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A5 牛匠岩手黑毛和牛沙巴當燒肉片 100g

A5 牛匠岩手黑毛和牛內裙肉燒肉片 100g

A5牛匠岩手黑毛和牛肉眼薄片 100g


A5牛匠岩手黑毛和牛牛肩胛燒肉片 100g


佐賀名水豚肉眼薄片 100g

佐賀名水豚梅肉薄片 100g

佐賀名水豚五花腩薄片 100g

日式牛肉漢堡 100g

日式牛舌薄片 200g 

日式骨付腸 200g 

厚切豆腐魚球 200g

厚燒野菜魚餅 130g

原味迷你泡芙 110g





即磨喜瑪拉雅岩鹽及黑椒 (連研磨器) x1

自家制燒肉汁 x1










Premium Wagyu Set for Six



A5 Gyusho Iwate Wagyu Rib Eye 100g

A5 Gyusho IwateWagyu Zabuton 100g

A5 Gyusho Iwate Wagyu Rump Cap 100g
A4 Gyusho Iwate Wagyu Knuckle Tri-tip 100g

A5 Gyusho Iwate Wagyu Chuck Short Ribs 100g

A5 Gyusho Iwate Wagyu Chuck Roll 100g

Saga Prefecture Pork Loin 100g

Saga Prefecture Pork Plum 100g

Saga Prefecture Pork Belly 100g

Yakiniku Tan Sliced 200g

Pork Sausage on Chicken Bone 200g

Scallion Beef Pancake 100g

Uogashi Age 200g

Tamanegi Ten 130g

Mini Puff (Original Favour) 110g


First 5 orders each day

(FREE) with*

Himalayan Rock Salt and Black Paper x1

Secret Grill Sauce x1

Chopsticks, Tissues, Toothpicks, Paper Plates (Individual Packing)
Insulated Bag and Ice Bag


Extra $120 for the Japanese BBQ Pot (Orignal price is $480)

(The vital element of a barbecue stove is it has an uneven (protruding) pattern lines which is able to avoid the gravy of the meat from being dried out due to the surface heat. Besides, the excess oil would also fall off the concave lines, the greasy taste becomes less when tasting and the meat remains juicy with charcoal grill smell in the meantime. The outlook of the meat is more appealing!! The barbecue stove also comes with the alcohol fuel for 1.5 hours therefore no matter where you are, you can still enjoy the premium Wagyu barbecue.)

頂級大盛黑毛和牛燒肉六人前 | Premium Wagyu Set for 6

HK$2,280.00 一般價格
  • 牛匠岩手牛極之罕有,每年只生產1000隻,每月只約有80隻,以往只作日本內銷,The Wagyu Lab由2020年尾才開始引進。



    • 第7回岩手南牛枝肉共勵會 優良賞
    • 第5回全國但馬牛枝肉共進會 優良賞
    • 第19回岩手牛枝肉研究會 優秀賞
    • 第2回岩手牛枝肉共勵會 優秀賞
    • 第21回岩手牛枝肉共進會 優秀賞
    • 第33回岩手牛東農協枝肉共勵 優秀賞
    • 第35回岩手東農協枝肉共勵 優秀賞


    產地 | 日本 - 岩手縣





    -18°C 冷藏食品










    -18°C Frozen Food


    Warm Reminder for Defrosting


    To defrost the frozen meat, take it out from the freezer (-18°C) and put it in the refrigerator (4°C) by removing the vacuum film half day or one day in advanced. Take the defrosted meat out from the refrigerator 10 minutes before you use which keeps the meat at the best freshness.


    you can put the defrosted meat in the room temperature one hour before you use.



    We do not recommend to store the remaining meat in the freezer, please store it in the refrigerator (0-4°C) and use it on the next day.

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