Rare High-Quality Japanese Black Wagyu Beef
Shinshiro, Aichi
"Horai Beef"
Rare High-Quality Japanese Black Wagyu "Horai Beef"
There are 398 certified head of Horai cattle (2022).
Few people know about Horai Beef, called Mysterious Brand Beef, due to the small number of fattening farmhouses and strict certification standards.
The delicious flavors of the condensed red meat and the high-quality fat is also loved by chefs.
About "Horai Beef"
Conditions for being named Horai Beef
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For the varieties of Japanese Black cattle raised in Shinshiro, Aichi –
- ・They have been fattened for over 18 months by certified Horai Beef Production Farmers (*Currently 4 farmhouses)
- ・The meat quality is grade 4 or above.
- ・From 13 months after birth, they are not fed monensin sodium (an antibiotic)
Producer: Mr. Yasushi Kubota
Mr. Yasushi (center of photo) is the third generation born to a family that has managed a cattle-fattening farm. His farmhouse is one of four fattening farmhouses that have been around since the creation of the Horai Beef brand in 1989.
Raising cattle in a carefree environment
He places great importance on comfortably raising the cattle on the gentle soil blessed by the fresh air of the Okumikawa mountainous region and beautiful spring water. Since he is dealing with living creatures, he carefully observes them so that he can manage their physical condition and notice any slight changes in their daily activities.
He also places great importance on the feed that helps build the cattle's bodies, using both existing formula feed and homemade ones. The homemade mixed feed uses wheat, soybeans, corn, and disposed food products and foods that humans cannot digest. It's suitable for the farm environment and method of raising, and it's also conscious of reducing food loss.
He eats the beef that he raises himself and checks the taste of the red meat and fat, delivering meat to customers with the utmost confidence.
The Charming Flavors of Horai Beef
Horai Beef features condensed, delicious flavors and high-quality fat red meat. The beef is produced with extra special care for the fat quality, a feature of Japanese Black Wagyu beef. The aromatic, light, and easy-to-eat fat of Horai beef will make customers want to have another slice and have the meat again.
Asking chefs at famous restaurants
about the deliciousness and charms of Horai Beef,
the rare and high-quality Japanese Black Wagyu.
Horai Beef is a rare and high-quality Japanese Black Wagyu raised in the nature of Okumikawa. To spread the word about its deliciousness to people who have yet to experience it, 3 chefs from famous restaurants show their skills. They also discuss the charms of Horai Beef from a chef's perspective, introducing a special menu using Horai Beef. Enjoy reading what they have to say.
Okumikawa, Yuya Onsen
Hazu Bekkan
Enjoy Horai Beef, with Its Perfect Balance of Lean and Fat, in The Seasonal Hot Pot Dishes
Executive Chef Mr. Yuichi Hodate
Executive Chef Mr. Yuichi Hodate, in order to offer customers a sense of the seasons, serves dishes that incorporate the seasonal delicacies of Okumikawa.
From his perspective as a chef, let's hear from Mr. Hodate about the charms of Horai Beef.
Executive Chef Mr. Yuichi Hodate, in order to offer customers a sense of the seasons, serves dishes that incorporate the seasonal delicacies of Okumikawa.
"Horai Beef is renowned for its excellent balance between lean meat and fat. It has a robust beefy flavor and richness, yet it's remarkably easy to eat due to its lack of any overpowering taste. At Okumikawa, Yuya Onsen Hazu Bekkan, we use Horai Beef thigh meat for our shabu-shabu. Generally, thigh meat is known for its lower fat content and stronger lean meat taste, but Horai Beef's thigh cuts offer a perfect balance between lean and fat, adding a unique tenderness that sets it apart. Its rarity adds to its allure; it is often referred to as 'phantom brand beef' due to its limited availability in the market. It's a must-try delicacy for anyone visiting Shinshiro City."
"Horai Beef Mushroom Shabu-Shabu" is available starting at 14,300 JPY with a one-night stay and two meals included. Please note that the price varies depending on the date of the stay, room type, and number of guests.
Now let's hear his thoughts on cuisine that uses the served Horai Beef.
"Horai Beef Mushroom Shabu-Shabu" is available starting at 14,300 JPY with a one-night stay and two meals included. Please note that the price varies depending on the date of the stay, room type, and number of guests.
"For guests utilizing our accommodations with a one-night stay and two meals included, we offer dishes such as shabu-shabu featuring Horai Beef for dinner. It can be challenging to capture the seasonal essence in a regular shabu-shabu, but guests staying at a ryokan are often seeking dishes that embody the local flavors and the essence of the seasons. To bring out the seasonal flavors, we have thought about how to incorporate the freshest seasonal ingredients into our hot pot dishes. Currently, we're serving the 'Horai Beef Mushroom Shabu-Shabu,' which allows our guests to enjoy the melt-in-your-mouth texture of the beef contrasted with the crispiness of the mushrooms, creating a delightful sensation in your mouth."
Okumikawa, Yuya Onsen Hazu Bekkan
Kaiseki Cuisine
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Tel
+81-536-32-1211
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Open
Dinner starts at either 18:00 or 19:00
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Address
11-4 Takiue, Toyooka, Shinshiro-shi, Aichi
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Closed
Irregular
Daimonji
The Splendor of Community Unity - Conveying the Charm of Local Horai Beef with Passion
Master Chef Mr. Toshihiko Asada
Chef Mr. Asada, dedicated to letting customers enjoy the specialties of Shinshiro City throughout the year, meticulously plans the ingredients and menu content.
