On May 23rd, BEEFMAN'BAR, the first bar of BEEFMAN, a popular yakiniku restaurant in Roppongi, will open in Nakameguro, Tokyo (2F, ST Sakurabashi Building A, 1-14-9 Kamimeguro, Meguro-ku, Tokyo).

The bar will offer reasonably priced Tajima beef, raised by Tajima beef expert Kawagishi Hiroto of Kawagishi Farm in Hyogo Prefecture, with meticulous attention paid to everything from calf selection to fattening, feed, and the environment. A selection of 30 types of wine will be available, and recommendations will be made to match the dishes.

The interior of the bar is a relaxing space, decorated with brick and wood. Menu items include "Selected Tajima Beef" (from 1,204 yen per 100g), "Beef Cheek Stew in Red Wine" (1,296 yen), and "Potato and Beef Omelette" (630 yen). Lunchtime is from 11:30am to 2:30pm, and dinnertime is from 6pm to 1am.

Kawagishi Farm, with which the restaurant has a special contract, is one of the leading ranches in the Kansai region, founded approximately 60 years ago. Currently, the farm fattens 320 female Tajima cattle from Hyogo Prefecture, producing many excellent cattle. They aim to provide beef that is not only visually appealing in terms of marbling (fat), but also truly delicious when consumers eat it.