How-to- Wagyu
Sampling Wagyu beef is probably on your list while you’re here. It absolutely was for us.
My partner and I treated ourselves (in Tokyo!) known for its top-tier wagyu beef.
So many people had suggested we make sure to try Wagyu one look at the menu made it very clear why (but also that we might be in over our heads 😅)
There was far more choice of cut than we were ready for- all promising a melt-in-your-mouth experience unlike any other.
After some speedy google-ing and a full meal later we emerged with full bellies and a deeper understanding of what goes into choosing the right wagyu.
Here are three beginner-friendly tips:
1. Get to Know the Grading System
Wagyu beef is graded based on yield (A, B, or C) and quality (1 through 5).
A indicates the highest yield (most usable meat).
5 indicates top quality, focusing on marbling, color, texture, and fat quality.
So, A5 wagyu represents the cream of the crop. You’ll see its signature marbling right away—thin, white veins of fat evenly distributed throughout. That marbling is the key to wagyu’s famously buttery texture and rich flavor. Keep in mind, with top-tier quality often comes a higher price tag, so it’s worth confirming your budget before you go all in.
2. Remember: Region Matters
Just like fine wine has distinct terroirs, wagyu from different regions has unique characteristics:
Kobe Beef: Arguably the most famous, prized for its strict certification process and exquisite marbling.
Matsusaka Beef: Renowned for its intense flavor and tender fat distribution; some connoisseurs consider it even richer than Kobe.
Omi Beef: Japan’s oldest wagyu brand, offering a slightly milder flavor with a subtle sweetness.
If you’re a beginner, feel free to ask the staff for recommendations. We asked our server for a sampling plate, and he curated cuts from both Matsusaka and Kobe—each had distinct flavors and textures, even though they shared that signature wagyu richness.
3. Pick the Cut that Suits You
Not all wagyu is the same cut, so think about what type of experience you want:
Sirloin: Classic choice for balanced marbling and a consistently tender bite.
Ribeye: Ideal if you love a fattier, more flavorful cut. The high marbling content translates to a rich mouthfeel.
Tenderloin/Filet: Leaner than ribeye or sirloin, but famously tender. It’s perfect if you prefer a delicate texture without excessive richness.
During our dinner, we went for both sirloin and ribeye in an A5 grade. My husband preferred the bolder flavor of ribeye, while I fell head over heels for the silky softness of the sirloin. Tastes vary, and that’s the beauty—there’s no one “right” wagyu. I would really love to try them all - it might take me a week!
