NARITAYUTAKA: A Gastronomic Experience Using Tosa Akaushi Wagyu Beef

Experience the art of innovative Japanese gastronomy infused with traditional flavors and seasonal ingredients.

NARITAYUTAKA has a strong commitment to authentic Japanese dashi, sourcing vegetables from their own farm and carefully selected through on-site inspections.

The highlight of their courses is the exclusive “Tosa Akaushi,” a rare and exquisite Wagyu beef, with only around 600 cattle in circulation annually.

Restaurant Concept

Chef Narita wants to present guests with a novel experience – indulging in a full course centered around the rare “Tosa Akaushi” Wagyu beef.

This premium beef has even been granted a new designation as “Tosa Rouge Beef.”

Interestingly, despite its exceptional taste, Tosa Akaushi beef remains relatively scarce. Around the year 2014, the breed faced the brink of extinction, with the number of Tosa Akaushi cattle dwindling to about 1,500.

Thankfully, collaborative efforts by the prefecture and farmers have successfully increased the population to approximately 2,500 today.

As a result, only about 600 Tosa Akaushi cattle are available each year, resulting in people also calling it “Phantom Wagyu”.

To understand the essence of Tosa Akaushi, Chef Narita visited the ranch of Mr. Yamada, the breeder responsible for nurturing these exceptional cattle.

The most striking feature of the ranch was the complete absence of any unpleasant odors – a testament to the impeccable living conditions and the tender care provided to the cattle.

Mr. Yamada’s method of raising the cattle deviates from conventional practices, as he feeds them locally grown suki grass and domestically produced straw.

The cattle’s extended growth period, about six months longer than typical cattle, contributes to the development of incredibly tender and flavorful meat.

Restaurant Experience

Indulge in a luxurious and unforgettable dining experience at NARITAYUTAKA, where an expansive marble counter and private rooms set the stage for savoring handpicked Japanese sake and wines.

Owner and chef, Narita-san, renowned for his culinary expertise at esteemed restaurants like Le Musee in Hokkaido and Passage53 in Paris, transcends culinary boundaries to offer a gastronomic journey like no other.

NARITAYUTAKA Story

Delve into the realm of innovative cuisine meeting the finest Wagyu beef. Discover the reasons behind the focus on Tosa Akaushi beef and how it has revolutionized NARITAYUTAKA.

Chef Narita’s pursuit of excellence led to tasting and experimenting with approximately 30 varieties of beef from Hokkaido to Miyakojima. Each offered delightful aspects, but for this occasion, the focus was on roasting as the primary cooking method.

Tosa Akaushi distinguishes itself with its robust texture, exceptional juiciness, and excellent tenderness. Notably, the meat harmonizes remarkably well with various sauces.

The irresistible aroma while roasting, the juices that gently seep out, and the overall flavor profile make Tosa Akaushi an exquisite beef that deserves to be savored.

① Wagyu Tosa Akaushi and Japanese Ingredients Charcoal Innovative Course

22,000 yen

Vegetable Parfait

A parfait made with vegetables from our own farm.

Shiitake mushroom and fish soup

Japanese mushroom shiitake and sea bream soup

Potato Rice Cake

A traditional Japanese dish of mashed and deep-fried potato cake with truffle and cheese
Truffle and cheese are added

Kakiage (Deep Fried Sakura Prawn)

Kakiage of sakura shrimps. Please eat with wasabi and salt.

Karasumi Somen

Handa somen noodles tossed olive oil（Handa Somen, traditional somen noodles stretched by hand without using a machine)
With homemade fresh karasumi（karasumi is Houeva de mujol)

Amagi Shamo

Amagi Shamo grilled chicken（japanese YAKITORI) and deep-fried mozzarella cheese
Japanese traditional vegetable, Kaga cucumber with a hint of ume plum and Kaga lotus root grilled over charcoal
It is covered with bonito broth
This is almond sauce. Half of the chicken should be eaten as it is, and half dropped into the soup. Please eat it with almond sauce on the way

Bonito

Bruschetta with bonito fritters
Homemade brioche bread, arugula cervatico, prosciutto ham, and bonito fried rare. It is topped with a semi-cooked egg from Tokyo Ukokkei, tomato sauce, and a green sauce made with parsley, almonds, and garlic

Nodoguro

Sautéed nodoguro and abalone with a rich shark's fin sauce.

TOSA AKAUSHI

Charcoal-grilled TOSA AKAUSHI (Wagyu) and homemade shichimi (seven spices) chili pepper
AKAUSHI mini hamburger
Roasted onions sandwiched with Japanese herb Yomogi escargot butter
Red vegetables are beets

Clay pot rice topped with broiled eel

The special rice is harvested in Furano, Hokkaido called "oborozuki,"
The rice is cooked with ginger and shellfish broth

Dessert:

Japanese Cherry

Japanese cherries, chocolate and custard mousse
Cherry sorbet is served on the side

Apricot and apricot blanc

Apricot and apricot blancmange
It is decorated with the image of early summer in Japan (hydrangea, summer festivals, fireworks, etc.)

*The menu is subject to monthly changes, and the above is provided as an example

② Wagyu Tosa Akaushi and Japanese Ingredients Charcoal Course with Pairing Drinks Included

33,000 yen

Includes the same courses as the previous option with the addition of sake and wine pairings.

Available Dietary Restrictions:

Gluten-free
Vegetarian