At WAGYU YAKINIKU IBUSANA, we are currently offering an incredibly rare and special Ibusana cow, a true delicacy that is seldom available.
This is a mature, mother cow (keisan-gyu) that has been carefully raised for an extended period of 46 months.
While typical Wagyu is brought to market at around 28 months, this animal was nurtured with great care for a much longer time.
Furthermore, as a “keisan-gyu,” her life experience transforms the meat in a remarkable way. Unlike the brilliant, flashy marbling of younger cattle, the red meat develops a more profound and complex character.
Rich in amino acids, its flavor profile features a deeper and more concentrated umami.
This is a true delicacy we recommend for connoisseurs who wish to understand the full diversity and depth of Wagyu.
What is Ibusana Gyu? A Hybrid Connecting Wagyu’s History and Future
“Ibusana Gyu” is not just another type of Japanese Black Wagyu. It holds a grand story within its lineage – a story of Japan’s entire Wagyu history.
The sire of every Ibusana Gyu is a Takenotani Tsuru Ushi, the oldest and most distinguished cattle bloodline in Japan, dating back to 1830. This “Phantom Wagyu” is the very root of modern Wagyu and is prized for its powerful, savory red meat.
The dam is a cow from a peak modern Kuroge Wagyu lineage, known for its melt-in-your-mouth texture and sweet, fragrant fat.
Ibusana Gyu is a one-of-a-kind hybrid, born to achieve the “best of both worlds.”
It allows you to experience two philosophies of flavor on a single plate: the deep, savory umami of a historic heritage breed and the delicate marbling and tenderness of premium modern Wagyu.
The Must-Try Cuts from This Specific Cow
Part of the joy of experiencing rare Wagyu is appreciating the unique character of each individual animal.
Of the cuts from this special 46-month-old mature cow, we would like to introduce two that are particularly exceptional.
- Riburosu (Ribeye)
A quintessential Wagyu cut, the ribeye is the perfect way to experience this cow’s incredible balance. The fine, elegant marbling, unique to the Ibusana, melts into the powerful red meat flavor characteristic of a mature animal.
The harmony created by the sweetness of the fat and the deep savoriness of the meat is simply exquisite. - Uchimomo (Top Round)
If you wish to taste the true essence of red meat, look no further than the Uchimomo. Located on the inner thigh, this is one of the leanest and most flavorful parts of the cow.
The Top Round from this specific animal is especially remarkable; a concentrated umami spreads across your palate with every chew, leaving a long, satisfying finish. A mere pinch of salt is all it needs to reveal the incredible potential of this beef.
This opportunity to taste this specific, special cow is available only for a limited time, while our stock lasts.
To make your dining experience in Tokyo an unforgettable memory, we invite you to enjoy this “ichigo ichie” – a once-in-a-lifetime encounter – at WAGYU YAKINIKU IBUSANA.
We sincerely look forward to welcoming you.