Tajima Beef Irori Dining Mikuni

Mikuniya purchases half of a cow from “Ueda Chikusan” a specialist in the raising of Wagyu (Japanese black cattle).

Ueda Chikusan has many years of experience and research when it comes to raising healthy, happy and delicious Wagyu.

The vegetables and rice featured on the menu are also seasonal and are locally grown.

Lunches are served daily and you can choose from a variety of set lunches or order individually.

A recommendation is the Tajima Beef Steak Set,  Tajima beef curry set, Tajima beef stew set, Tajima beef cutlet (deep fried cutlet), Tajima beef steak rice bowl, or a Tajima beef sampler plate (2 kinds of beef cuts).

These specialty Tajima beef dinner courses are perfect for celebrating a special occasion.

Mikuniya contracts and purchases half of a pure bred Tajima cow that has been bred, raised, and fed at Ueda Chikusan in the neighboring town of Muraoka.

Ueda Chikusan has years of experience breeding and researching Tajima beef and is known for their award winning cattle.

This meat is characterized by its fat, which melts at a lower temperature than average Wagyu beef.

The freshly ground wasabi is grown locally the same way it has been for the past 300 years.

The “irori” in the restaurant’s name is Japanese for “hearth.”

The beef is cooked over a charcoal hearth, and even the charcoal is produced locally.

A local charcoal craftsman travels into the local mountains to cut back trees that are overgrown, a procedure done to “protect” the mountain.

The harvested wood is then processed into charcoal which is then used by the restaurant to cook its specialty beef to give it an extra juicy flavor.