Beyond A5
What’s "Beyond A5"
Beyond A5 is a premium wagyu tour available where
Premium Matsusaka Beef, the pinnacle of aged beef, is raised.
Visit the land where Matsusaka Beef are raised
and experience the exceptional techniques
of a fifth-generation cattle farmer.
Indulge in an exclusive, private dining experience with a
Wagyu beef-centered course prepared by a chef.
Beyond A5 opens the door to an experience with a
unique wagyu beef specialist only available
via this limited tour.
Kazunori Matsumoto – 5th Generation Head of Matsumoto Farms
Mr. Matsumoto is a cattle farmer with specialized knowledge in the fattening of Premium Matsusaka Beef. Five generations of cattle farming give him the knowledge and experience to expertly explain the difference between Kobe and Matsusaka Beef and what makes Matsusaka Beef taste different.
He is also present during the dining experience to explain the quality of the cut of meat used that day and more. The number of farm-to-table farmers who can perfectly trace their offerings is exceedingly small.
Junya Nakanishi - Chef
Protégé of Alain Ducasse at the Essex House, Mr. Nakanishi’s resume boasts a rich history of positions, including head chef of Aman Tokyo following working under Pierre Gagnaire at the Mandarin Oriental, Hong Kong.
Having tasted the best beef that the world has to offer, Mr. Nakanishi was shocked by the taste of Matsumoto Farms’ beef which he claimed to be on the next level. The BeyondA5 tour includes a private dining experience at the chef’s hidden restaurant where he displays his skills in a special wagyu beef-centric dinner which features rare cuts of beef.
What's TOKUSAN
Matsusaka beef is known as the number-one most-desired wagyu beef in Japan.
The residents of these lands have raised agricultural cattle for generations.The cattle they raised were Tajima cattle which were known for being hard workers, friendly toward people, small, and easy to take care of.
After the Meiji era (1868-1912), fattening techniques were cultivated to raise these cattle into the superior meat quality known as Matsusaka beef. These new cattle then won numerous awards before ascending the rankings to become the top wagyu beef of Japan.
Today, their traditional fattening technique is what distinguishes them from Matsusaka beef, and gives them the name, “Premium Matsusaka Beef.”
However, there are only about 300 heads of Premium Matsusaka beef produced annually. That is about a 3-4% production rate when compared with Matsusaka beef, and it never is sent to the market..
Premium Matsusaka beef, known as “the pinnacle of aged beef,”can only be enjoyed in this hidden alcove.
- Location & Access
-
Mie Prefecture is located just between Osaka and Nagoya.
From Tokyo:
Tokyo Station to Nagoya Station: 1 hour and 40 minutes
Nagoya Station to Matsusaka Station: 1 hour and 15 minutesFrom Osaka
Shin-Osaka Station to Matsusaka Station: 2 hours
- about Mie Prefecture
-
If there’s one thing said about Mie Prefecture, it’s Japan’s hidden gem.
Home to Ise Shrine, said to be the spiritual home of all Japanese people, Mie is dotted with historic sites that tell the history and culture of Japan, including Kumano Kodo, Shinobi no Sato, and more.
Mie is blessed with a rich food culture. Matsusaka Beef is raised in the mountains while female divers and pearl cultivation thrives in the seas.
This tour will take guests to Taki-cho, a town located in central Mie, known as the primary production site of Matsusaka beef.
Essentially, guests get to visit the Gran Cru of Matsusaka beef.
OVER VIEW
Tour Name
Beyond A5
Dates Available
Dates are available upon request.
Please note that there will be instances where your requested date may not be possible due to the status of the reservation or other various conditions. Once we have confirmed the status of the reservation, we will then contact you separately.
Cost
Tours start at 99,000 JPY (tax incl.) per person.
What the tour fee includes:
Private vehicle cost (driver included) from pick up to drop off, livestock barn tour fee (explanation included), private dinner cost (including chef and farmer explanation), English support guide cost
Schedule
2:00 P.M. Pickup at either your hotel or near Matsusaka Station.
*Meeting times and locations will be set on an individual basis.
- Wagyu beef lecture
- Tour of Matsumoto livestock barns
shopping and Relaxation Time
- Special Premium Mastusaka Beef-centric dinner
- Joint appearances by Chef Nakanishi and 5th Generation Head, Kazunori Matsumoto where they will explain the various characteristics of each cut and more.
Time Required (Estimate)
7 hours
Minimum Number of Participants
2 people
Maximum Number of Participants
8 people
Cancel Fee
(Calculated based on the date of notification of cancelation)
- Confirmation of Reservation to 4 Days Before: 80%
- 3 Days before to Day Before: 90%
- Day of or No Show: 100%
Additional Points of Note
- Once we receive the request for your desired date, we will contact the respective facilities to see if the requested date is possible. Please be aware that there may be instances where we are unable to operate the tour on your requested date or must adjust destinations.
- Please also note that individuals who are residents of countries where there are outbreaks of foot-and-mouth disease or other contagious diseases or those who have stayed on a farm within the most recent week are not eligible to participate in this farm tour.
Operating Company
- Cazacle Operations Department, Regional Resource Bank NIU Co., Ltd.
Contact
For travel agencies who are interested in our tours, we are happy to note that we offer BtoB transactions as well. Please contact us for more information.
For individuals interested in our tours, please contact us via e-mail or DM through our Instagram page.
Nest of Regional Resources NIU co.,ltd.
CAZACLE Tourism Division
Address
519-2211