日本三大和牛，分別係松阪牛、近江牛及神戶牛，之前食過近江的客人都讚口不絕，入口鬆化又唔會太油膩； 今次繼續加推另一款日本極具代表性和牛 – 神戶牛，每年只出產4,000頭牛，更只有10%會出口外國，其餘90%只會係日本內銷。神戶牛矜貴之處係品種非常罕有且配合非常嚴謹的驗証，油脂的霜降分佈評分幾乎接近滿分；油花及肌肉纖維分佈細膩，口感極嫩。

而家嚐鮮價只係hk$1,500/kg，就可以率先試到咁矜貴嘅牛扒，仲等就好快冇曬喇！

matsusaka, omi & kobe beef are the top 3 wagyu varieties in japan. we’ve introduced omi beef previously and very good feedback in return, very tender without too much greasiness. and today we will continue bringing you another signature grading – kobe beef! this is one of the highest quality beef in japan, with only 4,000 beef are produced yearly, and only 10% allowed for export; another 90% must reserve for the local market. kobe beef is a very rare variety with very rigorous verification, with perfect lean & fat distribution, and this is the key to the perfect texture.

now, you can initially taste this premium beef with only hk$1,500/kg. contact us for ordering before it sold out!

whatsapp
https://wa.me/85253389803
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網上訂購 online ordering
https://bit.ly/301s7o9

* 圖片只供參考
* photo for reference only

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