Tsukiji Sato

At our restaurant, we primarily purchase whole cattle from Mie Prefecture, including Matsusaka beef. We specifically handle beef from female cattle of the top-quality Tajima lineage, which are raised for over 36 months by our contracted farmers. This beef is branded as "Inishie no Gyuniku." Tajima cattle have a finer meat texture compared to other wagyu, with an excellent balance of marbling and lean meat. The long-term feeding enhances the umami of the lean meat, allowing the fat to melt even at room temperature, resulting in a smooth melt-in-your-mouth experience.

With a commitment to preserving delicious beef for future generations, we maintain close communication with our farmers. We reflect detailed information about the fat content and flavor of each individual cow, and we use this data to adjust their feed composition, employing innovative methods to pursue the ultimate beef.