When it comes to beef Chef Yasushi Yamanaka has a very simple philosophy, Tajima Omi Beef. He sources it from his trusted supplier of 40 years, Maruki Fukunaga Kisaburo Shoten in Higashi Omi City, which only raises pureblood Tajima cattle on its farms. The beef also does not get aged and is served fresh. A remarkable approach when in these times all the hype is on aging up to 100+ days.
All of this makes his restaurant a temple of pilgrimage for beef lovers from all over Japan and beyond.
The beef gets cooked on cooktop at the high heat of 270C with most of the cooking time in one side. He gets it to perfection. Less