Limited to 8 per month, ¥198,000 (tax included). Delivery up to 45 days. Gion's reservation-only restaurant to start online sales of aged beef roast beef "Ouka" from May 18, 2026, at 2 PM.

Kyoto, Gion – "Gion Niku Ryori Oka" (Representative: Yoshitaka Oka / Operated by: Future Dining Co., Ltd.), a meat kaiseki restaurant with 8 counter seats in a single house in Gion, will launch "Ouka," an aged beef roast beef exclusively for online sales, not offered in-store, from 2 PM on Monday, May 18, 2026. It is made-to-order, limited to 8 units per month, and priced at ¥198,000 (tax and shipping included).

Upon receiving an order, the restaurant procures a heifer at its optimal timing from a farm, carefully assesses the unique aging process of each individual animal, and finishes it as aged beef roast beef. It is delivered accompanied by a Yorozu Ohitsu (Asakura Furniture), three small plates, and Portuguese sun-dried salt "Fleur de Sel."

It will be delivered in two pouches.

**The meat that has been awaited at Gion's counter.**

"Gion Niku Ryori Oka" interior. "Gion Niku Ryori Oka" counter seating setup.

"Gion Niku Ryori Oka" is an 8-seat counter restaurant nestled in a single house in Kyoto's Gion. It offers meat kaiseki, grilling pure Tajima beef and aged meat over charcoal, overlooking a moss and gravel garden. The aged beef roast beef now being sold involves more time and effort than the dishes served in the restaurant. Instead of using existing stock, the Wagyu beef is procured after an order is placed, and the restaurant patiently waits for the meat to reach its optimal aging, treating "Ouka" as a product shaped by time.

**About the name "Ouka" (oka).**

"The moment the box is opened, I can see their faces."

We combined the character "Ka" (嘉), meaning good or auspicious, with the restaurant's name "Oka." This name embodies what is conveyed the moment it is handed over: "A masterpiece to be given for cherished connections."

**The journey to selling high-end aged beef roast beef.**

We didn't want to cut corners on either time or meat selection. Initially, we wondered if selling only three units a month would be feasible, and if such a small quantity could sustain an online business. This is how the concept of aged beef roast beef began.

Despite such internal conflicts, it became a meticulously crafted masterpiece. After various adjustments, the launch and shipping are both once a month. We streamlined processes where possible to focus on the aged beef, hoping that even a few more people could taste this aged beef roast beef, and managed to increase the sales quantity to eight units.

"Ouka" is "Gion Niku Ryori Oka's" first attempt to release the aging techniques cultivated at Gion's counter as a high-end gift to the world.

**Waiting is the essence of this work.**

Only small, round heifers are carefully selected for "Ouka."

They undergo long-term fattening for 30-40 months, and are fed domestic roughage, including pesticide-free straw grown locally. We value the health of the cattle above all else, and each animal is raised in collaboration with producers who share this philosophy. Meat nurtured over a long period develops a deep richness and clear umami.

For the cut, we use the rare Chateaubriand, located in the center of the fillet. Through precise moisture control and repeated cooking, the condensed umami gently spreads within its fine and delicate texture, resulting in a tender melt-in-your-mouth finish.

"Ouka" procures the optimal beef after an order is placed. We assess the unique aging process of each individual animal and finish it as aged beef roast beef. The meat determines how many days it will take.

**The aged beef roast beef is wrapped in cloth inside the ohitsu, which can be used for rice when serving it in the ohitsu (Asakura Furniture).**

To ensure that the ¥198,000 (tax included) product is enjoyed in its best condition, the recipient determines the delivery date. First, a "guide" is mailed to the recipient. After receiving the "guide," they can inform us of inconvenient dates within a 15-45 day window via their smartphone. We will then deliver the product, avoiding those dates, once the aging is complete. We can only accept eight orders per month. This is not a marketing gimmick, but simply the number of products one chef can responsibly finish.

**Why is it delivered in an ohitsu?**

**The aged beef roast beef is wrapped in cloth inside the ohitsu, which can be used for rice when serving it in the ohitsu (Asakura Furniture).**

At "Gion Niku Ryori Oka's" meat kaiseki, freshly cooked rice is sometimes served in an earthenware pot.

To keep it freshly cooked, we are very familiar with ohitsu. The wood breathes, absorbing excess moisture and preserving the plumpness and sweetness of the grains. We have felt the quiet work of tools made by artisans in our daily work.

The act of aging also relies on waiting and not over-handling. In that sense, ohitsu and aging share the same philosophy.

We considered using paulownia wood boxes for a luxury item, but that would be the end of it once delivered. However, the Yorozu Ohitsu (Asakura Furniture) can continue to be used at the recipient's dining table. Even after eating the aged beef roast beef, the ohitsu remains and can be used in various situations.

As a luxury item, we considered paulownia wood boxes, but that would be the end of it once delivered. However...