Master of Meat Cutting (Nikushou)
- Khanh Bao
- Mar 30
- 2 min read
前田義之 | Maeda Yoshiyuki
Yushiyuki Maeda – The Master of Meat Cutting (Nikushou) at San Shou
When talking about the art of Japanese meat cutting, one cannot overlook Yushiyuki Maeda (義之前田) – the Nikushou master at San Shou, a premier Japanese restaurant in Da Nang. With over 40 years of experience and a background in a family-owned restaurant chain in Japan, Maeda-san transforms every slice of Wagyu into a culinary masterpiece, honoring the essence of Japanese gastronomy.
The Art of a Nikushou
Nikushou is not just a title; it is a philosophy. To reach this level of mastery, a chef must deeply understand every cut, every marbling of Wagyu beef, and how to handle them to achieve the most sublime flavors. Maeda-san doesn’t simply cut meat—he "reads" each piece, applying meticulous techniques to optimize its texture, ensuring that Wagyu melts effortlessly upon the first bite.
Omakase Experience with a Master Chef
At San Shou, dining is more than just a meal – it’s an Omakase experience. This Japanese culinary tradition allows the chef to curate each dish based on the freshest ingredients of the day. As you take a seat at San Shou’s Omakase counter, you will witness Maeda-san’s precise craftsmanship, turning each slice of Wagyu into a memorable moment of indulgence.
San Shou – One of Da Nang’s Finest Japanese Restaurants
Beyond its premium Wagyu, San Shou stands as one of the top Japanese restaurants in Da Nang, blending an elegant atmosphere, world-class service, and the expertise of Maeda-san. The restaurant offers a unique dining experience, where guests can savor authentic Japanese dishes crafted by the hands of a true master.
Visit & Experience the Art of Wagyu
For those passionate about Japanese cuisine and seeking the ultimate Wagyu experience, San Shou is an unmissable destination. Here, you will not only indulge in exquisite dishes but also witness Yushiyuki Maeda, the Nikushou master, perform his exceptional meat-cutting artistry.
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