Introduction

With a large population of foreign residents, the demand for meat has always been very high in Kobe and it was said that "Kobe has the most meat-lovers in Japan", with over 800 cows processed every month. As the meat retail business began to prosper at Oi Nikuten , its owners turned their attention towards "how to increase the quality of the meat". In search for answers, they went to Tajima and brought back cows so that they could refine the slaughtering process and to research quality improvement of beef. This tradition gave birth to the Kobe Beef we have today. Tajima cows, the species from which Kobe Beef comes from, was originally used to pull carriages as a means of transportation in past times. They were auctioned in the beef markets of Osaka during the Edo period, and because of this their appearance and the beauty of their hair was highly valued. This led to extensive research into raising them to become the most premium of quality in terms of beauty and taste.

Oi Nikuten strictly forbids the wholesale of its beef, carefully selected by its professionals, to other companies and provides it solely to its own branches. This is because Oi Nikuten still upholds its creed passed down through the years; "We must serve our valuable customers only the very best and not meat that is leftover from wholesale".

The meat shop is located on the 1st floor, the steakhouse on the 2nd, and the sukiyaki and shabushabu restaurant on the 3rd floor. At the steakhouse, strictly-selected and top quality wagyu beef is skillyfully prepared and served by veteran chefs at the teppanyaki counter-side tables in a refined atmosphere. The sukiyaki and shabushabu can be enjoyed in quiet and relaxing Japanese-style private rooms. A banquet hall that can seat up to 40 guests is also located on the 6th floor and so reservations for large tour groups or organizations can also be accommodated.