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Tokyo Weekender
05-08-2025
- General
- Tokyo Weekender
Experience Refined Yakiniku: A Review of Onikuya Keisuke Sannanbo
For meat lovers coming to Japan, a visit to a yakiniku restaurant is a must. This beloved Japanese style of barbecue involves grilling bite-sized pieces of raw meat and vegetables at the table, creating a fun, hands-on experience that's often lively, smoky and a little noisy. Sometimes, though, after a long day of sightseeing, you want something a bit quieter and more sophisticated. That is what diners at Onikuya Keisuke Sannanbo can expect. Located on the basement floor of a small shopping street in the upscale district of Hiroo in Tokyo, Onikuya Keisuke Sannanbo is an intimate fine dining restaurant — featuring several semi-private rooms and one private room — which serves impossibly juicy and tender cuts of meat that feel like they melt in your mouth. It sources top-grade beef from trusted meat distributors across Japan in renowned regions like Kobe, Yonezawa and Matsuzaka. However, the primary beef at this fine-dining yakiniku eatery is Takamori wagyu from Yamaguchi Prefecture. 'It is selected with care down to the cattle, the farm and even the feed,' restaurant owner Keisuke Inoue tells TW. 'When I first heard about this exceptional beef, I visited the producers in person. After tasting it on-site, I was deeply moved and immediately started negotiations to bring it to Tokyo. We work with a farm that inherits traditions dating back to the Meiji era. They use a proprietary feed blend that includes sake lees and rice flour from the famous local sake, Dassai.' List of Contents: Takamori Wagyu The Meal at Onikuya Keisuke Sannanbo About Keisuke Inoue Related Posts Takamori Wagyu The beef is nicknamed 'drunken wagyu' due to the diet of the cattle, which gives the meat a mild and silky texture. Known for its distinctive sweet flavor and high-quality marbling, it is highly sought-after, yet extremely difficult to get hold of as the Iwakuni Farm produces less than 200 cattle annually. Inoue first visited the farm in 2016, when he sampled a large chunk of beef, more like the style you would get at steak restaurants in the US. Yakiniku eateries in Japan tend to serve meat in thin slices. But Inoue, who lived in the States, was more interested in the thicker, American-style cuts he enjoyed at Iwakuni Farm. Simply procuring first-rate meat, though, wasn't enough for the entrepreneur. He also purchased special smokeless roasters to enhance the quality of the beef. Placed in every room, these roasters all feature far-infrared technology that cooks the meat slowly and evenly, allowing for perfect medium-rare steak. Of course, even with the best roaster, it is still possible to undercook or overcook meat; at typical yakiniku restaurants, customers choose from a variety of beef cuts and are then usually left to their own devices. Things are done differently at Onikuya Keisuke Sannanbo. There's no a la carte menu, and the attentive servers roast the meat in front of you to ensure everything is cooked to perfection. The Meal at Onikuya Keisuke Sannanbo Our meal began with two rich and extremely tender dishes: melted meat yukke — dual-layered raw wagyu marinated in seasonings — followed by four slices of the fattiest part of the tongue served with ponzu sauce, which has a salty umami base. Both tasted divine, but what came next was even better. The slider burger, featuring a wagyu fillet cutlet fried with the rice flours of Dassai, was arguably the highlight of the meal. The only problem was that it was consumed too quickly. It was then time to cleanse the palate with some granita before devouring a sumptuous meat sushi dish of sea urchin on top of wagyu tartar. That was a lovely prelude to the heavyweight dishes that came next: Chateaubriand served with Kawamura soy sauce, followed by Takamori wagyu with raw egg and truffles. Inoue waxed lyrical about the quality of the meat from Iwakuni Farm prior to our meal, and it certainly didn't disappoint. Afterwards, there was still just enough room for another beef and rice dish, followed by homemade cheesecake and gelato for dessert. As Inoue's mother made him the same cake when he was a child, it holds sentimental value for the owner. Combining delightfully with the ice cream, it was a wonderful way to end what had been a heavenly culinary experience. We were even presented with some onigiri to take home. About Keisuke Inoue