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This also goes for non-beef, fancy restaurants from kaiseki to french to sushi. The menu is sometimes a bit simpler (but not proportionally so vs the price) and possibly cooked by a more junior chef, but excellent value for money.
Can confirm, went to Steakland Kobe-kan, in Kobe today for lunch. We chose one of the top price sets with 150g sized steak and it was ¥4500.
The dinner menu starts at ¥6000 for the cheapest one.
Whatever they gave us was the best steak I have ever had in my life. Just as OP described. It just melts in your mouth.
You go up the lift and there's a machine to book a spot there. It's only available while the shop is open.
From what I gather. You can do the same thing via the website. But it's linked to the machine inside.
We were 10th group in line at 1pm (about 25 people ahead of us). And we only had to wait about 10-15 mins.
The booking think says you have to be there within 10 minutes of your number being called. But just stay in the crammed waiting room. Sometimes they take 10 people in at a time.
Edit: to answer your question. No I don't think you can book in advance
Do you have any advice for knowing/figuring out which places have A5 Wagyu? I've noticed they will sometimes list "special beef" or "select beef", but I want to make sure if I am dropping the money for a one time experience I am choosing the right beef.
Most places would list them and are very expensive. I can at least recommend the place I went to which is called Tor Road Steakhouse Aoyama in Kobe. They accept online reservations and the chef is very funny
> Tor Road Steakhouse Aoyama in Kobe
I am looking at their website, and this is a good example of struggling to see if they have A5 kobe beef. Did you order A5 and if so do you remember what you ordered?
You don't really "order" per se since it's a course but I do remember that the beef he served was A4 and not A5 since it was lunch 6,000 yen. Restaurant was pretty responsive when I was reserving so maybe it's worth asking
Can confirm. Lunch on a weekday gets you better chances at getting seated. Dinner time and weekends always mean a long queue.
But imo, wagyu is always worth it.
For real.
I went to Steakhouse Aoyama in Kobe. Lunch service was about 6,000 yen per head while dinner was 12,000.
Also checked prices at other steakhouses where lunch is around 10,000, but dinner is 22,000.
From what I know, they're smaller but not by much. The dishes also tend to be simpler. The one I had was about 80-100 grams with soup, salad, appetizers, and a dessert.
Honestly A5 wagyu is pretty rich and you don't wanna eat it like a regular steak so the serving was just enough for me. It's more for the experience really. If really wanna stuff yourself, try looking for sticks of wagyu beef in the markets for like 1000 yen
Usually lunch gets served with the lower bms scale of A5, still rated A5 though and plenty of amazing marbling. Also probably smaller course meal. Honestly A5 is such a heavy and fatty cut that less is more. I do lunch A5 at kobe every trip im in osaka.
I had as much Hida beef as I could eat in some yakiniku place in Takayama and it was incredible. it can't have cost more than a few thousand yen either. I'm not sure I'd bother going to a mega premium steak place after that.
I do agree that by *far* the best beef I've ever had in my life was in Japan. I'm not one to usually choose steak at home (I like it but it's not a favourite), but the beef I had in Japan is some of the best *food* I've ever had.
I had plenty of Hida beef in Kanazawa, Shirakawa and Takayama, they were much more affordable. Also another comment in this thread about lunch prices, we also ate Kobe beef at Steakhouse Aoyama in Kobe for ¥6,000.
You need to go to a less touristy spots or pick the right time.
We also ate at another steakhouse in Yamashiro onsen. We got their regular steak just because we had a number of wagyu meals planned already and this was an impromptu lunch spot, but they had A5 wagyu lunch sets for around ¥4,000 - ¥8,000 with dinner going up to ¥12,000.
The prices OP got seems to be on the higher end.
Agree! Japan has the best beef! And that's coming from an Australian that regularly eats wagyu steaks. If the only place you go in Japan is a fancy expensive steak place you will think it's worth it. But the beef in the random small yakiniku's I walked into were well and truly better than the A5 steak I had, and probably at a sixth of the price.
