Ryukusu Tajimaya

Super aging... By letting it sit at low temperatures for a month and a half, it becomes tender and the flavor improves. This phenomenon is called 'aging.' The meat we eat daily always goes through this process. Aging is called aging, but there are two methods: 'dry aging' and 'wet aging.' In Japan, 'wet aging,' which does not require time or space, is common, but as the premium trend grows, attention is turning to 'dry aging,' which can be considered the ultimate aging method.

Dry aging, also known as 'dry aging', is a special aging method that maintains the meat in a dry state in a storage room to mature it. To achieve this, it is necessary to meet these three elements: 'temperature, humidity, and airflow'. It is also important to have a discerning eye for the best moment. We have created an 'Original Aging Room' that adopts a 'gentle breeze cooling and humidifying cooling system' and achieved thorough hygiene and temperature management.

Tenderness... The action of enzymes slowly breaks down the fibers, resulting in astonishing tenderness. The sensation when cutting well-aged meat is as soft as cutting yokan (a traditional Japanese sweet jelly). Concentrated umami... Both lean meat and fatty parts lose moisture, concentrating the natural umami of the meat. This becomes a 'rich umami'. Well-aged meat, with its lack of moisture, cooks slowly. Increased sweetness... Sweet and rich flavors. Harmless bacteria in humans produce lactones (found in dairy products), creating a sweet aromatic substance. This change, which only occurs in the absence of oxygen, is the main feature of dry-aged meat!

The 'Black & Blue' technique means crispy on the outside (Black) and rare on the inside (Blue). To achieve this, the surface is charred by grilling multiple times while ensuring the core temperature of the meat reaches above 50°C. This requires heating the griddle to a high temperature and quickly searing and cooling the meat. This is a challenging technique that keeps the core of the meat rare while raising the temperature. It condenses the umami of aged beef, creating a crispy and fragrant exterior while the juices of the rare part overflow. Enjoy the exquisite grilling of carefully aged meat!