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[237/Frozen] Hokkaido White Pork Loin Tonkatsu (200g)
$12.00A slab of Hokkaido Pork Loin, with a net weight of 200g, breaded and floured for your convenience. Recommended cooking time of 10 minutes in a deep fryer.
[238/Frozen] Hokkaido White Pork Loin Tonkatsu (100g)
$6.00A slab of Hokkaido Pork Loin, with a net weight of 100g, breaded and floured for your convenience. Recommended cooking time of 6 minutes in a deep fryer.
[240] Minced Katsu (Frozen)
$4.00Handmade using beef and pork mince and mixed with chopped onions and cabbage, a great choice for a juicy afternoon snack!
Net weight: 100g
当店の牛・豚のミンチとキャベツ、玉ねぎを使用した銀閣寺大西の手作りミンチカツです！
そのままでも十分に美味しく召し上がって頂けますが、ソースをかけても美味しいです！
ミンチカツサンドにも！
※冷凍商品ですが、配送は冷蔵便です。
[249] Onishi Selection A5 Wagyu Akami Shabu Shabu (200g)
$42.00“Red Meat that is carefully selected from among domestic Japanese Black Wagyu Cattle. It is characterized by a light taste without being heavy. It is low in fat and healthy, so it is safe for those who are concerned about calories. It is recommended not only for women and the elderly, but also for health-conscious people. Enjoy the ultimate luxury with this A5-grade lean meat that is packed with a slightly sweet flavor . It can be enjoyed as sukiyaki or shabu-shabu meat. ”
Note : Vacuum packing will cause the meat colour to change.
[252] Onishi Selection A5 Wagyu Loin Shabu Shabu (200g)
$58.00“For those who want to enjoy melt-in-the-mouth marbled meat at home. Enjoy A5 Kuroge Wagyu beef loin. Loin is characterized by its fine texture and tender meat quality. The fat is evenly distributed in a marbled pattern, allowing you to enjoy a rich flavor and sweetness. When made into sukiyaki, the sweetness of the fat and the flavor of the red meat melt together, creating a rich flavor. It is also perfect for shabu-shabu, where the flavor of the meat is the deciding factor. We recommend trying the first bite without dipping it in egg or shabu-shabu sauce, as this will allow you to enjoy the rich umami and sweetness”
Note : Vacuum packing will cause the meat colour to change.
[256] Onishi Selection A5 Wagyu Jo Karubi Yakiniku (150g)
$37.50Yakiniku is a favorite staple on the dinner table for everyone. However, when it comes to choosing meat, different cuts have different tastes and textures, so it can be hard to know which one to choose. For this cut, we are mainly talking about the Short rib of the cow, located at the front area of the belly, also known as Jo Karubi. There is not much movement of the belly during the raising of the cow, hence it is categorised as meat with higher fat content or marbling. This part has a rich flavour and intense umami as well as melt-in-the-mouth texture, making it one of the popular cuts of Yakiniku.
Note : Vacuum packing will cause the meat colour to change.
[258] Onishi Selection A5 Wagyu Sirloin Steak (250g)
$93.00We have absolute confidence in the quality and price of our “A5 rank” sirloin steak, which is something you should try at least once. This cut is located in the cow’s loin and is a high-class cut that has the title of “Sir (Knight)” and is known as the king of meat . It is a beautifully marbled cut with fine marbling between the lean meat, and you can feel the sweetness of the fat and the delicious flavor of the meat. It is a classic cut for steaks. It is juicy and tender, so it is recommended for a wide range of generations.
Note : Vacuum packing will cause the meat colour to change.
[259] Onishi Selection A5 Wagyu Tenderloin Steak (150g)
$57.00“Chateaubriand is the “”meatiest central part”” of the fillet meat inside the sirloin. Fillet meat is a rare cut, with only 3-5% of the total, but Chateaubriand is even rarer, with only about 2kg per cow. Just like in humans, muscles that are exercised a lot become hard, but Chateaubriand is the part of the cow that receives the least amount of exercise, so it is very tender. Usually, tender meat is produced by having fat mixed in with the lean meat, such as marbled meat, but Chateaubriand is lean red meat with little fat, but due to the low amount of exercise, it is tender. This Chateaubriand of A5 grading. It has a light yet melt-in-your-mouth taste, and you can also taste the slight, mild sweetness of the red meat, making it a truly flawless, top-quality cut. It is so popular that both online and physical stores are fighting over it. Since the amount that can be obtained from one cow is small, the next shipment is undecided. Please take this opportunity to enjoy it.”
