best to eat Kobe beef steak in its place of origin.

The other day, a guest from the U.S., introduced by an acquaintance from the Kanto region, mentioned:

“I had Kobe beef in Los Angeles, but it was completely different.”

The supply routes, the flow of cattle, and the producers are different between Japan and overseas. The people handling the ingredients, the condition of the meat upon arrival, the heat sources, and the cooking methods are all different as well.

 

Personally, considering the supply chain, I believe that if you are traveling, it’s best to eat Kobe beef steak in its place of origin.

The same goes for matsutake mushrooms—those from Japan have a fragrance several times stronger. White truffles are also entirely different. Even with advances in transportation technology, some flavors can only truly be experienced in their native environment (though there are some good exceptions).

I felt the same when watching a movie about steak—every person involved, from raising the cattle to preparing the meat, has their own unique approach.

 

For those who think, “As long as it’s Kobe beef, it’s fine,” their dining experience will likely be just as vague.

Personally, I believe that carefully selecting both the restaurant and the cattle is the surest way to enjoy the best meal. There are even customers who contact us multiple times before their visit, asking, “When will that specific part of the ichibo from that cow be available?” or “When will you start cutting into that cow’s thigh?”—and we make sure to accommodate such requests.

There are individual differences between cattle, but it’s often said that:

Kobe beef tends to have a flavor well-suited for steak.

Matsusaka beef pairs well with soy sauce and sugar, making it ideal for sukiyaki.

Ōmi beef is refined and works beautifully in elegant meat dishes and kaiseki cuisine.

Even with top-quality ingredients, the skill of the chef can make a dish either 10 points × 1 or 10 points × 10. If a 1-point ingredient can be elevated to 10 points through skill, some diners might actually prefer that approach.

With factors like the dining environment and alcohol, the experience can be enhanced even further, sometimes by several times.

 

This time, we served lunch to ensure that the meal was ready in time for our guest’s scheduled plans. However, they were so pleased that they said, “Today is an absolutely wonderful day,” and even changed their plans to stay and enjoy the restaurant longer. Nothing makes me happier.

 

I’m grateful that reservations for February and March have already surpassed last year’s.

 

To continue serving great steaks for years to come, I’ll make sure to take good care of my health.