2025.06.21

business trip to Tokyo

In May, a special event focusing on Tajima beef was held at Chef Hiroyuki Ichimiya’s steak restaurant, Steak Ichimiya, in Ginza, Tokyo. The event was organized by Katsuomi Koike, and six carefully selected breeds of cattle were prepared at the venue, allowing guests to enjoy a luxurious dining experience where they could taste the flavors and characteristics of each breed at once.

I also had the opportunity to grill half of the meat in Chef Ichimiya’s oven.

At this event,

Mr. Katsuomi Koike

①Shiga’s Fukunaga’s Omi beef (Tajima)

②Mr. Hata’s specialty Matsusaka beef from Mie Prefecture (Tajima)

Last year’s Matsusaka Cooperative Association cattle.

Further fattened and slaughtered in mid-May

Mr. Hirakubo from “UshiMatsu”

③ Yamagata Senniti wagyu (Tajima)

Mr. Ito from “Matoi”

④Tamura’s Kobe beef (Tajima)

Kobe Cooperative Association’s 47-month-old cattle

Mr. Umita from “Yakiniku Furusato”

⑤ Sakakiyama Beef from Hiroshima

This time, it was a special Sakakiyama Beef.

Sakakiyama Beef is the only beef that Mr. Koike evaluates as being on par with Tajima Beef, and its aroma and taste surprised the participants.

⑥ Kobe Beef (Tajima) from Mr. Kazutaka Seito

1.5-month aged non-vacuum loin, non-vacuum fillet

Baron Inoue

A selection of the finest Tajima beef (including beef from outside Tajima) was gathered in Japan, and on that day,

steaks that looked like works of art were served.

Craftsmen gathered and each brought their own salt and pepper to grill the meat, which everyone then ate together to compare and appreciate the ingredients as they were, while respecting the traditions and culture of the region behind them. I think this was a wonderful event that provided an unforgettable experience for many people.

Whether it’s due to transportation or the characteristics of the oven, the taste of the meat at the restaurant differs significantly from what is served here. This opportunity, which provides various insights each time, is truly invaluable.