Introduction

In March 2019, Ishida Ginza Honten opened in the prestigious Ginza district of Tokyo.

Although Kobe beef is now enjoyed around the world, Ishida remains singular in its commitment to quality. For over 30 years, the restaurant has focused exclusively on serving exceptional Kobe beef. All beef is sourced only from three carefully selected, contracted ranches in Hyogo Prefecture. During dinner service, only A5-grade Kobe beef is offered, while lunch service also features A4-grade Kobe beef for guests seeking a more approachable experience.

Celebrated for its refined marbling and delicate tenderness, Kobe beef reaches its full potential through skill and precision. Ishida’s long-established expertise has earned it an international reputation in Kobe, and this same dedication now finds expression in Ginza. We invite you to experience the finest Kobe beef at Ishida, set within one of Tokyo’s most elegant neighborhoods.

Tajima cattle possess a history spanning more than 1,200 years, with their existence recorded in historical texts from that era. Raised in the Tajima region of northern Hyogo Prefecture, these cattle benefit from an exceptional natural environment ideally suited to their care.

The expansive landscapes allow the cattle to grow in a low-stress setting, with ample space to move freely. They are nourished by abundant, nutrient-rich grasses and shaped by a climate with distinct seasonal variations. Equally essential is the region’s pure natural water, along with wild mountain grasses containing vital herbs that contribute to the cattle’s health and distinctive quality.

It is within this carefully preserved environment that Tajima cattle are raised, forming the foundation of authentic Kobe beef.

Kobe beef is classified into grades A, B, and C, with A representing the highest yield. Each grade is further evaluated on a scale of 1 to 5, based on four criteria: the degree of marbling; the color and luster of the meat; its firmness and texture; and the color and sheen of the fat. In addition, Kobe beef is assessed using the B.M.S. (Beef Marbling Standard), which measures the balance and distribution of marbling on a scale from 1 to 12.

At Ishida, the signature Choice Kobe Beef course features the highest designation: A5-grade Kobe beef with a B.M.S. value of 10 to 12. Beef of this caliber is distinguished by exceptional tenderness, a refined melt-in-the-mouth texture, and a delicate yet profound expression of umami.

We invite you to experience the depth and elegance of premium Kobe beef at Kobe Steak Ishida, where each cut is selected and prepared with uncompromising care.