After starting his career in the real estate industry, Inoue moved to the United States, where he earned an MBA from the University of California, Irvine. Returning to Japan, he worked as a producer at a venture company that invested in anime production. Realizing he wanted to spread happiness through food, he founded Smile Cube, Inc. in 2008. Since then, he has operated various types of establishments, including cafes, beach houses, bars, ramen shops and pizza restaurants. He currently manages six different restaurant locations, though Onikuya Keisuke Sannanbo is arguably the jewel in his crown. Inoue opened the restaurant in 2016 after the headquarters of a franchised pizza business he was running went out of business. It proved a wise move. Onikuya Keisuke Sannanbo has garnered quite the reputation and has been listed in Tabelog's 100 best restaurants for three consecutive years from 2022 to 2024. 'I wanted something that could succeed internationally and appeal to both Japanese and foreign guests,' says Inoue. 'Rather than just offering traditional yakiniku, we serve meat-based cuisine inspired by both Japanese and French culinary styles. What sets us apart is our dedication to providing guests with the very best meat possible. The thing I enjoy most is hearing customers say, 'That was delicious. Thank you.' There aren't many industries where you receive gratitude even after receiving payment.' Related Posts Move Over Kobe — Gourmands Are Heaping Praise on Hida Beef The Secret to Yakiniku's X's Success Gonpachi Introduces a Muslim-Friendly Halal Wagyu Beef Course
The Independent
25-07-2025
- Sport
- The Independent
Eubank Jr-Benn 2: Five fights we want to see before the end of 2025
Over halfway into 2025 we have seen some incredible fights, from Oleksandr Usyk knocking out Daniel Dubois at Wembley to Chris Eubank Jr's war with rival Conor Benn . But there is still plenty of time for more memorable nights in boxing before the end of the calendar year. Whilst some star-packed cards have already been announced to be shown live on DAZN , we would love to see these five fights take place before we see 2026. Ramirez-Opetaia The cruiserweight division rarely has unified champions, let alone undisputed kings, so seeing three of the four major belts combined at 200lbs would be interesting in itself. Two-division world champion Gilberto 'Zurdo' Ramírez is just the sixth example in the four-belt era, having combined the WBA and WBO titles with victory over Chris Billam-Smith in November 2024. Jai Opetaia holds the IBF strap, having briefly lost it over sanctioning body politics, and whilst the Aussie has made a lot of noise about unifying with another champion at cruiserweight, a belt-uniting fight has yet to materialise. Zurdo and Opetaia called each other out after their wins in June, with the two currently clear as the best two fighters at 200lbs. With Jake Paul sniffing around in the cruiserweight division and calling out world champions, it would be preferred to see two title holders go head-to-head, rather than take the money 'The Problem Child' offers. Ball-Inoue Naoya Inoue has worked his way up the divisions, crushing everything in his path. Undisputed at both bantamweight and super bantamweight, the Japanese fighter they call 'The Monster' has more than earned his name. Already lined up to fight Murodjon Akhmadaliev in September, Inoue is on a roll, having already fought twice in 2025. Victory over the former unified super bantamweight champion would leave the 30-0 fighter either waiting for countryman Junto Nakatani to step up to 122lbs, or he could move up to a new division. Nick Ball has been identified as the perfect welcome for Inoue at featherweight – the diminutive Scouser is three inches smaller than the undisputed super bantamweight champion. Inoue has admitted as much, telling The Ring magazine: 'Ball is a fighter who has used his physical strength as a weapon. But he's not tall, and in fact he's smaller than me. So maybe he's not a natural featherweight. 