Crazy for Gyu/Beef * “Gyu” means beef in Japanese
Every dish of the course is a special dish with beef.
The course may challenge the whole concept of a seaside inn, but we are confident in our ability to deliver!
We offer a wide variety of cooking methods from Japanese Italian, French to Chinese.
We only use the finest Wagyus, the Yamagata beef and the Yonezawa beef, in the course.
Enjoy the deliciousness of our local high-graded Wagyu beef to the fullest.
With a history of more than 100 years, Yonezawa beef is known as one of the three major Wagyu beef brands in Japan.
The breeding of beef cattle, starting with Yonezawa beef, has spread throughout the Yamagata Prefecture, and in 1962, Yamagata beef was born in order to maintain the quality.
While only cattle raised in a specific area around Yonezawa City can be labeled as Yonezawa beef, Yamagata beef is a generic term for Japanese black cattle raised throughout the Yamagata Prefecture.
Our objective for the “Crazy for Gyu” course is to make you fall in love with Wagyu beef.
Using high quality Wagyu beef grown in the rich natural environment of Yamagata, which I have always loved, we focused and searched for the best methods to make our guests enjoy the deliciousness of the beef for every plate.
Although Kameya has always been pursuing exciting culinary delights, this new course is a demanding challenge.
Based on the knowledge and experience of our culinary department, we have put our best efforts into making each dish unique.
We hope that this will be an unforgettable feast, where our Wagyu beef takes your heart away.
