Think all Wagyu is the same? Think again. 🥩
If you’ve ever seen the words “A5 Wagyu” on a menu and assumed it meant top-tier Japanese beef, you’re not alone—but you might be getting fooled. From misleading labels to overpriced cuts at touristy stalls, navigating the world of Wagyu in Japan can be surprisingly tricky.
This guide is here to help. Whether you’re curious about the difference between Kobe and Matsusaka, wondering if A5 is actually the best, or looking for the tastiest cuts to try at yakiniku restaurants, we’ve got you covered. We’ll walk you through Wagyu grades, famous beef brands, lesser-known cuts locals love, and where to eat the real deal—without blowing your entire travel budget.
And while you’re traveling through the home of the best Wagyu in the country, don’t forget to check out PiQtour’s photo sessions and tours for a unique addition to your trip!
🐄 What Is Wagyu, Really?
You want to eat Wagyu in Japan—but what exactly is Wagyu?
“Wagyu” (和牛) literally means “Japanese cow,” but it specifically refers to four breeds that are genetically predisposed to intense marbling:
- Kuroge Washu (黒毛和種) – Japanese Black
- Akage Washu (褐毛和種) – Japanese Brown
- Mukaku Washu (無角和種) – Japanese Polled
- Nihon Tankaku Washu (日本短角種) – Japanese Shorthorn
Over 90% of Wagyu comes from Kuroge Washu, famous for its fine, web-like marbling. Think of breeds like SUV types, and Wagyu brands like Kobe or Matsusaka as the luxury car makers.
And yes, Wagyu cows have been exported—but Japanese Wagyu includes elements like lactones (which enhance aroma) and individual ID tracking, making it truly unique.
🕵️♀️ Not All Wagyu Is Created Equal
Seeing “Wagyu” on a sign doesn’t mean it’s elite. Over 15.6% of beef in Japanese supermarkets is labeled Wagyu, and 43% of slaughtered cattle are Kuroge Washu.
That beef stick at a festival? Might be just supermarket Wagyu. If it doesn’t mention a brand or A5 grade—be skeptical.
🔹 What Does A5 Really Mean?
Wagyu is ranked by the Japan Meat Grading Association (JMGA) using two criteria:
- Yield Grade (A, B, C): How much meat you get. A = highest yield.
- Quality Grade (1–5): Based on marbling (BMS), color, texture, and fat quality.
So A5 is the highest rating, with BMS (Beef Marbling Score) usually 10–12. That’s top-tier marbling. But remember—these scores are visual. No one tastes the meat to grade it.
Is A5 Always the Best?
Not necessarily. If you prefer lean flavors (like tuna akami vs. otoro), A3 or A4 might suit your palate better.
Even in Japan, some locals (and our founder Abby and her husband Tappei) prefer leaner cuts. A5 is amazing, but it can feel like “fat juice” if you’re not into buttery richness.
🦅 Japanese Wagyu vs. American Wagyu
American beef is graded using USDA: Select, Choice, Prime. Prime overlaps with Japan’s lower A5 marbling range.
- American Wagyu = Often a crossbreed, less marbled
- Japanese A5 Wagyu = Purebred, melt-in-your-mouth, sweet aroma
🍽️ Popular Wagyu Dishes to Try
🍔 Steak
Rare or medium-rare. Simple seasoning like wasabi, ponzu, or salt elevates it.
🫕 Sukiyaki
Beef slices simmered in a sweet soy broth, dipped in raw egg. Trust us—Japanese eggs are safe and delicious!
🥩 Yakiniku
Table-grilled, bite-sized cuts. You control the doneness. Super fun and interactive.
🍲 Shabu-shabu
Swish slices in hot broth, dip in ponzu or sesame sauce. Clean and delicate.
🧂 Japan’s Big Three Wagyu Brands
1. Kobe Beef (こうべぎゅう)
- From: Hyogo Prefecture
- Criteria: Tajima cattle, born and raised locally, A4/A5, BMS ≥6
- Cost: ¥10,000+ per 100g
- Known worldwide but not always Japan’s top pick.
For more on Kobe beef check out our other blog that dives into the details:
2. Matsusaka Beef (まつさかうし)
- From: Mie Prefecture
- Unique: Only unbred females, raised 30–36 months
- Flavor: Rich oleic acid gives it a nutty sweetness
- Cost: ¥10,000+/100g, top cows fetch over ¥50 million at auction
- Japanese people often prefer Matsusaka over Kobe!
3. Omi Beef (おうみうし)
- From: Shiga Prefecture (next to Kyoto)
- History: 400+ years, once presented to shoguns
- Texture: Smooth, light fat, rich umami
- Cost: ¥8,000+/100g, better value than Kobe/Matsusaka
- Abby’s personal favorite!
