THE MEAT ／ About Our Aged Beef

Sakaeya's Aged Beef, from Yoshinobu Shinbo

We are the only certified Sakaeya dealer in Shikoku. We built our relationship with Yoshinobu Shinbo before this restaurant even opened, and we grill his aged beef in a Spanish Josper charcoal oven. Here, we introduce how that aged beef is made.

About Yoshinobu Shinbo

Yoshinobu Shinbo of Sakaeya has spent years perfecting the craft of dry-aging beef. We are the only certified Sakaeya dealer in Shikoku, and we source his aged beef directly.

What Is Aging?

Over time, enzymes break down the muscle fiber and collagen in beef, converting them into amino acids that carry umami flavor. This is "aging." By dry-aging beef on the bone in a dedicated aging room, moisture is drawn out and the beef's own umami becomes concentrated.

What Makes Aged Beef Different

Tenderness — enzymes slowly break down the fibers, producing a remarkable tenderness.

Umami — as moisture is drawn out, the beef's own umami becomes concentrated.

Aroma — the aging period develops a distinctive, subtly sweet aroma. We recommend enjoying it simply, with just a little salt.

Finished in the Charcoal Oven

The umami drawn out through aging is sealed in with a quick, high-heat finish in our Spanish Josper charcoal oven. Fragrant on the outside, with the umami of aging locked in inside. You can watch it finish right in front of you, at the counter by the oven.