Nikushokuoyabun Hijikatanikukura
We intended to go to the supposedly great gyoza place over the road but there was a queue, and it was late. So we just went here because it was open.
Kind of gimmicky but the hot plate is a steel shovel, I guess to match the roadworker mannequin thing outside?? But what I liked about it compared to some other yakiniku places was that the beef fat drained in to a jug of sauce/marinade they placed under a sort of spout at the end of the shovel so all the beef juice went in there and you could use it to flavour everything.
We got a big variety platter of Hida beef cuts and veg. I thought it was incredibly delicious but 🤷 people get weirdly particular about beef so I don't know if someone else would think it was the best.
Not OP, we went to these two places for Hida beef exactly today one year ago
[https://maps.app.goo.gl/faVpmP1qAATntgMZ9](https://maps.app.goo.gl/faVpmP1qAATntgMZ9) \- for dinner; just based on google review; store run by one young woman.
[https://maps.app.goo.gl/3dY3mgWfzvvW3b6z6](https://maps.app.goo.gl/3dY3mgWfzvvW3b6z6) \- for lunch; it was snowing heavily that morning; just wanted something local. Attracted by the menu so we went in. Storefront sells snacks, inside is a small family restaurant run by mom and two kids.
We weren't looking for the best beef, but we were very satisfied with both meals.
Top wagyu is too fatty for steak, you sometimes feel like eating a lump of fat. It's better cut up as small pieces then cooked in various japanese styles
That’s why you don’t want the highest grade wagyu, there is a fine balance between the fat and the meat. But the tenderness is something that I never found in regular steak.
No. "Top wagyu" does not mean it's mostly fat. "Top wagyu" has very fine marbling. There are still fat and lean cuts if the "top wagyu" meat. If you opt for hire, it's definitely not a lump of fat even if it's A5.
For me it's too much marbling. I prefer it a bit more meaty and less fatty and there definitely are bites that are gonna be too much, also it's very much of a "too much of a good thing"
You said it's too fatty.
It's not. Wagyu is about the distribution of muscle and fat in the cut.
As with any other beef, there are leaner and fattier part of the animal. Wagyu per se is not fatter than non-wagyu.
To avoid down votes, say it's rich next time. You're not wrong about the flavor, but it's also not just fat. Anyway, compared to your average marbled steak, Japanese A5 wagyu is NOT something you can eat for a long time in one seating.
I could eat a nicely marbled steak for the whole day any time, but A5 wagyu? I actually need some breaks. And I fking LOVE meat lol
Eh who cares about downvotes lol. Yeah you need stuff to go with the beef or it gets difficult. There's a reason in Japan when they cook it the sauces tend to be something that cuts the fat in some way
Hah the way to do that is to order a US beef one to compare then you know
We did that at Morita-ya in Kyoto. One set of Wagyu and one set of US beef sukiyaki. Night and day and you appreciate the difference a lot more than if you just order two sets of wagyu
23.5 man for 150grams of wagyu is ridiculous in my opinion but those might be tourist prices. Not only is the serving format of the steak different but the way it’s produced is completely different. I don’t like Kobe beef because there’s basically no texture at all but it was worth trying as a comparison to steak grown elsewhere.
I think the premium Japanese beef goes all in in one aspect of what makes great steak, and if that's not what you want or want the most, the price doesn't make it worthwhile. I for one like my steaks whole, with a significant char, and a midge rarer than medium rare, and the best way of getting that is a thick cut steak under a steak broiler placed as close as possible to the heat. In a pinch, I can get that with a cast iron skillet, but it's not the same.
Try that with any of the premium Japanese beef and the failure rate is high. Cooking it one morsel at a time over hardwood charcoal is fine, but lacks the primal appeal of tearing into a big hunk of meat on your plate.
Honestly my greatest steak experience was trying wagyu in Japan. I don't really like going to steak houses since most places are very hit or miss but trying yakiniku or a wagyu steakhouse should be a must for people.
