ブログ– category –

The photo is of tenderloin. It is a rare part that can only be extracted from 3% of each cow, and boasts the highest tenderness. In Japan, it is called Chateaubriand. In blog ③, I explained the difference between branded wagyu beef and n...

The photo is of A5 okinawa wagyu sirloin. In blog article ①, I explained the difference between "Japanese beef" and "wagyu". This time I will tell you a more in-depth story. There are various types of wagyu beef. For example, in the Unit...

This photo is of okinawa wagyu beef ribeye. Steak has many different parts, but it is the most valuable part. We are a very unique steakhouse that serves carefully selected wagyu beef. Our "Ishigaki Beef & Okinawa wagyu Beef'' is of ...

Wagyu beef has grades established by Japan, ranging from C1 to A5. We offer the highest quality A5 rank wagyu beef. Generally speaking, foreign beef is the mainstream at steak restaurants in okinawa. Under Japanese law, steakhouses are n...