Yokohama-Kannai | "Yakiniku BEEFMAN" Rebrands as "Kobe Beef Yakiniku Toma" to Enjoy the True Value of Kobe Beef with the Owner's Skill, Grand Opening on March 29
Yappa Co., Ltd., a subsidiary of Trailhead Global Holdings, has fully renovated "Yakiniku BEEFMAN Yokohama" in Yokohama-Kannai and rebranded it as "Kobe Beef Yakiniku Toma," featuring top-grade Kobe beef, grand opening on March 29, 2026. The new brand offers a unique dining experience where the owner, Toma, brings out the true essence of Kobe beef with his refined techniques.
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- 📰 Published: March 30, 2026 at 20:00
- 🔍 Collected: March 30, 2026 at 22:56 (2h 56m after Published)
- 🤖 AI Analyzed: April 24, 2026 at 05:56 (583h 0m after Collected)
Yappa Co., Ltd. (Headquarters: Minato-ku, Tokyo; Representative Director and President: Keisuke Koshifuchi), a subsidiary of Trailhead Global Holdings Co., Ltd. (Headquarters: Dogenzaka, Shibuya-ku, Tokyo; Representative Director and President: Tomomitsu Takada; Securities Code: 3358; hereinafter "the Company"), has fully renovated "Yakiniku BEEFMAN Yokohama" in Yokohama-Kannai and rebranded it as "Kobe Beef Yakiniku Toma" (Toma), a new brand featuring top-grade Kobe beef, grand opening on Sunday, March 29, 2026.
■ Concept: Redefining the "True Value" of Kobe Beef in the Land of Civilization and Enlightenment
Kannai, the land of civilization and enlightenment, is where Japanese people first encountered the surprise of "eating beef." It is a town where Japan's first gas lamps were lit, and culture still thrives, a crossroads of Japanese and Western influences.
"Kobe Beef Yakiniku Toma" proposes a new dining experience in this historic place, with "Kobe Beef," the supreme ingredient, as the main dish.
The owner, Toma, likens the tabletop roaster to the gas lamps of old, imbuing each slice of meat with the ultimate umami. Closing the door transforms the space into a "private room, a spectator's seat." He expresses the finest ingredients with his unique sensibility as a "suite" of dishes, from overture to finale.
■ Owner Toma's "Wakon-Yosai": Techniques to Maximize the Flavor of Ingredients
Owner Toma has honed his skills by traversing various culinary cultures, including Italian, tonkatsu, and Bar. The "technique to master fat" and the "sensibility to harmonize liquids" cultivated through this journey form the core of our restaurant's flavor.
Based on the belief that "the quality of ingredients blossoms with technique," the owner keenly assesses the condition of ingredients at any given time, pursuing cuts and cooking methods that maximize the individuality of each part.
From the finest Kobe beef to carefully selected wagyu chosen by the owner's discerning eye, and from the luxurious "Inherited Bolognese" made with carefully selected minced meat to the "Traditional Kalbi Soup" where the umami of beef harmonizes with spiciness, the owner's skill resides in every menu item.
■ Recommended Products: A "Yakiniku Suite" that Stirrs the Five Senses
While focusing on top-grade Kobe beef, we also offer a rich selection of reasonably priced à la carte dishes, condensed with the owner's commitment, that can be enjoyed as an extension of everyday life.
You can enjoy the finest dishes for special anniversaries, as a reward for yourself, or in casual business settings, regardless of the occasion.
■ Concept: Redefining the "True Value" of Kobe Beef in the Land of Civilization and Enlightenment
Kannai, the land of civilization and enlightenment, is where Japanese people first encountered the surprise of "eating beef." It is a town where Japan's first gas lamps were lit, and culture still thrives, a crossroads of Japanese and Western influences.
"Kobe Beef Yakiniku Toma" proposes a new dining experience in this historic place, with "Kobe Beef," the supreme ingredient, as the main dish.
The owner, Toma, likens the tabletop roaster to the gas lamps of old, imbuing each slice of meat with the ultimate umami. Closing the door transforms the space into a "private room, a spectator's seat." He expresses the finest ingredients with his unique sensibility as a "suite" of dishes, from overture to finale.
■ Owner Toma's "Wakon-Yosai": Techniques to Maximize the Flavor of Ingredients
Owner Toma has honed his skills by traversing various culinary cultures, including Italian, tonkatsu, and Bar. The "technique to master fat" and the "sensibility to harmonize liquids" cultivated through this journey form the core of our restaurant's flavor.
Based on the belief that "the quality of ingredients blossoms with technique," the owner keenly assesses the condition of ingredients at any given time, pursuing cuts and cooking methods that maximize the individuality of each part.
From the finest Kobe beef to carefully selected wagyu chosen by the owner's discerning eye, and from the luxurious "Inherited Bolognese" made with carefully selected minced meat to the "Traditional Kalbi Soup" where the umami of beef harmonizes with spiciness, the owner's skill resides in every menu item.
■ Recommended Products: A "Yakiniku Suite" that Stirrs the Five Senses
While focusing on top-grade Kobe beef, we also offer a rich selection of reasonably priced à la carte dishes, condensed with the owner's commitment, that can be enjoyed as an extension of everyday life.
You can enjoy the finest dishes for special anniversaries, as a reward for yourself, or in casual business settings, regardless of the occasion.