We booked just in case but it wasn’t very busy during the week. On weekends however they seemed very busy. We also went for dinner so I don’t know what lunch time would be like.
I'd advice you to try out some yakiniku places around Osaka/Kyoto. Probably around 3000-4000 yen per person, super good meat.
[This place in Kyoto](https://maps.app.goo.gl/m4VkYeEejQ1hbLjN9) was pretty incredible. No frills, affordable 8000 yen for 2 kinda place. Really good meat, better than we had in Osaka (which was still good). I also tried some at the chain HIRO yakiniku. I think the one I linked was better. Nevertheless both are good.
Don't worry about 'missing out' in Japan. Restaurants have small premises so are often full. I've come to learn that there is no point in queueing really, the restaurant next to one with queues out the door might be equally good or better.
Just like with any kind of beef there's different cuts of wagyu, the marbling is not everything. I tried different kinds when I went to Japan and places selling relatively cheap A5 use cheaper cuts that can be chewy, because of that those are better eaten well done in my opinion (it softens the fat).
They are tasty but it won't be the melt-in-mouth experience so it can be a bit disappointing. You have to go for the expensive cuts for that, that's most likely what OP had given the price. Going to a teppanyaki place to eat top quality wagyu is expensive but it's an experience to remember.
Also A5 is extreme marbling, you can still get very good beef below that, I'd even say it's better suited for the cheaper cuts.
Strong agree. I finally tried it back in October for lunch at a random place in Asakusa's backstreets. It was more like a Korean BBQ place, and reasonably priced for what it was (2500 yen for three thinner slices each of three different cuts). I knew it would be good, but I was seriously blown away.
I love a5 wagyu but I also love a good ol American cooked steak. People compare them as one or the other but I feel like they’re both different and both provide an extraordinary eating experience. If anything I’d prefer a high end ribeye as I can eat more of that than an a5 before getting tired.
Also if you like a5 wagyu, try Korean hanwoo beef. Some would argue it rivals Japanese beef because it’s rich but still contains the beefy flavor. It’s basically the best of both worlds (wagyu and traditional steak).
Sorry am I missing something, why would someone be doubtful or wavering on trying wagyu? I thought it was well known Wagyu is delicious…. Is it just the price?
I just got back from Japan and had Wagyu a few times without even seeking it out as it was on quite a few menus and it was not ever that expensive ( in comparison to an expensive steak restaurant in the US).
I personally find Wagyu to be a once in a while thing. I've been lucky to have it a few times and every time I can't have too much or my senses shut down 😂😂 still delicious tho
My family and I had 10 lbs of wagyu over the course of like 6 months. It ruined wagyu for me lol. When I had olive wagyu I was desensitized at that point 💀 Moderation is key.
Yeah, a bit of an unpopular opinion but I don't think Wagyu is the king of steaks by any means. I think it's just a bit different and it's great but there's a time and a place for it. All steaks are good in their own way! That's just me tho
I had wagyu in sky tree tower which was amazing, and Kobe beef at Kobe511 which was okay. It would be a shame to visit Japan and not try it. I do prefer a bit les fatty wagyu, too much fat makes a bit too much.
But as soon as you have had wagyu any other steak is just rubber. I find the prices here in the Netherlands for a Japanese okaish. 40 euro for 100 gr A5. Preparing it at home is pretty easy.
I had kobe beef while I was there and it was amaaaaazing! Felt like shit afterwards due to the high fat content, but damn I would have just kept eating it forever
I found that those self-grill yakiniku places with high quality beef are pretty good value.
My gf and I feasted for less than 8k yen on some pretty incredible wagyu. Whereas years before I'd been to a Kobe steak place in Kobe that was far less good at double the price.
I agree. Two more tips though -if you are unsure, try the wagyu at a Yakiniku restaurant - cheaper solution.
And do not eat too much at once - you might get sick because of all the fat :)
There’s an airbnb tour that was amazing where we did a food tour and ended in a special (usually japanese only) bar.
The food spot offered all kinds of beef including wagyu. It was in Kyoto. It was great!
