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Meat Sommelier. Wagyu Meister
Japan
Chubu
Aichi
Hourai Beef
Country:
Region:
Prefecture:
Location:
Japanese Black
Fullblood
Breed purity:
Breed:
Grade 4 or higher
Requirement:
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Definition of Hōrai Beef
Hōrai Beef is premium Japanese beef, produced by certified Hōrai beef farmers in Shinshiro City, and raised for over 18 months at the final fattening location. It is carefully selected beef with a meat quality grade of 4 or higher.
The sweetness of the fat, the umami of the lean meat, and its melt-in-the-mouth texture are exceptional.
The recommended dish is the sirloin steak, where you can savor the sweetness of the fat and the umami of the lean meat. We serve it simply, seasoned only with salt and pepper. Hōrai Beef has a low melting point, so even with its marbling (shimofuri), it is not overly rich but rather smooth and light. It is very tender and has a superb melt-in-the-mouth quality.
Even elderly customers, or those who don’t usually eat much meat, have said, “I was able to enjoy meat deliciously for the first time in a long while,” because it doesn’t feel heavy.
I proudly recommend Hōrai Beef, the premium Wagyu from Oku-Mikawa and Shinshiro, and I encourage everyone to savor it.
Head Chef of Hisago Ryokan,
Yasuhiro Tsutsui
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