In the Summer of 2024, Irish Hereford Prime were delighted to host a group of four of Japan’s premier chefs. The group travelled to Ireland to learn more about how the Irish Hereford Prime they serve in their restaurants is raised in Ireland, and how it is transported to Japan.

The chefs’ first surprise was the docility and curiosity of the Irish Hereford herds. As they entered the fields the cattle came over to meet them. The chefs explained that this is the first country where they had seen this type of calm and docile behaviour, and it demonstrates the level of care and kindness that Irish farmers have for their cattle.

Yutaka Asaoka is a chef from Tokyo’s Northern Express Co Ltd, one of Japan’s leading import companies, which specialises in importing food from around the world. He explained that he has been importing Irish beef for seven years and he joined the trip to rediscover the quality of Irish Hereford Prime. His first impression was that the stress-free environment in which the cattle are raised is the basis for Irish Hereford Prime’s exceptional flavour.

Takashi Tanno, a Chef from Nihonbashi in Tokyo was impressed by the vitality and passion of the Irish farmers they met. “Their liveliness as they worked made a big impression on me.”

Takashi is interested in building relationships with producers who are dedicated to their work. His aim is to give his customers the chance to enjoy the true flavour of Irish Hereford Prime, by expressing the unique qualities of the beef through the dishes he creates.  He felt that his trip to Ireland gave him a lot of food for thought, about the style of husbandry he witnesses and also the views of the farmers themselves.  Japan traditionally uses domestically produced goods, and Takashi is trying to incorporate the use of top quality overseas produce in his dishes. He explains that Japan is setting out national initiatives in sustainability and he has been inspired by the style of sustainable farming he has seen on this trip.

Head Chef at La Biscoccia, Yuki Inoue says that the consistent quality of Irish Hereford Prime is what led him to use it in his restaurant. He observed that Ireland’s temperate weather, which allows cattle to graze outside for most the year, has a great influence on the flavour of the beef.

Chef Kenzo of Trattoria Da Kenzo in Bashamichi explains that in his restaurant Irish Hereford Prime is often served as a sharing dish between two or three people, this is because their smallest T-bone steaks weigh around one kilogram. His customers enjoy pairing the steak with red wine. While he doesn’t deny the benefits of the more traditional Wagyu beef, he explains that Irish Hereford Prime has one third of the calories of Wagyu. He has been serving Irish Hereford Prime as a speciality in his restaurant for many years and this pasture raised, grass fed beef is very popular with his customers.

Head Chef of The Momentum by Porsche, Yuji Hayashi, points to the leanness and flavour of Irish Hereford Prime as its main attributes. He was introduced to it by Northern Express and has been using it ever since. He has found the Irish farmers to be professional and friendly with clean farms and content cattle producing quality beef.

“I would highly recommend Irish Hereford Prime.”