【Currently available Kobe Beef】

【Currently available Kobe Beef】
Thank you for visiting baron.

The Expo seems to have finally started. Last week, we saw many familiar faces, foreign customers, and famous artists, but this week seems to be a little calmer. I had a chance to visit Kyoto for personal business a while ago, and 90% of the people on the streets were from overseas.

According to a customer…when you go abroad, if you say “I’m from near kyoto” rather than “I’m from Kobe,” it seems that Kyoto in Japan is very well known abroad, and the reaction is completely different.

In Hyogo Prefecture, there are temples and castles like Kyoto but Kobe, the main city, was a prosperous trading center, with a port, a settlement, and ijinkan (foreigner immigrants and Japanese living together in the same place), so Kyoto may be easier for foreign tourists to understand in terms of Japanese culture. The food and culture of this mixed-race area, especially the overwhelming quality of its beef, is one of Hyogo Prefecture’s strengths.

It is a great pleasure to see that many overseas visitors who stay overnight in Osaka or Kyoto and have their meals in Kobe are becoming aware of the high quality of food in Kobe through word of mouth and other means.

Kobe is a land where many long-established restaurants have been established by foreign immigrants, and many customers are accustomed to eating and drinking food from different cultures and have a very demanding sense of taste. Many of them disappear within six months.

I believe that the restaurants that survive for many years are all excellent.

The recipes for all kinds of dishes can be easily obtained through SNS and other means, but there are flavors that can only be produced locally due to the original taste of the ingredients and the climate, etc. I believe that the production methods used for many years by long-established restaurants are the local flavors that cannot be replicated in other places. It may be difficult to reproduce the taste of Kobe beef in other places.

The distribution of beef is also somewhat fixed, with “this cow is mainly purchased by this person” and so on.

There is a flow of meat distribution that each has cultivated, and each has its own segregation, and each respects the other, and each is not doing anything wrong. However, it seems to me that if you buy good meat, you also have to prepare as delicious.

The measure of good taste varies from person to person, but as for me, I once worked at a restaurant with a long history, and I hope that I can leave behind for people’s taste buds a producer and a way of cooking that preserves the taste of meat that has been considered good since ancient times in Kobe.

When I was young, I worked at a restaurant where the owner’s girlfriend said to me, “We are in the business of saving people’s lives, but you do only cook.”. I remember I was a little shocked because I was aspiring to work in the food industry like my parents used to do.

Indeed, it may have been a time when the position of chef in the Japanese restaurant industry was almost non-existent.

That have not change my feelings, but many things have happened since then, and I think I have met many people and influenced the plates at the restaurant.

Familiar customer who visited us twice in a week even in the time of Covid-19 said me “My family was separated me, so it is my only pleasure to have a dinner at Baron.” This made me feel glad to chose jobs which can fill people’s appetite and his word several times given to me have got the core of me.

As baron celebrates its 8th anniversary next month, I hope to continue to provide even better food to our long-time customers.

《Currently available Kobe Beef》

Currently, Kobe beef (rump, ichibo and loin) from Kazutaka Seto in Sanda is available at the best time of the year (January-February) when the meat is at its best.

There are also fillets of the same Kazutaka’s beef, which are the ultimate in non-vacuumed beef.

The effort that goes into getting the best beef from the exhibition competition and keeping it on the shelves for as long as possible is unknown outside of our butchers, but Baron is the only beef on the planet that is stable on the shelves.

We also serve special Tajima Gen, which is only available to a select few, in appetisers and steaks.You can also taste Mr Ueda’s overwhelmingly particular mass of beef in the appetisers.

I cannot predict how long I can run my restaurant where customers can enjoy the quintessential Kobe beef, the legendary Mita beef, and the ultimate Mikata beef at the same time, so perhaps Baron is a precious steak house.

Other starters include a [SPECIAL] 3.4 kg extra-large cherry salmon caught off the coast of Sutsu, Hokkaido.

Currently, the restaurant offers seasonal Kobe tomatoes and more.

 

〇14 January 2025 Female Kobe Beef
Mr Kazutaka Seto (Sanda City)
Age 35 months
Individual identification number 14925-2888-1
Rump, Ichibo

〇3 February 2025 Female Kobe Beef
Mr. Kazutaka Seto (Sanda City)
Individual identification number 14925-1988-9
Sirloin, Rib roast

〇Female Kobe Beef, 17 Feb 2025
Mr. Kazutaka Seto (Sanda City)
Individual identification number 14925-3282-6

〇Female Kobe Beef, 10 Mar 2025
Mr Kazutaka Seto (Sanda City)
Individual identification number 14925-3165-2

〇Female Kobe Beef, 3 March 2025
Special Tajima Guro.
Mr Shinya Ueda (Kami-cho, Mikata-gun)
Ueda 517, 46 months old.
Individual identification number 16450-0408-8
Breeding Mr. Shinya Ueda

〇Kobe Beef Kyoyokai, 3 March 2025
Female Kobe Beef
Mr Kazutaka Seto (Sanda City)
Age in months “Tokuko” 34 months
Branch weight 417 kg
MUFA 62.5 OA 57.2
A5 BMS11
Individual identification number 14925-3231-4
Fillet 1 remaining Almost sold out

〇Kobe Beef, 3 March 2025, Kobe Beef Kyoyokukai
Female Kobe Beef
Mr Yuta Seto (Sanda City)
Harufuji” 37 months old
Branch weight 342kg
MUFA 65.1 OA 60.1
A5 BMS9
Individual identification number 16236-1131-4
Uchihira *Sold out

〇7 April Kobe Beef Kyoyokai “Female Kobe Beef
36 months fattening by Mr. Kazutaka Seto
Name “Hinata
MUFA 64.6 OA 58.7
A5 BMS9 Branch weight 393kg
Pedigree Maruike Doi – Chiyofuji Doi – Fukuyoshi Doi
Individual identification number 14925-3217-8
Breeding Tatsuya Fujino (Sumoto City)
Sirloin, rib roast, non-vacuum fillet

〇Nakijin Agu (100% native purebred Agu) *Sold out
Nakijin Agu Co.

 

《Reservation Status》

 

【April】

Saturday, 19th ◎

Closed on Sunday, 20th

Monday, 21st: Fat

Tuesday, 22nd: Fat

Wednesday, 23rd

Thursday, 24th

Friday, 25th

Saturday, 26th

27th (Sun) close

28th (Mon) ▲

29th (Tue)◎

30th (Wed) ◎

 

【May】

Thursday, May 1: One table reserved

2nd (Fri)◎

Saturday, 3rd ◎

Sunday, 4th ▲Only a few spots left

May 5th(Mon)◎