Indulge in the Ethical Flavors of Kumamoto Beef at InterContinental Tokyo Bay

Discover the Culinary Delights of 'Kumamoto Akiu Beef'

The InterContinental Tokyo Bay, located in Minato, Tokyo, is set to offer a tantalizing teppanyaki course featuring the ethical Kumamoto Akiu beef starting September 1. This limited-time fair, curated by the talented Chef Yuichi Umihara, showcases the rich seasonal ingredients from Kumamoto, highlighting the exquisite flavors of this rare beef.

Kumamoto Akiu beef, raised on the lush lands of Aso, represents only about 1.3% of all wagyu in Japan, making it a truly exclusive delicacy. This breed is celebrated for its robust umami and health benefits, providing a perfect balance of rich red meat and subtle sweetness. The fair collaborates with the “Kumamoto Akiu Beef Project,” aiming to promote sustainable livestock practices while offering guests a unique gastronomic experience.

A Course of Unforgettable Dishes

The culinary journey begins with an exciting appetizer, where guests can compare the flavors of a hamburger made from both Kumamoto Akiu beef and black-haired wagyu. The inclusion of a unique 'Magma Miso' sauce, inspired by strawberries from Minami Aso, elevates the dish, enhancing the rich flavors of the meat.

Next, enjoy a dish featuring tempura made from Yamame (a type of trout) sourced directly from Minami Aso, served with a sumptuous cream sauce enriched with Basa soy sauce and red wine. This dish provides a refreshing contrast to the beef.

Following the tempura, the next course includes a vibrant array of seasonal vegetables grilled to perfection alongside fresh, pesticide-free produce, showcasing the efforts of Kumamoto’s