Since Nov. 1, the Grand Hyatt Tokyo in Roppongi has been offering original Keyakizaka beef at its teppanyaki iron grill restaurant, Keyakizaka.
The beef was developed by Keyakizaka's chef de cuisine Yoshinobu Honda, in collaboration with Takeuchi Farm in Tokyo's Akiruno.
Takeuchi Farm is the only farm in Tokyo and is located in an area known for its abundance of nature, greenery and fresh spring water. The farm puts about 140 female cattle on the market every year, all producing A4 or A5-grade beef that is considered the highest-quality wagyu according to Japan's grading system. Of these, only four or five cattle a month become Keyakizaka beef.
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