The journey of Tajima beef from pasture to plate is a testament to the dedication and craftsmanship of Japanese farmers and producers who adhere to strict traditions and standards ensuring the highest quality product.

Each cow is pampered with a diet of specially formulated grains, hay, and water sourced from natural springs deep underground. In meat that is succulent, tender, and bursting with flavours. Our dedication to the perfect steak, takes us one step further as we only use ‘heifers’ at Aragawa.

When it comes to cooking Tajima beef, the emphasis is on simplicity and respect for the meat’s intrinsic qualities. We grill each steak over carefully sourced Binchotan oak charcoal and only season with very finely crushed Maldon salt and ground pepper. Our steaks showcase the melt-in-your-mouth tenderness and decadent taste that lingers on the palate long after the last bite.