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
*The menu is subject to monthly changes, and the above is provided as an example
*天城軍鶏 (Amagi Shamo) is a registered trademark of 株式会社サンクソール (Thanksole Co., Ltd.)