baron

When it comes to Japan’s most famous Wagyu, nothing surpasses Kobe Beef.
Once reserved for teppanyaki and yakiniku, today it appears even in fine dining restaurants and is available across Japan.

But have you truly experienced the ultimate Kobe Beef?

Some diners say it can feel overly rich, or not live up to expectation. This is because, even within Kobe Beef, quality varies. It is not only a matter of the A5 or A4 grading system. Preconceptions about famous restaurants, and the expansion of distribution channels, have made Kobe Beef accessible everywhere—yet encountering the very finest has become increasingly rare.

That pursuit of the highest-quality Kobe Beef defines baron. For years, the restaurant has been serving Kobe Beef to local residents, led by its uncompromising owner/head chef, Chef Yusuke Inoue.

While most restaurants source through producers or distributors, Chef Inoue attends the Kobe Beef auctions himself every week. No two cattle are ever identical—even from the same producer—and quality can only be confirmed by closely inspecting color, texture, and detail. He gathers information firsthand and secures the very best Kobe Beef of the day, regardless of price.

The beef is then dry-aged on the bone until it reaches its peak. Every step of preparation is carefully considered: how much to handle, how to cut, even when to leave it untouched—since mishandling could spoil the meat overnight. Finally, the cooking is done over binchotan charcoal. Using Kishu Binchotan—crafted by some of the world’s greatest charcoal artisans and recognized as an Intangible Cultural Heritage—he grills the beef in a traditional Kobe-style charcoal kiln, the very origin of this method.

By overseeing all four stages—sourcing, aging, preparation, and charcoal grilling—Chef Inoue pursues Kobe Beef with uncompromising dedication, unlocking its true value.

For those who wish to discover the genuine essence of Kobe Beef, dining at baron is nothing less than embarking on a journey to understand it.