January

January flew by in no time.

I haven’t been very active on social media, but with daily tasks keeping me busy—often working alone—I’ve had little time off. Fortunately, this year has been even busier than usual, and in early February, we already have limited availability on certain days.

 

Every day, I dedicate myself to the restaurant, our valued customers, and our staff.

 

Winter is the season when beef is at its finest. The exceptional cattle from last year’s Kobe Beef competition have now reached their perfect time for consumption.

 

We are proud to offer Kobe Beef from Mr. Kazutaka Seto of Maruse Livestock.

After careful handling and aging, it is finally ready to be served

January flew by in no time.
I haven’t been very active on social media, but with daily tasks keeping me busy—often working alone—I’ve had little time off. Fortunately, this year has been even busier than usual, and in early February, we already have limited availability on certain days.

Every day, I dedicate myself to the restaurant, our valued customers, and our staff.

 

Winter is the season when beef is at its finest. The exceptional cattle from last year’s Kobe Beef competition have now reached their perfect time for consumption.

We are proud to offer Kobe Beef from Mr. Kazutaka Seto of Maruse Livestock.
After careful handling and aging the meat, it is finally ready to be served.

.

 

Kobe Beef Competition – November 11, Reiwa 6 (2024)

 

Producer: Kazutaka Seto (Maruse Livestock, Sanda City)

 

Cattle Name: “Meme” (Female)

 

Age: 35 months

 

Carcass Weight: 321 kg

 

Grade: A4 BMS 7

 

MUFA: 68.1 / OA: 62.0

 

Bloodline: Maruwakadoi – Miyagikijo – Yoshihisadoi

 

Individual Identification Number: 16507-3874-9

 

Breeder: Hyogo Prefectural Agricultural College (Kasai City)

 

We offer ribeye, sirloin, and non-vacuum-sealed filet (all aged for two months).

Filet availability is very limited.

 

Following this, we will also have a few more special cattle from Maruse Livestock available.

 

[January Availability]

 

Jan 30 (Thu): ▲ Limited availability – Call for last 1-2 tables

 

Jan 31 (Fri): Almost fully booked

 

[February Availability]

 

Feb 1 (Sat): Call for availability

 

Feb 2 (Sun): Call for availability

 

Feb 3 (Mon): ◎ Available

 

Feb 4 (Tue): ◎ Available

 

Feb 5 (Wed): ◯ Some availability

 

Feb 6 (Thu): Almost fully booked

 

Feb 7 (Fri): Almost fully booked – Call for remaining seats

 

Feb 8 (Sat): ◯ Some availability

 

Feb 9 (Sun): Call for availability

 

Feb 10 (Mon): △ Limited availability

 

Feb 11 (Tue): Call for availability

 

Feb 12 (Wed): ◎ Available