Commitment to Wagyu beef


As a professional group of a yakiniku restaurant, we are particular about "WAGYU Ittō-ryū."

  • 「本物の和牛」とは

    What is genuine Wagyu beef?

    The term "A5 rank", which describes the quality of meat, has become widely known today. This standard is called BMS (Beef Marbling Standard) consisting of 12 grades, and A5 rank is the highest rank of No. 8 to 12. At URUTORA DINING, we use only those with marbling 10 or above. This "10 or more" is said to be "hard to get", and when it reaches 12, it is even called an "artwork". In order to provide the best taste to our customers, URUTORA DINING continues to be particular about "genuine Wagyu beef" with A5 rank and marbling of 10 or higher.

  • 黒毛和牛一頭買いへのこだわり

    Commitment to buying one entire cow of Japanese Black (Wagyu)

    "What should we do to have the finest Japanese Black beef at a reasonable price?" URUTORA DINING continues to pursue it and came up with the answer, "WAGYU Ittō-ryū" which purchases one entire cow, but not on a part basis. By carefully selecting Japanese Black Wagyu raised in the rich blessings of nature with a professional eye and buying one, we can provide all parts of the Wagyu beef in season and set a reasonable price. In addition, "safe and delicious yakiniku" requires thorough attention to the ingredients, and we believe that this can be achieved by "selecting carefully with our own eyes." URUTORA DINING is committed to the quality of meat seriously and carefully.

  • 美味しく召し上がっていただくための品質管理

    Quality control for delicious taste

    As a restaurant business, it goes without saying that we provide delicious food, but we also believe that it is equally important to provide our customers with safety and security. Even the best Wagyu beef cannot meke our customers impressed without the utmost care and strict quality control until the ingredients are delivered from the production area to the store, cooked and served. It is an honor for being selected from the many yakiniku restaurants and for we can see our customers. We attach great importance to compliance, take responsibility and pride as a beef professional, and understand and practice "ethics, fairness, and integrity." Pursuing safety, security and deliciousness, we will create a variety of options so that we can provide more enjoyable and delicious meals. We hopely can become our customers' "usual" yakiniku restaurant.


  • Matsusaka beef

    Matsusaka beef

    Known as one of the top three Wagyu beef brands in Japan, Matsusaka beef is sometimes referred to as an “artwork of meat.” This type of Wagyu beef is famous for its fatty, marbled meat. In recent years, any Wagyu beef produced in Matsusaka City, Mie Prefecture, or its outskirts has been labeled “Matsusaka beef,” even if it is low-grade. That is why not every Matsusaka beef is high-grade. However, here at Urutora Dining, we buy top-grade, A5-rank whole Wagyu cattle to offer the best-quality Matsusaka beef at a reasonable price.

    Handling store

  • Kobe beef

    Kobe beef

    Kobe beef is branded beef from the Tajima strain of Japanese Black cattle raised in Hyogo Prefecture. Its carcass has to meet specific criteria, and it is also known as Kobe-gyu. Same as Matsusaka beef, it is one of the top three Wagyu beef brands in Japan. The melting point of its fat is so low that it melts just by touching, and it is known for its smooth texture. At Urutora Dining, we buy high-quality Kobe beef with excellence awards.

    Handling store

  • Sendai beef

    Sendai beef

    Sendai beef is branded beef fattened in Miyagi Prefecture. It is the only Wagyu beef in Japan that cannot be labeled as Sendai beef except if it is grade 5, the highest beef quality grade. The quality of Sendai beef has to be A5 or B5, making it a sacred brand as it is only distributed in small quantities. The cattle are raised in Miyagi Prefecture, Japan’s leading rice-producing region. They feed on rice straw, making them tender and smooth. They are known for their perfect balance of fat to lean meat, making them a top-quality beef brand.

    Handling store

  • Aso-ō, Kumamoto Akaushi beef

    Aso-ō, Kumamoto Akaushi beef

    The breed of Kumamoto Akaushi has been certified as Japanese Brown Wagyu beef in 1944. Akaushi cattle raised in Aso, Kumamoto Prefecture are called Aso-ō. Aso-ō are free-range cattle raised in vast grasslands where they are free to roam. Therefore, they feed on organic grass and straw and roam in lands that have different elevation levels, making the environment they are raised in less stressful. This brand has very little excess fat and is famous for its natural lean meat umami flavor.

    Handling store

  • Olein 55, Tottori Wagyu beef

    Olein 55, Tottori Wagyu beef

    Tottori has been producing Wagyu beef since the Edo period. The Olein 55 brand features a type of Wagyu beef produced there and it is known for meeting the certification criteria of having at least 55% of oleic acid. It is said that oleic acid, one of the main components of olive oil, is one of the elements that gives beef that melt-in-the-mouth texture. Therefore, the more oleic acid in the beef, the more it melts in the mouth, and the richer its flavor. Also, compared to other fats, the time it stays in the stomach is shorter, making it less likely to cause indigestion or heartburn. That is why it is recommended for women.

    Handling store

  • Black Angus


    Black Angus is one of the highest quality beef breeds produced in the US. Its official name is Aberdeen Angus. It is known for its marbling, which gives it the perfect balance of lean meat to fat, and it is very tender and juicy. Wagyu beef is generally known for its melt-in-the-mouth texture due to its marbling, but what makes Black Angus different is the succulent yet meaty texture of its lean meat that makes it more satiating than other Wagyu beef variations.

    Handling store