About
Tokiwa of Yonezawa Beef(Wagyu) Introducing the Delicacy of Yonezawa Beef(Wagyu) for One hundred and twenty-one yearsSince 1894Tokiwa is the oldest beef shop in Yonezawa. Our first owner named the shop for good luck Tokiwa means the dragon generating a wave and rising up. Placing emphasis on the reliable quality and the taste, we have been reputed as Tokiwa in Yonezawa. We keep the unaltered delicacy from generation to generation. In fact, we have presented Yonezawa beef to the Imperial Family and Imperial Household Agency.The experienced fifth generation owner directly bids on all Yonezawa beef that we offer. Among Yonezawa beef, only the ones that meet so many detailed standards including the number of the fattening days, the meat quality, the marbling and the fat quality, are certified as Tokiwa brand. Further, our commitment to selecting only cows has been passed down for generations.We hope you will enjoy the finest Yonezawa beef to your fullest satisfaction.Secret of Deep, Rich Taste of Yonezawa Beef(Wagyu)The difference in the temperature between day and night as well as between summer and winter is extremely large in Yonezawa. Especially, the snow containing rich minerals covers the mountains and the fields due to the severe cold during the winter months. The soil now rich in minerals from the snow is further enriched with the cow manure compost, allowing us to enjoy the harvest of good rice in autumn.Yonezawa cows are fed such rice straw that sucked up the minerals. Yonezawa beef is the product of the combination of the long experience and the fattening technique which have been developed in the abundant nature. The long fattening period is another secret of the flavor. (Most of the cows are raised and fattened for the period as long as 32 months, confirming the high quality.)Conditions to be Certified as Yonezawa Beef(Wagyu) of Tokiwa1) Only beef from cows with good quality of meat and fat is carefully selected2) Beef is directly purchased from the market3) Only Yonezawa beef that passes the test of the experienced fifth generation owner is offeredHistory of Yonezawa Beef(Wagyu)Charles Henry Dallas(18411894)Benefactor of Ypnezawa beefCharles Henry DallasThere is a long history of Yonezawa beef here; back in the Edo period, the feudal load prized it and the doctors used it as the nourishing food, for example.Yonezawa beef became famous after an Englishman named Charles Henry Dallas, an English teacher at the Yonezawa clan school, took a Yonezawa cow with him as a souvenir for his friends to the Foreign Settlement at Yokohama in 1875 upon the expiration of his term. The foreigners living there were delighted by its taste, and after that a word about the delicious Yonezawa beef soon spread throughout the country.Secret Sauce that Brings Out the Flavor of Yonezawa Beef (Wagyu)Our original sauce is made by adding the local miso, the soybean paste, which is only made of the homegrown soybean as the secret ingredient. This slightly-sweet but not-too-heavy sauce goes very well with the beef and vegetables and you will never get tired of the taste.The sauce is Tokiwas original and its secret recipe has been passed down in Tokiwa for generations since its founding, but now it is standard to enjoy the sukiyaki of Yonezawa beef with the miso sauce at any restaurants.Restaurant Sukiyaki Tokiwa We only offer the special Yonezawa beef which is carefully selected directly in the market by the fifth generation owner.Yonezawa Beef(Wagyu) SukiyakiSukiyaki is our featured menu item. Enjoy it with our original sauce in which the local miso is used as a secret ingredient. In Tokiwa, the cloud ear mushroom, which is a rare and unique ingredient for sukiyaki, is served. Our third generation owner loved it and it has become the regular ingredient since then. Among the tender ingredients, the unique texture of the cloud ear mushroom should improve the appetite.Yonezawa Beef(Wagyu) ShabushabuEnjoy the true taste and flavor of Yonezawa beef. It is recommended to dip the meat in our original ponzu (sauce containing soy sauce and vinegar or citrus juice). Shabushabu makes the most of the flavor of the meat, and is the popular all-time classic menu. (Order accepted from 2 servings)Yonezawa Beef(Wagyu) SteakYou cannot miss the beefsteak to taste the quintessence of the selected Yonezawa beef. Enjoy the rich flavor and the juice of the finest Yonezawa beef. It is seasoned with salt and pepper, and a dash of red wine and soy sauce for flavor.Broiled Diced Beef (Charcoal Grilled Beef)Yonezawa beef, cut into large dice, is broiled over a charcoal fire. Enjoy the harmony of the fragrant flavor of the charcoal grill and the melting juicy Yonezawa beef.Charcoal Grilled BeefYou can enjoy the bone-less short rib or the loin, the charcoal grilling classics and very popular parts of beef among people of all ages. Taste it only with salt and pepper first, then with the sauce, soy sauce with grated Japanese radish or ponzu (sauce containing soy sauce and vinegar or citrus juice) if desired.
Details