'Still, he's a guy who has risen in the featherweight division by defeating bigger opponents, so I think it will be a fun fight." Speaking before his win over Ramon Cardenas in May, In that same interview Inoue revealed that the plan was for him to fight in May and September, before facing Ball in December out in Saudi Arabia. Turki Alalshikh has stated that he wants the fight, and so has Ball. A featherweight scrap to see out the year seems to be on the cards. Stevenson-Davis Shakur Stevenson strengthened his credentials as one of the top pound-for-pound fighters currently active with his impressive win over William Zepeda at the start of July, showcasing an ability to innovate as he exchanged big blows with his opponent. That is another feather in the cap of the three-division world champion, but in a fractured lightweight division, a unification bout must be on the cards for Stevenson. He has previously unified at super featherweight, but recent developments at 135lbs have completely changed the landscape of the major belts. Vasyl Lomachenko, who Stevenson often exchanged barbs and callouts with, has retired, whilst Keyshawn Davis' inability to make weight for his fight with Edwin De Los Santos cost him the WBO belt. As one of the so-called new kings of American boxing, Stevenson must fancy himself against another – Gervonta 'Tank' Davis - the WBA champion at 135lbs. If Davis can redeem himself in his rematch with Lamont Roach in August, having controversially drawn with his fellow American back in March, perhaps we will see two of American boxing's biggest names finally share the ring at the tail end of this year. Victory over another huge name would launch him into contention as one of the best active fighters across all the divisions. Eubank Jr-Benn 2 In a world where overhyped boxing matches can produce a snoozefest, the first clash between Chris Eubank Jr and Conor Benn delivered a British boxing classic. Taking the rivalry shared between their fathers, Chris Eubank and Nigel Benn, the pair built upon the family history to spark a personal feud. Neither fighter held back in what evolved into an all-out brawl, with any doubts over Benn stepping up 13lbs or Eubank Jr being limited by the 160lbs weight limit quickly forgotten about. Of course, that weight limit, and the rehydration clause that prevented Eubank Jr from weighing 10lbs more on the morning of the fight than his initial measurement, caused medical issues for 'Next Gen', who was taken to hospital after the fight. Just as the first fight was shrouded in doubt, initially scheduled for 2022 before a positive drugs test for Benn, the rematch has seemingly come under threat of falling through despite being contractually agreed. Turki Alalshikh's announcement of the fight for Saturday, September 20, took both fighters' camps by surprise. Matchroom Boxing chief Eddie Hearn implied that radio silence from Eubank Jr's team indicated that the fight would not go ahead, but it appears that the fight will be merely pushed back to November this year. Although a defeat for Eubank Jr could fuel talk of a trilogy, a rematch later this year could finally close a chapter of British boxing history. If it produces the same level of quality as the first meeting, then a lot of fans will be left very happy. Bivol-Beterbiev 3 Some trilogies are not needed, one fighter simply completing a whitewash over another. That is not the case for Dmitry Bivol and Artur Beterbiev , the two light heavyweights finding their perfect dancing partners. Both undefeated heading into their first meeting , Beterbiev edged a majority decision . With little to separate the pair, a rematch was set up for four months later. It was another majority decision win, but this time for Bivol, who became the second undisputed champion at 175lbs in the four-belt era – after Beterbiev. At one win apiece and not much between them in either fight, a trilogy was instantly suggested and worked towards, to the detriment of Biviol as he was forced to vacate his WBC strap in order to pursue a third Beterbiev fight. Talk of the rubber match has subsided since February, with discussions over the location of the fight a major stumbling block. It is clear that Bivol and Beterbiev are currently head and shoulders above the rest of the light heavyweight division, but boxing fans want to see a definitive king at 175lbs. Whilst Bivol is no spring chicken at 34, Beterbiev is arguably moving further and further away from his prime at 40 years of age. For the best fight possible, it should take place sooner rather than later. An Annual Saver subscription is a one-off cost of £119.99 / $224.99 (for 12 months access), that's just 64p / $1.21 per fight. There is also a Monthly Flex Pass option (cancel any time) at £24.99 / $29.99 per month. A subscription includes weekly magazine shows, comprehensive fight library, exclusive interviews, behind-the-scenes documentaries, and podcasts and vodcasts.
