Wagyu: How to Enjoy Local Beef on Your Japan Trip
Want to try wagyu in Japan?
Of course you do!
But what’s the best wagyu, and where’s the best place to have it?
In Japan, wagyu is not just one famous name like Kobe. It is a collection of regional traditions, each tied to local farms, climate and history. From the legendary Kobe beef of Hyogo to Miyazaki’s prize-winning cattle in Kyushu, from the delicate Yonezawa beef of Yamagata to the bold flavors of Hokkaido wagyu, meat lovers can turn wagyu into a journey across the country.
This guide shows you what wagyu really means, how the grading system works, and where travelers can taste the very best beef Japan has to offer.
TL;DR
Wagyu = “Japanese beef,” not just Kobe
Dozens of regional brands: Kobe, Matsusaka, Omi, Hida, Yonezawa, Sendai, Miyazaki, Saga, Kumamoto, and more
Each brand has strict local certification rules — wagyu is deeply tied to place and tradition
Travelers can build trips around wagyu: dining in farm regions, enjoying beef-themed restaurants, or comparing brands in Tokyo, Kyoto, and Osaka
What Is Wagyu, Really?
Most travelers arrive in Japan knowing they want to eat wagyu, but how many understand what it actually is?
They may have tried “wagyu” abroad without realizing how different authentic Japanese wagyu can be.
Wagyu literally translates to “Japanese cow” or Japanese beef.
It refers to a small group of native breeds, with Japanese Black cattle being the most sought after because of the extraordinary marbling that runs through the meat. That marbling is what makes wagyu tender, buttery and full of umami flavor.
In Japan, wagyu is not merely a nice piece of meat. Rather, it’s a cultural product shaped by geography, feed, climate and long-protected bloodlines.
Outside Japan the word is often used loosely, even applied to beef that has only a fraction of Japanese heritage. Within Japan, each brand of wagyu is regulated carefully and certified by local producers.
Kobe is the name that most people recognize, yet it is only one of many brands with a claim to excellence.
If food is a priority on your Japan trip, make some of these beef (and other great food) regions of Japan part of your itinerary.
Wagyu in Kansai Region (Kobe, Osaka, Kyoto Etc)
Kansai is home to the three most famous wagyu brands.
Kobe beef comes from Tajima-strain cattle raised in Hyogo Prefecture and must meet rigorous grading before being certified. The best way to enjoy it is at a teppanyaki restaurant in Kobe itself, though top restaurants in Osaka and Kyoto also serve it. (* worth noting that some places on the street will advertise “Kobe Beef” but, well, it’s at least worth questioning the veracity of these claims since authentic Kobe Beef is capacity controlled - and the amount of “Kobe Beef” sold worldwide far exceeds the amount of real Kobe Beef produced)
Matsusaka beef, raised in Mie Prefecture, is legendary for its extreme marbling and rich flavor. Cattle here are often raised longer, which deepens the quality of the fat.
Omi beef from Shiga Prefecture is considered one of the oldest wagyu brands in Japan, dating back to the Edo period, and has a refined sweetness that makes it ideal for sukiyaki.
Even within Hyogo there are local options such as Himeji beef, a satisfying choice after visiting Himeji Castle (call Steak Senju in Himeji when you’re at the castle and see if they can get you in for lunch).
Wagyu in Kyushu – Meat Lovers Paradise on Japan’s Southern Main Island
The southern island of Kyushu is another wagyu powerhouse.
Miyazaki beef has become one of the most decorated brands in Japan, repeatedly winning top honors at the Wagyu Olympics, a national competition held every five years. It is known for being balanced, richly marbled without being overwhelming.
Saga beef has a fine texture and a mellow taste that pairs beautifully with yakiniku dining. Saga doesn’t get nearly as many tourists as other parts of Japan, so a visit here will reward you with great beef and other local foods such as yakitori grilled chicken, exquisite rice, sake (from said rice) and much more – all in a local atmosphere that’s sure to be memorable.
Kumamoto offers something different with Akaushi, or Japanese Brown cattle. This wagyu is leaner yet still deeply flavorful, making it easier to eat in larger portions.
Wagyu in the Hokuriku Region and the Japanese Alps
Travelers who head into the mountains discover wagyu traditions that feel more local and less globalized.
Hida beef from Gifu Prefecture is famous in Takayama where it is served in many forms, from skewers grilled over charcoal to wagyu sushi available at stalls in the old merchant quarter.
Shinshu beef from Nagano benefits from the clean mountain air and water of the Japanese Alps and is often paired with local vegetables and miso. There’s even a Texas barbecue restaurant in Karuizawa serving wagyu brisket!
In Toyama and Ishikawa prefectures, smaller producers raise wagyu such as Tonami beef and Noto beef, which highlight the connection between cattle and the bucolic scenery of Hokuriku.
Wagyu in Chugoku: Hiroshima Beef & More
The Chugoku region has its own claims to wagyu prestige.
Hiroshima beef is elegant and balanced, often found in the steakhouses of the prefecture’s capital city. You can enjoy this along with local oysters, but of course don’t miss out on Hiroshima’s famous okonomiyaki as well.
Tottori wagyu is historically significant because Tottori cattle bloodlines were used to shape wagyu genetics across Japan. The meat itself is rich yet clean, a choice that appeals to insiders who want to move beyond the obvious brands.
