Japanese Wagyu beef has gained considerable reputation around the world and any visit to Japan warrants a trip to an authentic teppanyaki restaurant to sample the melt-in-the-mouth experience that top-quality wagyu provides.
Shimbashi's Teppanyaki Ittetsu (鉄板焼 一徹) is introducing Sendai beef to its menu this autumn, providing high quality wagyu Japanese beef to the masses.
Teppanyaki Ittetsu offers a 'Miyagi-no-hagi' dinner course (¥21,600 per person) allowing guests to experience the quality of Sendai beef in a taste comparison alongside neighbouring Yamagata beef.
The course takes guests on a culinary tour of not just Sendai beef, but also side dishes and flavors straight out of Miyagi.
This special course is only available until the end of November 2017, so wagyu fans and Japanese beef lovers should definitely head down to Shimbashi as soon as possible (though Ittetsu will continue to use Sendai beef in its wider menus thereafter).
Sendai beef
Sendai beef is a brand of wagyu fast gaining recognition as one of the best out there. It is typically graded at A5 or B5 (the highest levels), which is a guarantee of that revered balance of lean meat and fatty marbled texture that characterises the best wagyu cuts and creates that melt-in-the-mouth experience.
Sendai beef's credentials is doubt thanks to a strong heritage of agricultural prowess and rice cultivation that dates all the way back to the era of famed samurai/warlord, Date Masamune, over 450 years ago. With MiyagI's World Agricultural Heritage and Ramsar Convention-registered wetland status, the prefecture's natural environment and sustainable agriculture helps ensure Sendai beef cattle is raised in the best possible conditions. In addition, Miyagi's pure water and rice varieties such as Sasanishi and Hitomebore ensure an unbeatable diet for raising Sendai cattle.
Sendai Beef Fair
Miyagi prefecture's government is collaborating directly with Hankyu-Hanshin Hotels group to help promote Sendai beef as a top-class brand of wagyu, as well as using other regional produce from around disaster-affected areas across Miyagi prefecture. The fair is expected to run until November 30th, 2017.
Alongside Ittetsu at Dai-ichi Hotel Tokyo, Dai-chi Hotel Annex in Uchisaiwaicho, Dai-ichi Hotel Tokyo Seafort in Shinagawa and Kichijooji Dai-ichi Hotel in Miusashino are also offering special courses showcasing Sendai beef alongside other regional varieties, such as Obanazawa beef (Ginzan Onsen area) and Kobe beef (Hyogo).
About Dai-ichi Hotel Tokyo
This flagship, luxury hotel in the Hankyu-Hanshin Hotels group has been offering unprecedented access to central Tokyo since 1938.
