The Ultimate Japan Wagyu Guide
Wagyu in Japan is a completely different experience from wagyu abroad. The marbling, the grades, the regional varieties - it's a whole world unto itself. Here's everything you need to know.
What Is Wagyu?
Wagyu (和牛) literally means "Japanese cow." It refers to four specific breeds:
- Japanese Black (Kuroge) - 90% of wagyu, highest marbling
- Japanese Brown (Akage) - Leaner, more beefy flavor
- Japanese Shorthorn - Rare, rich umami
- Japanese Polled - Extremely rare
When people say "wagyu," they usually mean Japanese Black.
Understanding Wagyu Grades
The Grading System
Japanese wagyu is graded on two scales:
Yield Grade (A, B, C):
- A = Above average yield
- B = Average yield
- C = Below average yield
Quality Grade (1-5): Based on four factors:
- Marbling (BMS 1-12)
- Color and brightness
- Firmness and texture
- Fat color and quality
Marbling Score (BMS)
The Beef Marbling Standard is what really matters:
| BMS | Quality Grade | What It Means |
|---|---|---|
| 1-2 | 1 | Minimal marbling |
| 3-4 | 2 | Slight marbling |
| 5-7 | 3 | Moderate marbling |
| 8-9 | 4 | Good marbling |
| 10-12 | 5 | Exceptional marbling |
A5 BMS 12 is the highest possible grade - ethereal, buttery, almost too rich.
What Grade Should You Try?
- A5: The experience, but very rich - 100-150g is plenty
- A4: Excellent balance of flavor and richness
- A3: More "beefy," easier to eat larger portions
Famous Wagyu Regions
The "Big Three"
1. Kobe Beef (神戸ビーフ)
- From Hyogo Prefecture
- Must be Tajima cattle bloodline
- Strict certification requirements
- Served in Kobe city restaurants
- Flavor: Delicate, sweet fat, melt-in-mouth
2. Matsusaka Beef (松阪牛)
- From Mie Prefecture
- Only virgin female cattle
- Often more marbled than Kobe
- Considered by some as Japan's best
- Flavor: Rich, sweet, extremely tender
3. Omi Beef (近江牛)
- From Shiga Prefecture
- Japan's oldest wagyu brand (400+ years)
- Raised near Lake Biwa
- Less famous but exceptional quality
- Flavor: Fine-grained, elegant fat
Regional Specialties
Hida Beef (飛騨牛) - Gifu
- From the Japanese Alps region
- Often compared to Kobe
- More accessible and slightly cheaper
- Great in Takayama
Saga Beef (佐賀牛) - Saga
- Kyushu's premium wagyu
- Excellent marbling
- Less tourism markup
Sendai Beef (仙台牛) - Miyagi
- Tohoku region specialty
- Must be A5 or A4 to use the name
- Great value for quality
Yonezawa Beef (米沢牛) - Yamagata
- One of Japan's top 3 wagyu brands
- 400-year history
- Rich, complex flavor
Ishigaki Beef (石垣牛) - Okinawa
- Tropical-raised wagyu
- Unique flavor profile
- Try it in Okinawa
How to Eat Wagyu in Japan
Cooking Styles
Yakiniku (焼肉)
- Korean-style BBQ
- Grill thin slices yourself
- Best for sampling multiple cuts
- More casual, fun experience
Teppanyaki (鉄板焼き)
- Chef cooks on iron griddle before you
- Often theatrical presentation
- Higher-end experience
- Great for special occasions
Sukiyaki (すき焼き)
- Hot pot with sweet soy sauce
- Dipped in raw egg
- Communal dining
- Classic Japanese experience
Shabu-shabu (しゃぶしゃぶ)
- Thin slices swished in hot broth
- Lighter than sukiyaki
- Various dipping sauces
- Good for tasting pure beef flavor
Steak (ステーキ)
- Western-style preparation
- Usually smaller portions (100-200g)
- Iron plate (teppan) or charcoal (sumiyaki)
Cuts to Know
| Japanese | English | Best For |
|---|---|---|
| サーロイン (Sāroin) | Sirloin | Steak, yakiniku |
| ヒレ (Hire) | Tenderloin/Fillet | Steak |
| リブロース (Riburosu) | Ribeye | Steak, teppanyaki |