Okayama also produces wagyu that, while not as internationally famous, has a devoted domestic following and pairs well with the prefecture’s local wines.
Wagyu in Tohoku and Hokkaido – Eating Beef in Northern Japan
Further north, wagyu takes on different characteristics.
Yonezawa beef from Yamagata Prefecture in Japan’s Tohoku region is among the most celebrated brands in the country and is especially prized in sukiyaki where its fat enriches the broth with delicate sweetness.
Sendai beef from Miyagi Prefecture is subject to some of the strictest grading standards in Japan, with only A5-grade cattle qualifying for the brand name.
Iwate offers Maesawa beef, a wagyu with deep umami flavor often ranked alongside Kobe in quality.
Hokkaido (Japan’s northern island and a food lover’s paradise) has its own wagyu traditions as well, particularly Tokachi and Hakodate beef, which benefit from the cooler northern climate. The meat is slightly less fatty but bold and clean in flavor.
Wagyu Along Japan’s Golden Route: Where to Eat the Best Beef in Kyoto, Tokyo & Osaka
Even travelers who remain on the Golden Route between Tokyo, Kyoto and Osaka can experience wagyu from across Japan.
In Tokyo, Ginza and Shinjuku feature tasting menus that let diners compare beef from multiple regions, while department stores such as Isetan sell wagyu bento boxes that showcase prized cuts. Don’t miss shabu-shabu (at places like Shabu-Zen) or sukiyaki, either.
Kyoto blends wagyu into its kaiseki tradition, with many restaurants (and a number of Kyoto ryokan) offering wagyu shabu-shabu as part of the evening meal.
Osaka, known for its bold food culture, has countless teppanyaki and yakiniku restaurants where Kobe, Matsusaka and Saga beef appear on the same menu.
Building a Wagyu Travel Itinerary in Japan
For travelers who want food to guide their journey, wagyu can serve as a theme.
A trip might begin in Tokyo with a tasting course comparing Kobe, Hida and Miyazaki beef. From there it is easy to travel to Takayama to enjoy Hida beef in the old town before continuing to Kyoto or Kobe for teppanyaki in its birthplace.
The southern leg could include Kyushu where Miyazaki or Saga wagyu is paired with hot springs and countryside scenery.
A northern route could lead to Tohoku where Yonezawa beef in sukiyaki caps a day in Ginzan Onsen.
Understanding Wagyu Grading: What A5 Really Means
Travelers often hear about A5 wagyu, yet few understand what the grading system actually measures.
Wagyu in Japan is evaluated using a strict system set by the Japan Meat Grading Association. Each cut of beef is given two separate scores.
The first is a letter grade, which reflects how much usable meat can be taken from the carcass. An “A” grade means the highest yield, while “B” and “C” represent lower yields. The second part of the score is a number, ranging from one to five, which describes the quality of the meat itself.
This takes into account the amount of marbling, the color and brightness of the meat, the texture and firmness, and the quality of the fat.
When a piece of beef is labeled A5, it means the meat has both the highest yield and the highest quality. The marbling is fine and evenly distributed, the fat is glossy and pure, and the texture is exceptionally tender.
A5 wagyu is considered the pinnacle, but that does not mean lower grades are undesirable. An A4 steak can have slightly less marbling but a more balanced flavor that some diners find easier to enjoy in larger portions. Even A3 wagyu can be excellent, offering a leaner and more straightforward beef taste while still carrying the distinctive wagyu richness.
Understanding these gradings helps travelers to Japan make informed choices.
Dining on A5 wagyu is a memorable indulgence, but exploring the spectrum of grades can provide a fuller sense of wagyu’s diversity. Sometimes a slightly lower grade highlights flavor over marbling, giving travelers a more rounded experience of Japanese beef.
Ready to Taste Wagyu in Japan?
Wagyu is a story of place as much as it is a story of food.
Each region’s beef reflects its climate, traditions and history. Tasting wagyu from (and in) different areas of Japan can be one of the highlights of your Japan trip.
At Japan Travel Pros we create itineraries that weave wagyu into the larger journey, whether that means trying Kobe beef in its hometown, sampling Hida beef in Takayama or pairing Miyazaki wagyu with an onsen stay in Kyushu.
If you want to make wagyu meals part of your trip, we can help you design a Japan itinerary that balances sights, experiences and unforgettable dining. Use the calendar below to book your free Japan travel consultation.
Until next time, happy food travels!
FAQ: Answers to Your Questions About Wagyu
Is wagyu the same thing as Kobe beef?
Kobe is one brand of wagyu raised under strict standards in Hyogo Prefecture. Many other brands are equally prestigious and sometimes harder to find outside Japan.
Is wagyu always expensive?
Premium cuts can cost a great deal, but wagyu can also be enjoyed in more approachable ways. Yakiniku, sukiyaki, wagyu sushi and even department store bentos let travelers experience it without a luxury price tag.
Do I need to travel to each region to try their wagyu?
Not necessarily. Major cities serve wagyu from many prefectures, though eating it in its home region adds depth to the food travel experience.
Is wagyu healthier than other beef?
Because of its marbling, wagyu is high in fat, but much of that fat is oleic acid, a monounsaturated fat considered by some to be more favorable for heart health.