但馬牛(たじまうし)のお肉を使って日本食に欠かせない醤油、日本酒、みりんなどで煮込み、ごぼうと山椒で仕上げました。素朴ながらも牛肉の旨味を引き出し、昔ながらの日本の代表的な料理のひとつです。

This traditional Japanese dish is made using meat from Tajima lineage cattle, the purebred native strain that forms the genetic origin of Kobe Beef.
The meat is slowly simmered in a delicate blend of soy sauce, sake, and mirin, essential seasonings in Japanese cuisine, and finished with burdock root and Japanese pepper (sanshō) for an aromatic touch.
Simple yet refined, this dish highlights the natural umami of the meat and represents one of Japan’s timeless culinary traditions.