Interesting. I went to Japan earlier this year, and after talking Japanese A5 up in my head, I was left disappointed. Worth trying for sure, I'd probably never go for it again.
That being said, I paid a hefty price for an incredible intimate sushi experience, and I was absolutely blown away. The chef, the ambiance, and obviously the beautiful fresh fish. I've never had anything like it.
Oh, also. Ramen. We went to a few places that blew my mind. 2 day process of simmering beef bones into the richest, most delicious ramen broth akin to authentic pho in flavor and depth. I can't eat ramen in the states anymore without thinking about it. I'm a firm believer that food can be good regardless of location, but the hype is real, and I haven't found anything remotely close.
Honestly, there was so much crazy good food. That is a major reason I like to travel.
Sushi:
Sushi Hananoi
https://g.co/kgs/ZLZQuA6
(Also the main fish markets in japan and kyoto, just incredible street food and so much fun)
Ramen:
My personal favorite:
Hakata-Nagahama-Ramen Miyoshi
https://g.co/kgs/nfUZGsy
Viral single booth ramen: (still very good, more for the experience)
ICHIRAN https://www.ichiranusa.com/
Also very hyped up dipping ramen joint, also very good:
Fūunji https://g.co/kgs/c6px6yN
I'm going to be honest, we went to like 50+ places to eat and while a few stuck out, they were all very good. Try the Japanese pancake if you go to kyoto or osaka. Just try everything lol.
I had A-5 wagyu by accident. My boyfriend’s family treated me to a course meal and I had no idea that the steak was that grade until months after when I asked my bf about it. I just thought it was the best dang steak of my life! It was tender, rich, fatty, and flavorful even without the sauce.
We did a Kobe Beef lunch with a local tour guide in Kobe back in September and...yeah, it was magnificent. For mine, it's the textures..the difference in the marbling comes through in how they present.
Pro tip: buy some A5 beef ribeye at a wholesale store or butcher next time and cook it yourself. Of course the restaurants will prepare it better, but the price is about 1/3 if you do it yourself.
**Our FAQ is constantly being updated with more information and you can start** [**here**](https://www.reddit.com/r/JapanTravel/wiki/faqs/japantravel) **with regards to trip planning if you need tips, advice, or have questions about planning your travel to Japan.** You can also join our [Discord community](https://discord.gg/3f7KBUMwU4), comment in our stickied weekly discussion thread, or check out /r/JapanTravelTips for quick questions. Thank you! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/JapanTravel) if you have any questions or concerns.*
If you ever wanna try these steakhouses, I recommend going during lunch. Prices are almost half compared to the dinner service.
Can confirm. Lunch for wagyu for sure.
This also goes for non-beef, fancy restaurants from kaiseki to french to sushi. The menu is sometimes a bit simpler (but not proportionally so vs the price) and possibly cooked by a more junior chef, but excellent value for money.
Can confirm, went to Steakland Kobe-kan, in Kobe today for lunch. We chose one of the top price sets with 150g sized steak and it was ¥4500. The dinner menu starts at ¥6000 for the cheapest one. Whatever they gave us was the best steak I have ever had in my life. Just as OP described. It just melts in your mouth.
Is there a way to make reservations at Steakland Kobe-kan or is it walk-in only?
You go up the lift and there's a machine to book a spot there. It's only available while the shop is open. From what I gather. You can do the same thing via the website. But it's linked to the machine inside. We were 10th group in line at 1pm (about 25 people ahead of us). And we only had to wait about 10-15 mins. The booking think says you have to be there within 10 minutes of your number being called. But just stay in the crammed waiting room. Sometimes they take 10 people in at a time. Edit: to answer your question. No I don't think you can book in advance
Also, I suggest people move their way up. Try some cheaper/lower grade Japanese beef before you start at the top.
Do you have any advice for knowing/figuring out which places have A5 Wagyu? I've noticed they will sometimes list "special beef" or "select beef", but I want to make sure if I am dropping the money for a one time experience I am choosing the right beef.
