The food section on the basement floor of the main building of Isetan Shinjuku will be expanding its meat lineup starting December 3rd to meet demand for Christmas parties and New Year's dinners. For customers who aren't satisfied with "ordinary meat," the store will encourage customers to purchase "chunks" of meat, along with cooking examples. 2014 was also the year that American steakhouses Wolfgang's Steakhouse by Wolfgang Zwiener and BLT Steak, both of which made their way to Japan, dominating gourmet news. A buyer at Isetan Shinjuku commented, "(In light of the growing meat-eating industry) this year, we're not just selling meat, we want customers to savor the natural flavor of meat at home. That's why we recommend purchasing "chunks."" The meat section on the same floor, "I's MEAT SELECTION," caters to the demand for chunks of meat. The "Hyogo Prefecture Kobe Beef Thigh Block" (100g/2,000 yen) is the finest Kobe beef from Tajima that meets certain quality standards. The finely textured, elegantly flavored lean meat is said to be ideal for roast beef. According to the buyer in charge, "The golden rule for chunks of meat is to let them rest for the same amount of time as they will be cooked. In other words, by wrapping the meat in aluminum foil for the same amount of time as the cooking time, the juices will return, resulting in exceptionally juicy meat." For seasoning before cooking, "JAPAN SALT Real Salt Granules" (450 yen), a rock salt mined in Utah, USA, with a milder flavor than sea salt, is recommended.

The "Domestic Veal Loin with Bone" (1,389 yen for 100g) from "Kojima, a Domestic Veal Specialty Store" located on the store's food floor is known for its mild, fine-grained, and tender meat. The key to grilling is to sprinkle salt and pepper on it just before cooking, sear the surface in a frying pan, and brown it gently until it's golden brown. This ensures that even low-fat veal is tender and full of juices.

Similarly, Kojima's "Hand-Cut Aged Japanese Black Beef Sirloin for Sukiyaki" (2,223 yen for 100g) is aged in Isetan's dedicated aging room for over three weeks, and then hand-cut by skilled craftsmen to a thickness of approximately 3mm, allowing you to enjoy tender, fragrant sukiyaki. The buyer in charge explains, "When meat is cut with a slicer, the flavor escapes, but by cutting it by hand, the meat fibers are less likely to break down and the flavor is more likely to remain." The food floor will also feature wines and jams that go perfectly with meat dishes. NEWTON's "The Puzzle 2010" wine (limited to 60 bottles, 10,500 yen), available in the store's liquor section, "Grande Cave," is a premium cuvée crafted by matching grapes from 112 of the company's own vineyards like a puzzle. Its rich flavor pairs perfectly with punchy meat dishes. Mrs. Bridges' "Christmas Preserve (Mixed Jam)" (900 yen), available at "Plats d'epicerie," an edited shop featuring Isetan's selection of products from around the world, is a Christmas-only flavor made with berry-based spices. It can be used as jam, or reduced in red wine to create a sauce for duck.