Naval Beef Stew
The beef stew beloved by Admiral Togo
About Naval Beef Stew
Naval Beef Stew (海軍さんのビーフシチュー, Kaigun-san no Beef Stew) is a dish rooted in Japan's naval history, famously admired by Heihachiro Togo, the 7th Commander-in-Chief of the Sasebo Naval District, during his studies in Britain.
In Sasebo, in 2003, this dish was recreated based on the historic naval cookbook "Kaigun Kappoujutsu Sankousho" (Naval Culinary Reference Book). Taking inspiration from this recipe, local hotel restaurants and long-established Western-style eateries each added their unique twists, giving rise to "Naval Beef Stew," a beloved comfort food known to many.
Although it is called beef stew, variations abound, offering different bases such as beef bone broth, demi-glace sauce, or tender beef shank, providing a rich and hearty experience in every bowl.
Reviews
There are no reviews yet.
Regional cuisine of Nagasaki region
Japanese Cuisine - Local cuisine
Kind of food
Recommended
-
![Nagasaki Champon]()
Nagasaki Champon
Nagasaki / >Ramen -
![Chiya Beef]()
Chiya Beef
Okayama / >Meat dish -
![Shikishiki]()
Shikishiki
Nara / >Local cuisine -
![Abura-fu (Sendai Fu)]()
Abura-fu (Sendai Fu)
Miyagi / >Tenpura -
![Sai Tofu]()
Sai Tofu
Miyazaki / >Local cuisine -
![Mitarashi Dango]()
Mitarashi Dango
Gifu / >Local cuisine -
![Natural Log-Grown Shiitake Mushrooms]()
Natural Log-Grown Shiitake Mushrooms
Miyazaki / >Local cuisine -
![Goemon Ramen]()
Goemon Ramen
Iwate / >Ramen