🌟 Rising Star Wagyu Brands
- Yonezawa Beef (よねざわぎゅう) – From Yamagata, rich marbling, super rare
- Miyazaki Beef (みやざきぎゅう) – 4-time Wagyu Olympics champ, great balance
- Hida Beef (ひだぎゅう) – Known for Hida beef sushi, raised in Gifu mountains
🥩 Cuts to Look Out For
Here’s a quick comparison table of recommended Wagyu cuts in Japan:
| Cut | Japanese Name | Texture & Flavor | Notes |
|---|---|---|---|
| Beef Tongue | Gyutan (牛舌) | Chewy, smoky, slightly tangy | Often served with lemon |
| Boneless Short Rib | Kainomi (カイノミ) | Tender like filet, rich like ribs | Premium yakiniku cut |
| Shoulder Blade | Misuji (ミスジ) | Marbled, soft, flavorful | Great as steak or yakiniku |
| Rump Cap Tip | Ichibo (イチボ) | Lean, deep umami flavor | Meatier alternative |
| Tri-Tip | Tomosankaku (トモサンカク) | Rich, sweet fat, heavily marbled | Often grilled thin for yakiniku |
| Chuck Short Rib | Sankaku Bara (三角背背) | Fatty, juicy, great for caramelization | BBQ & yakiniku favorite |
| Inside Skirt | Harami (ハラミ) | Rich flavor, satisfying chew | One of the most popular yakiniku cuts |
| Hanging Tender | Sagari (サガリ) | Lean, bold, meaty | Rare outside Japan |
Many yakiniku restaurants offer assorted platters, so you can try several cuts in one meal. Ask staff for recommendations, and skip “horumon” (innards) if you’re not into offal.
🚜 Where to Eat Wagyu in Japan
- Tokyo & Osaka: Best for teppanyaki and high-end steakhouses
- Kyoto & Shiga: Great for sukiyaki, shabu-shabu, and Omi Beef
- Takayama (Gifu): Hida Beef sushi & croquettes
- Matsusaka & Kobe: Try the originals, straight from the source
🗾 Recommended Wagyu Restaurants by City
🥩 Omi Beef (Shiga)
- Tiffany (ティファニー) – ⭐4.2 (1,236 reviews): Specialties Omi Beef Restaurant Tiffany is a refined, longstanding spot near Omihachiman, perfect for savoring premium cuts.
- Kamechiku Yokocho (亀ちく横丁) – A popular local eatery offering a variety of authentic Omi Beef dishes in a casual, alleyway setting.
🥢 Matsusaka (Mie Prefecture)
- Wadakin Sukiyaki (和田金) – ⭐4.4 (1,581 reviews): A historic and upscale sukiyaki restaurant known for showcasing the depth of Matsusaka Beef flavor.
- Isshobin Main Branch (一升びん 本店) – ⭐4.4 (1,579 reviews): A great yakiniku choice for trying different cuts of Matsusaka Beef in a more laid-back setting.
🏯 Kyoto
- Asahi Senchu Branch (近江牛畜産あさひ 千中店) – ⭐4.7 (1,103 reviews): A hidden gem for high-quality Omi Beef, loved by locals.
- Mishima-tei (三嶋亭) – A legendary sukiyaki restaurant, but notoriously difficult to reserve due to high demand.
- Wagyu Sukiyaki Hiroshige – Nishiki Market (すき焼き 肉のひろ重 錦市場) – ⭐4.7 (1,075 reviews): A cozy and delicious stop in the heart of Nishiki Market.
- Tendan (天壇) – A well-known Kyoto-based yakiniku chain with stylish interiors and quality meats.
- Ichibakoji (一場小路) – With multiple locations in Kyoto, this modern restaurant carries an impressive selection of Wagyu, including Kobe Beef.
🌆 Osaka
- Kobe Beef Teppanyaki RIO Osaka Mido-suji (神戸牛 鉄板焼 リオ 大阪御堂筋店) – ⭐4.9 (1,221 reviews): A luxury teppanyaki spot with an exceptional reputation.
- Kobe Beef Wanomiya Dotonbori Main Store (神戸牛和ノ宮 道頓堀本店) – ⭐4.7 (2,180 reviews): One of the most iconic restaurants in Osaka for branded Wagyu.
- Miyazaki Beef Teppanyaki Steak Miyazakikan (心斎橋みやちくみやざき館) – ⭐4.6 (559 reviews): Focused on award-winning Miyazaki Beef, this is a rare find outside Kyushu.
- Yakiniku Dotonbori Mitsuru Shinsaibashi (黒毛和牛一頭買い焼肉 道頓堀みつる 心斎橋店) – ⭐4.6 (2,863 reviews): Specializes in whole-cow butchering, allowing guests to enjoy rare cuts.
💸 Affordable Wagyu Options
While many of the places above cater to luxury dining, you don’t need a huge budget to enjoy good Wagyu!
If you’re traveling with family or just want a more relaxed experience, check out these all-you-can-eat yakiniku chains:
- Chifaja (チファジャ) – Local-style yakiniku, often found in Kansai.
- Gyukaku (牛角) – Japan’s most famous yakiniku chain, with locations nationwide.
- Yakiniku King (焼肉きんぐ) – Popular with families; unlimited meat, sauces, and sides at a great price.
These chains are wallet-friendly, fun, and perfect for sampling a wide variety of cuts—even for first-timers or picky eaters!
💭 Final Thoughts
There’s no universal “best Wagyu” – just the best one for you.
✅ Want buttery, melt-in-your-mouth texture? Try A5.
✅ Prefer lean, steak-like flavor? Go with A3 or A4.
What Wagyu brand are you excited to try? Let us know in the comments—and enjoy your beef journey in Japan!
For more guides and tips on all things Japan, check out the PiQtour YouTube page!
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