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Pursuing PERFECTION

ENJOY THE WORLD’S MOST ELUSIVE WAGYU BEEF IN THE CENTER OF OSAKA


Japan’s wagyu (beef) industry is a high-stakes arena filled with closely guarded bloodlines and rearing techniques, painstaking practices and impressive pageantry. All in the pursuit of the ultimate umami (flavor) and fat melting point for beef. Olive-fed wagyu from the charmingly cow-shaped Shodoshima Island in Kagawa Prefecture is a relative newcomer to the scene—and often considered the world’s rarest beef.

In central Osaka’s Shinsaibashi district, Teppanyaki Olive is part of an elite group of restaurants serving certified olive-fed Kagawa beef. Kagawa is Japan’s smallest prefecture, and while its farmers are working to increase herds to meet high demand, only a few thousand olive-fed cattle are raised annually.

Shodoshima is Japan’s biggest olive oil producer. In the early 2000s, local farmer Masaki Ishii noticed wagyu high in oleic acid ranked well in competitions. He mixed oleic acid rich-olive lees leftover from olive oil processing into his cattle’s feed but the animals rejected the bitter mash. It took Ishii three years to develop a dried, sweeter, bovine-palatable olive mix. By 2011, olive beef farming was spreading across Kagawa.


THE RESTAURANT'S COZY INTERIOR FEATURES EIGHT MARBLE COUNTER SEATS WHERE YOU CAN ENJOY TEPPANYAKI CUISINE HIGHLIGHTING BUTTERY SOFT WAGYU ALONG WITH VARIOUS HIGH-QUALITY SEASONAL INGREDIENTS.

The meat is extremely tender with a rounded, nutty, slightly vegetal taste. It contains over 60% healthy monounsaturated fat and substantial flavor-enhancing glutamates and peptides. It's sustainable because the olive oil byproducts are repurposed and the cow manure is used to fertilize olive trees.

Teppanyaki Olive’s multi-course beef meals are prepared with other quality ingredients, such as seasonal seafood. Both the chef and his wife are sommeliers skilled in pairing wine, as well as sake, shochu and whisky.


You might even find olive-fed pork or chicken on your plate. The smashing success of olive wagyu is inspiring other food producers—so this is your chance to experience the world’s rarest beef in teppanyaki cuisine prepared right in front of your eyes by the chef. Teppanyaki Olive

Teppanyaki Olive

4F B, Daiki Building, 2-4-8 Nishi-Shinsaibashi, Chuo-ku, Osaka

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