RESTAURANT
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Reasons for choosing Nasunogahara beef
The balance between lean meat and fat is just right, and the taste is sweet.
Before opening, we conducted a blind taste test in-house with about 10 people, and all chose Nasunogahara Beef as the number one choice.
While adding various ideas to please our customers,
We offer a wide variety of dishes in our live kitchen that allow you to experience the changing seasons.
Enjoy delicious food in a spacious dining space that is both visually appealing and delicious to eat.
Hotel Villa Fontaine Haneda Airport
All Day Dining Grand Ale
Head Chef Inoue Jin
Attention to ingredients
Domestic beef and Wagyu beef are becoming increasingly well-known among overseas customers, and there is a demand for high-quality products.
We are conscious of selecting ingredients that capture the needs of our guests, who are unique to Haneda, where many international customers come.
Our hotel is unique in that it offers high-quality domestic beef in a buffet style.
Deliciousness
To ensure you get the most out of your experience
Our restaurant serves Nasunogahara beef steaks. Grilled at high temperatures to lock in the aroma and flavor, Nasunogahara beef can be enjoyed with salt, pepper, grated daikon radish ponzu sauce, wasabi, and other seasonings.
For a limited time, we are also offering roast beef made with rib roast. The beef is cooked at a low temperature for three hours to avoid stressing the meat, and then seared over high-temperature charcoal to create a crispy, fragrant finish.
The rewards of being a chef
The biggest attraction of our restaurant is that we prepare our meat in a live kitchen right in front of our customers, so they can enjoy high-quality meat freshly cooked and at its most delicious. As a chef, it is also a gratifying moment when a guest directly tells us, "It was delicious."
Producer's thoughts
What is Nasunogahara Beef?
This brand of beef is certified by Nasu-Shiobara City and is produced at Mizuho Farm in Nasu-Shiobara City, Tochigi Prefecture. In Nasu, a region blessed with abundant nature, fertile soil, and clear streams flowing from the mountains, safety and security are the top priorities, and the beef is raised in an integrated production system from birth to shipment.
Since we started our business as a beef wholesaler, we have always been committed to producing beef that is focused on flavor above all else. Please come and enjoy the delicious taste of Nasunogahara Beef, which is raised in spacious, clean barns with minimal stress.
Mizuho Farm Ltd.
Representative Director and President Ichiro Shimoyama
Integrated production and thorough individual management
In the livestock industry, where division of labor is common, between farmers who breed the cattle and farmers who buy and fatten the cattle,
We start by carefully selecting the seeds, managing the health of the mother cows, measuring their weight at birth, and checking what they have been eating at each age.
We thoroughly manage each individual animal, including its illness and treatment history, to produce safe and secure beef.
The secret to its deliciousness
Uniquely formulated feed
Nasunogahara beef is fed rice along with corn, which gives it a sweet taste and melt-in-the-mouth fat. Mizuho Farm also uses a TMR method, which involves mixing a proprietary blend of feed with pasture grass.
By mixing the feed before feeding, we can prevent selective eating and ensure that the cows eat a balanced diet, allowing them to grow up healthy.
The rewards of being a producer
The cows we deal with every day are all different, from their birth weight to their personalities and daily health conditions.
It is no easy task to ensure that each animal is always living in a comfortable environment.
However, we are proud to be able to watch them eat and grow healthy from start to finish.
I take care of my cows every day, feeling grateful for them.
Special talk
Nasunogahara Beef is a brand of beef raised in the fertile soil and abundant nature of Nasu.
Through dialogue between producers and chefs, we will uncover the secrets behind their dedication and deliciousness.
Mizuho Farm Ltd.
Director and Nasu Branch Manager Yosuke Nakamura
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Hotel Villa Fontaine Haneda Airport
All Day Dining Grand Ale
Head Chef Inoue Jin
The charm of Nasunogahara beef is revealed through serving it
Nakamura
We often have the opportunity to eat meat from our own farm.
In fact, most farmers don't get to eat much meat from their own farms. They don't know where their cows end up. We also do retail and have close relationships with wholesalers, so we often eat our own meat and confirm that it's delicious, and we think that's very important. We're confident in the taste, not the appearance.
Customer feedback is our daily driving force
Nakamura
Not only do we raise cattle, but we also sell them, so sometimes we get harsh comments from customers. As we are producers, we probably don't need to go that far. However, it is these comments that give us the impetus to consider better management methods within the company. It's hard work, and it can make us feel gloomy (laughs). But in that sense, I'm proud that we are very sensitive to taste when it comes to fattening our cattle.
Inoue
I usually serve food at a buffet restaurant while interacting with guests, and some customers eat 10 pieces of meat, each serving about 50g. Most of them come back to us and often say, "It was delicious, please give me another one!" While there isn't much Japanese beef with a firm lean meat, Mizuho Farm's meat is well-balanced, so you can eat as much as you want.
Nakamura
We are grateful for this. We also feel that our meat is "refreshing and we can eat a lot of it."
The deliciousness was refined by
Approximately 10 years of trial and error
Nakamura
One of the features of Mizuho Farm is that some of the feed, which mainly consists of corn, is replaced with feed rice. We experimented with various ingredients over the past 10 years and found the best ratio. The benefit of feeding rice is that it improves the melt-in-your-mouth texture of the fat and adds sweetness. However, adding too much rice can make the food taste heavy, so there is an optimum amount.
Inoue
Have you tried that for years and years?
Nakamura
That's right. It's said that it takes three years for a cow to turn into meat after it's born, but the fattening period of 20 months is particularly long. They raise the cows for that long, trying out different combinations of ingredients, tasting them, and then once they decide, "Okay, this is it," it takes another three or four years. It took all those years to arrive at the numbers we have today.
Inoue
That's amazing. I wonder if there are other farms that can provide this kind of feedback.
System × Human Eyes
Producing consistent deliciousness
Inoue
It's amazing to think that they manage all the cowsheds on such a vast farm.
Nakamura
Rather than looking at everything, I often look at the numbers for each important point. We have very thick documents in the company that list everything from the total number of cows to the accident rate. When I look at that data, I sometimes notice something strange. It's like, "Maybe this is why the meat quality has been poor recently." The cows can't complain if they don't have enough feed or if the cowshed is dirty. Since they can't communicate, I think it's important to be able to read into that. It's important to just look at the cows and notice things like, "Huh? Something's strange," or "They're not sleeping very well."
Inoue
In the end, it all comes down to the human eye.
Nakamura
That's right. We often monitor things like the amount of food they eat numerically, but ultimately it's the staff who actually sees them and sees if there are any abnormalities.
Inoue
I once again realized that it is thanks to this kind of management that the quality of Nasunogahara Beef is achieved. I am truly grateful for the supply and production.
Nasunohara beef is served at Sizzling Kitchen during dinner time.
Please enjoy our carefully selected Nasunohara beef.
Inoue
We have been using Nasunogahara beef for about three years now, and it is extremely consistent. Nasunogahara beef (domestic beef) has appealing aroma and marbling, and Nasunogahara beef has an excellent balance of these. Sirloin in particular tends to be very fatty, but Mizuho Farm's meat is not too heavy and has a nice aroma after grilling. This is the biggest selling point of our hotel's steaks.