Matsusaka beef is distinguished by the meticulous attention taken in its production and its long fattening process. Raising the cattle in a low-stress environment without forcing them to gain weight is essential for producing flavorful meat. The Special Grade Matsusaka beef in particular requires more than 900 days. All of them are female cows who have never given birth, raised with extra care. The farmers change the feed mix according to the cow's physical condition, brush them every day to improve blood flow, and keep the barns clean, among other measures.

When I purchase ingredients, I first look to see if there is any locally-grown produce available in the market. It goes without saying that seasonal local produce are fresh and delicious, but we want to add something more special than that by making people feel like they have travelled to Matsusaka when eating the food we serve. We also use soy sauce, sugar, and kelp from Hokkaido for the soup stock. We carefully choose ingredients that are healthy, safe, and secure.

It is important to know what your preference is. We suggest that you prepare it with ingredients you enjoy.
The amount and which part of the meat you like, the amount of sugar and soy sauce, the vegetables you would like to eat with it, etc. It would help if you considered these things until you find a perfect combination that suits your palate. Also, as I mentioned earlier, it's crucial to be mindful of the heat and determine the ideal amount of fat, so it doesn't burn.