{"id":6905,"date":"2017-02-01T14:05:55","date_gmt":"2017-02-01T05:05:55","guid":{"rendered":"https:\/\/www.ginza.jp\/?p=6905"},"modified":"2017-02-03T14:03:22","modified_gmt":"2017-02-03T05:03:22","slug":"%e5%90%89%e6%be%a4-%e7%9b%b4%e6%a8%b9x%e5%90%89%e6%be%a4-%e8%a3%95%e4%bb%8bx%e9%ab%98%e5%b6%8b-%e3%81%a1%e3%81%95%e5%ad%90","status":"publish","type":"post","link":"https:\/\/www.ginza.jp\/en\/connective\/6905","title":{"rendered":"Naoki Yoshizawa\u00d7Yusuke Yoshizawa\u00d7Chisako Takashima"},"content":{"rendered":"

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Specializing in beef, from purchasing, processing and sales<\/h4>\n
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Takashima<\/dt>\n
Beef happens to be my favorite food, but this is my first time at Yoshizawa. Please forgive me for my ignorance. <\/dd>\n
Naoki Yoshizawa (\u201cNaoki\u201d) <\/dt>\n
Please come dine with us some time. Other than Yoshizawa, our sukiyaki and shabu-shabu restaurant, we also run Yoshizawa Shoten, the retail meat shop on the first floor and Yoshizawa Chikusan, which is famous for high-quality beef wholesales. I am proud to say that we sell only authentic beef that meets our standards. <\/dd>\n
Yusuke Yoshizawa (\u201cYusuke\u201d) <\/dt>\n
I am in charge of finances and management, so although I am in the meat business, I have no idea how to use a knife, unlike my brother. <\/dd>\n
Takashima<\/dt>\n
And you are brothers?<\/dd>\n
Naoki<\/dt>\n
We get along very well, but we are as different as night and day. When we were in school, my grades were always at the bottom of the class, but my brother always fared well. Today, I had my brother join us because I was afraid that you would feel intimidated by me (laughs).<\/dd>\n
Takashima<\/dt>\n
You do look quite different, too (laughs). <\/dd>\n
Yusuke<\/dt>\n
I believe we make a great pair. We have different roles at work and I think we are doing well.<\/dd>\n
Naoki<\/dt>\n
Mr. Terakado Jimon calls us the third-generation J-beef Brothers (laughs).<\/dd>\n
Takashima<\/dt>\n
If you are the third generation, that must make your grandfather the founder.<\/dd>\n
Yusuke<\/dt>\n
In 1927 (Showa 2), our grandfather opened a meat shop, Yoshizawa Shoten, in Ginza 1-chome. Later in 1951 (Showa 26), he purchased some land in Ginza 2-chome and that marked the beginning of our history as a meat shop on the first floor and a sukiyaki restaurant Yoshizawa on the second floor. Our grandmother started the restaurant. <\/dd>\n<\/dl>\n<\/div>\n
\"\u5409\u6fa4\u76f4\u6a39\u3055\u3093\uff08\u5199\u771f\u4e0a\uff09\u3000\u5409\u6fa4\u88d5\u4ecb\u3055\u3093\uff08\u5199\u771f\u4e0b\uff09\"<\/p>\n

Naoki Yoshizawa (top) and Yusuke Yoshizawa (bottom) <\/p>\n<\/div>\n<\/div>\n<\/div>\n

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\"\u3059\u304d\u713c\u304d\u30fb\u3057\u3083\u3076\u3057\u3083\u3076\u306e\u300c\u5409\u6fa4\u300d\"<\/p>\n

Sukiyaki & shabu-shabu restaurant Yoshizawa<\/p>\n<\/div>\n

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Meat shop Yoshizawa Shoten <\/p>\n<\/div>\n<\/div>\n

