Hi, I’m Kazu.
Yesterday, I visited Brown cow Specialty Restaurant Gotoya (Aso Branch), located about 7 to 8 minutes by car from Michi-no-Eki Aso along National Route 57 toward Kumamoto. I had their most popular menu item—the Takana Brown cow Don and Original Brown cow Dago-jiru Set—so I’d like to share my experience with you!
The exterior of Gotoya👇
The interior of Gotoya👇
Enjoy the flavors of Aso’s three famous specialties—takana-meshi (pickled mustard leaf rice), brown cow beef, and dago-jiru (dumpling soup)—all in one meal at an affordable price.
This is the most popular item on the menu👇
Lastly—but importantly—I almost forgot to mention something essential.
Brown cows drink pure spring water and are raised on pesticide-free grass. One of the key characteristics of Brown cow beef is that the cattle roam freely across the vast grasslands of Aso, growing up on natural pasture in a relaxed environment. As a result, their meat contains less excess fat, retains the rich, natural flavor typical of Wagyu, and features a vibrant red color with a glossy sheen. The slightly yellowish fat—evidence of a diet rich in roughage like grass—reflects their natural upbringing. Even for big eaters like me, it’s said that you can enjoy plenty without feeling heavy afterward, thanks to its light and clean aftertaste.
By the way, among all Wagyu beef, Brown cow is said to account for only about 0.36% of total consumption in all over Japan. Naturally, its distribution is also limited, which makes it all the more unfortunate that this delicious Brown cow can’t be enjoyed anytime and anywhere across the country.
So, why not treat yourself to some delicious and healthy brown cow beef, soak in a relaxing hot spring, and let both your body and mind unwind to the fullest?
