Wagyu on the Grill 🔥 Bone In Chuck Rib at Mirakuen Japan

The way Wagyu is cut can completely change how it tastes.
This video focuses on Mirakuen’s signature bone in chuck rib, a technique developed nearly 60 years ago and still used today.

At Mirakuen, the bone in chuck rib, known as karubi, is cut in a very specific way. Many restaurants copy this style now, but the original method was created here by the current owner’s grandfather. One bite is enough to understand why it became a reference.

Located in Amagasaki, Mirakuen is a long running, family operated yakiniku restaurant that does not take reservations. The Wagyu is cooked Korean style on a gas grill, with a menu that includes tongue, skirt, ribeye, loin, offals, and both bone in and boneless chuck rib.

The house sauce is another defining element, made from a family recipe that has never left the kitchen. Arrive just before opening or after the first seating rush to enjoy it at its best.
Save this video for your next trip to Japan and subscribe for more Wagyu culture and technique.
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