Kakunoshin Launches Crowdfunding for Innovative Wagyū Umami Experience

A New Era of Wagyū: Introducing 'Wadashi Meat'

Kakunoshin, operated by Kakunoshin Co., Ltd., headquartered in Ichinoseki City, Iwate Prefecture, is reinventing the way we enjoy Wagyū beef with a groundbreaking initiative: 'Wadashi Meat.' This innovative concept leverages the rich essence of dashi, a fundamental element of Japanese culinary tradition, to enhance the delicate flavors of the prized Wagyū beef, transforming its fat into a gourmet experience. After a year and a half of meticulous research and development, 'Wadashi Meat' is poised to make its debut on Makuake, Japan’s leading crowdfunding platform.

Chef Jun Okahashi, who leads the culinary team at Kakunoshin, crafted specific marination times and concentrations tailored to each cut of beef. This process effectively reduces the richness of the fat, offering a more sublime, juicy experience. 'Wadashi Meat' is set to introduce this new 'Japanese meat' sensation not only domestically but also to an international audience, showcasing a fresh dimension of Japan’s culinary arts.

During this crowdfunding campaign, supporters can choose from two enticing courses: the regular 'Wadashi Meat Course,' featuring both beef and pork, and the premium 'Wadashi Meat Course' focused exclusively on beef, both offered at special early-bird pricing.

Background of 'Wadashi Meat'

The inspiration behind 'Wadashi Meat' stems from the changing perceptions of Wagyū beef. While once celebrated for its rich marbling, many consumers today find it too heavy or fatty to enjoy fully. Acknowledging this transformation in consumer attitudes towards Wagyū, the team at Kakunoshin viewed this as an opportunity to enhance the meat's allure without compromising quality.

To address this challenge, Kakunoshin returned to the foundational flavors of Japanese cuisine: dashi. Recognizing that dashi’s balance of umami could serve to mitigate the excessive greasiness of Wagyū, the team undertook extensive culinary experiments resulting in a refined product that both highlights the beef’s quality and respects the traditional flavors of Japanese cooking.

Chef Jun Okahashi has a distinguished background, having spent 25 years as a sushi chef before dedicating the last 12 years to mastering the nuances of beef. His expertise allows him to determine the ideal cooking methods for various cuts of black-haired Wagyū, maximizing the meat's flavor potential. The creation of 'Wadashi Meat' required a thorough understanding of the synergy between the natural umami present in the beef and the glutamic acid found in dashi ingredients. Through countless trials, the culinary team achieved an exquisite balance, leading to a new way of enjoying Wagyū.

Overview of 'Wadashi Meat'

'Wadashi Meat' is not just an infused experience; it’s a culinary journey:
1. Transforming Fat into Umami: The application of dashi results in a lighter flavor profile, converting the inherent fat of the beef into a velvety umami that is enjoyable from start to finish.
2. Unmatched Texture: Thanks to dashi's natural osmotic properties, the fibers of the meat become incredibly tender, leading to a juicy mouthfeel that unfolds with each bite.
3. Cultural Fusion: This unique offering combines the inherent flavors of Wagyū beef with the depth of Japan’s dashi heritage, heralding a new era of Japanese cuisine that can be appreciated worldwide.

Current Crowdfunding Campaign

The 'Wadashi Meat' crowdfunding initiative presents two specially curated courses:

- Wadashi Meat Course (Beef & Pork)

- Regular Price: ¥13,000 → Early Bird: ¥8,000
- A perfect introduction, this course features both beef and pork enhanced through dashi, making it remarkably easy to eat.

- Premium Wadashi Meat Course (Beef Only)

- Regular Price: ¥18,000 → Early Bird: ¥13,000
- A specially curated selection of premium Wagyū, where dashi maximizes its inherent flavors for a truly indulgent experience.

Note: Returns for this project are digital coupons, with various discounts available. After purchase, a coupon code will be sent via Makuake messages, valid from January 5, 2026, to May 31, 2026. For more information, please visit the public Makuake project page.

Additional Information

- Operating Hours: Starting at 6:00 PM (please note that times may vary due to reservations)
- Location: Roppongi Reverse Building 3F, 7-14-16 Roppongi, Minato-ku, Tokyo
- Closed on Sundays (irregular holidays)

Message from CEO Yūshi Chiba

"We are committed to preserving the value of the Wagyū cultivated by dedicated producers, facing the challenges within the industry. Our mission goes beyond the mere sale of products; we aim to integrate the rich umami of Japanese culinary culture into meat, creating new dining experiences. With your support, we can elevate these values and secure a sustainable future for meat culture. Together, let's embark on this journey of developing a new food culture, rooted in umami and dashi. You, the customer, are the vital link in this chain, transforming the future of producers and your dining table."