Luxury watches, vintage wines, classic cars… there are certain things in this world that captivate the human heart simply by being rare.
What about in the world of food, specifically Japanese Wagyu?
Kobe Beef, Matsusaka Beef, Omi Beef. These world-renowned brands are, of course, rare and valuable. But there exists a Wagyu that is so overwhelmingly historic and rare that even these top-tier brands pale in comparison.
Its name is the Takenotani Tsuru Ushi.
This is not a story that can be summed up with the simple phrase “a hard-to-get luxury meat.” This is a “living cultural heritage” that embodies the very history of Japanese Wagyu.
This time, let’s unravel the profound story of why the rarest Wagyu in Japan came to be called a “legend” and a “phantom.”
A Witness to History – The Oldest “Tsuru-ushi” in Japan
The story of the Takenotani Tsuru Ushi begins nearly 200 years ago, in 1830 (the first year of the Tenpo era). Its history started in the scenic lands of what is now Niimi City, Okayama Prefecture. What makes this cattle so special is the fact that it is the oldest recorded Tsuru-ushi in Japan.
A Tsuru-ushi is a lineage of cattle whose superior genetic traits have been fixed through selective, closed breeding within a specific region.
The name comes from the way these excellent traits are passed down to their descendants with the certainty of a vine (tsuru) extending itself.
Among them, the Takenotani Tsuru Ushi boasted a particularly excellent physique, strong legs and loins, and high fertility. Its bloodline greatly contributed to the improvement of Kuroge Wagyu across the nation.
In other words, if you trace the lineage of many of the famous Wagyu brands we know today, you will arrive at the Takenotani Tsuru Ushi as one of their origins. It is nothing less than a “living witness” that knows the entire history of Wagyu.
A Philosophy of Flavor – Why is the Red Meat Supreme?
In the modern era, the idea that “delicious Wagyu = beautiful marbling (sashi)” may be a globally shared perception. However, the values of the Takenotani Tsuru Ushi lie at the opposite pole.
The true worth of this cattle is not in the quantity or sweetness of its fat, but in the flavor of the lean red meat (akami) itself, which is brimming with life force.
Its meat possesses an incredibly deep, powerful umami and aroma. Take one bite, and the first thing you feel is the concentrated, intrinsic flavor of the meat.
Then, with every chew, a savory richness bursts forth from the muscle fibers, and complex layers of umami spread across your palate. It is a wild, pure deliciousness woven from the fragrant aroma of grains and the iron that is the source of life.
It is not an instantaneous captivation with the sweetness of fat, but a sensation of slowly deciphering the deep story of the meat with your tongue. This is the true, original form of Wagyu that the Japanese people loved long before the concept of sashi was born.
The Story of Near-Extinction and Revival
Why did such a historically and gastronomically important cattle disappear from the market, becoming a phantom?
Ironically, the reason lay in the development of the Wagyu industry itself.
With economic growth, the market began to demand beef cattle that grew faster, more efficiently, and produced more marbling. The Takenotani Tsuru Ushi, which matures slowly to deepen the flavor of its red meat, was incompatible with the economic efficiencies of the times.
Producers abandoned raising them one after another, and their numbers plummeted. At one point, they were pushed to the brink of extinction, with only about 10 head remaining in all of Japan.
But its flame was not extinguished.
The bloodline was narrowly preserved through the near-obsessive efforts of a handful of producers and researchers who held the strong conviction that “this Japanese treasure must not be allowed to die out.” Our partner, Moriki Chikusan in Miyazaki Prefecture, is one of the few producers who pours their passion into the protection and revival of this precious lineage.
Thanks to their efforts, the numbers have slowly recovered, but it is said that even today, there are fewer than 100 purebred Takenotani Tsuru Ushi in all of Japan.
The number of animals shipped annually is just over a dozen. This is why it is called “the rarest Wagyu in Japan.”
Taste This Miracle in Tokyo
Hearing of such rarity, you might imagine it is something enjoyed in secret, only by a select few connoisseurs in a remote location.
However, this miraculous experience is surprisingly close at hand. It is at Sangubashi, just two stops from Shinjuku Station on the Odakyu Line.
We, WAGYU YAKINIKU IBUSANA, have established our restaurant in this quiet and sophisticated town, welcoming you as the only establishment in Japan that specializes in the Takenotani Tsuru Ushi.
What we offer is not merely a meal. It is an intellectual culinary experience where you can taste over 190 years of Wagyu history, the story of its survival from near-extinction, and the passion of its producers.
We write the best cuts of the day, delivered that morning, on our blackboard to present to you.
This encounter is an ichigo ichie-a once-in-a-lifetime meeting that can never be repeated.
To taste history. To dine on a story.
If you are seeking such an unforgettable experience, we invite you to open our door. We will guide you into the profound world of a true Japanese treasure.
Reservation & Information
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
Comment