【Aomori HOTEL Jogakura】A New Chapter of Gastronomy Unfolds with Aomori's Proud Kuraishi Beef: Introducing a Special Add-on Menu for "Another Plate of Emotion"

Founded 37 years ago, HOTEL Jogakura's cuisine is now undergoing a rebirth.

Aomori's proud rare brand wagyu, "Kuraishi Beef," has been deliberately selected at A4 grade.

Under the supervision of Chef Shiozawa of Kyoto's "CAINOYA," a one-Michelin-starred restaurant in Kansai in 2021 and 2022, we will offer an impressive steak with ultimate cooking, available as an optional add-on menu when making reservations.

Supervised by Chef Takayoshi Shiozawa of Kyoto's "CAINOYA" Top restaurant quality in this mountain hotel.

Under the supervision of Chef Shiozawa, we utilize the latest sustainable cooking equipment, the vacuum impregnation cooking device "VeedPro CAINOYA Model," to prepare dishes, starting with steak.

By cleaning the Kuraishi beef purchased in blocks, roasting the resulting sinews and fat, and then simmering them in double-strength kombu dashi to extract its essence, which is then impregnated into the meat cells using VeedPro, we can infuse the flavor deeply.

This steak is the ultimate "Kombu-jime Steak." When you bite into this perfectly cooked steak, you can taste the umami of the lean meat and even a hint of the ocean. Instead of enjoying it with sauce, the umami extracted from the meat is re-seasoned and impregnated back into it. This is the kind of steak you can enjoy at the new HOTEL Jogakura.

*Sirloin is a straightforward steak that does not use VeedPro.

HOTEL Jogakura Head Chef Takeo Jin Born in Aomori Prefecture. 20 years at HOTEL Jogakura.

Chef Jin, with his refined skills in Japanese cuisine, incorporates Chef Shiozawa of CAINOYA's techniques, creating unique kaiseki cuisine that expresses the four seasons of Aomori and modern Japanese cuisine, available only here.

Keywords: Aomori, Hakkoda Mountains, Oirase, Jogakura, Kuraishi Beef, CAINOYA, Shiozawa, Sirloin, Fillet, Skirt Steak