Crafted from premium, highly marbled wagyu cuts, this set delivers deeper flavour and a luxurious mouthfeel. Perfect for grilling and sharing, it’s an elevated yakiniku experience ideal for special occasions or indulgent gatherings.
*Decorations NOT Included*
2GR Full Blood Wagyu Premium Yakiniku Set — MBS8–9
750g
Meet the ultimate yakiniku luxury set: a curated selection of five full blood Wagyu cuts, each offering its own signature texture, marbling, and depth of flavour. With MBS8–9 richness, every slice melts beautifully over high heat, delivering that buttery, savoury intensity you expect from top-grade 2GR Full Blood Wagyu. Perfect when you want the restaurant-quality yakiniku experience at home — variety, balance, and premium melt-in-the-mouth indulgence in every bite.
Inside this premium set: Flap Meat 150g — loose-grained and deeply beefy. Chuck Tail 150g — tender, juicy, and rich in marbling. Karubi Plate 150g — classic short rib: soft, fatty, addictive. Intercostal 150g — intensely savoury, with a satisfying bite. Flank Steak 150g — thin-sliced, flavour-forward, lightly chewy in the best way. Yakiniku Sauce 50ml — house-style glaze to complement the Wagyu’s natural sweetness.
Best doneness:Rare to medium — the thin slices and MBS8–9 full blood marbling cook in seconds. Keeping the doneness light preserves the buttery melt, rich flavour, and tenderness of each premium cut.
Flap Meat (150g)
Sear 10–20 seconds per side.
Flip once.
Loose grain = very tender when cooked lightly.
Chuck Tail (150g)
Similar to flap: fast sear, 10–20 seconds.
Juicy and rich; avoid overcooking.
Karubi Plate (Short Rib) (150g)
Higher fat content — allow a bit more time for caramelisation.
15–30 seconds per side, depending on thickness.
Still avoid cooking beyond medium.
Intercostal (150g)
Slightly firmer texture with deep savouriness.
Takes a slightly longer sear: 20–30 seconds per side.
Excellent when lightly charred.
Flank Steak (150g)
Thin slices cook quickly: 10–15 seconds per side.
Slice or serve across the grain for tenderness.
Tip: Each cut has its own grain pattern. For Flap, Chuck Tail, Karubi, and Flank, always serve across the grain for maximum tenderness. Intercostal excels with a slight char, while the higher marbling of MBS8–9 means quick, high-heat grilling is essential for the perfect melt.
Serving ideas
Minimalist Wagyu tasting: Lightly seared slices presented over warm sushi rice, finished with fresh wasabi, yuzu zest, and a brush of house yakiniku tare.
Robata–inspired platter: Charcoal-kissed Wagyu paired with grilled shishito peppers, maitake mushrooms, and a soy–mirin glaze reduced to a glossy finish.
Modern washoku plate: Assorted Wagyu cuts served with pickled daikon, kombu-cured vegetables, and a citrus ponzu gel to balance the luxurious MBS8–9 richness.
