The Hitenryu Way: Savoring the True Essence of Kanazawa Wagyu

Hello everyone. We are the Hitenryu three brothers, continually pursuing the charm of yakiniku here in Kanazawa. In this column, we wish to generously share with you the deep affection and knowledge for Wagyu, especially Kanazawa Wagyu, that we have cultivated through our daily interactions with customers.

Many of you may be thinking, I want to eat truly delicious yakiniku in Kanazawa, or Since I'm here, I want to fully savor the local bounty. With an abundance of information online, it can be confusing to know where to go and what criteria to use to find a truly satisfying Kanazawa Wagyu yakiniku experience.

For us, the Hitenryu brothers, the ultimate yakiniku is more than just grilling delicious meat. We believe it's an 'experience' that integrates everything from selecting the meat, to grilling each cut, to the sauces and condiments that enhance the flavor, and even enjoying it in a way that suits your mood and the occasion. We hope this column will help you achieve the best Kanazawa yakiniku experience.

How to Select Kanazawa Wagyu and Its Depth of Flavor

Even when we say Kanazawa Wagyu, its depth is immeasurable. To provide our customers with the best experience, we offer only the most carefully selected Wagyu. The most important thing we look for when choosing meat is its 'character.' We believe the true appeal of Kanazawa Wagyu lies not just in the beauty of its marbling, but in the harmony created by the meat's quality, aroma, and the melt-in-your-mouth texture.

• An Eye for Meat Quality: The fineness of the meat fibers, the delicate marbling, and the vibrant color of the lean meat. These are the first points in identifying high-quality Wagyu.
• The Proof of Aromatic Wagyu: A faintly sweet and rich aroma that wafts even before grilling. This is proof that it is rich in the unique flavor components of Wagyu.
• The Special Position of Noto Beef: Noto beef, a brand of cattle from Ishikawa Prefecture, is characterized by its fine texture and deep umami flavor. We confidently recommend this Noto beef as a prime example of Kanazawa Wagyu.

Discovering the Charm of Noto Beef in Kanazawa Yakiniku

Noto beef is a special Wagyu raised in Ishikawa Prefecture. Growing up in the rich nature of the Noto Peninsula, its meat quality is further refined, highlighting a melt-in-your-mouth texture and an elegant sweetness of the fat. Especially in yakiniku, the savory aroma as the fat melts and the balance with the lean meat create an exquisite harmony. At Hitenryu, we cut each part optimally to maximize Noto beef's potential. For those trying Noto beef for the first time, we recommend simply savoring its original umami flavor with salt.

A Guide to Grilling for the Ultimate Kanazawa Wagyu Experience

Even the most superb Kanazawa Wagyu can have its flavor drastically altered by the way it's grilled. We share tips for grilling each cut so that every customer can feel like a 'meat professional' and enjoy Wagyu at its absolute best.

• Adjusting the Heat: Ideally, yakiniku should be grilled at a constant heat. Some cuts are best seared quickly on high heat to lock in the juices, while others reveal their true umami when cooked slowly over medium heat.
• Feeling the Meat 'Breathe': The meat sizzles on the grill and juices begin to bead on the surface. Sensing this 'breathing' is the key to knowing the perfect time to flip. The golden rule is to flip it only once.
• Leveraging the Character of Each Cut: Grill thinly sliced loin quickly, thick-cut tongue thoroughly on both sides, and fillet crispy on the outside and juicy on the inside. Understanding the texture and fat characteristics of each cut allows for a deeper appreciation of its flavor.

The Optimal Approach for Each Cut

1. Tongue (Tan): First, grill one side thoroughly. When fat starts to gently bead on the surface, flip and grill the other side. Overcooking will make it tough, so it's ideal to leave it slightly pink in the center. Enjoy it simply with lemon and salt.
2. Loin (Rosu): Relatively thin slices of loin should be seared quickly over high heat. Once the color changes after a few seconds on the grill, flip it immediately, grill lightly, and it's done. A melt-in-your-mouth texture and elegant sweetness will fill your palate.
3. Short Rib (Karubi): Karubi, known for its flavorful fat, becomes more aromatic when grilled a bit longer to render the fat. However, be careful not to burn it. Enjoying it with rice is a moment of pure bliss.
4. Fillet/Chateaubriand: For these prime cuts, the key is to sear the outside crispy on high heat while keeping the inside moist and rare. They are often served thick, so watch carefully to avoid overcooking the center.

