A5 certified Makoto brand Wagyu from Japan. Extremely rare, and the micro-farm only produces 1-3 cattle a month. Makotogyu is a gem in the industry and famous for producing consistently high BMS A5 Wagyu. Extra fatty A5 wagyu has a similar melt-in-your-mouth texture to o-toro (extra fatty tuna).
Master Makoto stands out with superior wagyu genetics, animal husbandry, and dedication to his craft. His grand champion wagyu breed, Yurihime, won multiple awards. Yurihime received 88.9/100, which was the highest score in Kumamoto history.
Makoto ensures a low-stress environment by checking on his cattle every 2 hours of the day. He cuts the rice straw to the size of each cattle’s mouth for easy digestion.
Master Makoto travels to restaurants and stores for hours around Japan to ensure the quality of his beef.
He loves feedback from his clients and would love to connect on Instagram with you. @kumamotokenkikuchinomakotogyu
- Origin: Kumamoto Prefecture, Japan
- Grade: A5 (highest for fullblood)
- Beef Marble Score (BMS): 12 out of 12
- Texture: Similar to o-toro (extra fatty tuna)
- Net WT: 113g/4 oz. Frozen
- A5 wagyu is the easiest steak to cook due to the highest amounts of intramuscular marbling and virtually impossible to mess up. A5 will melt in your mouth, rare or well done. Serve medium-rare 135° to medium-well 150° immediately after cooking. We recommend a quick pan-sear on stainless steel or cast-iron pans. How to cook A5 wagyu
Here are some simple recipes for using our kits for your next sushi night in the comfort of your own home.
Easy-to-create donburi rice bowls will be one of the most delicious dishes you’ll ever create. We recommend eating A5 wagyu with sushi rice (recipe) and sushi vinegar (recipe). The acidity from the sushi vinegar balances out the richness of the wagyu.
Purchase premium ikura salmon caviar here.
Optional: brush on nikiri sauce (recipe), also known as sweet soy sauce, on the wagyu and uni.
2. Unigyu Nigiri
This recipe is the same as above, but in nigiri form, if you have good knife techniques.
3. Unigyu Spoon
This recipe is the same as above but uses smaller pieces of wagyu. Fill your spoon with sushi rice, A5 wagyu, and uni. Brush nikiri sauce on, top with caviar, and sprinkle edible gold flakes.