Asahi Shimbun
19-07-2025
- Business
- Asahi Shimbun
Without foreign staff, restaurants could not stay open, says exec
Yasuhiro Inoue, center, a vice chairman of the Osaka Restaurant Management Association (ORA), with foreign staff at the ORA Gaishoku Pavilion Utage at the Osaka Kansai Expo (Koichiro Ishida) The status of foreigners in Japanese society has emerged as a central issue in the Upper House election to be held on July 20. Yasuhiro Inoue, 60, a vice chairman of the Osaka Restaurant Management Association (ORA), has worked with non-Japanese both in the association as well as in his own company. The ORA has 560 member companies. The Asahi Shimbun interviewed Inoue for his views on foreigners in Japan. Excerpts of the interview follow: Question: You have led study sessions for close to 10 years at the ORA regarding the hiring practices of foreign workers. You also manage several restaurants. What presence do foreign nationals have in the restaurant industry as a whole? Inoue: I have been involved in the restaurant business for the past 40 years or so and now manage about a dozen restaurants, including Chinese and Japanese ones, on a franchise basis. Based on that experience, I can state that the industry is labor intensive. It can hardly be described as a popular industry since wages are lower in comparison to other sectors. It is not easy to secure adequate personnel due to the need to stay open during periods when most people have the day off. In the last few years, the restaurant industry has faced a difficult situation of not being able to remain open without foreign staff. In my company, we have many foreigners working part-time. Almost all our regular company employees are foreign nationals. There is no difference in the pay scale between Japanese and foreign employees. Q: What has been your experience with hiring foreigners? A: They provide us with ideas that Japanese would never come up with. For example, they have provided ideas regarding the use of the skin from peeled fruit based on cooking methods from their home nations. Those ideas have led to a reduction in food loss and lower company expenses. Because of differences in cultural backgrounds, there are also times when I come up with new business ideas after talking with them. Q: Can you talk about leading ORA activities since 2016 with regard to foreign workers and hiring practices? A: The catalyst was a Vietnamese woman who was the first foreigner we hired as a regular company employee. We found out she had accumulated loans of about 1 million yen ($6,700) as a fee she paid to the local broker who made the arrangements for her to come to Japan. I realized there was a lack of transparency in the system under which foreigners can work in Japan. For the next two and a half years, I backpacked around Asia about once a month to investigate local organizations that were dispatching foreign workers as well as observe local customs. During my research, the Japan External Trade Organization (JETRO) helped out and so did part-time foreign workers at my restaurants. But I came to realize there were limits to what I could do by myself, so I asked the ORA for its help. The cooperation of foreigners will be indispensable to further growth of our restaurant sector. To accomplish that, Japan needs to develop appropriate hiring practices. We have held study sessions by asking college professors, lawyers and judicial scriveners to give talks. We have also lobbied the government to establish a better system. Q: Ahead of the Upper House election, posts have emerged on social media with baseless arguments such as foreigners are taking advantage of the social welfare system set up for Japanese. What are your thoughts on that? A: Our foreign employees naturally pay the same taxes and social insurance premiums as our Japanese employees. If there is a loophole in some specific system, it should be corrected when it is discovered. But there are likely foreigners as well as Japanese who will abuse such loopholes. It is wrong to criticize only foreigners. Q: What do you think about politicians who call for changes in policy regarding foreigners on grounds they are being given special privileges? A: While I believe it is a good thing to finally have a spotlight on policies concerning foreigners that many people had no interest in for a long time, I find the discussion to be less than refined. I want candidates to conduct discussions based on the actual circumstances that the restaurant industry faces rather than make criticisms about foreigners receiving special privileges while not giving specific examples. Q: How do your foreign employees feel about the current social atmosphere? A: Recently after a high-ranking foreign employee who is fluent in Japanese read social media posts, I was asked, 'Are foreigners hated in Japan?' They appear to have become more worried about the change in the social atmosphere. Q: Can you tell us about the use of foreigners as staff at the ORA pavilion at the Osaka Kansai Expo? A: Twenty-four foreigners are working at the ORA Gaishoku Pavilion Utage. While 18 of them are not very fluent in Japanese, we are trying to demonstrate that they can carry out their duties with the help of a small number of Japanese staff as well as foreigners who are fluent in Japanese. We have already welcomed close to 1 million visitors to our pavilion, and there have been no major problems. The staff appear to enjoy working there and I want visitors to feel the benefits and strengths of diversity.
