Japanese Wagyu beef is famous all over the world and is regarded as a national treasure in Japan. It is a food that people are extremely obsessed with in Japanese cuisine. Its marble-like frosted texture and plump taste make people instantly full of energy.
Although the name Wagyu contains the characters ? and ?, which seems to imply that this kind of cattle has pure Japanese blood, but historically speaking, Wagyu does not refer to Japan’s traditional beef cattle breed. It is actually a mixed-breed cattle, a collective name for four varieties of Japanese beef cattle: Japanese black Japanese breed, Japanese red Japanese breed, hornless Japanese and Japanese short-horned Japanese breed.
In Japan, only the best beef can be called Wagyu after being evaluated by the Japan Meat Association, a professional rating agency. Bloodline, place of origin and grade are all important indicators when evaluating Wagyu beef. A major feature that distinguishes top-quality Wagyu beef from other beef is that there are strips or dots of fat scattered in the muscles. Its color is as white as frost, which is also the origin of "Frost Beef".
It is said that in Japan only chefs who have obtained a certain level of chef qualification certificate are qualified to buy Wagyu beef at Wagyu auction houses. The purchased Wagyu beef is owned by the chef personally, so only specific restaurants can enjoy real Wagyu beef. So when you go to Japan, you must book a restaurant in advance and prepare your budget~? Wagyu brand introduction
Japanese beef can now be divided into three grades: Domestic beef? Non-named handle Wagyu? Named handle Wagyu beef, the quality increases step by step.
The so-called Ming handle means the brand. Since the 1970s, some beef breeding associations have begun to provide trademark protection for high-grade beef with specific origins, stable bloodlines, and advanced fattening technology, which is the so-called "Mingshan beef". For example, the familiar Kobe beef and Matsusaka beef are actually beef brands, not varieties. ①Kobe beef
Kobe beef is known as the "Rolls Royce" of beef because of its delicious meat, even fat and leanness, and delicious taste. The certification of Kobe beef is also very strict, and the breeding is also strictly controlled. Therefore, only half of the Kobe beef circulated in the Wagyu market every year is qualified. Everyone must keep their eyes peeled? ②Matsusaka beef
Only cattle raised near Matsuzaka City, Mie Prefecture, Japan are called Matsusaka beef, and they are also known as "artwork among meats". The fat and lean meat of Matsusaka beef penetrate each other, and the cross section shows a red and white pattern. It is very delicate and delicate. It tastes thick and fragrant, soft but chewy, and slightly sweet. Chew it thoroughly and swallow it. There is still fragrance left in the belly and between the teeth and cheeks. ③Yamagata Beef
According to historical records, Yamagata Beef has a history of three hundred years. Yamagata beef is produced in Yamagata Prefecture, which has four distinct seasons and an extremely superior natural environment. The texture of the beef is fine, the fat is evenly distributed, and the taste is delicate and rich. Among them, the evaluation requirements for Yonezawa beef are more stringent than that of Yamagata beef, and it can be called the pinnacle of Yamagata beef. ④Shiraoi beef
Shiraoi beef is a black-haired Japanese beef that is carefully raised by the warm climate, rich nature, and natural water of the northern land of Shiraoi-cho, Hokkaido, and the care of producers. It was once grown in Hokkaido caves. It was used at the Japanese-US summit dinner at the Yehu Summit and the luncheon hosted by the Prime Minister’s wife. The shipping age of Bailao beef is less than 36 months. It can be said that the delicious meat is concentrated in the severe cold!
In addition to the above categories of Wagyu beef, there are also Omi beef from Shiga Prefecture, Tajima beef from Hyogo Prefecture, Kagoshima beef from Kyushu, etc., all of which are of high quality~? Grades and parts of Wagyu beef Introduction
I believe you have seen the words "A5 Kuroge Wagyu" written on the store's menu or promotional page, right? In fact, A5 here refers to the level of Wagyu beef provided by the restaurant. The grade is not customized by the restaurant, but is set by the unified standards of the Japan Meat Grade Certification Association. The English letters A, B, and C refer to the proportion of edible meat that can be obtained from a cow after removing the internal organs and skin. The numbers after the English letters refer to the distribution of oil, the color and texture of the meat and other details. To judge the quality of meat, there are generally 1 to 5 levels, with 5 being the highest level. Basically, for beef above A3 level, you can see the meat is distributed in a marble shape.
