#Japan #Osaka #Balnibarbi #Shimane Wagyu #Wagyu Tasting

An Innovative Tasting Experience with Shimane Wagyu

Balnibarbi Co., based in Osaka, has embarked on an exciting project to reshape the evaluation of Japanese Wagyu by collaborating with Shimane Prefecture. This initiative, named "Shimane Wagyu Innovative Tasting: The Choice," will span from February 6 to February 28, 2026, across 10 select Balnibarbi locations nationwide, inviting participants to engage in a unique taste-testing experience.

The Concept Behind the Project

In a landscape where culinary values are diversifying, traditional meat grading based on fat marbling (or "sashi") is becoming inadequate for capturing the full richness of the dining experience. Customers are increasingly calling for an appreciation of taste and satisfaction that transcends mere fat content. By engaging with diners in their restaurants daily, Balnibarbi has come to believe that the essence of dining lies not in the type of meat but in the experiences and memories it creates.

This evolved understanding points toward a new evaluation metric—one that favors sensory experiences over rigid standards. By leveraging the expertise of Shimane Wagyu, a beef brand recognized with multiple prestigious awards, Balnibarbi aims to flip the traditional evaluation approach on its head. Participants will taste two versions of Shimane Wagyu in a blind tasting format, where the specifics of quality grades and meat cuts are intentionally concealed, allowing diners to base their choices purely on flavor and memory.

How the Tasting Works

From sumptuous steaks to delicate shabu-shabu, diners will have the opportunity to sample two types of Shimane Wagyu (labeled A and B) on a single plate during the tasting sessions. Without preconceived notions, participants will savor both options and subsequently submit feedback through a survey. This feedback aims to quantify the "deliciousness" based on genuine personal experience rather than rigid grading systems.

Menu Highlights

• - Umashi En Steak: A comparison of two Shimane Wagyu steaks for 3,200 yen.
• - Umashi En Roast Beef: A delightful tasting of two roast beef cuts, also for 3,200 yen.
• - Umashi En Shabu-Shabu: Experience the flavors of two types of Wagyu in shabu-shabu format for 3,200 yen.

By placing an emphasis on diners' real-time feedback amidst their everyday dining experiences, this project aims to establish a fresh evaluation standard for the new Shimane Wagyu brand.

Project Details

• - Event Name: Shimane Wagyu Innovative Tasting: The Choice
• - Duration: February 6 (Friday) to February 28 (Saturday), 2026, exclusively during dinner times.
• - Participating Locations: 10 select restaurants across Tokyo, Kansai, and Shimane.

- Tokyo: Bon Hanabi (Asakusa), Hinahi Sanbai (Aoyama), and others.
- Kansai: GARB weeks (Osaka) and IN THE GREEN (Kyoto).
- Shimane: GARB CLIFF TERRACE IZUMO (Izumo).

Please note that menu selections and offerings may vary by location. For specific inquiries, please reach out to the individual establishments.

Voices from the Contributors

Shimane Agricultural and Fisheries Department, Livestock Division: "Shimane Wagyu has long been acclaimed for its quality. However, moving forward, we aim to enhance our focus on how our beef's flavors are perceived by consumers. Gathering unfiltered feedback from diners will serve as a critical learning process for both producers and stakeholders involved in Wagyu."

Classic Cooking Director, Hideki Ohfude: "As chefs, we derive our greatest insights from the expressions of our guests after they savor a dish. Understanding how they feel in that moment is essential. This project invites guests to engage with the true essence of Shimane Wagyu without predefined grades or sections. By offering different culinary styles, we encourage guests to discover varied flavors and impressions, enhancing the learning journey for us all. This new perspective on value creation can lead to exciting opportunities for Wagyu."