[2023 Edition] Beyond Kobe Beef: Discovering Japan's Unique Regional Wagyu Beef Discover Oishii Japan -SAVOR JAPAN -Japanese Restaurant Reservation Guide-

Update-Date: Jun 3, 2025

Author: SAVOR JAPAN

[2023 Edition] Beyond Kobe Beef: Discovering Japan's Unique Regional Wagyu Beef

Japan, a land of culinary delights, has earned high praise from food connoisseurs worldwide for its wagyu (a type of high-quality beef). Kobe beef is perhaps the most famous brand of wagyu, but did you know that delicious wagyu beef can be found in various regions throughout Japan as well? This article explores the enticing world of wagyu beef, unveiling the secrets behind its scrumptiousness and introducing different regional types.

Wagyu is a special treat, even for the Japanese

Surprisingly, about 60% of the beef consumed in Japan is imported, mostly from American and Australian cattle, characterized by their high-quality lean meat. American beef is raised on a high-calorie diet and typically kept within fenced areas, resulting in tender meat with moderate fat content. By contrast, Australian beef is pasture-raised on vast lands, where cattle consume more grass and get more exercise, leading to more muscular and leaner meat. Imported beef is generally more affordable and widely available than wagyu beef, which is why it gradually became a staple on Japanese tables. As a matter of fact, a preference for leaner meat over fattier wagyu beef has emerged in recent years, with health concerns being a contributing factor.

Wagyu beef producers pay meticulous attention to the cattle's upbringing and feed to deliver the tastiest meat possible. Although wagyu cattle are primarily raised in barns, measures are taken to minimize stress, such as installing large downward-facing fans for proper ventilation and providing shampooing, brushing, and massages for the cattle. Some producers even conduct regular blood tests to monitor the cattle's health. It is through the relentless efforts of these producers that the world-renowned wagyu beef was born, making it a [special beef for special occasions] for even the Japanese people.

What exactly is Wagyu?

"Wagyu" refers to indigenous Japanese cattle breeds that have undergone selective breeding over a long period. There are four main breeds: Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn, as well as their crossbreeds. No other cattle outside these can be called wagyu. Although most wagyu cattle are of the Japanese Black breed, their popularity actually comes from the marbled meat they produce, characterized by a fine web-like pattern of fat, known as sashi, interwoven in the lean meat. When cooked, the fat imparts a rich flavor and a melt-in-your-mouth texture, which adds to the meat's price.

One reason for the high price of wagyu beef is that wagyu cattle are raised with great care and attention by two types of farmers under a division of labor system. First, breeding farmers spend approximately 18 months raising wagyu calves, starting from insemination until they reach 300 kg. Then, fattening farmers spend about 20 months raising the cattle to around 760 kg. As a result, it takes nearly three years for wagyu cattle to be ready for the market.

Although wagyu beef is often mentioned as is, there are, in fact, various grades of wagyu beef based on four evaluation criteria: marbling, meat color and luster, meat firmness and texture, and fat color and quality. The meat quality grades are divided into 15 ranks, from C1 to A5, with A5 being the highest grade of wagyu beef.

Let's Start with the big Three Wagyu Beef

Branded wagyu beef must meet even more stringent criteria, such as having the right origin, pedigree, grading, and breeding methods. Cattle raised to become branded wagyu beef can be found throughout Japan, from Hokkaido in the north to Okinawa in the south. Some of them are highly sought after due to their rarity. The big three wagyu beef brands are Kobe, Matsusaka, and Omi.

Famed as the pinnacle of Japanese Black cattle, Kobe beef is famous for its fine marbling that seemingly melts at human body temperature, offering a subtle sweetness and non-greasy taste. Matsusaka beef will delight you with its gentle, sweet aroma and tender, melt-in-your-mouth texture. Omi beef, with a history spanning over 400 years, is characterized by its finely-textured meat and pleasantly sweet fat.

Here are the recommended ways to enjoy different cuts of wagyu beef!

A thinly sliced, marbled chuck eye roll is perfect for sukiyaki (hot pot stew) or shabu-shabu (sliced meat parboiled with vegetables), while the generously marbled prime rib and loin are ideal for grilling or steak.

Leaner cuts like the round can be enjoyed in various dishes, such as steak, shabu-shabu, and sukiyaki.

