Japan’s wagyū (beef sourced from specific Japanese cattle breeds), now globally renowned, comes in various brands, each offering distinct flavors and aromas.
Among them, one highly recommended brand is “Kagoshima Kuroushi” from Kagoshima Prefecture.
This brand has achieved the title of Japan’s best in competitions where wagyu from all across the country is evaluated. Its meat quality, texture, and the balance of marbling are all considered top-grade.
However, Kagoshima Kuroushi isn’t offered at just any restaurant that serves wagyu. This particular brand is considered rare and is only available at establishments that have passed strict inspection criteria.
Located in Ginza, “Kagoshima Karen Ginza-ten (referred to hereafter as “Kagoshima Karen”),” is one of the few places in the Tokyo metropolitan area where you can savor Kagoshima Kuroushi.
During lunchtime, customers can enjoy Kagoshima Kuroushi as shabu-shabu hot pot, which is particularly popular among international diners.
“ランチ 鹿児島黒牛しゃぶしゃぶ,” Kagoshima Kuroushi Shabu-Shabu (lunch) 9,500 JPY (tax included)
A premium restaurant in Ginza where you can dine on Japan’s finest wagyu
At Kagoshima Karen, only kombu (kelp) is used in the shabu-shabu broth. This is done so that customers can fully appreciate the true flavor of the main ingredient, Kagoshima Kuroushi.
By refraining from adding vegetables to the broth right away, you can appreciate the deliciousness of the meat directly on its own.
During the lunchtime, both ribeye and beef tenderloin can be enjoyed in the “Kagoshima Kuroushi Shabu-Shabu.” Be sure to savor the distinct difference in tastes and aromas between these two cuts!
Even within Kagoshima Kuroushi, the impression of flavor varies significantly depending on the cut.
Ribeye (rear), beef tenderloin (front)
The rare cut of ribeye tends to have marbling, delivering a distinct melt-in-your-mouth texture.
By dipping it in the broth, the sweetness of the marbling intensifies. What’s remarkable is that despite this, the aftertaste remains refined and not overpowering, a testament to the high-quality Kagoshima Kuroushi.
Avoiding overcooking and removing the meat from the broth at the moment it turns a light pink color ensures the preservation of its unique texture.
Kagoshima Kuroushi beef tenderloin
Next, the tenderloin, with its finely marbled fat, represents the leaner red meat portion. Within the spectrum of beef, this cut is renowned for being the most tender.
What astonished the Umami bites editorial team during our tasting was the texture of the tenderloin after being dipped in the broth. It showcased an unexpectedly soft, almost snow- or cotton-like texture that sets it apart from any other wagyu we’ve experienced.
The secret behind that extraordinary tenderness lies in the silky cut.
While thicker cuts may provide a robust flavor, they can sometimes result in a dry texture.
By delicately cutting the meat to an ideal size, Kagoshima Karen strikes a perfect balance with their tenderloin, allowing the full-bodied taste and superior mouthfeel to coexist.
Kagoshima Karen is committed to Kagoshima-sourced ingredients
At Kagoshima Karen, the vegetables included in the Kagoshima Kuroushi shabu-shabu set are also sourced from Kagoshima Prefecture.
When the vegetables are enveloped with the broth that has soaked up the umami of the meat, their flavor is mellowed and their richness deepens.
The key to enjoying it is not to put all the vegetables in at once, but to add a small amount to the shabu-shabu broth for each bite.
When you eat the vegetables and meat together with their textures intact, each bite feels like a perfectly crafted dish.
You’ll definitely enjoy the satisfaction of a full-course meal!
You can enjoy Japan’s finest wagyu not only as shabu-shabu but also as steak or as steamed cuisine!
The interior design of Kagoshima Karen exudes refined beauty, evoking the essence of Japanese aesthetics.
In addition to regular table seating, there are also tatami-mat rooms, providing a spacious and relaxing environment to enjoy your meal.
Kagoshima Karen’s entrance
Moreover, one of the charms of the restaurant is its ideal location in the tourist-friendly area of Ginza. The restaurant takes pride in sourcing all of its ingredients from Kagoshima Prefecture, allowing you to experience the prefecture’s allure through its cuisine while being in Tokyo.
Kagoshima Karen’s interior
And of course, we can’t forget the presence of Kagoshima Kuroushi!
The day where Kagoshima Kuroushi is recognized worldwide as Japan’s finest beef may not be far off.
Why not experience the deliciousness of Kagoshima Kuroushi at Kagoshima Karen before the world finds out?
Information
| Store name | 鹿児島華蓮 銀座店 Kagoshima Karen Ginza-ten |
|---|---|
| Address | GINZA888 Building 9F, 8-8-8 Ginza, Chuo-ku, Tokyo
|
| Access | Shimbashi Station（SMB） 5-minute walk from Shimbashi Station Ginza Exit
Ginza Station 6-minute walk from Exit A4 |
| Phone number | 03-3572-3153 |
| Reservations | Accepted Phone, Tabelog, GURUNAVI, Ikyu, Retty, RESZAIKO |
| Payment |
|
| Service charge/Table charge | 10% charge only at dinnertime |
| Hours | 11:30-14:00（last order 13:30）, 17:30-22:00（last order 21:00） |
| Closed | Sun. & nat’l holidays |
| Seating | 82 seats 10 counter seats (for teppanyaki grilled dishes only), 32 table seats, 40 private dining room seats |
| Smoking | All seats are non-smoking A smoking room is available |
| Official website | https://www.karen-ja.or.jp/karen/ |
| Other information |
|
※Menu contents, prices, store information, etc. are current as of February 2024.
