From the farm to a single slice.
It starts on a farm in Shiga, meets the knife at our counter and ends on the grill in front of you.
From the home of Omi beef
Sawai Farm in Ryuo, Shiga, has raised Kuroge Wagyu since 1975: some 2,700 head, fed on water drawn from 80 metres underground and rice straw from the prefecture. Each animal is fattened slowly for around twenty months and shipped at about thirty months of age. The farm is certified under Farm HACCP and JGAP.
- Sawai Farm founded
- 1975
- Depth of the farm's water
- 80m
- Patient fattening
- 20months
- Omi beef shipped a year
- 6,000head
Omi beef is Kuroge Wagyu raised for the longest part of its life in Shiga Prefecture. In 2017 it became the first product from Shiga to be registered as a Geographical Indication (GI). Only about 6,000 head are shipped each year.
The light, clean fat of a heifer.
Sawai Hime Wagyu is Sawai Farm's name for its heifers: hime means princess. Heifer fat has a lower melting point, so it softens the moment it meets the tongue. Sweet and never heavy, it leaves the last slice tasting as good as the first.
The meat itamae: cut in front of you, slice by slice.
At the counter, the manager cuts and plates the day's beef in front of you. There is one grill for every two guests, so each slice is cooked just as you like it. Some dishes are served only at the counter.
Select
Choosing the best cuts of the day.
Cut
Each cut sliced to its own thickness, scored where it needs to be.
Plate
Plated one dish at a time, matched to the ceramics.
Grill
The final touch is yours, over your own grill.
Rice, salt and tare.
Our own rice
Kinuhikari rice grown for us by a contract farmer in Kita Ward, Kobe. Our staff helped plant it.
Salt and tare
Our own salt blend and a tare built on soy sauce. Even the supporting cast that brings out the beef is made in-house.
