Wagyu Chateaubriand for Sukiyaki 🥩 Kobe Yuzaburō

Wagyu Chateaubriand from Kumamoto, portioned in front of us in Kobe.
This was part of our course at Kobe Yuzaburō.

The chef brought out a whole Chateaubriand with beautiful marbling and sliced it at the counter. Usually a Chateaubriand would be used as a steak. But not in this case.

Instead of preparing it as a steak, the cut was later used for sukiyaki. It was definitely the tenderest Sukiyaki bite we ever had. With this high marbling Chateaubriand, there was absolutely no resistance to the bite.

Save this for your next visit to Kobe and subscribe as we continue exploring Wagyu craftsmanship across Japan.

📍Kobe Yuzaburō
3 Chome-12-7 Kanocho, Chuo Ward, Kobe, Hyogo 650-0001
💵 18,000 yen and 22,000 yen
🥂Drinks included, wine is separate
🍺Drinks include: beer, highball, Shochu
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