A5 grade?
A5? grade Wagyu is very suitable for making sashimi because the subcutaneous fat is evenly distributed in the shape of snowflakes, the fat melts in the mouth and the texture is soft and silky. Red meat can make the full flavor linger on the tip of the tongue for a long time. This melt-in-the-mouth feeling fills the mouth with fragrance.
A4 grade?
A4 grade Wagyu can be used for charcoal grilling. After the beef is grilled, the fat melts due to the high temperature, and it smells fragrant. Just sprinkle a little appropriately. With salt, you can enjoy the original flavor of Wagyu beef.
A3 grade
A3 grade Wagyu is not as fat as A5A4 grade Wagyu. It is moderately fat and lean, so it is suitable for making shabu-shabu and sushi, but it is also commonly used for charcoal grilling.
Different parts of beef have different cooking effects. For example, Wagyu sirloin is commonly used in steaks and sukiyaki. You can enjoy the wonderful flavor unique to Wagyu beef due to the delicate frost-like oil on the loin. When eating shabu-shabu, it is best to use beef ribs with evenly distributed lean meat and fat. In addition, since only a small amount can be obtained from a cow, it is one of the internal organs, so it is provided as a rare parts menu. Be sure to order the inner shoulder tenderloin when you go to a yakiniku restaurant. Try it to see how the high-quality meat in the tenderloin tastes.
The following editor has compiled the ways and references for eating Wagyu beef parts, which you can refer to next time you order.
No matter which part it is, everyone has their own preferences. If you want to taste different parts of Japanese Wagyu, it is recommended to try more parts that you don’t usually come into contact with. You may have unexpected surprises! ?A restaurant where you can really eat branded Wagyu beef? Osaka ① [Matsusaka beef yakiniku M] Matsusaka beef
As a restaurant famous for using Matsusaka beef, the low-key "Matsusaka beef yakiniku M" is in Osaka's Matsusaka beef yakiniku Ranked second among butcher shops, it is a presence that cannot be ignored in the world of Osaka yakisoba.
Because only 4,000 Matsusaka beef are slaughtered in Japan every year, Matsusaka beef can be said to be very scarce. The Matsusaka Beef Yakiniku M's Matsusaka Beef is sent directly from the origin of "Matsusaka, Mie Prefecture", so you can eat rare parts of Matsusaka Beef in the store. For example, a very popular set meal in the store is the 6 kinds of special Matsusaka beef ぜいたく盛り?, which contains six different parts of beef and vegetables. It only costs more than 10,000 yen for two people~ In addition, there are waiters who understand Chinese in the store, and the communication is complete Accessible!
Tips:
Business hours: Monday to Friday: 17:00~24:00; Saturday/Sunday: 12:00~15;00/17:00~24: 00
Address[Hozenji Yokocho Branch]?Osaka?Chuo-ku?Namba 1-1-19;[Hozenji Store]?Namba 1-5-24?だるまビル?2F;[Dotonbori Store] 7-17 Soemoncho, Nora Kaikan 2F
Transportation [Hozenji Yokocho Branch] 5-minute walk from Namba Station on the Subway Midosuji Line/5-minute walk from Namba Station on the Nankai Line/Kintetsu 5-minute walk from Line Namba Station; [Hozenji Store] 3-minute walk from Subway Midosuji Line Namba Station / 5-minute walk from Nankai Line Namba Station; [Dotonbori Store] 5-minute walk from Exit 14 of Subway Sennichimae Namba Station
Reservation Portal/sales/2632223.html ② [Ushiichi Restaurant] Kobe Beef
Ushiichi Restaurant opened in the Dotonbori area, serving high-quality Kobe beef in the form of a buffet, super Perfect for meat addicts!
