08/02/2026
The highest pinnacle of Awaji Beef, Kunugiza Beef tenderloin.
It is aged for 30 days.
In an anaerobic environment, intrinsic autolytic enzymes (cathepsins) within the muscle act gently, allowing the muscle fibers to loosen flexibly, giving clear definition to the umami of the lean meat and the beef’s natural sweetness.
By aging the meat while maintaining a high water-holding capacity, the tenderloin is finished without losing its juiciness, possessing a clean flavor and a refined, lingering aftertaste.
During the aging process, temperature is strictly controlled, and changes in condition under vacuum are checked daily.
We are conscious of not producing unnecessary aging aromas, focusing solely on drawing out the potential of the ingredient itself.
The final preparation is ultra-high-heat cooking over a wood fire.
By instantly searing the surface, the outflow of drippings is suppressed, sealing in internal moisture and umami.
The surface is coated with an aromatic fragrance derived from firewood and a crispy texture, while the inside is astonishingly tender, with juices spreading the more it is chewed.
We will present this as a top-grade steak that can only be expressed at Bress.
淡路ビーフの最高峰「椚座牛」ヒレ。
30日間の熟成を施し
嫌気環境下で筋肉内の自己消化酵素（カテプシン）が穏やかに作用することで、
筋繊維はしなやかにほどけ、赤身の旨みと肉本来の甘みが明確に輪郭を持ちます。
水分保持力が高い状態を保ちながら熟成させることで、
瑞々しさを失わず、澄んだ味わいと上質な余韻を備えたヒレに仕上げています。
熟成中は温度を厳密に管理し、
真空状態での状態変化を日々確認。
余計な熟成香を出さず、素材のポテンシャルだけを引き出すことを意識しています。
仕上げは薪火の超高火力。
瞬時に表面を焼き固めることでドリップの流出を抑え、
内部の水分と旨みを閉じ込めます。
表面には薪由来の芳ばしい香りとクリスピーな食感を纏わせ、中は驚くほど柔らかく、噛むほどに肉汁が広がります。
ブレスでしか表現できない最高級なステーキに致します
