Wagyu (和牛), translates to 'Japanese beef,' with the term itself being a straightforward Japanese language combination of 'wa (和),' denoting 'Japanese' and 'gyu (牛),' meaning both 'cow' and 'beef.'

The high percentage of unsaturated fats in Wagyu contributes to its distinctive marbling, creating a luscious, melt-in-your-mouth texture that's become the hallmark of this luxurious beef. Its reputation as a gourmet experience, coupled with the meticulous care and time invested in raising the cattle, results in the premium price tag it often commands.

In practice, the term "wagyu" is also used to refer to beef from these specific cattle breeds. Names like Kobe, Matsusaka, Omi, and Yonezawa indicate the regional origin of the wagyu.
・Kobe beef comes from wagyu raised in Hyogo Prefecture, with Kobe as its capital.
・Matsusaka beef originates from the Matsusaka region in Mie Prefecture.
・Yonezawa beef is produced in the Yonezawa region of Yamagata Prefecture.
・Omi beef (also spelled Ohmi) comes from Shiga Prefecture, historically known as Omi. It is considered the oldest wagyu and was reputedly a delicacy for samurai.

Only wagyu from these regions can be labeled as Kobe, Matsusaka, Omi, or Yonezawa beef. The beef from each of these regions has its own merits, but the most well-known type of Wagyu outside of Japan is - indisputably - Kobe beef.

Wagyu is derived exclusively from four distinct breeds of Japanese cattle: Japanese Black (黒毛和牛), Japanese Brown (褐毛和牛), Japanese Polled (無角和牛), and Japanese Shorthorn (日本短角和牛). Each breed has unique characteristics that give Wagyu beef a delightful diversity.

Compared to other varieties of beef, Wagyu, as noted, has higher fat marbling, which results in a more buttery flavor and more tender meat, overall.

Japanese Black cattle, accounting for over 90% of all Wagyu beef production, is lauded for the superior marbling in its meat, resulting in a tender texture and a flavor profile that's a harmonious blend of richness and subtlety.

Japanese Brown cattle are bred primarily in Kumamoto and Kochi and feature an excellent meat-to-fat balance with light-tasting fat.

Japanese Shorthorn originated in the Tohoku region and Hokkaido. This breed is lean, with rich flavor.

Japanese Polled, from Yamaguchi Prefecture, has considerably less fat content than the other Wagyu breeds, yet produces highly flavorful meat.

Particular attention is given to raising Wagyu cattle in hygienic, climate-controlled barns and clean natural environments. Their diet consists of sufficient intake of water and a nutritious diet, typically comprised of carefully formulated combinations of local grains. While urban legends involving beer-drinking, massaged cows have surfaced, with some minor basis in fact, the true 'secret' to Wagyu quality lies in careful breeding, dedicated care and feeding, and rigorous quality standards.

Over time, the term 'Kobe beef' has become synonymous with culinary excellence - the epitome of gourmet indulgence. Yet, as its fame has grown beyond Japan's borders, so has the misuse of its name, causing the true essence of Kobe beef to be somewhat clouded.

Authentic Kobe beef is a product of steers or heifers of the black Tajima breed of Wagyu cattle, raised in Japan's Hyogo Prefecture under stringent protocols set forth by the Kobe Beef Marketing and Distribution Promotion Association. Certified Kobe beef is distinguished by an approval mark, stamped in four distinct places on the carcass, serving as a testament to its authenticity and adherence to the association's standards.

Much like its Wagyu cousins, Kobe beef is celebrated for its intense marbling, which translates into an extraordinarily tender texture and a flavor profile that is nothing short of divine. The be certified as Kobe beef, a carcass must have a marbling index score of at least 6 out of 12.

Kobe beef is characterized by sweet, lean meat and melt-in-your-mouth fat content. Other varieties of Wagyu beef range in flavor from mild, savory flavor to bolder 'meatier' flavor.

Genuine Kobe beef is a rare delicacy outside Japan and is usually offered at steep prices, reflecting its high production standards and careful breeding and farming conditions.

Discerning diners are urged to exercise caution and verify the authenticity of Kobe beef before making a purchase, as your 'Wagyu steak,' may actually be Angus beef disguised as 'Kobe style.'

Better yet, sample truly authentic Kobe beef in Japan! Within Japan, you'll often find both Kobe and Wagyu beef at lower prices than abroad, with the former still commanding a higher price due to its strict production standards.

The popularity of Kobe beef and Wagyu in general only seems to be growing, as word of this fine Japanese meat spreads worldwide.

For curious diners eager to try the melt-in-your-mouth, tender Wagyu for themselves, there's really no better place to do so than in Japan itself!

Wagyu is served in a wide variety of ways in Japan, ranging from the bite-sized grilled morsels of yakiniku and meat sushi to the cozy goodness of hot-pot dishes sukiyaki and shabu-shabu and, of course, mouth-watering steak.

Japan has plenty of top-tier restaurants where you can indulge in the culinary marvels of both Kobe and Wagyu. From the bustling streets of Tokyo's Ginza district to the traditional teppanyaki grills of Osaka, there's a myriad of establishments serving exquisitely prepared Wagyu.

Here are a few top-rated establishments, and reservations can be made from the 'Details' page.