Japanese Wagyu, Akune Gold, Thinly Sliced, Shabu-Shabu, Sukiyaki Style, A5 200g

Akune Wagyu Shabu Shabu is a 200g portion of A5 Japanese Wagyu from Kagoshima’s Akune Gold programme, thinly sliced for shabu-shabu or sukiyaki — the most elegant way to experience Japanese Wagyu. Each gossamer-thin slice, briefly swirled through a delicate dashi broth or simmered in sweet sukiyaki sauce, melts almost instantly on the palate in a rush of buttery richness and pure umami.

About Akune Gold – Japanese A5+ Wagyu from Kagoshima

Akune Gold Wagyu comes from Kagoshima Prefecture in southern Japan — one of the country’s most celebrated Wagyu-producing regions. Nestled in a pristine environment of clean air, fresh water and natural grazing, the cattle are raised with exceptional care under the Kagoshima Wagyu accreditation, which sets some of the strictest standards in Japanese beef production. Graded at A5+ — the absolute pinnacle of Japan’s beef grading system — Akune Gold is renowned among chefs and connoisseurs worldwide for its breathtaking marbling, its buttery melt-in-the-mouth texture and the deep, complex umami flavour that only genuine Japanese Wagyu of this calibre can deliver.

Wagyu beef requires a different approach to cooking than conventional beef. The extraordinary fat content means it cooks faster and at lower temperatures than you might expect — the fat begins to melt almost immediately in the pan. Use a dry, very hot pan with no added oil, cook for less time than you think you need, and rest generously. Japanese A5 Wagyu in particular is so rich that smaller portions are recommended — 100–150g per person is often sufficient as a standalone steak. Season only with good flaky sea salt.

How to Cook & Serve

To get the very best from Akune Wagyu Shabu Shabu:

• Bring a light dashi or kombu broth to a gentle simmer — never a rolling boil, which toughens the delicate meat.
• Dip each slice briefly — as little as 5–10 seconds for shabu-shabu, slightly longer for sukiyaki-style.
• Serve with ponzu dipping sauce, grated daikon and finely sliced spring onion for shabu-shabu.
• For sukiyaki: simmer in a sweet soy and mirin sauce and serve with a raw egg yolk for dipping.

Perfect Pairings

Akune Wagyu Shabu Shabu pairs beautifully with:

• Dashi broth for shabu-shabu — light kombu and bonito stock
• Sweet soy, mirin and sake sukiyaki broth with raw egg yolk for dipping
• Tofu, enoki mushrooms, chrysanthemum leaves and napa cabbage
• Cold sake or a dry Japanese plum wine

Storage & Preparation: Keep refrigerated and use by the date shown. Remove from packaging and allow to reach room temperature for 30 minutes before cooking. Season with good flaky sea salt only — this beef needs nothing else. Use a dry pan with no added oil or fat. Any leftover cooked Wagyu keeps refrigerated for up to 2 days and is excellent served cold, thinly sliced.

However you serve it, Akune Wagyu Shabu Shabu delivers the extraordinary marbling, buttery tenderness and umami depth that have made Japanese Wagyu the most celebrated beef in the world.