Wagyu Connoisseur Selects Wagyu for Ningyocho Imahan Wagyu connoisseur who is said to be one of the best in Japan works at Ningyocho Imahan and selects the wagyu for the restaurants. In addition to having high meat grade, Ningyocho Imahan’s wagyu needs to pass additional criteria, such as tenderness of marbling etc. After carefully selecting wagyu, Ningyocho Imahan matures wagyu with its own aging techniques and is even careful of how they cut wagyu into thin slices, because even a slight change of cutting angle can change the taste. Backed up with these wagyu selection criteria and techniques, wagyu served at Ningyocho Imahan becomes one of the best in Japan.…