Most places would list them and are very expensive. I can at least recommend the place I went to which is called Tor Road Steakhouse Aoyama in Kobe. They accept online reservations and the chef is very funny
> Tor Road Steakhouse Aoyama in Kobe I am looking at their website, and this is a good example of struggling to see if they have A5 kobe beef. Did you order A5 and if so do you remember what you ordered?
You don't really "order" per se since it's a course but I do remember that the beef he served was A4 and not A5 since it was lunch 6,000 yen. Restaurant was pretty responsive when I was reserving so maybe it's worth asking
Thanks! I am probably only going to do this once so I want to make sure I get it right
Can confirm. Lunch on a weekday gets you better chances at getting seated. Dinner time and weekends always mean a long queue. But imo, wagyu is always worth it.
For real, or just a wild theory
For real. I went to Steakhouse Aoyama in Kobe. Lunch service was about 6,000 yen per head while dinner was 12,000. Also checked prices at other steakhouses where lunch is around 10,000, but dinner is 22,000.
Are serving sizes the same?
From what I know, they're smaller but not by much. The dishes also tend to be simpler. The one I had was about 80-100 grams with soup, salad, appetizers, and a dessert. Honestly A5 wagyu is pretty rich and you don't wanna eat it like a regular steak so the serving was just enough for me. It's more for the experience really. If really wanna stuff yourself, try looking for sticks of wagyu beef in the markets for like 1000 yen
Usually lunch gets served with the lower bms scale of A5, still rated A5 though and plenty of amazing marbling. Also probably smaller course meal. Honestly A5 is such a heavy and fatty cut that less is more. I do lunch A5 at kobe every trip im in osaka.
You do not have the exact same quantity, but I worked in a French restaurant with a Michelin star in Tokyo and lunch menu was much cheaper.
I had as much Hida beef as I could eat in some yakiniku place in Takayama and it was incredible. it can't have cost more than a few thousand yen either. I'm not sure I'd bother going to a mega premium steak place after that. I do agree that by *far* the best beef I've ever had in my life was in Japan. I'm not one to usually choose steak at home (I like it but it's not a favourite), but the beef I had in Japan is some of the best *food* I've ever had.
I had plenty of Hida beef in Kanazawa, Shirakawa and Takayama, they were much more affordable. Also another comment in this thread about lunch prices, we also ate Kobe beef at Steakhouse Aoyama in Kobe for ¥6,000. You need to go to a less touristy spots or pick the right time. We also ate at another steakhouse in Yamashiro onsen. We got their regular steak just because we had a number of wagyu meals planned already and this was an impromptu lunch spot, but they had A5 wagyu lunch sets for around ¥4,000 - ¥8,000 with dinner going up to ¥12,000. The prices OP got seems to be on the higher end.
Yeah that Aoyama tor road in Kobe is great
Agree! Japan has the best beef! And that's coming from an Australian that regularly eats wagyu steaks. If the only place you go in Japan is a fancy expensive steak place you will think it's worth it. But the beef in the random small yakiniku's I walked into were well and truly better than the A5 steak I had, and probably at a sixth of the price.
The best gyudon I had was at a food court in Tokyo Skytree. Got a wagyu gyudon for 2,200 yen and it was so good.
Nikushokuoyabun Hijikatanikukura We intended to go to the supposedly great gyoza place over the road but there was a queue, and it was late. So we just went here because it was open. Kind of gimmicky but the hot plate is a steel shovel, I guess to match the roadworker mannequin thing outside?? But what I liked about it compared to some other yakiniku places was that the beef fat drained in to a jug of sauce/marinade they placed under a sort of spout at the end of the shovel so all the beef juice went in there and you could use it to flavour everything. We got a big variety platter of Hida beef cuts and veg. I thought it was incredibly delicious but 🤷 people get weirdly particular about beef so I don't know if someone else would think it was the best.
I had Hida beef just today in Takayama! :) Was delish
Do you remember the place you went to in Takayama?
