Restaurant Ricca - Nishimuraya Hotel Shogetsutei Kinosaki
World-class beef brand beef"Tajima Beef" is
Tajima has a climate with a lot of rain and a large temperature difference between day and night. In the land of Tajima, which is surrounded by steep mountains and valleys, breeding continued only in the valleys.
Tajima beef is Japanese black beef from Hyogo prefecture. Tajima beef that is above a certain rank such as marbling and meat yield is called "Kobe beef" or "Kobe beef". Tajima beef calves are also the source of brand beef such as Matsuzaka and Omi.
Almost all of the black Japanese cattle in Japan have the bloodline of "Tajima beef", so it is said to be the origin of brand beef. I am picking up.
Exclusive to Nishimuraya Ricca
Our restaurant is proud to feature dry-aged Tajima beef – painstakingly aged in temperature & humidity-controlled storage to dehydrate the meat, concentrating its rich flavors & bringing out the fullest taste & texture.
Crafting the finest possible beef requires a skilled hand & experienced eye for spotting the cuts most suited to endure the rigors of dry aging – but perhaps most critical is a true passion for Tajima beef: Japan’s premium wagyu beef.
The chef’s of Nishimuraya Ricca deliver the final touch – meticulously grilling the beef by hand so as not to lose even a drop of savory taste – ensuring you enjoy the best possible dry-aged Tajima beef experience.
