Traditional Food Culture of Hiroshima Prefecture
"Kōne" refers to a cut of beef from the shoulder belly area, which is also known outside Hiroshima as brisquet, mae-bara, or kata-bara (shoulder brisket). Thinly sliced together with its layer of fat, it offers a unique combination of slightly crunchy fat and firm, chewy lean meat—creating an addictive texture and flavor that make it a beloved traditional food in Hiroshima.
It is also rich in collagen and gelatin, making it a dish that is not only delicious but also appealing for beauty and wellness.
Because it is a rare specialty that can truly be enjoyed only in Hiroshima, we warmly invite you to visit and experience this exceptional delicacy for yourself!