2024.10.26

At baron, in order to grill the ideal steak, we directly see and purchase the best Kobe beef raised by producers who is extremely precious of people in Sanda and Mikata-gun, Hyogo prefecture which is a very limited area.
Hyogo is the prefecture with the best meat quality in Japan even better than in the other metropolitan area.
We go to the auction every week directly to purchase the highest quality Kobe beef, which is priced for three times more other Kobe beef at the auction.
We purchase from Mikageya, a long-established butcher store in Kobe that has been purchasing the best meat for 100 years since its establishment.
The meat is aged with the bone without being vacuum-packed, which is only possible because we are in Kobe and the owner, Inoue, purchases it from Mikageya. That is why the Kobe beef at baron is the best one in Japan.

I always seek the ultimate in procurement, aging, and grilling.
The Kobe Beef in this restaurant is Kobe Beef that only I can purchase.
Beef is a living thing, and all beef tastes different even the quality of the meat as well. However I check the producer, feed, water quality, pedigree, finished of the meat condition and maturity of the beef on a daily basis, always bringing out the best flavor to the utmost limit, and then I use binchotan charcoal made by the best charcoal artisan and bake it in the charcoal kiln that originated in Kobe. Kishu binchotan is the ultimate in Sano binchotan store from Wakayama. There is a big difference between charcoal grilling and charcoal brick grilling. Please enjoy the grilling process and steak done as well