The Mainichi
10-07-2025
- Sport
- The Mainichi
Boxing: Japan's Inoue braces for 'strongest opponent' Akhmadaliev in Nagoya
TOKYO (Kyodo) -- Undisputed super bantamweight champion Naoya Inoue of Japan will take on WBA interim champ Murodjon Akhmadaliev of Uzbekistan during a boxing world title tripleheader in September at Nagoya's IG Arena, the organizers of the bout announced Thursday. The Sept. 14 clash will be Inoue's fifth title defense as the division's undisputed champ and first since his eighth-round technical knockout of American Ramon Cardenas on May 4 in Las Vegas. "He's the strongest opponent I'm facing in my career," Inoue, known by the nickname "Monster," said of Akhmadaliev during a press conference in Tokyo. "I'll be gearing up with vigilance, staying on my guard." Known for his high technical and physical abilities, Akhmadaliev shares the same trainer as Cardenas and will come in determined to end Inoue's perfect record, currently 30-0 with 27 knockout wins. "It's okay to win by a decision this time," the 32-year-old Inoue said. "I think Naoya Inoue is at his strongest when he says something like that, but I'll fight cautiously." Akhmadaliev, 30, is 14-1 in his career with 11 KO wins. Other cards on the day will see WBO bantamweight champ Yoshiki Takei of Japan, 11-0 in his career, making his third title defense against Christian Medina Jimenez of Mexico. Japanese boxers Yuni Takada and Ryusei Matsumoto will also square off for the WBA minimumweight belt.
The Hindu
10-07-2025
- Sport
- The Hindu
‘Monster' Inoue to defend bantamweight title against Akhmadaliev in Japan
Japan's undisputed super-bantamweight world champion Naoya Inoue announced on Thursday that he will defend his titles against Uzbekistan's Murodjon Akhmadaliev in Nagoya in September. The unbeaten Inoue stopped American Ramon Cardenas in the eighth round in Las Vegas in his previous bout -- the first time the boxer known as 'Monster' fought outside Japan in four years. The 32-year-old returns to his home country to take on Akhmadaliev, who won a bronze medal at the 2016 Rio Olympics and held the WBA and IBF super-bantamweight world titles between 2020 and 2023. Inoue, who has a 30-0 record with 27 knockouts, told reporters in Tokyo that he wanted to pay attention to all his skills in preparing for the fight. 'I want to train with a high level of vigilance,' he said. ALSO READ: Boxing legend Julio César Chávez defends son after US immigration arrest Inoue was knocked down for only the second time in his career against Cardenas, taking a left hook from the heavy underdog in the second round. He climbed off the canvas to stop Cardenas 45 seconds into the eighth round after a flurry of powerhouse punches. It was Inoue's fourth title defence since becoming undisputed super-bantamweight champion and his second of the year after knocking out South Korea's Kim Ye-joon in the fourth round in Tokyo in January. Akhmadaliev (14-1, 11 KOs) beat Mexico's Luis Castillo in his previous fight in May. Related Topics Naoya Inoue
