• Enjoy a special 10-course menu created for this experience • Discover how different Wagyu cuts and preparations reveal aromas and textures • Taste Wagyu with Japanese fermented seasonings such as soy sauce and miso • Explore meat kappo through seasonal ingredients, tableware, and clay-pot rice

Discover Wagyu Through Japanese Kappo Cooking At kaisya, a meat kappo restaurant in Fukuoka, explore Japanese food culture through a dinner centered on Wagyu. This special 10-course menu has been created for the experience and is not available on the restaurant’s regular menu. From appetizers to dessert, enjoy different cuts of Wagyu prepared using a variety of Japanese culinary techniques.Alongside the quality of the beef itself, discover the flavors that emerge from the relationship between the ingredient and its preparation. Take time to notice each dish’s aroma, texture, and combination of seasonings.

Different Cuts and Different Preparations The chef preparing a dish The sample menu includes gently blanched ichibo, seared tomosankaku, and misuji prepared as shabu-shabu. Notice the delicate mouthfeel of blanched beef, the aroma developed by searing, and the tenderness of thin slices prepared as shabu-shabu. Each course offers another way to discover the character of Wagyu. Beef tendon and tail are incorporated into chawanmushi, a savory Japanese egg custard. Enjoying a variety of cuts as Japanese dishes is part of the appeal of meat kappo.

Wagyu and Fermented Seasonings Discover the distinctive flavors and character of different Wagyu cuts through a variety of Japanese cooking techniques and seasonings, including ginger soy sauce, sweet soy sauce, and miso. Enjoy how soy sauce complements the savory richness of the beef, while miso marination adds depth of flavor. Each dish reveals how both preparation and seasoning bring out a different expression of Wagyu.

Seasonality Presentation and the Flow of the Meal The sample course begins with homemade beef jerky and seasonal vegetable appetizers, followed by a variety of Wagyu dishes and a main course such as tenderloin. The meal concludes with rice cooked in a traditional donabe clay pot and seasonal fruit ice cream. The colors of seasonal ingredients, the choice of tableware, the presentation, and the progression from appetizers to rice and dessert bring the meal together. Enjoying these elements as a complete course is at the heart of this Wagyu kappo gastronomy experience.

Time to Appreciate Each Dish Enjoy an unhurried dinner in an interior of warm lighting and wood textures, accompanied by one glass of recommended Japanese sake. Over approximately two hours, explore the relationship between Wagyu and Japanese cooking through the aromas, textures, flavors, and presentation of each course.

Sample Course Menu 1. Homemade Beef Jerky 2. Seasonal Vegetable Appetizers 3. Lightly Blanched Wagyu with Ginger Soy Sauce 4. Seared Wagyu with Sweet Soy-Based Sauce 5. Beef Tendon and Tail Chawanmushi 6. Miso-Marinated Grilled Wagyu 7. Wagyu Shabu-Shabu 8. Wagyu Tenderloin with Seasonal Vegetables 9. Japanese Donabe Clay-Pot Rice 10. Seasonal Fruit Ice Cream Includes one glass of recommended Japanese sake. This is a sample menu. Wagyu cuts and dishes may change depending on the season and the ingredients available on the day.