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Founder Kazuichi Yoshizawa, led the branding of Matsuzaka beef <\/h4>\n
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Takashima<\/dt>\n
I have been told that you made Matsuzaka beef famous. Could please tell me how that came about?<\/dd>\n
Naoki<\/dt>\n
Before World War II, cows bore the indispensable role of today\u2019s tractor in the fields, and they were very important to farmers. After they were worked for a couple of years in the fields, they were usually eaten in the home of the farmer. Our grandfather brought cows that had finished their duty in the fields from Mie Prefecture to Tokyo, where he slaughtered them for sale. Since they were from Mie, home to the Ise Grand Shrine, he sold the meat as \u201cIse beef\u201d or \u201cKami (god) beef\u201d. His beef soon became popular and people would say, \u201cThe Kami beef at Yoshizawa Shoten is delicious.\u201d He decided to adopt brand marketing strategies to promote the beef and the Matsuzaka Beef Association was established by a group of meat traders and producers mainly based in Tokyo. At the time of establishment, our grandfather registered his store as No. 11, after his name Kazuichi, which is spelled out \u201c\u4e00\u4e00\u201d (characters standing for 11 in Japanese) and assumed the position of the first vice chair. This year, I have been asked to become vice chair of the association. <\/dd>\n
Yusuke<\/dt>\n
The association has been chaired by the mayor of Matsuzaka City, but the vice chair post has been passed down from our grandfather to our father, and now my brother. <\/dd>\n
Takashima<\/dt>\n
You are a distinguished family in the Matsuzaka beef trade. <\/dd>\n
Yusuke<\/dt>\n
I think that if it were not for Matsuzaka beef, Wagyu beef would not have become such a delicacy. <\/dd>\n
Takashima<\/dt>\n
I had never realized that there was such history behind beef. That was very interesting.<\/dd>\n<\/dl>\n<\/div>\n
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<\/p>\n

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Brand beef isn\u2019t everything. How do you distinguish good meat? <\/h4>\n
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Takashima<\/dt>\n
Wagyu beef has become popular all over the world. <\/dd>\n
Naoki<\/dt>\n
Yes. I have tried beef from worldwide but my impression is that nothing can equal Wagyu beef. <\/dd>\n
Yusuke<\/dt>\n
I don\u2019t think people anywhere else can take such good care of cows.<\/dd>\n
Takashima<\/dt>\n
How would you define savory beef? <\/dd>\n
Naoki<\/dt>\n
It is beef with good fat. Meat is savory because of the sweet taste of the fat. Cow fat is the best because its melting point is lower than that of oxen or bulls. It is so low that it melts at body temperature, and therefore, it doesn\u2019t sit heavy on your stomach. Sometimes I hear people saying, \u201cThe beef was so beautifully marbled that I had two or three slices and it sat on my stomach.\u201d However, that only means that it was not good-quality meat. <\/dd>\n
Takashima<\/dt>\n
I see. Then, it does not matter if you are having brand beef or not? <\/dd>\n
Naoki<\/dt>\n
Each animal is individually different, so brand beef does not always taste the best. It is the same with humans, isn\u2019t it? We were born from the same parents and yet we are so different (laughs). But that does not mean that one is better than the other. Different qualities are valued in different places. It is the same with beef. Grade A5 or brand names are not necessarily the best choice. There is a balance of marbling that is perfect for cooking meat on a teppan (iron griddle) and some cuts are especially good for shabu-shabu. It is best to choose the cooking method that best suits the meat. <\/dd>\n
Yusuke <\/dt>\n
Even with meat, there is a right place or the right method of cooking for the right portion. A balanced combination brings the best out of the meat. <\/dd>\n
Takashima<\/dt>\n
I know exactly what you mean. I love beef so much that I have my butcher order specialty meat for me and I always ask the store how I should cook it. Even if I get the same cut as the previous time, they might tell me that this time it would best to make beef cutlets. I have learned so much that I have gradually developed a selective eye for beef. I can tell by looking at the meat how I should cook it. <\/dd>\n<\/dl>\n<\/div>\n
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Sukiyaki at Yoshizawa<\/p>\n<\/div>\n