| カルビ (Karubi) | Short rib | Yakiniku |
| ハラミ (Harami) | Skirt | Yakiniku |
| タン (Tan) | Tongue | Yakiniku |
| ミスジ (Misuji) | Top blade | Yakiniku |
Where to Eat Wagyu
Tokyo
High-End:
- Aragawa - Legendary, A5 Sanda beef, $500+
- Shima - Teppanyaki, excellent Kobe
- Beefsteak Kawamura - Famous for steak
Mid-Range:
- Yoroniku - Trendy yakiniku in Minami-Aoyama
- SATOブリアン - Known for filet
- Han no Daidokoro - Quality yakiniku chain
Value:
- Gyukatsu Motomura - Wagyu beef cutlet (breaded)
- Yakiniku Like - Solo yakiniku, affordable A5
Osaka
- Matsusaka-gyu Yakiniku M - Excellent Matsusaka beef
- Yakiniku Rokko - Local favorite
- Hafuu Honten - Historic Kobe beef restaurant
Kyoto
- Mishima-tei - Since 1873, sukiyaki specialist
- Steak Otsuka - Hidden gem
- Moritaya - Sukiyaki and shabu-shabu
Kobe (For Authentic Kobe Beef)
- Steakland Kobe - Affordable teppanyaki
- Mouriya - Multiple locations, certified Kobe
- Ishida - High-end, reservation required
Matsusaka (For Matsusaka Beef)
- Wadakin - The most famous, established 1878
- Maruya - Local institution
Takayama (For Hida Beef)
- Maruaki - Popular yakiniku
- Ajikura Tengoku - Great value
- Hida-gyu Restaurants on Sanmachi Street
Wagyu Price Guide
What to Expect to Pay
Budget Yakiniku (Lunch Sets):
- ¥2,000-4,000 for A4/A5 lunch course
- Limited portions but genuine wagyu
Mid-Range Dinner:
- ¥8,000-15,000 per person
- Yakiniku course or teppanyaki
High-End:
- ¥20,000-50,000+ per person
- Famous restaurants, full courses
Money-Saving Tips
1. Lunch sets - Same quality, half the price 2. Department store basement (depachika) - Buy wagyu to eat at hotel 3. Standing yakiniku - Tachigui style, cheaper 4. Regional cities - Prices lower than Tokyo 5. Gyukatsu - Breaded cutlet style, more affordable
How to Order
Useful Japanese
| English | Japanese | Pronunciation |
|---|---|---|
| Wagyu beef | 和牛 | Wa-gyuu |
| Marbled | 霜降り | Shimo-furi |
| Lean | 赤身 | Aka-mi |
| Medium rare | ミディアムレア | Mi-di-amu rea |
| Well done | ウェルダン | We-ru-dan |
| Delicious | 美味しい | Oi-shii |
Portion Sizes
- 100g - Standard steak portion
- 150g - Generous portion
- 200g+ - Large, potentially too rich for A5
For A5 wagyu, 100-120g is usually perfect. It's extremely rich.
Wagyu Red Flags
What to Avoid
1. "Wagyu" without certification - Ask for origin 2. Suspiciously cheap A5 - If it's too good to be true... 3. Tourist-trap restaurants - Research before going 4. Overcooking - A5 should be rare to medium-rare
Verification
Authentic branded wagyu (Kobe, Matsusaka, etc.) comes with:
- Nose print certificate (cattle identification)
- 10-digit tracking number
- Official certification displayed in restaurant
Wagyu Beyond Steak
Other Ways to Enjoy
- Wagyu sushi - Lightly seared beef nigiri
- Wagyu don - Rice bowl topped with wagyu
- Wagyu curry - Premium Japanese curry
- Wagyu ramen - Broth made with wagyu
- Wagyu croquette - Street food snack
- Wagyu hambagu - Japanese hamburger steak
Bringing Wagyu Home
Can You Take It?
Fresh/frozen meat: Generally prohibited in most countries (US, EU, Australia, etc.) due to import restrictions.
Processed products: Some beef jerky and canned items may be allowed. Check your country's customs rules.
Best option: Enjoy it in Japan, take home the memories.
Wagyu in Japan is a bucket-list culinary experience. Start with a mid-range yakiniku lunch to understand the difference, then splurge on a teppanyaki dinner for a special occasion. Your taste buds will thank you.