[263] Onishi Selection A5 Wagyu Ribeye Steak (300g)
$96.00Wagyu A5 Ribeye is incredibly tender and almost buttery. The high fat content gives it a melt-in-your-mouth feel, unlike any other beef. When you cut into it, the meat practically falls apart due to the fine fat distribution. The flavor profile is rich, with a deep umami taste. The fat carries a subtle sweetness, adding to the complexity of the flavor. The taste is both savory and luxurious, offering a unique experience with each bite.
Note : Vacuum packing will cause the meat colour to change.
[272] Onishi Selection A5 Wagyu Karubi Yakiniku (200g)
$36.00Yakiniku is a favorite staple on the dinner table for everyone. However, when it comes to choosing meat, different cuts have different tastes and textures, so it can be hard to know which one to choose. For this cut, we are mainly talking about the belly area of the cow, also known as Karubi. There is not much movement of the belly during the raising of the cow, hence it is categorised as meat with higher fat content or marbling. This part has a rich flavour and melt-in-the-mouth fat making it one of the popular cuts of Yakiniku.
Note : Vacuum packing will cause the meat colour to change.
[280] Hokkaido White Pork Loin Shabu Shabu (300g)
$16.50Pork loin is a versatile and lean cut of meat taken from the back of the pig, specifically between the shoulder and the start of the leg. Known for its tenderness and mild flavor, it absorbs the flavour of the shabu shabu soup base really well.
Note : Vacuum packing will cause the meat colour to change.
[281] Hokkaido White Pork Loin Shogayaki/Yakiniku (300g)
$18.00Pork loin is a versatile and lean cut of meat taken from the back of the pig, specifically between the shoulder and the start of the leg. Known for its tenderness and mild flavor, the pork loin is sliced to a yakiniku thickness which can also be used for shogayaki.
Note : Vacuum packing will cause the meat colour to change.
[282] Hokkaido White Pork Loin Steak (Pork Chop) (200g)
$12.00Pork chops are a versatile and popular cut of pork taken from the loin, which runs from the shoulder to the hip of the pig. They’re known for their tender texture and rich flavor. To get the best flavor, season the pork chops with salt, pepper, garlic, herbs, or a marinade before cooking. The key is to avoid overcooking, as pork can dry out easily.
Note : Vacuum packing will cause the meat colour to change.
[286] Hokkaido White Pork Collar Shabu Shabu (300g)
$17.40Pork Collar is a richly marbled cut of meat taken from the upper part of the pig’s shoulder, just behind the head. This cut is prized for its balance of tenderness and flavor, owing to its natural marbling, which ensures juiciness and depth of taste when cooked. It gives a slight fatty but delicious bite after soaking up the flavours of the shabu shabu soup base.
Note : Vacuum packing will cause the meat colour to change.
[296] Hokkaido White Pork Belly Yakiniku (300g)
$16.50Pork belly is a flavorful and fatty cut of meat taken from the underside of the pig, running along its belly. Known for its rich taste and tender texture, this cut is heavily marbled with fat, and when sliced to a yakiniku thickness, it is a perfect component of a BBQ party. It also pairs well with kimchi when stir-frying as the sourness balances out with the fatiness of the meat really well.
Note : Vacuum packing will cause the meat colour to change.
[297] Hokkaido White pork Belly Block (500g)
$27.50Pork belly block refers to a thick, rectangular piece of pork belly, which comes from the underside of the pig. It’s known for its rich flavor and high fat content, with alternating layers of meat and fat. Pork belly is prized for its versatility and can be prepared in numerous ways to achieve crispy, tender, or melt-in-your-mouth results. Such cooking methods include roasting, grilling, deep-frying and braising.
Note : Vacuum packing will cause the meat colour to change.