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Naoki<\/dt>\n
I wish we could have more people eat beef by letting them know that marbled meat and brand meat are not always the best and proposing the many different ways to enjoy different meat. <\/dd>\n
Takashima<\/dt>\n
I only eat beef. When go to doctor for a check-up, I am always to have more vegetables, but even if I don\u2019t, there is no problem with my data. My theory is that it is because the cows eat my vegetables for me. <\/dd>\n
Naoki & Yusuke<\/dt>\n
Really!? (gales of laughter) <\/dd>\n
Naoki <\/dt>\n
I drink green juice to be on the safe side (laughs). <\/dd>\n
Takashima<\/dt>\n
I only eat beef and pastries (laughs). Beef gives me a lot of energy. <\/dd>\n
Yusuke <\/dt>\n
We have many elderly clients, who look very young and healthy, too.<\/dd>\n
Naoki<\/dt>\n
It is also true that the Japanese came to live longer lives after they began having beef in their diet. The fat from beef includes a lot of unsaturated fatty acid, which balances your hormones and controls cancer-inducing agents. <\/dd>\n
Takashima<\/dt>\n
Then I will continue to pursue a life with only beef (laughs). <\/dd>\n<\/dl>\n<\/div>\n
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Dedicated to business in Ginza, where only authentic goods gather. <\/h4>\n
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Takashima<\/dt>\n
Please tell me how you feel about Ginza.<\/dd>\n
Yusuke<\/dt>\n
When you look at Ginza from the outside, it has so many wonderful features that are unique to the town. It is a fascinating place. <\/dd>\n
Naoki<\/dt>\n
Ginza is home not only to the latest high fashion brands but also to meat shops and kimono shops, which are located on the narrow back streets. There are few towns with this kind of mixture. We have a strong relationship with other storeowners, including many who are more experienced than us, regardless of the business field.<\/dd>\n
Takashima <\/dt>\n
Ginza is a very fashionable shopping town. <\/dd>\n
Naoki<\/dt>\n
When I chaired the Ginmikai during its 60th anniversary year, I learned quite a lot from the older members. One member said, \u201cMany different stars together form a cluster large than the moon. Even the smallest stars can shine like the milky way when they are together.\u201d I feel exactly the same way. For Ginza to shine, individual stores have to be dedicated to our busineses. <\/dd>\n
Yusuke<\/dt>\n
Ginza is open to everything but only the authentic can survive. Therefore, it is a very attractive place for people devoted to their business. <\/dd>\n<\/dl>\n<\/div>\n
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Chisako Takashima<\/h4>\n

Violinist. Takashima started taking violin lessons from the age of 6. After a successful career abroad, she moved her home base to Japan, where she currently performs in concerts across the country. Highly noted for her character in TV and radio appearances, she has currently opened up her career to more diverse fields with an unchanged focus on her profession <\/p>\n

Chisako Takashima official website <\/a><\/p>\n<\/div>\n

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Naoki Yoshizawa <\/h4>\n

Born in 1971, Naoki joined Zenchiku Co., Ltd. (currently, Starzen Co., Ltd.) after being graduated from Nippon University. He later worked for Ogawa Chikusan Shokuhin Co., Ltd. until he joined Yoshizawa Chikusan Co., Ltd. in 1998. He assumed the position of President & CEO in 2007. He is a board member for the Greater Tokyo Meat Product Wholesalers Cooperative and the Tokyo Meat Product Wholesalers Cooperative<\/p>\n<\/div>\n

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Yusuke Yoshizawa<\/h4>\n

Born in 1974, he graduated from Meiji University and joined Arai & Co., Ltd. He joined Yoshizawa Shoji Co., Ltd. in 2000 and assumed the position of board director in 2004. In 2007, he became board director of Yoshizawa Chikusan. Having been vice-chair of Ginmikai and board member of the Ginza Cuisine and Drinks Association, he enjoys a close relationship with Ginza. <\/p>\n<\/div>\n

Written by Mikiko Okai; Place of interview: Ginza Yoshizawa <\/p>\n<\/div>\n<\/div>\n

\"MUSE\u301c12<\/p>\n
\n

Released! A new album by Chisako Takashima 12 Violinists: MUSE -12 Precious Harmony-<\/h4>\n

Chisako Takashima 12 Violinists have released their first album in four years: MUSE -12 Precious Harmony-.
\nThis diverse album celebrates the 12 Violinists\u2019 tenth year with many classical numbers.
\nWith three original pieces, including \u201cSPLASH!!!,\u201d a novel number written and co-performed by Sukimaswitch, the album comprises twelve numbers. <\/p>\n

Click here for details, including information on individual numbers. <\/a><\/p>\n<\/div>\n<\/div>\n

iv>
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