Menus featuring the rare and precious Tottori Wagyu are offered for a limited period at selected restaurants within the hotel. Indulge in the sublime balance of red meat with rich flavors and intricate fat marbling that melts in your mouth.
| About Tottori Wagyu The bloodline of Tottori Wagyu is traced back to Kedaka, a sire that is the origin of many wagyu brands currently produced throughout Japan. Historic records show that cattle farming was already a substantial industry in the region in the late 18th century, with the foothills of Mount Daisen still providing an optimal environment today such as clean air and abundant subsoil water, and supply of good quality rice straw. The cattle are raised with attentive care and experience very little stress, which results in a high oleic acid content, concentrated flavor of the red meat, and fine and even fat marbling with a clear after-taste. Tottori Wagyu accounts for only 0.7% of all wagyu produced in Japan, making it an extremely valuable viand. Savor this much sought-after wagyu as steaks, burgers, and other exquisite dishes created by our chefs. |