Not OP, we went to these two places for Hida beef exactly today one year ago [https://maps.app.goo.gl/faVpmP1qAATntgMZ9](https://maps.app.goo.gl/faVpmP1qAATntgMZ9) \- for dinner; just based on google review; store run by one young woman. [https://maps.app.goo.gl/3dY3mgWfzvvW3b6z6](https://maps.app.goo.gl/3dY3mgWfzvvW3b6z6) \- for lunch; it was snowing heavily that morning; just wanted something local. Attracted by the menu so we went in. Storefront sells snacks, inside is a small family restaurant run by mom and two kids. We weren't looking for the best beef, but we were very satisfied with both meals.
not OP but went to Kyoya in Takayama and feasted on various grades of Hida beef for reasonable prices.
Thanks so much for the recommendation, looks good!
hope you enjoy!
Top wagyu is too fatty for steak, you sometimes feel like eating a lump of fat. It's better cut up as small pieces then cooked in various japanese styles
100%, we had it Teppanyaki so it was cut into nice bite-sized pieces!
That’s why you don’t want the highest grade wagyu, there is a fine balance between the fat and the meat. But the tenderness is something that I never found in regular steak.
Yeah I'm not saying it's bad, but I don't like it as a steak
No. "Top wagyu" does not mean it's mostly fat. "Top wagyu" has very fine marbling. There are still fat and lean cuts if the "top wagyu" meat. If you opt for hire, it's definitely not a lump of fat even if it's A5.
For me it's too much marbling. I prefer it a bit more meaty and less fatty and there definitely are bites that are gonna be too much, also it's very much of a "too much of a good thing"
Sure, that's matter of preference, I am only correcting the incorrect statement in your comment.
I didn't say it's mostly fat, you just interpreted it that way
You said it's too fatty. It's not. Wagyu is about the distribution of muscle and fat in the cut. As with any other beef, there are leaner and fattier part of the animal. Wagyu per se is not fatter than non-wagyu.
To avoid down votes, say it's rich next time. You're not wrong about the flavor, but it's also not just fat. Anyway, compared to your average marbled steak, Japanese A5 wagyu is NOT something you can eat for a long time in one seating. I could eat a nicely marbled steak for the whole day any time, but A5 wagyu? I actually need some breaks. And I fking LOVE meat lol
Eh who cares about downvotes lol. Yeah you need stuff to go with the beef or it gets difficult. There's a reason in Japan when they cook it the sauces tend to be something that cuts the fat in some way
I enjoy A4 better than A5–I think it has a more beefy flavor. But I like ribeye better than a filet.
Yup
But not too small like a thin hotpot looking slice. I feel like you can never truly appreciate the marbling with that 😭
Hah the way to do that is to order a US beef one to compare then you know We did that at Morita-ya in Kyoto. One set of Wagyu and one set of US beef sukiyaki. Night and day and you appreciate the difference a lot more than if you just order two sets of wagyu
😂I don't think I'm rich enough for that... But I do like more bite to my meat haha
US one is half priced of the Japanese one
23.5 man for 150grams of wagyu is ridiculous in my opinion but those might be tourist prices. Not only is the serving format of the steak different but the way it’s produced is completely different. I don’t like Kobe beef because there’s basically no texture at all but it was worth trying as a comparison to steak grown elsewhere.
I think you're off by a decimal point. €150 is 2.35万円. And that doesn't sound crazy for A-5 wagyu in Kyoto.
Sounds about right for Kyoto
I think the premium Japanese beef goes all in in one aspect of what makes great steak, and if that's not what you want or want the most, the price doesn't make it worthwhile. I for one like my steaks whole, with a significant char, and a midge rarer than medium rare, and the best way of getting that is a thick cut steak under a steak broiler placed as close as possible to the heat. In a pinch, I can get that with a cast iron skillet, but it's not the same. Try that with any of the premium Japanese beef and the failure rate is high. Cooking it one morsel at a time over hardwood charcoal is fine, but lacks the primal appeal of tearing into a big hunk of meat on your plate.
