QUCHI

QUCHI is a farmer's restaurant which serves beef produced at our company's farm. Our farm is a Nagi cattle (Holstein × Wagyu) raiser. Nagi cattle are raised in Nagi town, Okayama. QUCHI means perfectly local production for local consumption. It expresses our policy to serve products made in Okayama. In fact, 97% of the ingredients we use at the restaurant are produced here in Okayama. We can get fresh vegetables, fruits, eggs, and milk from local farmers.

Toyofuku Farm's Nagi beef features a superb balance of lean meat and marbling, enhanced by ice-aging! You can enjoy the differences in meat depending on the cut and aging level. We have 20 parts of Nagi beef steak. We serve 3 types of beef steak every day. ・Type 1: Loin steak ・Type 2: Juicy beef steak ・Type 3: Lean beef steak. We offer 3 to 4 types of steaks daily from the cuts listed below!! Prices vary depending on the cut. You can order your preferred amount starting from 100g in 50g increments. The popular choice is the steak tasting!! We will serve a selection of the cuts you ordered.

~ 20 Nagi beef steak parts ~ ★The royal road of teppan steak Loin steak・Shoulder loin ￥3,300/100g ￥6,000～￥7,000 /1 steak (300g)・Rib roast ￥3,900/100g ￥7,000～￥8,000 /1 steak (300g)・Sirloin 3,600/100g ¥8,000～￥9000 /1Steak (300g) - Filet ￥3,600/100g ★Juicy beef steak - Triangle belly ￥2,300/100g - Pompton ￥2,400/100g - Flank ￥1,600/100g - Uchiharami 1,600/100g・Kainomi ￥2,300/100g・Tomosankaku ￥2,300/100g・Misji ￥3,600/100g・Ichibo ￥2,500/100g・Lean beef steak with lean taste・Rump ￥2,300/100g・Marushin Lean beef steak - Ude ¥1,800/100g, Uwamisji ¥1,500/100g, Kamenokou ¥1,800/100g, Sotomomo ¥1,800/100g Steak prices are for meat only. Steak with grilled Vegetables: +400yen

This is a chilled ratatouille made with root vegetables! We sautéed and simmered root vegetables such as burdock, daikon, and carrots from Okayama Prefecture in a homemade sauce made from Momotaro tomatoes, also from Okayama Prefecture.

The vegetables used will change with the seasons. This is homemade pickled vegetables from Okayama Prefecture.

Marinated mushrooms such as Okayama mushrooms (mushrooms, king oyster mushrooms, shiitake, pleurotus, and shimeji).

This menu features a pâté made from aged Nagi beef, which can be spread on slices of baguette for a delightful snack. It pairs well with beer, wine, and even sake. *Additional slices of baguette are available for ¥150 for 10 slices.

We apologize. This cheese is imported from abroad. We have prepared it in response to requests for pairing with wine. We offer five types from easy-to-eat cream cheese-based options, white mold cheese, blue mold cheese, goat cheese, hard cheese, and washed cheese.

All the vegetables used are fresh from Okayama Prefecture! The leafy greens are tossed with a homemade dressing made with ginger from Okayama Prefecture. Under the leafy greens, we also serve a mix of flavored vegetables such as mini tomatoes, boiled vegetables, marinated red cabbage, and anchovy-flavored daikon. The yellow puree is a sauce made from carrots! You can enjoy dipping the boiled vegetables or mixing them with the leafy greens. *For individuals or couples visiting, we recommend the Half Size for ¥550.

The term 'cauda' means 'warm garlic anchovy sauce.' However, at our establishment, we offer a 'QUCHI style' where we create a homemade dip sauce (Miso & Almond sauce) using Bizen red miso, roasted almonds, anchovies, black olives, and sun-dried tomatoes, served with fresh vegetables from Okayama for dipping. *For individuals or couples visiting, we recommend the Half Size for ¥500.

Nagi beef is marinated and cooked at low temperature! It is cooked very slowly. You can enjoy it by sprinkling our homemade powder made from balsamic sugar and two types of pepper, which has a balance of sweetness, acidity, and spiciness, on the meat as you like. *For individuals or couples visiting, we recommend the Half Size for ¥850.

Sautéed Jumbo Mushroom with Risotto. Using jumbo mushrooms from Mitsukura in Ushimado, which has the highest production of mushrooms in Japan! Some vegetarians choose this as their main dish. The risotto is made with Italian rice grown using the Abiru farming method in Bizen, paired perfectly with the sautéed jumbo mushrooms!

The open omelette made with Okayama's specialty yellow leek is topped with Caciocavallo cheese from Yoshida Farm, baked to a crispy and melty perfection. Note: There may be times when yellow leeks are not available. In that case, we will prepare a seasonal omelette. *Typically, three eggs are used, but the number can be adjusted to two or four according to the number of people. Please feel free to ask.

A dish we want you to try when you visit our restaurant! This soup, made solely from mushrooms and dairy products, allows you to savor the rich flavor of mushrooms. It contains sautéed mushrooms, and on top, we have sliced fresh raw mushrooms that you can enjoy.

You can enjoy the soup of the day.

Aging Nagi beef block simmered in Okayama's local beer 'Tsuyama Beer' until it becomes 'melt-in-your-mouth' tender.

100% Aged Nagi Beef Medium Rare Hamburg Steak with vegetables. The meat is made with 100% Aged Nagi Beef! To achieve a moist 100% beef hamburger, it is cooked to a medium rare (rosé) inside. You can choose from two types of sauces for the hamburger: Japanese-style or Western-style. 150g / ¥1,500 200g / ¥1,750 250g / ¥2,000 *Larger sizes may take a little longer to prepare. Thank you for your understanding. *If you are not fond of rare hamburgers, please let us know.

This is rice made using Koshihikari from the clear streams of Nagi Town. It is very sticky rice.

We offer two types of bread, fluffy round bread and baguette, made with Tsuyama-produced Setokirara (strong flour), served with olive oil infused with herb salt that pairs well with meat.

The milk from the small Naito Farm in Nagi Town is low-temperature pasteurized milk that allows you to enjoy the original taste of milk! We make ice cream from this low-temperature pasteurized milk, 'Mountain Milk,' at our shop. Please enjoy it with seasonal fruits.

Japanese mustard spinach Pound cake & Ice cream. The leaves of low pesticide cultivated komatsuna grown in Bizen are used in the pound cake, while the stems are sautéed and made into ice cream. Eating the pound cake and ice cream together brings out the strong flavor of komatsuna.

We prepare it with a celebratory message for birthdays, anniversaries, and other special occasions!