【Bringing a smile to that special someone's face】

We believe that yakiniku is the ultimate way to enjoy meat, where the customer cooks the meat to his or her liking and eats it fresh off the grill. Because it is a way of eating meat that makes the most of its natural flavor, the ability to always purchase meat that tastes great at a high level is a major determinant of the flavor of the meat. This is why we believe that the ability to procure meat that is always at a high level of quality determines the flavor of the meat. The ability to purchase and to have a good eye for meat is the lifeblood of a yakiniku restaurant.

The nationwide standardized meat grading system includes factors such as sashi (tannin), meat quality, meat color, and yield, but it does not include the "taste" factor.
However, we at Midogen believe that the value of meat is naturally determined by "taste. First, we select the best cows using our "meki kiki" (discernment), which we have cultivated through years of experience, and then we open the package and taste it to select the one with the best flavor. We are able to do this because of our long-standing relationship of trust with our suppliers.

Meat with many tannins is not necessarily good meat. It is the aroma and taste of the black beef that rises when it is grilled over charcoal that determines the value of the meat. We purchase meat with a keen eye for quality, cut it into the finest slices, and serve it to our customers. Midogen does not cut or freeze meat, as this degrades the flavor of the meat. Our chefs cut each piece of beef to order to the thickness, width, and size that best suit the meat and its parts, based on their understanding of the subtle differences in the meat quality and the flavor and characteristics of each part.

More than 30 different kinds of ingredients, including Japanese sanpoho sugar from Higashikagawa, domestic garlic from Higashikagawa, and a slight aroma of molasses, are combined in a perfect balance in our yakiniku sauce, which has been researched and refined for over 30 years to enhance the flavor of black beef.

Midogen's seasonings, including yakiniku sauce, yakiniku sauce sweet, dressing, ponzu, sesame sauce, dashi soy sauce, vinegared miso, thick sesame sauce, and sudachi vinegared soy sauce, are all handmade to enhance the flavor of the black beef to the maximum. Even the plate of sare (sauce) served at the table is Midogen's original design.