We offer hospitality rooted in genuine care for our guests, our ingredients, and our service.
To achieve this, we believe the dedication of our producers, the discerning eye for quality, and the craftsmanship of our chefs are essential.
Everything Begins with Care.
At KAKURA, we see our brand concept as a story of hospitality built upon the care and dedication behind everything we do.
Our guests visit us with expectations, and we strive to bring them even greater satisfaction.
It may sound simple, but achieving this is far from easy.
It is this dedication to the challenge that defines the path KAKURA strives to follow.
The care of our producers, the expertise behind selecting the finest ingredients, and the dedication to craftsmanship come from one beautiful desire to bring joy to those we serve.
We will continue to carry these values forward and strive to make KAKURA a place where every expectation is met.
Being living creatures, each animal develops differently, even when raised with the same care.
It is because our producers pay close attention to even the smallest changes that these calves grow into healthy cattle that produce exceptionally flavorful beef.
At KAKURA, we source Saga Beef through our trusted partner, JA Karatsu, and proudly serve it to our guests.
At Kakura, we proudly serve Saga Beef raised for over 30 months in Karatsu City and Genkai Town, Saga Prefecture.
While cattle are typically raised for around 20 months, extending the period to over 30 months lowers the melting point of the fat and enhances the rich flavor of the lean meat. With its low melting point, the fat melts the moment it reaches your mouth, creating a soup-like richness with concentrated umami. Despite its rich marbling, Saga Beef can be enjoyed without feeling overly heavy. Please enjoy A5-grade Saga Beef, raised with high-quality rice straw harvested from the fertile, mineral-rich lands of the Saga Plain, one of Kyushu’s leading agricultural regions, groundwater from Karatsu City and Genkai Town, and the refreshing sea breeze of the Genkai Sea.
From the moment the beef arrives, our work begins.
The color, texture, and aroma of the meat.
To bring out the full potential of each piece, we carefully assess the condition of the meat before skillfully preparing each whole cut.
We carefully adjust our cuts based on the daily temperature and humidity, responding to the condition of each piece of meat.
In these unpredictable times, we believe our mission is to remain calm, continue our daily pursuit of excellence, and consistently provide the highest quality.
Born in Saga City in 1987, he entered the culinary field after graduating from high school. He began his career at a long-established yakitori restaurant in Saga, where he learned how to handle meat, provide high-quality service, and embody the spirit of hospitality. Later, he joined the restaurant group that operates SAGA BEEF YAKINIKU KAKURA. He was entrusted with leading the yakitori division and contributed to its growth. Recognized for his strong initiative and leadership, he was appointed president of a subsidiary overseeing SAGA BEEF YAKINIKU KAKURA locations in Fukuoka, Saga, and Nagasaki at a young age. While serving as president, he continues to demonstrate his skills in the kitchen, listening closely to guests’ feedback, carefully evaluating the quality of the meat, and striving to provide cuisine and service worthy of the SAGA BEEF YAKINIKU KAKURA name.
