Hirai is Kyoto's native wagyu breed

Super tender, when you bite, the juices flow out and almost melts in your mouth, with a little bit of chew from the muscle at the end, but just a tad really. The texture is the same as the good wagyus I've had in sg, but what's special is the complex flavour of the fats. It's really quite something and hard to describe

Great stuff, worth a try. Because it's so fatty, 150g is enough (but not greasy)