The Pride of Kakunoshin – Kanzaki Aged Beef

NIKUYA KAKUNOSHIN F

肉屋 格之進F
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A unique aging method
conducted by knowledgeable and skilled butchers

Experience Kanzaki aged beef
in the Japan’s capital of international exchange: Roppongi.

The name Kakunoshin in Japanese has a nuanced meaning, alluding to something that is both high-class and has a strong resolve.

Except for the original restaurant in Iwate prefecture, Kakunoshin F is the only location licensed to sell packaged meat over the counter and the “F” in the name represents two ideas – “foundation” and “flag ship shop to the future”.

The maturation chamber also acts as a display, showing visitors the aging process first-hand.

“I was born to a family with cattle in the blood,” describes company director Masuo Chiba. Since 2002, the company has been researching both seasoned and wet aging processes, and they came up with their own unique process, which they call Kanzaki aging, to maximize value.

In order to tell the world about the farmers' hard work and passion, and about Kanzaki aging, Chiba set his eyes on Roppongi, an international part of Tokyo home to the offices of a number of foreign companies.

Kakunoshin F will serve as the company’s flagship store, leading the company into the future and communicating the excellence of Kanzaki aged beef to the world.

Each cow is carefully selected by considering its history and environment to determine whether the aging process will succeed. Heifers are usually selected as due to the density of their flesh and the low melting point of their fat, they provide richer, higher quality meat.

Cattle between 30 and 32 months old provide rich flavour and they are aged bone-in. The meat is a perfect balance of tender flesh and fat, and the aromatic aging process helps the rich flavours stand out even more.

Master puts his vast experience to selecting the meat, which is passed to Chef, whose deep understanding of beef helps him apply exactly the correct amount of heat to protect the rich flavours and provide it with a beautiful rose pink colouration.

Try the T-bone, which allows guests to directly experience how Kanzaki aging condenses the rich flavours within the meat. The future of Kakunoshin on the international stage looks bright.

Gallery

Director Profile

Masuo ChibaMasuo Chiba

Born 1971 in the Kanzaki area of Ichinozaki, Iwate Prefecture. Graduated with a degree in commerce from Tohoku Gakuin University before taking a job as a sales engineer for a film-maker in Tokyo.

With no experience, opened his first grilled meat restaurant at 27. Current director of Kanzaki Inc., which operates restaurants in ten locations.

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Interview

What was the most difficult thing you've ever done?
Using everything in a head of cattle. At first, it was difficult because we didn’t want to waste anything the farmers had worked so hard to raise.

I’d never done it before, so I just had to experiment – patiently and constantly eating to figure out which part should be used where. Now we use the entire carcass of each cow with dishes like hamburger steaks and stews.
What do you want to do in the future?
We are trying to be a culinary bridge between Ichinoseki and Tokyo. Our next step is to build another bridge from Iwate to the rest of the world.

We have brought the food of Iwate to Tokyo with the help of Ichinoseki’s mayor, the agricultural cooperative and the farmers. Now we have more than 100 people a year visiting the city. I want to expand this even further to bring visitors to Iwate from around the world.
What do you think about the culinary world today?
I want chefs to think more about the farmers and the produce they raise. I think there is more we can do to think about the future of farming in Japan.

The food industry today rests completely on the shoulders of the farmers, and that is one reason why some go bankrupt. I hope that chefs will better communicate the true value of the produce they use and serve as a bridge between farmers and the consumer.

Restaurant Info

Restaurant NameNIKUYA KAKUNOSHIN F
肉屋 格之進F
AreaRoppongi
CuisineMeat Dishes
Opening day14th January, 2013
Hours of Operation 【Weekdays】
Lunch:From 11:00(Last order 14:00)
Dinner:From 17:00(Last order 22:00)
【Weekends, Holidays】
Lunch:From 11:00(Last order 14:00)
Dinner:From 17:00(Last order 21:00)
Closed Irregular Holidays(Mainly Sundays)
Event and party bookings available.
Follows ARK Hills South Tower sched.
Budget
Lunch:¥1,300~
Dinner:¥8,000~
Credit Card (Visa, MasterCard, JCB, Amex, Diners Club, China Unionpay)
Service charge-
Cover Charge¥300/person (excluding tax)
AtmosphereQuiet
Children Permitted
Websitehttp://kakunosh.in
Facebook pagehttps://www.facebook.com/kakunoshin.f
Seating/Facilities
Capacity 46 seats
Private party Available

*Parties: 44 seats.
For bills ¥300,000 or higher.

Private party options

Projector

microphone・audio equipment

Can bring own

Smoking Smoking prohibited

*Smoking area located on same floor in the building.

Parking Available

*Basement parking available. (Free parking for purchases over 3000 yen.)

Services
ReceptionistReceptions/Business Dinners
Serving SizeHeavy
Characteristics

Top-quality ingredients

*We try to be a culinary bridge between Iwate and Tokyo.

Foreign Language Menu Available

*English

Foreign Language Speaking Staff Available

*English(Depends on time of day. )

Souvenir Handling Available

*Packaged meat for sale.

AddressARK Hills South Tower B1, 1-4-5, Roppongi Minato-ku, , Tokyo, 106-0032
Access■1 minutes walk from Roppongi-itchome St. on the Tokyo Metro Namboku line.
■11 minutes walk from Roppongi St. on the Tokyo Metro Hibiya and Toei Oedo lines.
Dinnercourse 12000yen¥10,000(excluding tax)
Available wines

Approx. 20 types

Wines that go well with Beef

Available sakes

Approx. 2 types

Available Cocktails

Approx. 10 types

Available whiskies

Approx. 4 types

Available beers

Approx. 3 types

Available shochus

Approx. 2 types

Drink Carry-out Permitted
Red Wine first press cabernet sauvignon ¥5,400
J.lohr cabernet sauvignon ¥6,480

Restaurant Interior