The Legendary Wagyu: An Introduction to Takenotani Tsuru Ushi & Ibusana Ushi
In the world of fine dining, “Legendary” or “Phantom” Wagyu refers to exceptionally rare beef that is nearly impossible to source through conventional means. Our restaurant specializes in two such treasures: the ancient Takenotani Tsuru Ushi and its modern descendant, the Ibusana Ushi.
Takenotani Tsuru Ushi: The Cornerstone of Wagyu
Established in 1830, the Takenotani Tsuru Ushi is revered as the oldest and most distinguished cattle lineage (Tsuru-ushi) in Japan.
It is one of the original progenitors of the modern Japanese Black (Kuroge Wagyu), making it a living piece of culinary history.
Unlike contemporary Wagyu, which is often prized for heavy marbling (sashi), the Tsuru Ushi is celebrated for the profound, powerful umami of its lean red meat (akami).
It offers a robust, deeply beefy flavor that intensifies and becomes more delicious with every chew.
Having faced near-extinction—with numbers once dwindling to as few as ten-the purebred Tsuru Ushi population remains incredibly small, with fewer than 100 head in all of Japan.
This extreme rarity cements its status as the ultimate “Phantom Wagyu.”
Ibusana Ushi: The Best of Both Worlds
Ibusana Ushi is an exclusive hybrid Wagyu, created to bridge Japan’s rich heritage with modern excellence.
Sired by a purebred Takenotani Tsuru Ushi bull and born from a modern Japanese Black cow, it truly represents the best of both worlds.
The goal of Ibusana Ushi is to achieve a perfect harmony of flavors and textures.
It inherits the deep, savory umami of the Tsuru Ushi’s red meat while incorporating the delicate marbling, tenderness, and signature melt-in-your-mouth quality of modern Wagyu’s fat. The result is a beef that is both incredibly flavorful and exceptionally pleasant to eat, striking a perfect balance between rich tradition and modern luxury.