Aurochs’ head chef is Junko Fujita, whose background includes research into serotonin and other “happy hormones”. Her encounter with Sakaeya’s Niiho opened her eyes to the wonder and deliciousness of aged meats. She realized that the only way to share with others just how tasty that aged beef is she needed to work at a restaurant that serves it.

The chef’s degustation starts with consommé, followed by several dishes, including steak tartare – incredible Omigyu fresh beef served with capers, eschalots, olive oil, and salt. Next is a spring roll containing cow innards –the large and small intestine – seasoned with cabbage and garlic chives and wrapped in a thin wrapper before being fried to crisp perfection. The hot filling flows out the moment you sink your teeth into this irresistible dish.

The climax of the course is a comparative and generous tasting of three steaks that differ by region, years in breeding, and aging period. Aged beef comes in many forms, each with unique flavor profiles, so the Aurochs style is about breaking it down in front of guests and sharing stories of the region it comes from. Once the steak is cut and ready, it is cooked over Choshu Binchotan – a type of charcoal interspersed with ceramic to strengthen the level of far infrared radiation, which enables the chef to cook steak with a crisp surface but juicy middle. Lovingly cooked for 40-50 minutes in waves, cooked on high and rested, on low and rested, the chef seals in the juices to showcase the beef’s rich umami. All steaks are gently infused with charcoal flavor, yet each has unique umami and texture. The steaks are served with the simplest of seasonings - salt and wasabi – so guests can appreciate the full power of beef umami and the different flavors and textures of each style.

Next, the piping hot, glossy clay pot-cooked white rice is accompanied by some delectable dish that makes you keep coming back for more. One fine example is Omi-gyu sukiyaki, served with Japanese leeks, chrysanthemum greens, and other seasonal vegetables in a small clay pot with the distinctive sweet-salty flavors of one of Japan’s most famous traditional dishes. Finally, the course closes with a seasonal dessert.

INGREDIENTS
The star is aged beef from Sakaeya, and it is all about maximizing umami, which the master Niiho achieves by altering techniques to suit the unique characteristics of each animal. Hokkaido free-range cattle have a distinctive wild flavor and subtle aroma of pasture, for example, the product of being raised in an all-natural environment. The animal is broken down into parts before aging in ways that accentuate wonderful beef aromas and textures. In addition to the Hokkaido beef, Aurochs takes delivery of aged sirloin from Kagoshima cows, fillet, and Omi-gyu fresh and aged beef. Even after delivery, the meat is aged further in a special refrigerator until it reaches its peak. Cook time and doneness are then adjusted slightly to highlight the variations in flavor. These delicious ingredients are complemented by a range of Japanese sake, shochu, whisky, and wine, chosen for their affinity with the cuisine.