The restaurant has Kobe beef 60-minute all-you-can-eat set menus at different prices. For only 285rmb/person, you can eat Kobe beef as much as you want~ The texture of Kobe beef melts in your mouth and the delicate and full meat aroma , can give people an incomparable sense of happiness, it is simply a fighter among cows! Moreover, there are Chinese, Japanese and English waiter services in the store, which are very considerate and thoughtful?
Tips:
Business hours are 12:30~22:30 (final entry time) and no fixed closing time< /p>
Address 1F, 7-13 Soemoncho, Soemon-cho, Chuo-ku, Osaka-shi, Osaka Prefecture About a 12-minute walk from Sennichimae Line and Sakaisuji Line "Nihonbashi Station"; about a 10-minute walk from "Osaka Namba Station" on the Hanshin Namba Line; about a 10-minute walk from "Namba Station" on the Nankai Main Line
Reservation Portal/sales/6349918.html③[Yakiniku House Ranch] Kobe Beef
"Yakiniku House Ranch" is located near the bustling Kuromon Market, and is also very far from Dotonbori Shinsai Bridge. close. At the same price level, it is definitely a very cost-effective barbecue restaurant. No wonder everyone wants to check in! The restaurant adopts a self-service style. Except for the limited-order dishes, all can be served in unlimited quantities, so that people can eat to their heart's content.
The meat used in the store is domestically produced Kuroge Wagyu beef selected by the store manager. Not to mention the fat beef and tenderloin, which are both extremely delicious, the premium beef tongue and premium loin are the store’s highlights. . You can choose to grill it with secret sauce or grill it with delicious salt, both are wonderful ways to eat. In addition to bar seats, the store also has private rooms, and it also supports ordering via iPad. Both Chinese and English interfaces are available, which is very convenient, and the set menus are full of discounts~
Tips:
Business hours Lunch? 11:00-15:00 (latest entry is 14:30) Dinner? 17:00-00:00 (latest entry is 23:00) Open all year round"
Address Osaka ?Chuo-ku Nihonbashi 1-chome 5?10?ジュリー
Transportation: Kintetsu Nipponbashi Station or Nipponbashi Station, a 5-minute walk
Reservation Portal/sales/2857725.html ?Tokyo ① [Ushian] Kobe Beef
As one of the famous restaurants frequently visited by Japanese TV stations, "Ushian" specializes in high-quality, low-priced Kobe beef dishes and has a high reputation and recognition in Tokyo. Spend.
Gyuan uses Kobe beef carefully selected from contract farms to make a variety of beef dishes, including Wagyu sushi, steak, sukiyaki shabu-shabu, etc. Compared with ordinary Kuroge Wagyu beef, the meat quality of Kobe beef is significantly better. Snowflake-like fat with low melting point is distributed in the muscles, giving people a dreamy experience that melts in your mouth.
The price of the lunch set menu at Giusan is more favorable, and you can choose higher quality meat for the dinner a la carte, but you must make a reservation in advance. If you go directly, you may be regretfully refused because it is full. . Foodies who plan to go shopping in Ginza must not miss Ushian!
Tips:
Business hours for lunch? Monday to Saturday? 11:30～14:15 (last order time 13:45); dinner? 17:30～22: 00 (last order time 21:30); dinner? Holidays (Japanese holidays) 17:00～21:30 (last order time 21:00), closed on Sundays
Address Tokyo? Ginza, Chuo-ku 6-13-6
Transportation 4-minute walk from Exit A3 of Subway "Ginza" Station
2-minute walk from Exit A1 of Subway "Higashi-Ginza" Station
Reservation Portal/sales/2561881.html ② [Tugori] Yamagata Beef
"Tuguri" is a barbecue restaurant that specializes in Yamagata beef and is located in the super prosperous Shinjuku area. Yamagata beef is produced in the Tohoku region of Japan, where the temperature difference is large, so the meat of Yamagata beef is firmer, but still maintains a melt-in-the-mouth texture.
