The fantastic Hiroshima Wagyu "Sakakiyama Beef" can finally be tasted in the Kanto area! Meat Master Furusato Ginza Honten" opens in Tokyo on April 23 (Tuesday)! The sixth restaurant of Yakiniku Furusato, a hot topic in the Hiroshima gourmet world!

Yakiniku Furusato Co. Ltd,. (Head office: 2-20-4 Danbara, Minami-ku, Hiroshima City, Hiroshima Prefecture; President: Yasuaki Kaida), which operates five Yakiniku Furusato restaurants in Hiroshima Prefecture, will open its sixth restaurant, "Meat Master Furusato Ginza Honten" in Ginza, Tokyo, on Tuesday, April 23, 2024, marking its first entry into the Kanto region.

Entrance and Sakakiyama beef image

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【A rare style of restaurant in Ginza, where customers can choose whether to have full attendance or to grill the beef themselves.】

A yakiniku restaurant for adults seeking a luxurious and exquisite gourmet night out in Ginza. The concept is to offer a choice of high-end yakiniku. Customers can choose how to relax according to the scene of their visit. For example, for a date, you can enjoy a private room with a night view of the Tokyo Metropolitan Expressway without being disturbed by anyone. For business entertainment or dinner, you can enjoy full attendance by a grill master, sommelier, and multilingual staff as in a high-class restaurant.

On the other hand, we can also order everything by iPad and grill it ourselves to enjoy a quiet and intimate time. You can choose at the time of reservation according to your preference. We offer a dining style unparalleled in Ginza. It is a high-class restaurant full of inclusive atmosphere. (Lunch courses are 13,000 yen; evening courses are 18,000 yen and 27,000 yen, including tax).

The yakiniku menu uses only Sakakiyama beef. Two sommeliers and multilingual wine advisors are on hand to offer pairing suggestions. Our wine selection includes wines directly shipped from the brewery of Shunji Nakamichi, owner of "Sakeya Nakamichi," a sake store in Nara Prefecture. We enclose the entire warehouse with 10 times the amount of insulation material than usual, and thoroughly filter not only the air, but even the moisture necessary for humidity, to manage, age, and sell brewed sake from around the world in perfect conditions. Please take this opportunity to taste Sakakiyama beef and "Nakamichi Wine".

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Hiroshima Wagyu Beef Tongue Tessa (directly from Hiroshima) 3,960 yen

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Hiroshima Wagyu special Harami sashimi: 3,300 yen

【The only restaurant in Kanto where you can taste rare Sakakiyama beef, of which only 13-15 head are produced per month.】

As the promoter (member of Sakakiyama Beef Brand Promotion Council) of Sakakiyama Beef, a Wagyu brand produced in the Kumano Town area of Aki-gun, Hiroshima Prefecture, we handle everything from wholesale to processing, sales, and serving at our own restaurants.

Sakakiyama beef is very rare, with only two farms breeding only 13 to 15 head per month, and we purchase all of our Sakakiyama beef through relative trade, not through the general auction at the Hiroshima Meat Market. We process and sell the meat to the specifications desired by the chefs who own 13 official dealers in Japan, including Michelin-starred restaurants that have cleared our own certification standards. The ultra-rare Sakakiyama beef, which until now has been distributed mainly within Hiroshima Prefecture, can finally be enjoyed in the Kanto region. We believe that this is one of the rare cases in Japan where a private company is involved in the entire process from the launch of a Wagyu brand to its distribution and consumption, and not just as a PB product.

【Why are gourmets pursuing Sakakiyama beef, breaking away from Wagyu A5 supremacy?】

It has been five years since I started working as the promoter of Sakakiyama beef at our company. We feed Sakakiyama beef for more than 32 months (974 days), which is more than 100 days longer than usual, using natural spring water, rice straw produced in Hiroshima Prefecture, soybeans and corn of the same quality as human food, and other designated grains as staple foods at a huge cost.

The cows are housed in private rooms, and we assign rooms to cows based on their personalities and compatibility, such as friendly cows and mischievous cows, to ensure stress-free cowsheds. We conduct "tailor-made fattening" by working with each cow individually.