The Magic of Sauces and Condiments that Enhance the Kanazawa Yakiniku Experience

To maximize the appeal of Kanazawa Wagyu, sauces and condiments are essential. At Hitenryu, we offer a variety of sauces and condiments to match the type of meat, the cut, and our customers' preferences. We consider these not just for adding flavor, but as 'magic' to draw out the umami of the meat more deeply and from multiple angles.

• Secret Yakiniku Sauces: A sweet and savory soy-based sauce, a rich miso-based sauce, and a fruity sauce utilizing the sweetness of fruits and vegetables. Each sauce complements the character of the meat.
• A Universe of Flavors with Condiments: Sliced garlic, green chili peppers pickled in miso, shiso leaves, and green onions. Adding just a little of these allows you to enjoy different flavors and textures with every bite.
• A Commitment to Salt: To help you fully enjoy the original taste of Wagyu, we offer several types of carefully selected salt. We invite you to compare them, such as rock salt that lets you directly taste the meat's umami and seaweed salt with its hint of sweetness.

The Hitenryu Way of Enjoying 'Oi-aji' (Flavor Chasing)

At our restaurant, we value the concept of 'oi-aji,' or 'flavor chasing.' This is our suggestion for a way of eating where, after savoring the first bite, you add a different sauce or condiment to discover a new taste with the second bite. For example, you can start by enjoying the original umami of Wagyu with salt, then try a sweet sauce, followed by a slightly spicy miso sauce. The same cut of meat reveals completely different expressions just by changing the sauce. Furthermore, adding ginger, wasabi, or yuzu kosho along the way can cut through the richness of the fat, allowing you to enjoy the depth of Kanazawa Wagyu to the very end without getting tired of the flavor.

Kanazawa-Bred Wagyu: Its History and Story

The deliciousness of Kanazawa Wagyu isn't just about its meat quality. It's a concentration of Kanazawa's rich nature, a long history of cattle farming, and the passion of its producers. As handlers of Wagyu, we cherish the stories behind it.

• Pure Water and Rich Land: The area around Kanazawa is blessed with abundant water resources and fertile land. This blessed environment forms the foundation for raising healthy, high-quality Wagyu.
• Inherited Traditions and Techniques: The farming techniques and knowledge cultivated over many years have been passed down from parent to child and throughout the community, supporting the quality of today's 'Kanazawa Wagyu'.
• The Passion and Dedication of Producers: We visit the producers ourselves and feel firsthand the immense passion and dedication with which they raise their Wagyu. Our mission is to convey that passion in every dish we serve to our customers.

An Exquisite Flavor Woven from Local Blessings

Wagyu raised in the land of Kanazawa is truly a crystallization of 'local blessings.' The pure water, clear air, and the producers' love impart a deep flavor to each and every head of cattle. At Hitenryu, we carefully select Wagyu with this background and aim to provide a special yakiniku experience that can 'only be savored in Kanazawa.' If you want to taste authentic Wagyu in Kanazawa, please be sure to try our yakiniku.

An Invitation to the 'Kanazawa Wagyu' Experience from the Hitenryu Brothers

So far, we have shared the charm of Kanazawa Wagyu and tips for enjoying it to the fullest. Nothing would make us happier than if we have sparked even a little bit of anticipation in your heart to say, Alright, let's have yakiniku in Kanazawa!

We, the Hitenryu three brothers, strive daily to ensure that your stay in Kanazawa is colored with the best 'food' memories. Not just a meal, but a luxurious time experienced with all five senses—that is the yakiniku experience we aim for.

The next time you are considering Kanazawa yakiniku, please knock on Hitenryu's door. We are fully prepared to welcome you with the Kanazawa Wagyu that we have selected with the utmost confidence.

1. For Special Occasions: For anniversaries, important business dinners, or other special days, please enjoy our high-quality Wagyu at a leisurely pace in one of Hitenryu's private rooms.
2. In Search of Local Flavors: If you are looking for delicious, authentic local yakiniku for a night out in Kanazawa, we recommend our menu centered around Noto beef.
3. To Discover the Depths of Yakiniku: We warmly welcome those who wish to discover new charms of yakiniku, such as comparing various cuts or exploring combinations of sauces and condiments.

For an Unforgettable Yakiniku Moment

For the smile of each and every customer, we make no compromises on the quality of our meat, grilling methods, sauces, or the creation of a comfortable atmosphere. Please come and taste for yourself the exquisite Kanazawa Wagyu, raised in the land of Kanazawa and presented by the Hitenryu three brothers. We sincerely look forward to your visit.