Information of Kobe Beef Arrivals

Information of Kobe Beef Arrivals
This time, Mr. Kazutaka (Kazutaka Seido from Maruse Livestock) approached us at the entrance of the Western Market and said, “I have some good beef today.
These are the kind of cattle raised to be grilled at your restaurant.” These were the most pleasant words from Mr. Kazutaka, a living legend of Kobe beef. He told me several years ago, “I want you to buy this beef,” Although I was not in a position to directly buy it, I am very happy and the words remain in my mind even though several years have passed.
I was not in a position to buy directly, but I felt very happy to hear his words and they have stayed with me for several years.
I myself face and consider everyday how much I can pursue the taste of these raised cows with his love.
Of course, care is important in order to serve the best meat, but the little things that make a big difference in the finished dishes, whether it is the griller or the cut, such as temperature control before grilling, it is a challenge for the chef.
The better the ingredients, the more work it takes,
I see them being raised with love and care,
That’s why I feel a strong desire to make a delicious and valuable steak from his carefully raised beef.
If I were in the opposite position, in the position of selling the cattle out, I would want to have them.
As I have heard from other restaurants that it is not easy to purchase beef, so we grill it carefully every day with gratitude to the farmers and butchers.
Some of the other parts of the beef are still early for this beef which gat on September 9 at the meeting of Kobe beef , but the loin will be in its ultimate condition two months later.
Currently, the beef from Mr. Kazutaka’s female cattle on June 24th has been in a great condition. I hope to always be able to serve the best Kobe beef to our customers.

This is unrelated to this topic, but I am always asked,
My head is white because it is my natural hair, but it is probably genetic.

【The Kobe Beef we are currently offering】
September 9,Kobe Beef contest
Raised by: Kobe Beef / Female / 347kg
Grading: A5 BMS No.11 /Monthly age: 35 months
Fat: MUFA 62.3 Oleic acid: 56.8
Pedigree: Chumi-Doi, Fukuho-Doi, Kikutoshi-Doi
Individual identification number 13973-6992-3
Breeding by Mr. Yasuo Furukago (Tanba Sasayama, Hyogo)
Filet, Sirloin, Rib roast, Rump, Sirloin cap, Thigh (Round)Meat

The 12th Female Kobe Beef contest on June 24th
Raised by Yuta Seto: Kobe Beef / Female / 378kg
Grading: A5, BMS No.8/34 months old
Fat: MUFA 69.7 Oleic acid: 61.6
Pedigree:Marusyun Doi – Terutada Doi – Kikutoshi Doi
Breeding: Mr. Mitsuo Matsumoto, Hyogo, Japan
Individual Identification Number:1530224348
T-boneSteak, Non-Vacuum Filet, Sirloin, Rib roast

The 12th Kobe Beef Female Beef Breeders’ Exhibition on June 24, 2012
Bred by Yuta Sedo: Kobe Beef/413kg
Grading: A5, BMS No.9/35 months old
Fat: MUFA 64.9 Oleic acid: 58.4
Pedigree: Fujihiko Doi – Marumiya Doi – Kikutoshi Doi
Breeding: Mr. Nozomi Iwahana, Yabu City, Hyogo, Japan
Individual Identification Number:1645013998
Thigh (Round) meat *Sold out

Nakijin Agu (100% native pure blood Agu pork)
Nakijin Agu Corporation, Bone-in Loin, Shoulder Loin Remaining 1

January 29th [Whole Female Kobe Beef
Mr. Yuta Seido, Maruse Chikusan, 37 months fattening/364kg
Individual identification number 1623611451
Super Special 6-month aged bone-in rib roast
Sold Out