Featuring

OMO Teppan & Kitchen

OMO Teppan & Kitchen is Calgary’s latest Teppanyaki restaurant featuring exclusive Kobe Beef directly from Japan.

Also featuring Japanese Wagyu beef, Sushi, Premium Japanese Green Tea, Sake, and Japanese Wine.

Omotenashi
Means Japanese Hospitality. “Omote” means public face (an image you wish to present to outsiders). “Nashi” means without. Combining them means every service is from the bottom of the heart – honest, no hiding, no pretending.

Omoshiroi
Means Interesting and Entertaining. Entertainment is an important aspect of OMO’s service.

Omoide
Means Memorable. We want everyone to have a memorable experience.

Introducing

Kobe Beef

OMO Teppan & Kitchen is the only restaurant in Alberta to be certified by the Kobe Beef Marketing & Distribution Promotion Association to be serving Kobe Beef. We are also one of only 4 restaurants in Canada with this certification.

Kobe Beef is a harmony of delicate, dignified sweet lean meat and the taste and fragrance of melt-in-your-mouth fat. The secret behind its deliciousness is its so-called “shimofuri” fat marbling. The “sashi” fatty content of the meat itself will actually begin to dissolve at low temperatures. This means that it will literally melt in your mouth. An abundant content of inosinic and oleic acids has been scientifically proved as factors that contribute to its outstanding flavor.

“Shimofuri” fat marbling
This fine, delicate meat has a high degree of fat marbling that melts at low temperatures.

Lean meat
This meat has tender fibers and its own, unique refined sweetness.

Flavor components
Kobe beef is rich in oleic acids which determine the taste of fat and the flavor component inosinic acid.

“Tajima-gyu” cows originally came from Tajima, a mountainous region with few open fields on the Northern side of Hyogo Prefecture facing the Sea of Japan. Its roots go back a long way, and descriptions of Tajima-gyu can be found even in the “Shoku Nihongi” (lit. The Continued Chronicles of Japan) which was written at the beginning of the Heian Period (circa 794 onwards). This breed of cow is of small build and has a tight, firm body. In olden times, it was highly valued since it could move in small sharp turns in narrow-ledged fields for farm work or for carrying heavy loads. The qualities unique to Tajima-gyu are owed to the soft meadows and mineral-rich water of Tajima, a region characterized by big differences in daytime and nighttime temperatures and exposure to night dew.

No cow comes into this world and begins its life as Kobe Beef. Even among “Tajima-gyu” cows, only the chosen few that satisfy specific quality criteria deserve the title “Kobe Beef.”

1 | Breeding of Calves

Calves of Tajima-gyu lineage born at breeding farms (designated producers) in Hyogo Prefecture are first registered in a cattle lineage register. They are then assigned an ear tag marked with a 10-digit individual ID number. The role of a breeding farm is to decide which bloodline calves should be bred by, find new improved mating patterns, and raise healthy calves to the age of nine months.

2 | Feeding of Cattle

Calves put on show in the calf livestock market are bought by feeding farms (designated producers) and are raised in a stress-free and healthy environment. Much love, labor and time is devoted in raising these calves. They are fed only the very best feed—rice straw, maize, barley and other cereals—and are given only fresh, clean water to drink. Their meat matures to an ideal quality and texture from the minimum age of 28 months upwards and at an average age of 32 months.

3 | Slaughtering and Shipment

Cattle is slaughtered at one of the slaughterhouses in Hyogo Prefecture. After this, In some numbers, it is a deed about an inspection, and cattle that make the grade are labeled and sold as “Hyogo Prefecture produce Tajima-gyu” at the meat market.

4 | Grading

Only bullocks or virgin Tajima cows, in particular, that satisfy the following carcass grading and other conditions are entitled to be called “Kobe beef”:

● BMS (marbling index) No.6 or higher
● Proportion of edible parts (yield score) A or B
● Gross carcass weight of 470 kg or less
● Fine meat texture and excellent firmness