Our curing house

Nikusyo Nakata’s curing house for wagyu Daikokusengyu BeefNikusyo Nakata is ageing its beef carefully in a special curing house,
the biggest of its kind in West Japan, located in Kakogawa, Hyogo Prefecture. In the curing house,
only the highest-grade wagyu Daikokusengyu Beef is aged in processes adjusted for each different part of meat.

Our carefully selected ageing method

Usually, a method of so-called ‘dry-ageing’ is applied for curing meat. However, at Nikusyo Nakata we use a method of ‘wet-ageing’ which requires advanced control.
Our guests highly praise our rib roast or sirloin meat of the highest A-5 rank Japanese Daikokusengyu Beef that has aged for 21 or 35 days under conditions controlled via computers of 90% humidity at 0℃, for its delicious amino acid taste fostered by the ageing process, for its gentle texture and for its fat that with low fusion point literally melts in one’s mouth.

The highest-grade wagyu beef brand:
Daikokusengyu Beef

Nikusyo Nakata only uses the Japanese black beef called ‘Daikokusengyu Beef’ that has been raised longer than other Japanese wagyu brands.
Daikokusengyu Beef cows are raised with special care for more than 29 months at own (selected) farms from Kobe, Omi, Kagoshima, Hokkaido etc. Daikokusengyu Beef is characterized by its tender meat quality with an enhanced delicious taste thanks to the long raising period of the cows. This meat is aged at the curing house, further increasing its deliciousness and then offered at the restaurants of Nikusyo Nakata.