KITAN HIBIKI | The L-Bone Dry-Aged Wagyu Experience 🇯🇵🔥

KITAN HIBIKI | The L-Bone Dry-Aged Wagyu Experience 🇯🇵🔥

こういう感じで。 わあ。 イエー。暑い。 H

At Kitan Hibiki in Osaka, Wagyu aging is both science and art.
This L-Bone cut was dry-aged on the bone, allowing the meat to breathe and deepen in flavor over time.

When you age beef with the bone intact, it changes everything.
The fat and marrow slowly infuse into the meat, creating that nutty, buttery taste that only comes from time and patience.

Under the guidance of Hiro-san, the head chef and owner, every cut is aged differently — each one tuned to the specific balance of marbling, thickness, and bone structure.

The result is a Wagyu steak that feels alive — complex, rich, and layered with aroma.
Few places in Japan age beef like this.

🎥 From Humans of Wagyu, capturing the flavor and passion behind Japan’s finest beef.

📍 Kitan Hibiki, Osaka
🛒 Wagyu delivery available in the US and Europe. Search Humans of Wagyu online

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