodied flavor.

Texture:

The fine marbling melts effortlessly, coating the palate without overwhelming it. Searing over high heat or charcoal grilling brings out the perfect contrast between a crisped exterior and tender interior.

Aftertaste:

The fat leaves behind a soft, buttery finish with hints of toasted nuts and mountain herbs — a clean, lingering richness that reflects the purity of Mt. Nasu’s highland environment.

Pairing Suggestions:

Wine:

Opt for a red with freshness, minerality, and finesse. A cool-climate Syrah (like Northern Rhône) adds black pepper and floral lift, while a well-aged Bordeaux brings structure and depth. For something more aromatic, a high-altitude Malbec or Etna Rosso offers volcanic minerality that echoes the mountain terroir of Tochigi.

Sake:

A Junmai Daiginjo offers a fragrant, crisp contrast to the creamy fat, while a Kimoto or gently aged Koshu sake enhances the umami and brings out the deeper flavors of the seared crust.

Cut Thickness:
Our Wagyu steaks are hand-cut to approximately 1 to 1.5 inches thick, depending on the cut and portion size, to ensure the best balance of marbling, texture, and cooking performance. All wagyu will be cut to 

Minimum Order: 200g per portion.