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Maesawa beef feels quiet at first. It does not shout like Kobe beef. Still, one bite can explain why Maesawa beef is famous in Japan. This premium beef brand comes from Maesawa, Os...
Some Japanese beef brands are famous worldwide. Kobe and Matsusaka come to mind immediately. Koshu beef from Yamanashi Prefecture deserves a place in that conversation too. What Is...
Yamanashi Prefecture is best known for two things: Mount Fuji and wine. Fewer people realize it also produces one of Japan’s most distinctive beef varieties. Koshu Wine Beef is a h...
Most people have heard of Kobe beef. Yet far fewer know the name behind it. Tajima beef is the original — the cattle breed and regional standard from which Kobe, Matsusaka, Omi, an...
There’s a moment, somewhere between your first bite and the second, when you realize this isn’t like other beef. The fat is different. The flavor lingers in a way that’s hard to ex...
Sasuke Pork is a premium pork brand from Ninohe in Iwate Prefecture, Japan. It is known for tender meat, sweet melting fat, and careful farm-based production at Kuji Farm. This Iwa...
Most visitors to Kobe go straight for the steak. That is completely understandable. Kobe beef is one of the most celebrated ingredients in all of Japan. But the city has another be...
Some foods earn their reputation through marketing. Others earn it through flavor. 鹿児島黒豚 Kagoshima black pork belongs firmly in the second category. One bite of a properly coo...
Some foods punch above their weight. The Kobe beef croquette is one of them. On the outside, it looks simple. A golden, panko-crusted oval. Crispy. Unpretentious. You can hold it i...
Behind the scenes, competing forces battle for the reputation of prestige meat.
吉野家は、国産牛に特製のすき焼きたれを絡めた「絶品牛重」を5月7日から数量限定で発売する。価格は店内飲食で1,207円、テイクアウトで1,185円。
From mid-April, Melbourne diners are getting a rare shot at Matsusaka wagyu, one of the world’s most tightly held and luxurious cuts of beef.
Hyun does a “Hyun-makase” with 12 different cuts of wagyu. At $159, it’s the priciest of its kind.
One of Japan’s largest Wagyu breeders has highlighted a shifting focus from marble score to fat quality, while also revealing his company's plans to create a "next-generation lives...
Our steak rice bowls are rich with umami flavour. Use any cut of steak you like – we've used fillet here as it's lean but still tender
Open for only three hours a day. Yet, there is a legendary "Jingisukan" (grilled mutton) restaurant where the flow of customers flying in from outside Hokkaido never stops. That pl...
Matsuya makes the step from beefy bowls to milky drinks, but only at select locations for now. Hamburgers and milk shakes have been happily coexisting on fast food restaurant menus...
Chef Makoto Harada combines Italian flavors with the northern region's culinary traditions.
Watch the competition or sample multiple burgers in the sales area during this weekend celebration of gourmet burgers from around the world. Although burgers are often associated w...
If you want to try one of Japan’s best seafood dishes, look for Nodoguro. This deep-sea fish is often called the “Wagyu of the Sea” because it is so rich, fatty, and tender. Its of...
しゃぶ葉は5月14日より、「初夏の牛たんフェア」を期間限定で開催します。「牛たん食べ放題」を中心に、レモンをテーマにしただしやたれ、新開発のだしも登場します。
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