[Aomori HOTEL Jogakura] Unveiling a New Chapter of Gastronomy with Aomori's Pride, Kuraishi Beef: Introducing a Special Kuraishi Beef Add-on Menu for 'Another Plate of Emotion'

Chef Takayoshi Shiozawa of Kyoto's "CAINOYA"

Japanese Cuisine Chef Takeo Jin

Celebrating 37 years. The cuisine at HOTEL Jogakura is now reborn.

Aomori's proud and rare brand of Wagyu beef,

『Kuraishi Beef』

We deliberately selected A4 grade.

Under the supervision of Chef Shiozawa of Kyoto's 『CAINOYA』,

a one-star Michelin restaurant in Kansai in 2021 and 2022,

we offer an impressive steak cooked with ultimate precision,

available as an add-on menu when making a reservation.

Supervised by Chef Takayoshi Shiozawa of Kyoto's "CAINOYA"

Top-tier restaurant quality,

here in a mountain hotel.

Under Chef Shiozawa's supervision,

we utilize the latest and sustainable cooking equipment,

the vacuum impregnation cooking device 『VeedPro CAINOYA Model』,

to create dishes, starting with steak.

After cleaning the Kuraishi Beef, which is sourced in blocks,

the sinews and fat that come out are grilled, and then a double-strength

kelp dashi extract is simmered. By impregnating the meat cells

with this extract using VeedPro, the flavor can penetrate deep inside.

This steak is the ultimate 『Kelp-cured Steak』.

When you bite into this perfectly cooked steak,

you can taste the umami of the red meat, and furthermore, even the sea.

Instead of enjoying it with sauce, the umami extracted from the meat

is re-adjusted and impregnated back into it.

Enjoying such a steak is what HOTEL Jogakura will offer from now on.

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

HOTEL Jogakura Executive Chef Takeo Jin

Born in Aomori Prefecture. 20 years at HOTEL Jogakura.

With techniques honed exclusively in Japanese cuisine, and the flexibility to incorporate Chef Shiozawa's methods from CAINOYA, he creates unique Kaiseki cuisine that expresses the four seasons of Aomori and the future of modern Japanese cooking.

【Kuraishi Beef Sirloin Steak ~Jogakura Style~】

It's not just 'special cooking,'

it's the optimal solution.

Core temperature 52°C. The optimal solution for Kuraishi Beef, guided by expert skill. Each carefully selected cut of Kuraishi Beef is slowly cooked at a core temperature of 52℃, where its deliciousness is maximized. Finally, it is fragranty seared on a "SUMI plate" with far-infrared effects, and served cut horizontally, sealing in the umami.

▶Kuraishi Beef Sirloin Steak – “The New Classic” ¥11,000 (tax included) A dish that best showcases the charm of Kuraishi Beef, with a beautiful balance of lean meat and fat.

▶Kuraishi Beef Fillet Steak – “The Heart of Tenderness” ¥16,500 (tax included) Only a few percent from one animal. Supple tenderness and elegant melt-in-your-mouth texture.

▶Kuraishi Beef Skirt Steak – “Lingering Red Meat Umami” ¥5,500 (tax included) A popular rare cut with a powerful spread of red meat umami.

【Kuraishi Beef Skirt Steak ~Jogakura Style~】

【Kuraishi Beef Fillet Steak ~Jogakura Style~】

Facility Information

【Company Name】　　Jogakura Kanko Co., Ltd.

【Hotel Name】　HOTEL Jogakura

【Official HP】　　https://www.jogakura.com/

【Location】　　030‐0111 Minami Arakawa, Hakkoda Mountains, Arakawa, Aomori City, Aomori Prefecture

【Phone】　　017‐738-0658

【Number of Rooms】　　31 rooms　Check-in 14:00 / Check-out 10:00

【Access】　　Approx. 60 minutes by car from Aomori Station

In front of Jogakura Onsen bus stop (JR Bus Mizuumi-go)