Saga Beef Kappo Dining

**What to order:** A true kappo experience includes thinly sliced shabu (swirled through hot dashi broth rather than boiling water — the local technique), tataki (briefly seared with garlic-soy sauce), and sukiyaki in the Kyushu style (stronger soy, less sugar than Tokyo). Requesting the 'omakase' course gives the chef latitude to feature the best cuts available that day. **Cut comparison:** Saga beef's exceptional attribute is the intercalary fat distribution (sashi) in non-premium cuts — the short rib (karubi) and tongue (tan) show the marbling characteristic more clearly than the premium loin, and at significantly lower price.