Tsuru-ushi: A lineage of Wagyu cattle that excels in specific traits such as physical quality, growth, and breeding ability.

Known as Japan’s oldest Tsuru-ushi, the Takenotani Tsuru Ushi spread throughout the nation due to its excellent physique, strong legs and loins, and high fertility, eventually becoming a cornerstone of modern Wagyu.
It is a purebred line that descends from a foundation sire born in 1830 in Takenotani (present-day Kamamura, Shingo, Niimi City, Okayama Prefecture), and it is considered one of the “Three Great Tsuru of Japan” (along with the Shusuke-tsuru and Iwakura-tsuru).

In the modern era, where heavily marbled shimofuri meat reigns supreme, the Tsuru-ushi – with its flavorful lean red meat and minimal marbling (sashi) – struggled to find favor in the market, leading to a gradual decline in its population.
At one point, their numbers fell to as low as 10 head.

Moriki Chikusan, the producer of the Ibusana beef served at our restaurant, began revival efforts for the Takenotani Tsuru Ushi 14 years ago.
While they have been slowly increasing the population, it is said that there are still fewer than 100 purebreds in all of Japan.
It is because of this extreme rarity that they are known as the “Phantom Wagyu”.

This meat is defined by a powerful, savory flavor from its lean red meat – a taste that grows deeper and more intense with every chew.

Ibusana Ushi (The Hybrid Wagyu)

Furthermore, our “Ibusana Ushi” is a unique hybrid, a cross between the heritage Takenotani Tsuru Ushi and modern Japanese Black Wagyu.
This breeding creates a perfectly balanced beef, with just the right amount of delicate marbling (sashi) woven through the lean red meat, making it exceptionally pleasant and easy to enjoy.

It is a truly exquisite meat, allowing you to experience the best of both worlds: the deep, savory umami of the Tsuru Ushi’s lean meat, and the signature melt-in-your-mouth texture of the Japanese Black’s fat.

Our establishment is a specialty restaurant dedicated to showcasing both the Takenotani Tsuru Ushi and the Ibusana Ushi.