Welcome to Tokyo, one of the world’s greatest cities for food. While you are here, you are no doubt searching for an unforgettable culinary experience.
Japan offers countless delicacies-sushi, tempura, ramen-but reigning at the pinnacle of its cuisine is Wagyu.
The name “Kobe Beef,” in particular, is renowned among gourmands worldwide. However, if you are a true seeker of extraordinary food, we must let you in on a secret: a “Legendary Wagyu” exists that is even rarer and holds a deeper history than Kobe beef itself.
This is not just a story about a luxury ingredient. This is the story of a timeless culinary experience that will take you to the very origins of Wagyu.
The Global Fame of Kobe Beef
There are strict reasons why Kobe Beef is celebrated as the world’s finest beef.
The title of “Kobe Beef” is granted only to those cattle that have cleared a series of exacting standards from within the elite “Tajima-gyu” bloodline, produced in Japan’s Hyogo Prefecture.
These criteria are extensive, covering everything from the degree of marbling (a Beef Marbling Standard, or BMS, score of No. 6 or higher) to meat quality grades and weight limits.
They are, without question, the chosen elite.
Its greatest characteristic is the delicate sashi (marbling), which has a melting point so low that it dissolves on the warmth of your skin.
This fat releases a sweet, distinct aroma known as “Wagyuko,” reminiscent of coconut. When you take a bite, the fine muscle fibers unravel, the sweet fat melts, and a blissful flavor unfolds. This “art of marbling” is the driving force that has made Kobe Beef a global brand.
The Origin of the Legend: Takenotani Tsuru Ushi
If Kobe Beef is the “King of Marbled Meat,” then the legend we speak of is the “Living History of Wagyu.” Its name is the Takenotani Tsuru Ushi.
Its history dates back to 1830, during the Edo period. Born in what is now Niimi City, Okayama Prefecture, this cattle is recorded as the oldest Tsuru-ushi in Japan.
A Tsuru-ushi is a superior lineage whose excellent genetic traits are passed down through generations with the certainty of a vine (tsuru) bearing fruit. Due to its robust physique and high fertility, the Takenotani Tsuru Ushi spread across the country and became a cornerstone of modern Kuroge Wagyu-in other words, it is one of the very roots of the Wagyu you know today.
Why, then, did such a vital piece of history disappear from the main stage, to be spoken of only as a “legend” or “phantom”?
The answer lies in its meat, which is the antithesis of Kobe Beef. The true value of the Takenotani Tsuru Ushi is not the quantity of its marbling.
It is in the powerful, immensely deep umami of its lean red meat (akami).
With a flavor that deepens and intensifies with every chew, revealing a rich, almost iron-like minerality, its quality could not be measured by marbling-focused standards.
As a result, its production numbers plummeted, dwindling at one point to a mere 10 head, bringing it to the brink of extinction.
Today, it is said that fewer than 100 purebreds exist in all of Japan, with an annual production of less than 20 animals.
This is the ultimate rarity that even Kobe Beef cannot match.
Ibusana Ushi: A Union of Tradition and Innovation
“Is it possible, then, to taste the powerful red meat umami of a historic Tsuru-ushi and the melt-in-your-mouth magic of modern marbling at the same time?” The answer to this ultimate question was born in the form of Ibusana Ushi.
Ibusana Ushi is a one-of-a-kind hybrid Wagyu, sired by a Takenotani Tsuru Ushi bull-the embodiment of Wagyu’s history-and born from a dam of the highest-quality modern Kuroge Wagyu lineage.
It is a unique brand permitted to be raised only by our partner, Moriki Chikusan, a farm in Miyazaki Prefecture.
Its purpose is singular: to achieve a perfect harmony between the wild, rich umami of the Tsuru Ushi’s lean meat and the delicate, sweet, melt-in-your-mouth fat of modern Wagyu. It is a grand endeavor to fuse the history of Wagyu with its present.
The result is a miraculous beef with a perfect balance of marbling throughout its lean meat, offering a profound flavor without being overwhelmingly rich.
This is Ibusana Ushi-a beef that carries the story of the Takenotani Tsuru Ushi while satisfying the most discerning of modern palates.
Savor the Legend in Sangubashi
To encounter a story of this magnitude, you might think a pilgrimage to a remote, unmapped region of Japan is required.
Rest assured, the legend awaits you in the heart of Tokyo.
From the massive Shinjuku Station, it is just two stops on the Odakyu Line. Welcome to Sangubashi, a calm and sophisticated neighborhood adjacent to the lush Meiji Jingu Shrine and Yoyogi Park.
This is our stage. Just a four-minute train ride from the chaotic hub of global trends, this area is a true urban hideaway where time flows at a gentler pace.
This tranquil environment is the ultimate seasoning, allowing you to focus on the subtle flavors of each slice of meat and reflect on the story behind it.
We promise the most profound and special culinary experience of your trip to Japan, without wasting your precious time.
The Ultimate Experience Awaiting at WAGYU YAKINIKU IBUSANA
We, WAGYU YAKINIKU IBUSANA, are the only specialty yakiniku restaurant in Japan dedicated to serving both the Takenotani Tsuru Ushi and the Ibusana Ushi.
Our philosophy is to allow you to savor this rare beef in its finest condition.
For this reason, our menu changes daily.
We select the most brilliant cuts available each day and post our offerings on the blackboard menu. To maximize the meat’s potential, some dishes like steak and sukiyaki are prepared for you tableside by our expert staff.
We know the perfect thickness, the perfect heat, and the perfect moment to serve each cut.
What is truly special is that our restaurant offers the unique opportunity to taste and compare the living history of the “Takenotani Tsuru Ushi” with its innovative descendant, the “Ibusana Ushi,” at the very same table.
This is a gastronomic journey through the past and present of Wagyu unlike any other.
However, please be aware that as both types of cattle are exceptionally rare, their availability depends entirely on the stock of the day.
The very encounter itself is a miracle.
The experience at our restaurant is not just a meal; it is a true ichigo ichie-a once-in-a-lifetime encounter that can never be replicated.
If you are a traveler seeking not just to fill your stomach, but to find a story and a feeling that will last a lifetime, we invite you to visit us in Sangubashi. We promise the timeless power of this legendary Wagyu will stir your senses.
Reservation & Information
Experience the legend for yourself. For a special evening and an unforgettable meal, you can make a reservation through the link below.
Reserve Here: https://www.tablecheck.com/en/shops/ibusana/reserve
WAGYU YAKINIKU IBUSANA
Address: 4-10-7 Yoyogi, Shibuya-ku, Tokyo
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