Bord Bia Launches First Asian Chapter of Chefs' Irish Beef Club
(L-R) Minister for Agriculture, Food, Fisheries and the Marine, Martin Heydon T.D., Chef Yuji Hayashi, Chef Yuki Inoue, Chef Kenzo Nishizawa, Bord Bia CEO Jim O’Toole
Three Japanese chefs inducted to club as part of government trade mission
Tokyo, June 11th, 2025 – Bord Bia launched its first-ever Chefs' Irish Beef Club in Asia today, marking a significant milestone in the promotion of premium Irish beef on the global stage. This prestigious club, which has been instrumental in elevating the profile of Irish grass fed beef across Europe and the Middle East, now extends its reach to Japan, welcoming three renowned Japanese chefs as its inaugural members in Asia.
The Chefs' Irish Beef Club is an exclusive international forum which brings together some of the leading international chefs who collectively endorse the sustainability credentials and taste of Irish beef.
The official launch took place at The Momentum by Porsche restaurant in Tokyo, as part of the Irish government's trade mission to Japan led by Minister for Agriculture, Food and the Marine, Martin Heydon T.D. Three new chefs – Yuji Hayashi (The Momentum by Porsche), Yuki Inoue (Ristorante La Bisboccia) and Kenzo Nishizawa (Trattoria Da Kenzo) – were formally inducted into the international club.
Minister Heydon said: “Irish beef is growing in strength in Japan and launching the Chefs’ Irish Beef Club here in Tokyo is testament to how well premium Irish beef is received on the global stage. The voluntary endorsement of Irish beef by three prestigious Japanese chefs underscores the exceptional quality of meat from Ireland.”
He went on to say that Ireland’s Protected Geographical Indicator for Irish beef has officially been sent to Japanese authorities for registration, with the hope that it will be authorised in the coming months.
Chef Yuji Hayashi, who has worked for the last four years as the Executive Chef at Momentum, the world's first Porsche-approved restaurant in Tokyo, said of his appointment to the Chefs’ Irish Beef Club (CIBC):
“It’s an honour to be part of the CIBC I’m delighted to host Ireland’s Minister of Agriculture today, and serve him and the group some beautiful Irish beef here in Tokyo. When I visited Ireland I realised how good the animal welfare was, it was amazing to see cattle living a stress-free life on the greenest grass.”
Bord Bia CEO Jim O’Toole said taste profiles are changing in Japan and that Irish grass fed beef is now highly desired by consumers in Japan. Last year Bord Bia hosted trade buyers to Ireland along with chefs and a key Japanese importer of chilled premium beef.
“Historically, Japanese consumers have a preference for grain fed beef over grass fed, due to the reputation of their own grain-fed Wagyu beef, but Bord Bia’s market insights show that this is changing. There is increasing evidence that Japanese consumers enjoy the taste, flavour and smell of Irish grass fed beef,” he said. “The fact that some of Japan’s most prestigious chefs are now cooking with Irish beef is a strong endorsement of the quality and reputation of Irish beef from farm to fork, and marks the beginning of a new chapter in the promotion of Irish beef in Japan.
Chef Yuki Inoue, Head Chef at Ristorante La Bisboccia in Tokyo said:
“I’ve been using Irish beef at La Bisboccia for six years. We have served beef from all over the world, but Irish grassfed beef stands up as the best, and our customers love it.”
In 2024, Ireland exported over 3,300 tonnes of beef to Japan, valued at almost €25 million, up from €19.8 million in 2023. Total Irish food and drink exports to Japan were €161 million last year.
Japan has been a prized market for beef offals such as tongue and more recently Japan has become a destination for prime beef. Since the Japan EU Economic Partnership Agreement was implemented in 2019, tariffs on imported beef from Europe have been decreasing.
To date, Irish beef tongue has proven a popular export choice, with Japan’s Negishi chain of restaurants selling Irish beef tongue at its 49-or-so restaurants around the Kanto region of Japan which includes Tokyo. Negishi specialises in various kinds of grilled beef tongue – regarded as a delicacy in Japan. A new Negishi restaurant in Osaka is due to open later this year.
The Chefs' Irish Beef Club, established in 2004, is an exclusive international network of award-winning chefs who share a passion for Irish beef. The club's members, who work in top restaurants and culinary institutions worldwide, play a pivotal role in promoting Irish beef as a premium product.
Notes to Editors:
Chefs’ biographies:
Yuji Hayashi has served as the Executive Chef at the world’s first Porsche-approved restaurant The Momentum by Porsche for the last four years. Earlier this year he was appointed as the Group’s Culinary Director overseeing all restaurants in the Momentum Group: Momentum by Porsche and Tanta Roba.
Chef Hayashi was born in Hyogo Prefecture and trained in Italy, primarily in the Piedmont region. After returning to Japan, he served as head chef at several esteemed restaurants before taking on his current role at The Momentum by Porsche in 2020, the world’s first Porsche-approved restaurant.
Yuki Inoue, Head Chef at Ristorante La Bisboccia, hails from Mie Prefecture. He began his culinary journey in 2006 at Il Boccalone in Ebisu and joined La Bisboccia in 2009, where he gained extensive experience. In 2013, he was appointed Head Chef, bringing his refined skills and dedication to the forefront of the restaurant's offerings.
Kenzo Nishizawa, owner and Head Chef of Trattoria Da Kenzo, was born in Kanagawa Prefecture. He moved to Italy at the age of 24, spending four and a half years honing his skills in Tuscany. Upon returning to Japan, he worked at Vino Della Pace in Nishi-Azabu and later became the head chef at ristorante la Tenda Rossa. In 2020, he opened his own restaurant, Trattoria Da Kenzo.
Irish beef companies exporting to Japan: ABP (a range of cuts including Irish Hereford Prime and Irish Dexter premium offerings), Dawn, Kepak, Liffey Meats.
Negishi chain of restaurants
Negishi was an early adopter, and is now a key customer, for Irish beef in Japan. Serving approximately 100,000 customers per week across its 49 locations, Negishi is the largest customer of Irish beef tongue worldwide. The Negishi restaurants are primarily in the Kanto region, with locations in Tokyo, Yokohama, Kawasaki, Chiba, and Saitama.
Chefs' Irish Beef Club
For more information about the Chefs' Irish Beef Club and Bord Bia's initiatives, visit
https://www.bordbia.ie/farmers-growers/get-involved/how-we-help/chefs-irish-beef-club/