Discover the Ethical Kumamoto Red Beef at the Exclusive Fair in Tokyo

Experience the Taste of Ethical Kumamoto Red Beef

The Intercontinental Tokyo Bay, led by General Manager Hiroyuki Miyata, is proud to announce an exclusive fair showcasing the ethical Kumamoto Red Beef starting September 1st. This fair will take place at the Teppanyaki restaurant, Takumi, where Chef Yuichi Uehara brings his expertise in elevating this unique Japanese beef through specially crafted menus that highlight the freshness of local Kumamoto ingredients.

A Culinary Journey with Kumamoto Red Beef

Guests can look forward to a tantalizing experience featuring dishes such as the juicy Kumamoto Red Beef steak and a delightful comparison between a hamburger made from Kumamoto Red Beef and the renowned black-haired Wagyu. This beef, a prized breed known as Akagyu, accounts for only about 1.3% of Japan's entire Wagyu population, making it exceptionally rare and sought after for its rich flavor and health benefits.

By collaborating with the Kumamoto Red Beef Project, which promotes sustainable livestock practices, Chef Uehara has personally visited farms in the Aso region to handpick ingredients for this menu. Diners will embark on a journey where ethics, taste, and local traditions merge seamlessly.

A Delectable Menu Awaiting You

The menu begins with an appetizer showcasing a side-by-side tasting of the ethical Kumamoto Red Beef hamburger paired with a flavorful tartar sauce crafted with local Aso moromi. Then, as the main event, diners can savor both the rich red beef steak and a unique grilled Shabu Shabu served with horse meat soy sauce and Sansho pepper paste. All main dishes are accompanied by fresh, organic vegetables harvested in Kumamoto.

To further enhance your dining experience, you can indulge in Takumi's special garlic rice made with premium Koshihikari rice from Minami Aso, with an optional upgrade to a luxurious parent-child rice bowl featuring Kumamoto's prestigious Amakusa Daiou chicken.

Desserts are equally impressive, featuring a rich ice cream made with Aso Takamori soy sauce complemented by a refreshing sorbet made from Kumamoto's Kabosu citrus fruit.

Emphasizing Ethical Practices

The Kumamoto Red Beef Project, initiated on November 29, 2019, aims to enhance the sustainability of livestock farming by improving the distribution and butchering techniques associated with this rare breed. Just 0.36% of this specialty beef makes it to market, so this project plays an essential role in ensuring the future of Akagyu remains viable and accessible.

The collaboration with organizations such as the Kumamoto Livestock Farmers' Association, Keio University's Media Design Department, and Higo Bank aims to share the flavors of Kumamoto with both domestic and international audiences, further supporting the farmers and enhancing their sustainable development.

Chef Utakashi's Culinary Expertise

Chef Yuichi Uehara, originally from Fukuoka, brings an extensive 25-year background in luxury hospitality and chef's expertise, including his previous roles at well-known hotels in Japan and overseas. This experience in combining local flavors with global techniques allows him to offer seasonal menus that cater not just to the taste of Japanese diners but international guests as well.

The Venue: Teppanyaki Takumi

Teppanyaki Takumi represents a perfect blend of health, beauty, and freshness, serving dishes prepared with olive oil to highlight the quality of ingredients in a healthy manner. Its luxurious yet intimate dining environment accommodates 10 general seats and two private rooms, each seating five, ensuring personalized service.

Visit the Fair

Join us at Teppanyaki Takumi from September 1 to November 30, 2025, for a memorable culinary experience that offers a deeper connection to the people, land, and sustainable practices behind the Kumamoto Red Beef. Reservations can be made by contacting 03-5404-2222.

For more details, visit Intercontinental Tokyo's official page.

Hotel Overview

Intercontinental Hotels & Resorts boasts over 220 properties worldwide, providing guests with a luxurious experience where tradition and modern Japanese culture blend effortlessly. The hotel's location offers stunning views of the Tokyo Bay and easy access to notable attractions, making it an ideal destination for both leisure and business travelers.

Note: This exclusive fair is made possible through the support of various partners, including the Kumamoto Prefectural Association for Expanding Domestic Beef Consumption and other local organizations committed to fostering sustainable agriculture.