Oniku Bako Corporation
Makoto Chiba
We serve Yakiniku to our customers with sauce like tare, wasabi soy sauce, or salt. We always pay attention to ‘balance’ in every aspect, especially in meat selection. Although marbling is generally considered a quality indicator, it’s not the sole element of ‘deliciousness’.
We select red meat cuts with evenly balanced marbling for sale. Some yakiniku restaurants receive meat pre-processed into small blocks by suppliers. Nowadays, fewer chefs can skillfully cut a whole slab from scratch, and many in yakiniku restaurants can’t handle meat.
However, possessing and passing on these techniques is necessary. I believe it’s my role. Meat has such an appeal. Of course, new elements are needed to develop techniques, but there have always been people who protected Wagyu, our predecessors.
My role, knowing this charm, is to firmly protect techniques passed down from ancient times. It’s not just about new things, but also about cherishing what is old, the principle of ‘learning from the past.’ I work while thinking that I am getting closer to what I seek by preserving these aspects and expressing my individuality.