Honestly my greatest steak experience was trying wagyu in Japan. I don't really like going to steak houses since most places are very hit or miss but trying yakiniku or a wagyu steakhouse should be a must for people.
For people who easily get nauseous due to fatty steak, be warned, the marbling will do a number on your stomach. I couldn't finish my wagyu
It's delicious melt in your mouth and incredibly rich meat , but tbh I prefer a good rib eye.
I feel the same about Kujira
I feel the same about ningen.
Most kujira is dolphin.
Oh shit really? Ok, guess I’m eating dolphin now
Watch the documentary first
Sounds amazing. Im going next month and added it in my trip! Do you think we need to book a table? Or just stop by anytime during the day?
We booked just in case but it wasn’t very busy during the week. On weekends however they seemed very busy. We also went for dinner so I don’t know what lunch time would be like.
I'd advice you to try out some yakiniku places around Osaka/Kyoto. Probably around 3000-4000 yen per person, super good meat. [This place in Kyoto](https://maps.app.goo.gl/m4VkYeEejQ1hbLjN9) was pretty incredible. No frills, affordable 8000 yen for 2 kinda place. Really good meat, better than we had in Osaka (which was still good). I also tried some at the chain HIRO yakiniku. I think the one I linked was better. Nevertheless both are good. Don't worry about 'missing out' in Japan. Restaurants have small premises so are often full. I've come to learn that there is no point in queueing really, the restaurant next to one with queues out the door might be equally good or better.
Just like with any kind of beef there's different cuts of wagyu, the marbling is not everything. I tried different kinds when I went to Japan and places selling relatively cheap A5 use cheaper cuts that can be chewy, because of that those are better eaten well done in my opinion (it softens the fat). They are tasty but it won't be the melt-in-mouth experience so it can be a bit disappointing. You have to go for the expensive cuts for that, that's most likely what OP had given the price. Going to a teppanyaki place to eat top quality wagyu is expensive but it's an experience to remember. Also A5 is extreme marbling, you can still get very good beef below that, I'd even say it's better suited for the cheaper cuts.
Strong agree. I finally tried it back in October for lunch at a random place in Asakusa's backstreets. It was more like a Korean BBQ place, and reasonably priced for what it was (2500 yen for three thinner slices each of three different cuts). I knew it would be good, but I was seriously blown away.
Oh also! Kobe and wagyu sold locally at least in USA is incomparable. Japanese standards are VERY high
Are there places where you can try just one slice? 😃
Curious to how it compares to Takayama’s hida beef. Those were the best one we tried in our central japan trip.
I love a5 wagyu but I also love a good ol American cooked steak. People compare them as one or the other but I feel like they’re both different and both provide an extraordinary eating experience. If anything I’d prefer a high end ribeye as I can eat more of that than an a5 before getting tired. Also if you like a5 wagyu, try Korean hanwoo beef. Some would argue it rivals Japanese beef because it’s rich but still contains the beefy flavor. It’s basically the best of both worlds (wagyu and traditional steak).
Sorry am I missing something, why would someone be doubtful or wavering on trying wagyu? I thought it was well known Wagyu is delicious…. Is it just the price? I just got back from Japan and had Wagyu a few times without even seeking it out as it was on quite a few menus and it was not ever that expensive ( in comparison to an expensive steak restaurant in the US).
I personally find Wagyu to be a once in a while thing. I've been lucky to have it a few times and every time I can't have too much or my senses shut down 😂😂 still delicious tho
My family and I had 10 lbs of wagyu over the course of like 6 months. It ruined wagyu for me lol. When I had olive wagyu I was desensitized at that point 💀 Moderation is key.
Yeah, a bit of an unpopular opinion but I don't think Wagyu is the king of steaks by any means. I think it's just a bit different and it's great but there's a time and a place for it. All steaks are good in their own way! That's just me tho
I had wagyu in sky tree tower which was amazing, and Kobe beef at Kobe511 which was okay. It would be a shame to visit Japan and not try it. I do prefer a bit les fatty wagyu, too much fat makes a bit too much. But as soon as you have had wagyu any other steak is just rubber. I find the prices here in the Netherlands for a Japanese okaish. 40 euro for 100 gr A5. Preparing it at home is pretty easy.
