In 2003, when we introduced American Kobe beef as a featured item on our menu, we were amazed at its exquisite quality — and our dining guests raved. The extraordinary taste of this beef motivated us to learn more about it. How could something have such great taste and be healthy for you? What made Kobe so special and why was it such a rare commodity in the United States?

We asked our chefs so many questions about this beef that they in turn sought information from our distributor, who sought information from the ranch in Texas where the beef was raised. We were more than curious — we were driven to find insight, to chase perfection. Finally, after so many questions, the owner of the ranch in Texas, Gary Yamamoto, said, "If the owners of Joseph Decuis are this interested in my beef, let's invite them to my ranch to experience our commitment to quality first-hand."

When we met Gary and his lovely wife, Beverly, they invited us into their ranch home and Mr. Yamamoto started a lively conversation by telling us, "You will find my American Kobe to be the best tasting and healthiest beef in the world, and my goal is simply to revolutionize the beef industry in America. After that? I will revolutionize the beef industry in the world." Our day-and-a-half together convinced us that Gary would in fact accomplish his goal — and that his approach to raising this extraordinary beef, with its great taste and health benefits, would one day set the standard for beef quality in America.

The Joseph Decuis Farm


We went on a journey of discovery, and forged new friendships with the individuals who are pioneering the development of this Japanese delicacy in the United States. From Atlantic, Iowa, we met and became great friends with Alan Zellmer, a nationally recognized specialist in the art of finishing American Kobe. Inspired, we've brought the practices, techniques and philosophies of the Kobe masters back to Roanoke, and began raising American Kobe beef on our own Joseph Decuis farm, six miles from the restaurant. We constructed a new farming operation, acquired the finest breeding stock, and sought the counsel of experts. With exceptional, precise control and care over the herd's environment and experience, we are able to raise our cattle to the exacting standards of the masters. Under the watchful eye of John Pulver, our farm manager, we are raising this herd, one time considered a national treasure in Japan, on our farm in a healthy, drug-free, stress-free environment. With our farm-raised American Kobe, you'll be able to experience the finest beef of your life — beef that has never left Northeast Indiana.