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What is Wagyu?
"Wagyu" is a label awarded to cattle which meet certain conditions, regardless of the length of fattening, etc. There is a strict definition for Wagyu oxen, which can only be of four species: "black coat", "red coat", "hornless", "short horned". Animals must be pure blood
An identification number is assigned to each Wagyu beef. This number, visible on the label placed on the ear of the animal, indicates of course the place of birth and the place of fattening, but also the place of slaughter, the place of dispatch, etc.
In beef wholesale markets, qualified inspectors check the health of each animal. During slaughter, samples of meat are taken for DNA analysis. The stages of the distribution chain are also recorded, in addition to the production data, and anyone can check this information on the internet.
We strictly select the varieties of Wagyu that we use. The meat is shipped from our processing plant in Japan to Paris, with a single stopover. It is then distributed in our yakiniku restaurant.
Selection of two varieties of Wagyu
In our restaurant, you can taste and compare two Wagyu meats from the same department of Gunma, having drunk the same water, fed the same way and raised on the same soil.
It's a bit like Burgundy wine.
You can enjoy two varieties of Wagyu produced in the same region.
What is Gunma?
The department of Gunma enjoys a very rich nature, with mountains such as Jōmō-Sanzan, the high-altitude marsh of Ozé, limpid rivers such as the Tonegawa. There are also many natural hot springs (onsen), starting with Kusatsu, Ikaho, Minakami and Shima.
The department is known for its many agricultural products (Joshu Wagyu beef, Shimonita leeks, Shiitake mushrooms, etc.), as well as for its culinary culture of flour (Okkirikomi stewed pasta, etc.). Many industries are also established there - automotive industry, but also traditional crafts, etc.
Finally, the area is home to many remains, burial mounds, etc., evidence that it flourished as a center of Azuma-no-kuni culture. The culture inherited from ancient times is deeply rooted in this region.
What is "Joshu Wagyu"?
"Joshu" is the name of a former province located in present-day Gunma County.
In a nutshell, Joshu Wagyu refers to beef from animals raised in a rich environment and with world-class hygiene management.
The Joshu Wagyu was awarded, in the category "carcasses", at the National Fair of Wagyu, a bovine competition which takes place every 5 years and in which the most remarkable animals are selected. Joshu Wagyu is a highly regarded brand that combines flavor, visual appeal and food safety.
Joshu Wagyu oxen are raised in an environment that complies with HACCP, one of the best food hygiene management protocols in the world. The facilities are approved by the Department of Health, Labor and Social Affairs as a production system suitable for exports to Europe and the United States, which have very strict standards.
What's the secret to Joshu Wagyu's "umami" flavor?
Cattle are initially very clean animals. This is why it is of course important to keep the barn very clean by cleaning it regularly, but also to ensure the good quality of the water given to the animals.
This is not only valid for beef, it is the same for rice or vegetables. It is said that "water represents 70% of the elements necessary to produce good things".
Giving animals good quality water to drink can speed up cell replacement and make the meat better. And when animals are raised without stress, the "marbling" is evenly distributed, producing high quality beef.
The herders give their animals very pure water from the mountain to drink, as well as a special drink for Wagyu. This results in very fine and evenly distributed streaks of fat, as well as a well-balanced taste.
As for the flesh itself, on which the taste of the meat depends, the muscles developed by these animals raised in a rich nature have very tight fibers, which allow to concentrate the "umami" flavor characteristic of this. meat.
What is "Toriyama Wagyu"?
While Japanese Wagyu tends to overemphasize marbling, Toriyama Wagyu emphasizes ① the sweetness and aroma of fat, ② the sweet flavor of the flesh, ③ the balance between flesh and streaks of fat. .
Toriyama Wagyu has an integrated production and distribution infrastructure, from beef fattening and meat processing to distribution to consumers. The annual production is 370 heads, coming from a park of 400 breeding cows.
The management of animals in farms is carried out on the basis of individual production sheets, in which the results of the measurement of size and weight, the content of the feed, the treatments administered, etc. are recorded.
Combined with an analysis of the measurements carried out on the meat after slaughter (umami score, classification, carcass weight, etc.), this management makes it possible to accumulate the know-how necessary for the stable production of meat. even better. Our company has thus established its own production standards (crossing rules, feeding manual, fattening program, etc.), which are periodically revised according to the experience acquired.
Researching the "umami" flavor of meat, we have developed know-how in flavor quantification and established our own indicators:
- fat umami = "white umami"
- flesh umami = "red umami"
- "umami map" = balance between white umami and red umami.
We use these indicators in conjunction with the usual meat grading rules (quality levels).
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