{"id":11408,"date":"2023-08-30T14:59:22","date_gmt":"2023-08-30T07:59:22","guid":{"rendered":"https:\/\/walking-vietnam.net\/?page_id=11408"},"modified":"2025-08-13T08:58:58","modified_gmt":"2025-08-13T01:58:58","slug":"nobu-kuroge-wagyu","status":"publish","type":"page","link":"https:\/\/walking-vietnam.net\/en\/eating-and-drinking\/nobu-kuroge-wagyu\/","title":{"rendered":"NOBU Kuroge Wagyu Restaurant & Boutique"},"content":{"rendered":"
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Selected Hida beef is matured in-store whole and whole piece.<\/span><\/strong>
NOBU is managed by Takahashi Yukio, the owner of the Michelin-starred restaurant \"Yakitori Shun Sai Fanbo Gibi\" in Gifu City. He oversees the entire process from sourcing, export, maturation, and serving. He carefully selects the day's matured beef and only serves only those that are ready to be eaten. This meticulously prepared Hida beef can be enjoyed in the \"Fuji\" (3 million VND), \"Sei\" (1.98 million VND), and \"Sakura\" (1.58 million VND) meat kaiseki courses. Additionally, a special lunch menu and retail store on the first floor also offer the sale of processed meat products along with hamburgers and beef bowls.
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