Naval Beef Stew

Naval Beef Stew introduction

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.

Other information

• NameNaval Beef Stew
• Area Nagasaki
• Kind of food Local cuisine

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