From his perspective as a chef, let's hear from Mr. Asada about the charms of Horai Beef.
Chef Mr. Asada, dedicated to letting customers enjoy the specialties of Shinshiro City throughout the year, meticulously plans the ingredients and menu content.
"The most appealing aspect is being able to see the faces of the producers. Horai Beef is raised locally in Shinshiro City, which means that we, as restaurateurs in the same area, get to hear about the producers' challenges, their efforts in feed composition, and various other endeavors. There's a unique charm to cooking with such local ingredients and serving them to our customers, making us feel connected to the community. Additionally, Shinshiro boasts wonderfully soft water, something that chefs find particularly fantastic. This soft water, combined with the warm climate, contributes to the deliciousness of Horai Beef."
'Holiday' - Horai Beef, simply seared using low-temperature cooking, paired with "Tomato Oden" and "Taro Croquettes"
Now let's hear his thoughts on cuisine that uses the served Horai Beef.
'Holiday' - Horai Beef, simply seared using low-temperature cooking, paired with "Tomato Oden" and "Taro Croquettes"
"We've created a menu highlighting simplicity, featuring low-temperature cooked Horai Beef, savored with a soy-scented sauce. The area of Shinshiro City, formed by merging different towns, has various local specialties, and we wanted to embrace this diversity. In addition to Horai Beef from the former Horai Town, we've included Oden with tomatoes from the old Sakute Village and croquettes made with taro from the old Shinshiro City.Visitors come to this place with different purposes and interests. We hope to become a supporting character that enhances their time and enjoyment. With the desire to accompany and contribute to enjoyable moments, we named it 'Holiday.'"
Daimonji
Japanese Creative Cuisine, Kaiseki Cuisine
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Tel
+81-50-5870-7155
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Open
Lunch 11:30 am - 2:00 pm / Dinner 5:00 pm – 10:00 pm
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Address
1 Nishi-Irifune, Shinshiro-shi, Aichi
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Closed
None
Okumikawa Horai
Nikusho Kadoya
Shokudo spoon
We want guests to feel the true delicious flavors of Horai Beef completely
Owner and Chef Mr. Hiroki Ogasawara
Now for Mr. Hiroki Ogasawara's thoughts as an owner. Leveraging his experience in both meat wholesale and the restaurant industry, he conveys the deliciousness of meat under the theme of 'self-produced, self-consumed,' ensuring a firsthand understanding and appreciation of the quality of the meat at his establishment.
From his perspective as a chef, let's hear from Mr. Ogasawara about the charms of Horai Beef.
Now for Mr. Hiroki Ogasawara's thoughts as an owner. Leveraging his experience in both meat wholesale and the restaurant industry, he conveys the deliciousness of meat under the theme of 'self-produced, self-consumed,' ensuring a firsthand understanding and appreciation of the quality of the meat at his establishment.
"Having grown up in a household running a meat wholesale business, I've had the opportunity to interact with numerous Wagyu beefs. Nowadays, most Wagyu are raised under human control and supervision, but the farmers cultivating Horai cattle adhere to traditional methods, carefully nurturing each individual animal. They are raised in nature as much as possible, so there are no issues with the meat quality, and the taste is very natural. Especially in the case of lean meat, the inherent richness of the meat is tightly concentrated, creating a truly exceptional taste."
Okumikawa Horai Beef Enjoyment Set for 6,000 JPY. Rice, daily soup, mixed salad with local vegetables, and root crops added to garnish. (This menu will be available starting from the end of January 2024. Availability may vary depending on procurement. Please contact the restaurant for more details.).
Now let's hear his thoughts on cuisine that uses the served Horai Beef.
Okumikawa Horai Beef Enjoyment Set for 6,000 JPY. Rice, daily soup, mixed salad with local vegetables, and root crops added to garnish. (This menu will be available starting from the end of January 2024. Availability may vary depending on procurement. Please contact the restaurant for more details.).
"We have a diverse menu, but this is our signature dish. The appeal lies in the ability to compare different cuts of meat since we process the meat on-site. With the application of wet aging, you'll experience a richer depth of flavor in the red meat. We alter the cooking methods according to the cut, ensuring it's prepared to bring out the most delicious taste. We take pride in presenting cuts that may surprise you with flavors you've never experienced before, even in parts you may have thought were tough. We hope that customers are moved by the taste of cuts they hadn't known before or realize that even a cut they considered tough can be incredibly delicious. Our goal is to convey the delicious flavors of the actual meat."
Okumikawa Horai Nikusho Kadoya Shokudo spoon
Western Food
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Tel
+81-536-34-0100
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Open
From 11:30 am (L.O. 2:30 pm)
*Okumikawa Horai Nikusho Kadoya Foods can be enjoyed at the restaurant during 2:30 pm - 6:00 pm. -
Address
42, Matsusawa, Kamiyoshida, Shinshiro-shi, Aichi
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Closed
Monday, Tuesday
We appreciate your understanding.
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