A Premium Wagyu Yakiniku Experience Debuts in Asakusa This May

Discover the Art of Wagyu Yakiniku in Asakusa

On May 5, 2025, a culinary gem will open its doors in Asakusa, Tokyo. The fifth location of "Beef Pro," known as "The Master of Beef" (牛の達人), is set to provide an unforgettable yakiniku experience, showcasing the wonders of Japanese Wagyu. This restaurant, operated by Brand Bank Company, aims to share the richness of Wagyu with guests, highlighting the deep connection between the producers and their prized cattle.

A Commitment to Quality

"The Master of Beef" takes pride in delivering only the finest quality black-haired Wagyu, sourced directly from processing facilities. Their unique approach emphasizes simplicity—using only Himalayan rock salt to enhance the natural flavors of the meat. This style has become popular among foodies and innovators alike, pushing the traditional boundaries of yakiniku.

Among the offerings, diners can indulge in the celebrated Kagoshima Black Cow, awarded the title of the best Wagyu at the National Wagyu Olympics. This event only takes place once every five years, underscoring the prestige and quality of the meat served at this new establishment.

Introducing the Kirara Course

To celebrate the grand opening, the restaurant will unveil the "Kirara Course," which is considered their crowning achievement. This luxurious menu celebrates the collaboration between master chefs and carefully chosen ingredients, ensuring an optimal dining experience. Some highlights of the course include:

Seafood Wagyu Yukke Jule

A sumptuous dish that layers Wagyu yukke with sweet shrimp and scallops, all enveloped in rich sea urchin and house-made jelly. This combination offers an indulgent experience, where each bite reveals a different texture and flavor, creating a delightful marriage of Wagyu and seafood.

Wagyu Akami Salt-baked

Prepared by wrapping carefully selected Wagyu with kelp and slow-baking it in salt, this dish preserves moisture and flavor, resulting in a juicy and tender bite. The umami intensifies with the gentle aroma of kelp and the mineral essence of salt—perfectly complementing the meat’s richness.

Kagoshima Black Cow Specials

Guests will have the chance to savor the top-quality Harami (flank) and thick-cut tongue from Kagoshima Black Cow. The Harami offers a wonderfully tender texture that releases flavorful juices with every chew, while the thick-cut tongue stands out with its satisfying bite and crispy exterior.

Rare Cuts: Chateaubriand and Thick Cuts

The Chateaubriand, a rare cut taken from the small end of the tenderloin, showcases the beautifully marbled fat that melts in your mouth and presents an irresistible flavor profile. Additionally, diners can relish thick cuts of rare parts served with two types of special sauces, ensuring a memorable taste comparison that will excite even the most discerning meat lovers.

Exclusive Opening Benefits

To celebrate the opening, there are special benefits for guests during the following periods:

Special Drink Offer

When: May 7 - May 15, 2025
What: Guests ordering a course will receive one complimentary drink to toast the new experience.

Exclusive Discount Coupons

When: May 7 - May 31, 2025
What: All guests will receive a ¥1,000 discount coupon for their next visit, valid until August 31, 2025, with no limit on the number of coupons that can be used within the confines of other offers.

Restaurant Details

Name: The Master of Beef Asakusa
Opening Date: May 5, 2025
Location: Taito, Tokyo, Asakusa 1-17-4, A※G ASAKUSA, 8th floor
Contact: 03-5830-3116
Hours: Lunch 11:00 AM - 3:00 PM (Last Order 2:30 PM), Dinner 3:00 PM - 11:00 PM (Last Order 10:30 PM)
Seats: 38
Access: 3-minute walk from Asakusa Station
Reservation: Reservation Link
Website: Beef Pro Official Site

About the Master of Beef

Aiming to connect the essence of Japanese Wagyu with customers, The Master of Beef is dedicated to showcasing the culinary prowess behind this prized meat. With a commitment to freshness and quality, their Wagyu is prepared using advanced techniques to retain flavor and texture. Coupled with carefully curated wine and seafood pairings, this new Asakusa location promises an unparalleled dining escapade.

Brand Background

Brand: Brand Bank Company
CEO: Toshikazu Nemoto
Location: Shinjuku, Tokyo
Established: July 2010
Capital: ¥10 million
Business Model: Restaurant Management

For more information, visit GYRO HOLDINGS or their official site for their various dining services around Tokyo.