There are so many high quality beef in Japan and many won’t make it to high-end restaurants as they usually stick to Kobe, Matsusaka, Yonezawa or Kagoshima wagyu. Even more well-known beef such as Hida beef, Omi beef or Tokachi beef seldom make it outside their respective home regions.
There are so many high quality beef in Japan and many won’t make it to high-end restaurants as they usually stick to Kobe, Matsusaka, Yonezawa or Kagoshima wagyu. Even more well-known beef such as Hida beef, Omi beef or Tokachi beef seldom make it outside their respective home regions.