Considered one of the most coveted pieces of Wagyu beef in Japan. “Zabuton” means cushion in Japanese referencing the small square cushion shape of this cut. This tender and well marbled cut comes from the eye of the chuck in the shoulder. At home we enjoy preparing this cut table-side on a hibachi or hot salt block and served with an assortment of cool Asian salads and dipping sauces.
If you choose to prepare this dish with spicy and aromatics like chilies, fish sauce, and or ginger try pairing it with the riesling. However if you choose to prepare it with savory western flavors then pairing it with Cabernet Sauvignon is still the best.
Suggested Recipe Links:
High Heat Grill