Sagaya Ginza | Concept

Concept

"Enjoy our seasonal dishes and Saga beef together with wine"
Starting from Saga prefecture, we seek for the best-quality seasonal ingredients from all over Japan,
trying to convey the love for Japanese culture and handicrafts and the enjoyment of food in everyone's heart.

Using exclusively selected beef, lineage A5 rank

There are getting more producer giving feed to beef cattle by machine but we have the contract with whom making Saga beef with 60% probability from “Kuroge Wagyu” Black cattle. They’re feeding up by their own hands and managing cattle’s physical condition and bringing cattle up with unique fostering program in rich natural environment. We are trading with a wonderful livestock farmer whose incidence of Saga beef is as high as 60%.

*The definition of Saga beef; Japanese black cattle farmed and fattened under the supervision of the Saga branch of the JA Group that has a Beef Marbling Standard (BMS) of 7 or above and ranked at grades 4 or 5, corresponding with premium quality, on the meat quality scale used by the Japan Meat Grading Association.

Using exclusively selected beef, lineage A5 rank

Deriving “Umami” of beef by a preservation method matching with the characteristics part of beef.

Laid over more than 3 weeks after slaughtering, rigidity is taken, meat with increased “Umami” component inosinic acid is finished in meat filled with tender and delicious with a preservation method matching the characteristics of lean and marbled parts.

Deriving “Umami” of beef by a preservation method matching with the characteristics part of beef.

Cooperating with producers and Directly having them send seasonal ingredients from production area.

Not only Saga prefecture, we’re periodically visiting various parts of Japan, communicate with producers and wholesalers, trying to deliver good quality seasonal ingredients from the production area.

Cooperating with producers and Directly having them send seasonal ingredients from production area.

Using domestic and foreign recipes, then Making contemporary cuisine

We are cooking by various techniques to make using seasonal ingredients. Enjoy our dishes in various recipes, such as Japanese soup stocks: kelp, bonito and flying fish, chicken, vegetables, von de boeuf, burning of meat while resting at low temperature, offering at the roaster where you can taste juicy baked.

Using domestic and foreign recipes, then Making contemporary cuisine

Respecting traditional crafts and culture and Fusing with dishes

Based in Saga prefecture, we cherish various Japanese traditional crafts and food culture mainly Arita-yaki “Dinnerware’’. Delicately painted the late Edo or Meiji antiques to contemporary ceramist enriches the colors of our dishes.

Respecting traditional crafts and culture and Fusing with dishes

Enjoy the marriage of Dishes and Wine and Sake

Mainly in Burgundy, we’re dealing in wines from various countries and we went around all the parts of Europe, met with producers and went to fields, also prepared wines that confirmed the manufacturing method and the local taste. And we care about distribution so that you can enjoy the local taste in Japan as well we try our best to stock “good quality” wines.

Enjoy the marriage of Dishes and Wine and Sake