This method requires a great deal of money, time, and skill, and only a few cows can be shipped each month, so there are currently only two farmers who are taking on the challenge of raising Sakakiyama beef. Moreover, the standards for Sakakiyama beef (especially the reddish color of the meat) are very strict, and unfortunately, Sakakiyama beef cannot be named after the cattle are disassembled in many cases. The name of Sakakiyama beef is not based on the pedigree of the cattle or the producer, but on the quality of the meat, which is why it is so rare.

We also have a motto, "Sakakiyama beef is a brand until it reaches the customer's mouth," and we have established detailed management and cooking methods for the meat at our restaurants. We often receive many requests to sell Sakakiyama beef from famous restaurants in various regions, but because it is a rare beef, we can only sell it to restaurants that are able to strictly manage the beef.

There is a stereotype in the world that "Wagyu A5 beef is the best beef," but the Sakakiyama Beef Brand Promotion Council is convinced that Wagyu beef would be more delicious if it is raised without aiming for A5. There is also a stereotype that "imported beef tastes best with lean meat," but we believe that this is only a piece of information, and that polarization is the current state of the meat industry.

Beef with beautifully stained skin is salmon pink in color, while Sakakiyama beef is a deep red, almost maroon color. As a result of breaking away from the Wagyu A5 supremacy and pursuing "Wagyu beef that is delicious to eat" before the A5 boom, Sakakiyama beef was born with "a flavor content about 150% of the average Wagyu beef and a meat melting point of 16.4°C". Sakakiyama Beef is the one and only yakiniku restaurant where gourmets can find the best Wagyu beef meat.

【Store Data】

Location ： Hakuhinkan Bldg. 5F, 8-8-11 Ginza, Chuo-ku, Tokyo

Access ： Take Tokyo Metro Ginza Line, Marunouchi Line, or Hibiya Line → from Ginza Station

　　　　　　 Ginza Station, 5 min. walk from Exit A2

　　　　　　 From Shimbashi Station to JR Shimbashi Station → 3 min. walk from Ginza Exit

　　　　　　 Tokyo Metro Ginza Line from Shimbashi Station→3 min. walk from Exit 1

Estimated sales per customer: around 10,000 yen for lunch, 20,000-30,000 yen for dinner

Business hours: 11:00 - 15:00 (LO 14:30), 17:00 - 22:00 (LO 21:30)

Closed: No regular holidays

Size: Approx. 70 tsubo (approx. 3.5 square meters), approximately 60 seats

URL : https://furusato-ginza.jp/

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Sakakiyama beef yukke (3,300 yen)

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Sakakiyama beef special harami: 7,480 yen (2)

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Grilling image

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Hiroshima Wagyu liver 2,740 yen

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Hiroshima Wagyu special thin-sliced tongue: 6,600 yen

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Hiroshima Wagyu salt senmai sashimi: 1,980 yen

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Sakakiyama beef sirloin yakisuki 4,620 yen (2 pieces per person)

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Private room with night view

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Private room (8 people)

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Table seating

＜Reference＞

Definition of Sakakiyama beef:

1. beef must be a female heifer of Japanese black cattle breed. 2.

2) Beef that has been fattened for 32 months or longer and has a carcass with excellent meat color and luster of B.C.S. No. 4 or higher as defined by the Japan Grading Society. 3) Beef that has been certified by the Hiroshima Beef Brand Promotion Council.

3. The cattle must be raised in a barn registered by a breeder residing in Hiroshima Prefecture who is certified by the Sakakiyama Beef Brand Promotion Council.

4. The cattle must be fattened up by the specified method using the home-made compound feed approved by the Sakakiyama Beef Brand Promotion Council, which is made from rice straw and designated grains produced in Hiroshima Prefecture.

*The normal fattening period for beef for slaughter in Hiroshima Prefecture is 24 to 28 months; 38 months is the same as that of "Tokusan Matsusaka Beef," the highest grade of Matsusaka Beef.