Wagyu & Bluefin Pairing 🥩 Kitan In Course (Part 2)

Continuing the Wagyu course at Kitan In in Osaka.
This section moves into seasonal seafood and aged Wagyu.

Hiro San first served a Miyagi Oyster lightly seared in Manyo Wagyu fat and paired with spring vegetables. Underneath was a fragrant paste made from tara no me, broad beans, and kinome, bringing the first signs of spring to the dish.

Next came a sashimi pairing that combined land and sea. A 20 day aged wild Bluefin Chutoro from Nagasaki alongside a 2.5 month aged Manyo Wagyu Sirloin, kombu cured and gently perfumed with charcoal.

Courses like this show how Hiro San continues refining the experience as the seasons change.

📍Kitan In
1F, 1-9-21 Shinsaibashisuji, Chuo-ku, Osaka, Japan
Reservation required
Usually booked around 6 months in advance

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