A full course of rare “special Matsusaka beef”🐄! The 1st anniversary course has started at Hotel Tsu Center Palace “Kurogane” in TsuCity, Mie Prefecture ♪
掲載日：2023.10.11
Due to its strong sweetness and flavor, Matsusaka beef is also known as ``Matsusaka beef among Matsusaka beef'', and it is said that less than 5% of all Matsusaka beef is distributed. Even among Mie Prefecture residents, there may be many who have never eaten it.
The restaurant ``Kurogane'' in Hotel Tsu Center Palace in TsuCity City, Mie Prefecture, is now offering a full course meal where you can enjoy the rare ``Special Matsusaka Beef''.
Please enjoy the original and innovative full-course cuisine of "Kurogane" Chef Takuya Yamamoto, who won the "Gault et Millau" award at the restaurant where he served as head chef in 2019 and 2020. !
What is special Matsusaka beef?
Matsusaka beef, one of Japan's three major types of wagyu beef, is characterized by its elegant fat that is sweet and rich.
Among them, the specialty Matsusaka beef, which is said to be ``Matsusaka beef among Matsusaka beef'' with less than 5% distributed, is the very best, made from carefully selected calves that are raised with more than 900 days of time, effort, and love. It's Wagyu beef.
Because of its rarity and good taste, it rarely appears on the market, and is often used at specific butcher shops and restaurants.
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Matsumoto Livestock
Livestock farmers in Taki-cho, Mie TakiTown are carefully raising genuine Matsusaka beef, which is now rare and valuable, while continuing to use traditional breeding methods for 100 years. TakiTown in Mie Prefecture is blessed with clean water and a warm climate, which has been called the best in Japan many times. It's the perfect environment to raise cattle. I look around the cowshed, and while feeding the cows, I gently call out to them one by one, pet their heads, and take great care of them.
*From press materials
“Kurogane” challenge to help people learn more about Mie and local delicious ingredients
Hotel Tsu Center Palace has the desire to ``contribute to the formation of a sustainable local community by utilizing the space of a hotel that is visited by many people and delivering local culture.''
As a challenge to embody this, we scouted chef Takuya Yamamoto and opened Kurogane, the hotel group's first high-priced locally produced restaurant in 2022.
"Kurogane"'s challenge to help people learn more about Mie's delicious local ingredients At Kurogane, Chef Takuya Yamamoto's unique and unconventional "innovative" cooking techniques are used to maximize the flavor of the ingredients. Challenge yourself to push your limits.
As the first full-course project to help people learn more about local ingredients, we will focus on ``Special Matsusaka Beef,'' which is extremely rare and little known to the general public, and let you learn about the deliciousness of the ingredients that come from the careful breeding method. That's why this project was realized.
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Chef Takuya Yamamoto
After graduating from university, I started working as a sales employee. At the age of 28, he began studying cooking at the Kyoto Hotel Okura, worked at Restaurant Banyoken and a wedding company, and then moved to the Hyatt Resort in Hakone. He served as head chef at Bill's Tokyo, famous for its "world's best breakfast," from its launch. At the age of 34, he experienced cooking at Hoshino Resorts Karuizawa, Taketomi Island, etc. At the age of 38, he participated in a regional development plan for the restaurant industry in Fukui Prefecture and opened two restaurants as the head chef. At the age of 40, he moved to Rodel du Lac in Shiga and won the Gault & Millau award in 2019 and 2020 as head chef. After working at the restaurant "Hinomori" in Aquaignis, he became the head chef at "Kurogane" TsuCity. Although he specializes in fermentation and aging, he is also a cooking geek and researches various ingredients and cooking methods every day. My hobby is reading.
*From press materials
Introducing all the "special Matsusaka beef" full courses!
Now, I would like to introduce the full course menu of "special Matsusaka beef". We will introduce each menu individually, so please slide the photo to the right.
The second picture is "Tomobara". This dish is made from meat near the rib bone and has a texture similar to raw ham. It's best eaten with the melon at the bottom.
The third photo is "Uchimomo". The meat is aged and grilled over charcoal at a low temperature, and is flavored with fermented blueberry extract. Since it is a cut with a low fat content, you can enjoy a well-balanced dish by eating it with the sea urchin and homemade Rütta cheese.
The fourth photo is "shin". The shank is minced and made into a meat spaghetti style. The demi-glace-style minced meat is exquisite.
The fifth one is "Abra". Cauliflower is topped with special Matsusaka beef oil for about 30 minutes. When you eat cauliflower, you can smell the aroma as if you are eating Matsusaka beef, a specialty product, and you will be amazed at how delicious cauliflower is.
The 6th photo is "Capsicum". It may sound spicy, but chili peppers are actually a rare part of the body near the shoulder blade. The process involves making coarse mince, making it like a hamburger steak, browning the surface, then breaking it up and pounding it with a knife. Topped with egg yolk confit and caviar.
The 7th dish is "Shoulder roast". Thinly sliced shoulder loin is shabu-shabu with fermented mushroom soup, and fermented herbs are used as a sauce. We make good use of fermented ingredients to bring out the deliciousness of our specialty Matsusaka beef. Made with mushrooms grown in TakiTown.
The 8th picture is "Loin". So-called main. The food is cooked on a griddle right in front of you, and among the delicious parts, you can be served the middle part, which is even more delicious. For garnishes, choose Kanzuri, grated rakkyo mushrooms, black pepper, and salt made from the British sea. As you can see from the photo, the fine marbling and flavor of Matsusaka beef, a specialty product, is concentrated.
The 9th one is "Shigure". Shigureni is exquisitely seasoned. For mincing, use shank meat or the side part of the loin. The rice used is Iga rice, and it is cooked in an Iga-Yaki clay pot. It comes with consommé made from soup stock. You can also eat it like ochazuke if you like.
The 10th photo is "Dessert". Yogurt mousse is sandwiched between sliced peach compote, covered with a sheet-like jelly made from the compote liquid, and topped with edible flowers and gold leaf. It is a dessert that not only tastes good but also looks gorgeous. By the way, the basil ice cream that came with it was refreshing and delicious.
The 11th photo is an after-dinner coffee and garnish. The 12th one is a juice unique to Mie, Kumano tangerine juice and Mie prefecture LakeShorenji grape juice red.
Chef Yamamoto, who specializes in fermentation and aging, uses a variety of Japanese and Western approaches to create a full course that brings out the deliciousness of the specialty Matsusaka beef to its fullest. This is a rare opportunity to fully enjoy the deliciousness of the rare specialty Matsusaka beef, so please give it a try! (Lunch 12,000 yen, dinner 15,000 yen)
【store information】
Business hours: 12:00-14:00, 17:00-22:00
定休日：水曜日 電話：059-269-6994
Location: Hotel Tsu Center Palace, 7-15 daimon TsuCity City, Mie Prefecture
Notes: Reservation required, credit card accepted, electronic money not accepted