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.