Ishigaki beef as a brand name is known for its rarity and high quality. However, if you ask, "Can I enjoy the same Ishigaki beef taste no matter where I eat it?" the answer is no.
The flavor of beef varies greatly depending on how it is procured, managed, and served.
At Wagyu Yakiniku Yasuhachi Onna, we place great importance on maximizing the potential of Ishigaki beef by paying thorough attention to everything from procurement to aging, grilling, and serving methods.
Ishigaki Beef Purchasing｜Securing the Highest Quality
While many yakiniku restaurants typically stock only the most popular parts of the beef (e.g., ribs and loin), Wagyu Yakiniku Yasuhachi Onna Restaurant is able to provide a stable supply of the highest quality Ishigaki beef.
We carefully select only cattle that have been checked for "individual identification number of Ishigaki beef" and are under firm fattening management. Therefore, we can always purchase Ishigaki beef with excellent balance of fat quality, meat quality, lean meat and marbling.
Quality Control of Ishigaki Beef｜Paying Attention to "Curing" and "Cutting
In order to serve Ishigaki beef at its best, "maturing" and "cutting" techniques are essential. At "Wagyu Yakiniku Yasuhachi Onna Branch", each part of the beef is aged and cut in the most appropriate way to maximize the characteristics of each part.
Dedicated Aging Methods
Aged beef has a deeper flavor because the enzymes work to increase the flavor components (amino acids).
The key to maturity at Wagyu Yakiniku Yasuhachi Onna
Thorough temperature and humidity control to keep meat fresh.
Cut to order method is adopted to provide the best possible service.
For example, leaner cuts of meat are aged longer, while more marbled cuts are aged for a shorter period of time to take advantage of the sweetness of the fat.
Cutting technology" that brings out the best texture and flavor
Did you know that the taste and texture of the same beef can change depending on how it is cut? At "Wagyu Yakiniku Yasuhachi Onna", Ishigaki beef is cut to the optimum thickness and shape for barbecue, bringing out the best of the beef.
Examples of optimal cuts for each part
Our attention to aging and cutting maximizes the flavor of Ishigaki beef.
If you want to taste the true taste of Ishigaki beef, go to "Wagyu Yakiniku Yasuhachi Onna Branch".
For those who want to eat truly delicious Ishigaki beef that you cannot taste at other restaurants. We are particular about aging, cutting, and serving method, and serve it in the most delicious condition. Please enjoy the "taste of real Ishigaki beef" that you can only experience here!
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