Kawamura: Thank you very much. My father trained in the Western cuisine department of a renowned hotel in the Kansai region before starting his own business. He now serves as chairman, but even during his active years, he was deeply committed to the careful sourcing of ingredients. The first restaurant after our independence was opened in Miki City, Hyogo Prefecture. From there, we gradually expanded, and today we have locations in Ginza, Roppongi, Kobe (Main Restaurant), Sannomiya (Main Restaurant), Nishinomiya, Himeji, Kakogawa, and Kitashinchi. We are dedicated to providing the highest quality A-5 grade Kobe beef, often hailed as the world’s finest, and strive to deliver service that truly lives up to our name. While we once offered menus that featured items beyond Kobe beef, we have since refined our selection to allow guests to fully enjoy the ultimate Kobe beef experience. In recent years, both our Ginza and Kitashinchi locations have seen a steady increase in overseas visitors, many of whom come specifically to savor authentic Japanese Kobe beef. Watching the chefs skillfully prepare the beef on the teppan grill has also become a highlight for many guests. At our Ginza restaurant, 80 percent of our customers are from overseas, and they often choose the most premium offerings on the menu. Meanwhile, at our Roppongi location, we have created a luxurious and elaborately designed waiting room where guests can relax and enjoy their time before dining.

Kawamura: We have faced several major setbacks. First came the global outbreak of mad cow disease that began in the UK, followed by devastating earthquakes, and most recently, the COVID-19 pandemic. Each time, we managed to recover and move forward. During the mad cow disease outbreak in particular, customers gradually returned to our restaurants, reassuring us with comments like, “Kawamura’s beef is safe.” We select Tajima beef, a Japanese Black cattle breed raised in the Tajima region of Hyogo Prefecture. Renowned for its excellent lineage, Tajima beef is the source of famous brand beef such as Kobe, Matsusaka, and Omi, and is celebrated for its superior quality. It is produced under a strict quality control system, with only members of the Tajima Beef Association authorized to purchase it. The details of beef grading are complex and extensive, so I will omit them here. However, by serving beef that has received the highest awards, we have earned the support of our loyal customers and have been able to overcome several crises. Some of our loyal customers have been enjoying Kawamura’s “unchanging taste” for three generations.

Kawamura: I may not have the charisma or craftsmanship of my father, but I place a high value on teamwork. This is true not only in business, but also in my hobbies, such as hula dancing and volleyball, which I began as an adult. In both, communication within the team is essential. Each family member has their own responsibilities and roles, and together we protect and grow this business. The chairman takes the lead in overseas negotiations, which has been a great support to me. I firmly believe that my father’s teaching of “honest management” will continue to be the key to future success. Around the world, there are many kinds of “Wagyu” beef. Through teamwork, we hope to create opportunities to share the true quality of Japanese Wagyu with people everywhere.

Kawamura: Yes. During the COVID-19 pandemic, not only our company but also many others in the restaurant and hospitality industries were severely affected. In the midst of this situation, a close acquaintance who is a food manufacturing and sales business with over 120 years of history in Himeji suggested we collaborate on a steak bento box. As a result, we developed and began selling frozen bento boxes. This collaboration felt like a ray of hope. For the bento boxes, we provided the sauce and garlic rice. Currently, we are also working with the owner of a bread brand to offer steak sandwiches, which have been well received — including large orders from nursing facilities. Until recently, our focus had been solely on the domestic market. However, hearing overseas customers say, “This is truly delicious,” has encouraged us to consider expanding abroad as well, while also diversifying risk. We are currently receiving offers from two countries in Asia, for which we are truly grateful. Our plan is to move forward in a franchise format. At Bifteki Kawamura, we remain dedicated to Kobe beef and are committed to delivering only the highest quality to our customers. We carefully select only the rarest and finest Wagyu beef, serving our customers dishes that meet the highest standards of steak experts and are cooked to perfection. Moving forward, we will continue striving for further growth to remain a company worthy of such valuable partnerships.