Selected Koushu beef
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The “Koshu beef”: nurtured carefully with fresh water and blessing sun in the midst of the rich nature of Yamanashi.
Please enjoy the rich tasteful Koshu beef, with a soft touch and a fresh meat color at Kagetsu, the stone monument inn.
About Koushu beef
- Raised in the midst of Yamanashi’s rich nature, our Koshu cows have uniquely soft and fresh colored meat.Their marbling fat that melts into the mouth, their sweet meat juice and their rich, mellow and velvety feeling on the tongue are exquisite.Kagetsu, the stone monument inn, prepares group dinners providing full enjoyment of the delicious taste of this fresh and beautiful meat.
- “Koshu beef” brand denomination is allowed only to kuroge Japanese fattened beef carefully raised by members of Koshu Beef Delivery Union, that passed over 4.5 rank of meat quality standards.Koshu beef is produced by a system that introduces Japanese calves of carefully selected race and pedigree of similar levels to Matsuzaka and Kobe, raised by thorough and peculiar care ranging from safe feed stuff and feeding methods to logistic system.
Features of Koushu beef
Soft pulp substance
- The meat has a soft pulp substance that almost does not need chewing. It is very comfortable to chew by children, ladies and elder persons.
Melting marble-like fat
- The melting marble-like fat lets a sensation of sweetness widen through the mouth together with the deliciousness of the meat itself as you get your mouth around it.
Beautiful fresh meat color
- The secret of the beautiful meat color lies in the blessed rich climate of the natural environment of Yamanashi. The beautiful marbled beef has also a fresh aspect.
Recommended Special Dish for Koushu beef
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Sukiyaki of Koushu beef
Sukiyaki is a Japanese representative meat dish, in which meat is prepared with sugar and soy sauce that fuse together into a sweet-spicy taste. The delicious taste of Koshu beef shall expand through the large pot.
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Grilled Koushu beef with Sake baked
A special dish that draws out the mellow velvety taste of Koshu beef even further by maturing it into local sake lees.
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Koushu beef season vegetable pot
A pot to let our guests feel the season by combining meat with season’s vegetables, such as wild vegetables (sansai) in spring, summer vegetables, mushrooms in autumn and root vegetables in winter.
