Thursday, 11 June 2015

Matsusakagyu Yakiniku M, Osaka

For a Wagyu experience like no other, you must visit Matsusakagyu Yakiniku M.
You can try Japan's best and highest grade beef here.
Every bite will make you ooh and aah so much it just melts in your mouth.
What a life changing experience it was!

First of all one must remember that 'Wagyu" literally means "Japanese cow". All these mentioned below are Wagyu. The top three internationally famous beef in Japan are:

1. Matsusaka beef  松阪牛 is black-haired Wagyu from the Matsusaka region of Japan. The cows are given special treatment by giving them body massage and serving them beer to create a healthy appetite and promote better quality meat.

2. Kobe beef  神戸牛, according to the Japanese set of rules Kobe beef can only be raised in Japan's Hyōgo prefecture and be fed a special diet of dried pasture forage and grasses but not pasture grasses.
Also take note that it is different from the American Wagyu- Kobe Style. Beef marketed as Kobe Beef outside of Japan is an issue with Kobe beef farmers in Japan.
Just remember, if it did not come from the Tajima strain of wagyu cattle raise in Japan's Hyogo prefecture and according to Japanese set of laws, then it is not Kobe Beef.

3. Omi beef or Yonezawa 米沢牛 is wagyu that originated in the Yonezawa region of Yamagata Prefecture, Japan. 

Toasted seaweed and assorted Namul

Salted Pacific Cod in Spicy Sauce and a Cube of Wagyu Fat for grilling.

Matsusaka Wagyu Platter (Scarcity Parts of Matsusaka Beef)

Kobe beef renowned for its flavour, tenderness and fatty, well-marbled texture.
All Kobe is Wagyu but not all Wagyu is Kobe.

Matsusaka beef 松阪牛, the black-haired wagyu

2F, Daruma Bldg, 1-5-24, Namba
Chuo-ku- Osaka City 
542-0076 Japan
+81-6- 6211-2904

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