Ogetsu Hime continues to surprise the public with its phenomenal half-the-price offer of Japan’s highly prized produce—the famed Matsusaka beef.

 

Since the 50-percent off promo was introduced more than a month ago (from the P3,990 original price to P1,950 for both teppanyaki and sukiyaki), people have been coming to Ogetsu if only to satiate their curiosity and taste the beef’s natural goodness.

 

“We have been getting a steady stream of new customers since the promo was announced,” says owner VJ Villavicencio. “We are very happy with the turnout of the promo. They all love the Matsusaka beef.”

 

Matsusaka, said to be of superior quality compared to Kobe and Wagyu, has a richer, juicier and butter-tender texture with evenly marbled cuts. Matsusaka cows are carefully bred and raised on special feed.

 

Villavicencio explains that beef in Japan is graded based on its marbled fat content; to have a superior rate, it must have more fat evenly spread through the meat so that diners are spared a fatty texture. One relishes the juicy taste and tenderness of the beef that dissolves in the mouth.

 

Matsusaka beef is given the highest 12 percent marbling ratio and 25 percent monounsaturated fat level, placing it among the world’s rarest and most expensive beef.

 

Ogetsu brings in from Japan the “A5” Matsusaka grade, said to be the highest of its kind.

 

“When we say ‘the best of Japan’ it means bringing you the best raw materials of Japan to the Ogetsu dining table,” adds Villavicencio. “And, not just the top products but the top grade of Japan.”

 

More offerings

 

Apart from the succulent beef, also included in Ogetsu’s half-the-price promo is its select choice of freshly made sushi and sashimi.

 

For sushi, there’s otoro, the extra-fatty part of bluefin tuna belly; engawa, or Japanese halibut, which melts like butter in the mouth; anago, or Japanese saltwater eel, valued for its high vitamin A content; and amaebi, Hokkaido sweet shrimp.

 

Hamachi, or the yellowtail sashimi, has a silky-smooth, buttery texture and flavor, akin to otoro but not as fatty. Hotategai, Hokkaido giant scallops, is another must-try with its high protein content.

 

The key to great food is a steady and fresh supply of the best ingredients. Ogetsu flies in ingredients three times a week from Japan. Villavicencio makes sure all stocks are good only for 48 hours to ensure the products’ good quality.

 

“It’s easier for us now to get fresh deliveries because there are already lots of flights to Japan,” he says.

 

Matsusaka beef comes from Osaka because that’s the nearest airport from Matsusaka Prefecture. The seafood is sourced from Tsukiji Fish Market in Japan.

 

Because of the popularity of the 50-percent discount promo, Villavicencio says it will run until January 2015.

 

Ogetsu Hime is at L/5, SkyPark, SM Aura Premier, Taguig City.

 

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