Beef

All of our beef is Koshu Wine Beef, produced on a single farm in Yamanashi.

The breed is unique to the farm, and is a cross-breed of Japanese Black and Holstein, resulting 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 consumed in smaller and thinner cuts such as yakiniku or sukiyaki.

The name comes from the nearby Koshu Valley, Japan's predominant wine region, and it's namesake grape, Koshu. The cows are fed on a diet including Koshu wine lees, a byproduct of the winemaking process rich in polyphenols and other nutrients. Their diet also includes okara, an equivalent byproduct of the tofu-making process, as well as maize, barley, and mountain spring water.

Surrounded by nature and with stunning views of Mt. Fuji, the farm is fully chemical-free, with no hormones or prophylactic antibiotics used. Both the farm and it's Koshu Wine breed have won multiple awards.