Beef

All of our beef is raised locally in Yamanashi.

We use two breeds: Fujisan Black, and Koshu Wine. The two breeds are used for different cuts depending on the desired characteristics of each cut.

Both are cross-breeds of Japanese Black (aka wagyu) and Friesian (Dutch dairy cows). This breeding results in a meat with both the buttery richness of wagyu and the meaty tenderness of western beef. As such, it is better suited for steaks and roasting joints than pure wagyu, which is best in smaller and thinner cuts for the likes of yakiniku and sukiyaki.

Surrounded by nature and with stunning views of Mt. Fuji, the cows are raised on fully chemical-free farms, with no hormones or prophylactic antibiotics used.