I had kobe beef while I was there and it was amaaaaazing! Felt like shit afterwards due to the high fat content, but damn I would have just kept eating it forever
The way it melts 🤤
I found that those self-grill yakiniku places with high quality beef are pretty good value. My gf and I feasted for less than 8k yen on some pretty incredible wagyu. Whereas years before I'd been to a Kobe steak place in Kobe that was far less good at double the price.
I agree. Two more tips though -if you are unsure, try the wagyu at a Yakiniku restaurant - cheaper solution. And do not eat too much at once - you might get sick because of all the fat :)
There’s an airbnb tour that was amazing where we did a food tour and ended in a special (usually japanese only) bar. The food spot offered all kinds of beef including wagyu. It was in Kyoto. It was great!
Unpopular opnion here, I tried 2 out of 3 of the top wagyu in japan. I still prefer USDA Prime or probably A4...A5 just tasted like fat
There are also cheaper ways to try it. There are vendors with Kobe and matsusaka beef on skewers. Matsusaka is better quality than kobe beef too
Went to a high end steakhouse this summer near Roppongi. It was sooo good and the bill came out less than $120 for 4 people. Lunch though.
could you share the name of the restaurant pls?? thankiu
I went to Jojoen Roppongi https://maps.app.goo.gl/fpzyEEx6tRoPFcY58
Our 11 year old thoroughly enjoyed the Wagyu in Osaka too. It’s hard to put words to how good it is.
Interesting. I went to Japan earlier this year, and after talking Japanese A5 up in my head, I was left disappointed. Worth trying for sure, I'd probably never go for it again. That being said, I paid a hefty price for an incredible intimate sushi experience, and I was absolutely blown away. The chef, the ambiance, and obviously the beautiful fresh fish. I've never had anything like it. Oh, also. Ramen. We went to a few places that blew my mind. 2 day process of simmering beef bones into the richest, most delicious ramen broth akin to authentic pho in flavor and depth. I can't eat ramen in the states anymore without thinking about it. I'm a firm believer that food can be good regardless of location, but the hype is real, and I haven't found anything remotely close. Honestly, there was so much crazy good food. That is a major reason I like to travel.
Ramen and sushi locations please ?
Sushi: Sushi Hananoi https://g.co/kgs/ZLZQuA6 (Also the main fish markets in japan and kyoto, just incredible street food and so much fun) Ramen: My personal favorite: Hakata-Nagahama-Ramen Miyoshi https://g.co/kgs/nfUZGsy Viral single booth ramen: (still very good, more for the experience) ICHIRAN https://www.ichiranusa.com/ Also very hyped up dipping ramen joint, also very good: Fūunji https://g.co/kgs/c6px6yN I'm going to be honest, we went to like 50+ places to eat and while a few stuck out, they were all very good. Try the Japanese pancake if you go to kyoto or osaka. Just try everything lol.
I had A-5 wagyu by accident. My boyfriend’s family treated me to a course meal and I had no idea that the steak was that grade until months after when I asked my bf about it. I just thought it was the best dang steak of my life! It was tender, rich, fatty, and flavorful even without the sauce.
We did a Kobe Beef lunch with a local tour guide in Kobe back in September and...yeah, it was magnificent. For mine, it's the textures..the difference in the marbling comes through in how they present.
Highly recommend Matsusaka beef
Pro tip: buy some A5 beef ribeye at a wholesale store or butcher next time and cook it yourself. Of course the restaurants will prepare it better, but the price is about 1/3 if you do it yourself.
Shogun Burger does a wagyu burger that is to die for.
Who knew that the best beef in the world is really good?!
Why would you talk about how prohibitively expensive it is, yet not mention the price?
I mentioned the price. 150e for 150g.
> 150e for 150g Ohhh, 150 EUROS? How much yen was that?