Fuurindo

The walls are covered with Japanese movie director Akira Kurosawa's movie posters and the shelf is filled with old style snacks for kids and masks of old animation heroes. You may think you have gone back to the 1960s. But it's the 21st century! A 1960's street was recreated in this shop, to transport grandfathers and grandmothers back to their youth and to let fathers and mothers remember the days when they were little children. How about young people? They may think it is new and stylish as they have never seen these streets in a real life. There is only a limited number of places where you can experience the 1960's in Tokyo.

Such a 1960's retro shop is, in fact, a specialty butcher. However, it is not just any beef but rather beef which is aged at a certain temperature and for a specific time. In Japanese, it is said that "cooking will be more delicious if you leave it overnight." It is same for meat as well, flavour and savouriness will increase by hanging it. The technique of wet aging is used. The meat spends more than 500 hours from the stock farm to store. Due to the meat enzymes, protein fiber is decomposed and softened, while there is an increase in the amino acids and peptides which govern flavour.

Amongst the aged meats, rare roast beef, steak and handmade hamburgers are the most popular. The reason red meat is chosen because it is low lipid, low calorie and high in protein. It is said that it is possible to improve one's basic metabolism by eating it on a regular basis and to lose weight without dropping muscle. Simply slice this rare roast beef carefully, putting it on steamed rice, and pouring handmade sauce on. This easily-made dish is very delicious. As this handmade sauce is very tasty, some customers just buy the sauce. The steak can be cooked carefully on a plate and served to customers while the inside of the stake is very rare. The hamburgers are hand-made at store every morning and offered to customers after the flavor is fully come out. .