The charm of wagyu beef lies in the diverse flavors and textures offered by different cuts, with the marbling being the cherry on top. Why not start by savoring marbled cuts as steak?

Discover your favorite Wagyu beef!

Many regional wagyu brands are only available in their respective areas, making them captivating even to the Japanese. So, once you've tried the three major brands, don't hesitate to go for other regional wagyu brands as well. You will undoubtedly appreciate the distinctive characteristics that each one offers, reflecting Japan's diverse north-to-south landscape.

- Shiraoi Beef (Hokkaido)
Tender meat with fine marbling and a rich flavor.
- Yonezawa Beef (Yamagata Prefecture)
Sometimes counted among Japan's top three wagyu beef varieties instead of Omi beef. Exquisite, melt-in-your-mouth marbling.
- Sendai Beef (Miyagi Prefecture)
Known for its tender texture and flavorful juices. Only the highest-grade A5 and B5 beef is allowed to be called Sendai Beef.
- Joshu Beef (Gunma Prefecture)
Characterized by firm red meat and a refreshing taste.
- Hida Beef (Gifu Prefecture)
Fine marbling, moist meat, and a strong, elegant sweet flavor.
- Kagoshima Black Beef (Kagoshima Prefecture)
Features a melt-in-your-mouth texture and delicious taste from both the red meat and the fat.
- Ishigaki Beef (Okinawa Prefecture)
A rising star in the wagyu world, with a balanced amount of fat, a refreshing taste, and a hint of sweetness.

Wagyu Restaurant Recommendations

Here are some recommended restaurants that serve this exquisite beef!

Wagyu Kurosawa Main Branch (Otaru)

Located in the popular tourist destination of Otaru in Hokkaido, Wagyu Kurosawa Main Branch offers not only Kobe and Matsusaka beef, but also Shiraoi beef, a local specialty. The menu includes dishes like Kobe Beef Sukiyaki Set (18,000 JPY), Matsusaka Beef Sirloin Steak Set (16,000 JPY), and Wagyu Cutlet Set (Rank A) (Shiraoi Beef)(4,000 JPY), all to showcase the best flavors of the meats. In addition to table and counter seats, the popular traditional Japanese seating area, in which you take off your shoes before taking a seat, provides an authentic atmosphere.

Wagyu Kurosawa Main Branch

Open: 11:00 am - 9:00 pm (L.O. 8:30 pm)
Closed: None
Average price: [Dinner] 4,000 JPY
Access: 7 minutes walk from Otaru Station
Address: 1-11-10, Ironai, Otaru-shi, Hokkaido Map

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T Nakameguro Branch (Naka-Meguro)

Located two stops from Shibuya Station, T Nakameguro Branch is a T-bone steakhouse specializing in Omi beef procured from cows ranked A5 or higher. To enjoy the full taste of the Omi beef, order the luxurious Full Course T (17,000 JPY), in which the star is T-bone steak made from the difficult-to-procure Omi beef, accompanied by 13 other dishes such as shabu-shabu, organic vegetables, and fish. As it is a limited-quantity menu, don't let this opportunity pass you by! Enjoy a luxurious wagyu beef experience in a unique dining atmosphere inspired by the Prohibition era (1920 - 1933) in the USA.

T Nakameguro Branch

Open: Dinner 6:00 pm - 11:00 pm / Bar Time 11:00 pm - 3:00 am *Reservations are accepted for times outside business hours, such as lunchtime.
Closed: Irregular
Average price: [Dinner] 14,999 JPY
Access: 5 minutes walk from Naka-Meguro Station on Tokyu Toyoko Line. 3 minutes walk from Meguro Ginza shopping street entrance. It is right along the shopping street
Address: 102 Comfort Nakameguro, 2-37-12, Kamimeguro, Meguro-ku, Tokyo Map

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To wrap things up, don't forget that wagyu beef isn't just limited to the brands discussed here; it can be found across all of Japan, from Hokkaido to Okinawa. So, why not plan a delightful trip to taste wagyu beef in different regions? Enjoy the mouth-watering flavors of beef from lovingly raised wagyu cattle and set out on an adventure to find your personal favorite. Happy tasting!

Disclaimer: All information is accurate at time of publication.

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