Because the quality of Yamagata beef is excellent, the store also has many raw beef dishes in addition to barbecue. ! fishy! No! Smelly! Not only is it chewy but also very fragrant, it can completely subvert the opinions of those who are afraid of internal organs. You must try it!
Don’t worry even if you bring your baby to dine in Tuguli. There are not only children’s chairs and parent-child rooms, but also food specially provided for babies. Both adults and babies can eat and drink happily here~
Tips:
Business hours: Monday to Friday? Lunch: 11:30～15:30; Dinner: 17:00～23:30; Saturday? 11:30～23:30; Sunday? Holiday? 11:30～23:00
Address: Shinjuku 3-37-12, Shinjuku-ku, Tokyo, Shinjuku NOWA ビル? 5F
Transportation: Walk from the southeast exit of JR Shinjuku Station 1 minute walk; 5 minutes walk from Shinjuku Station on the Odakyu Odawara Line; 5 minutes walk from Shinjuku Station on the Keio Line; 5 minutes walk from Shinjuku Station on the Subway Marunouchi Line;
Reservation portal/sales/2534275.html③〔Rokugesen〕Matsusaka Beef
Rokugesen, a popular BBQ restaurant known as "All You Can Eat Japanese Wagyu", has received TripAdvisor's annual certificate of excellence for five consecutive years and has always been popular with locals and foreign tourists. Many celebrities and politicians have visited Rokukasen one after another. It is a famous BBQ restaurant in Shinjuku!
Rokugesen cooperates with Asahiya, a Matsuzaka beef specialty store with a history of more than 60 years, to deliver Matsuzaka beef directly every day, focusing on all-you-can-eat meat-heavy set meals.
The all-you-can-eat set menu is divided into four price levels, and you can enjoy unlimited supply of barbecue/seafood/staple food/dessert/soup. Friends who love meat recommend beef tongue, ribs, and filet. If you like seafood, don’t miss the crab. Legs, scallops and pufferfish~ will definitely give you a super satisfying feeling! Tips:
>Rokugesen Main Building
Business hours 11:00-05:00 the next day
Address: 1-3-1 Nishi-Shinjuku, Tokyo ?6F-7F
Transportation: Just outside Exit D4 of Shinjuku Nishiguchi Station on the Toei Oedo Line; 2 minutes on foot from Shinjuku Station on the inner line of Tokyo Metro Maru; 2 minutes on foot from Seibu Shinjuku Station on the Seibu Shinjuku Line; 2 minutes on foot from JR 3 minutes walk from Shinjuku Station
Rokugesen Annex
Business hours 16:00?23:30?Open as usual on Sundays
Address Shinjuku-ku, Tokyo Nishi-Shinjuku 7-2-6 Nishi-Shinjuku K-1ビルB1
Transportation: 2 minutes’ walk from Exit D5 of Shinjuku Nishiguchi Station on the Toei Oedo Line; 6 minutes’ walk from Exit B14 of Shinjuku Station on the Subway Marunouchi Line; A 3-minute walk from Kasen Main Building
Reservation Portal/sales/2562432.html? Sapporo, Hokkaido ①[Deju] Shiratori Beef
As a representative of the excellent Wagyu beef in the Hokkaido region, Shiratori Beef’s The meat quality is not inferior to that of Kobe beef, but the price is much more affordable.
"Tokuju" is one of the only two restaurants certified by Shirataki Beef in Sapporo. It specializes in Shirataki beef and uses Korean barbecue methods to cook frosty beef. The taste of Bai Lao Beef is rich, fresh and sweet, the meat is delicate, with a thick texture and mellow deliciousness, giving people a completely amazing feeling!
In addition to draft beer, the store also provides red wine carefully selected by professional buyers. Pairing delicious food with fine wine will definitely take your taste to a new level!
Tips:
Business hours from Monday to Friday? 11:30? 15:00 (last order time 14:30) 17:00? 23:00 (last order time Time 22:30) Saturday? 11:30? 23:00 (last order time 22:30) Sunday? Japanese holidays? 11:30? 22:30 (last order time 22:00) ※The lunch menu is at Also applicable on weekends and Japanese holidays. Open all year round.
Address Sapporo City? Chuo-ku? Minami 3-jo Nishi 5-chome
Transportation: 5 minutes' walk from the subway "すすきの站"
Reservation portal/sales /2570143.html② [Wagyu Ishizaki] Tajima beef
Ishizaki’s beef comes from the fantastic Wagyu “Tajima beef” raised in a contracted cattle barn in Ebetsu, Hokkaido. It adopts a unique processing method. Coupled with the breeding experience gained from years of research, the beef has outstanding freshness without the need to mature it.
All seats in the store are private rooms, allowing everyone to chat and eat meat freely. Among them, frost slices are a very popular limited-edition meat product in the store. The store staff helps grill it. The delicious food is brought directly to your eyes, and it is eaten together with vegetables and sauces, as if it is playing a symphony in your mouth! Tips:
Business hours: Monday to Saturday 17:00～23:30 (last order time? 23:00) Closed on Sundays
Address: Minami 4-jo Nishi, Chuo-ku, Sapporo, Hokkaido 5 Fourth Fujii Building 7th Floor
Transportation: About 3 minutes on foot from Exit 2 of Susukino Station, Sapporo Municipal Subway Namboku Line
Reservation Portal/sales/2614422.html?Kyoto①〔 Kyo-Kurozakura] Kagoshima Beef
"Kyo-Kurozakura" is near Kamogawa, very close to Gion and Yasaka Shrine in Kyoto. The restaurant signed a contract with a farm in Kagoshima Prefecture and is a restaurant offering "A5 level" Japanese beef among Kyoto yakiniku restaurants. The restaurant uses Kuroge Wagyu beef for its dishes and provides guests with high-quality service in a high-end space that does not feel like a yakiniku restaurant.
And the price of Kyo Kurozakura is very reasonable. The set meal is about 350 yuan per person. You can enjoy A5 level Kuroge Wagyu beef barbecue and drink more than 50 kinds of drinks.
Tips:
Business hours 17:00～23:00
Address Kyoto? Nabeya Nabeya, Shijo Kamiya, Higashikayamachi-dori, Nakakyo-ku Town 211-2
Transportation: Exit 4 of Keihan Gion-Shijo Station and 70 meters west across the Shijo Bridge; 100 meters north of Exit 5 of Hankyu Kawaramachi Station
Reservation Portal/ sales/5203907.htm?Kobe [Moria] Kobe Beef
When you come to Kobe, why not eat Kobe beef? ! Mouriya, which has been in business for more than 130 years, is undoubtedly a long-established Kobe steak restaurant and is the first choice for many senior diners to eat Kobe steak in Kobe!
Moriya has opened five stores in Kobe I***, providing not only high-end Kobe beef but also MOURIYA selected beef (more affordable) with 80% Kobe beef blood. Due to its excellent quality , the beef can be enjoyed as sashimi directly with Ako salt and wasabi. The editor strongly recommends that you order an A5 Wagyu beef to try. The superb taste and the dreamy experience of melting in your mouth and slowly developing a meaty aroma are worth a try. In addition, the editor also recommends that you must choose garlic fried rice when choosing your staple food. The aroma of butter and garlic blends with the rice, giving this meal a perfect ending!
Tips:
Business hours 11:30-15:00 (last order time 14:30); 17:00～22:00 (last order time 20 :30)? Store closed? Tuesday
Address: Chuo-ku, Kobe City, Hyogo Prefecture? Kita Nagasato-dori? 1-21-2? Semen Mall? 3F
Access from JR Tozai Line A 1-minute walk from Kitashinchi Station Exit 11-43; a 5-minute walk from Higashi-Umeda Station Exit 9 on the Subway Tanimachi Line; a 5-minute walk from Umeda Station Exit D28 on the Hanshin Main Line; and a 5-minute walk from JR Umeda Station. Osaka Station? 8 minutes walk
Reservation Portal/sales/6610040.html
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