Japanese Wagyu Beef

Japan doesn’t have a lot of farmland, and with some of the richest waters on earth, seafood is understandably the most important protein – but beef is cherished as a special treat.  There are several Wagyu variations, and they come from places such as Kobe and Matsusaka. Raised by hand by traditional methods that include serving the cattle beer and sake, local marbling grades start at about our Prime, and from there the sky is the limit. Served in minute quantities and sliced very thin, well marbled Wagyu beef is amazing!

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Right: Wagyu Beef Sukiyaki - Oishi!

At Tony’s we offer Wagyu or ‘Kobe’ beef, but it's younger and leaner than the Wagyu here, and not raised in Japan. I'd call it a grade above Prime. We cook beef differently than the Japanes do - so our Wagyu / Kobe is raised for our style of cooking - but is still delicious in Japanese dishes such as shabu shabu, sukiyaki, donburi.  High-grade Japanese Wagyu steak would catch fire on our grills!

For a special meal, try one of our Wagyu/Kobe beefsteaks. Ask for a steak about ½ to ¾ inch thick; cook slowly over a low direct or medium indirect grill to rare/medium rare. Rest for at least 5 minutes before serving. Avoid high searing heat & overcooking. Savor slowly over rice.

Pictured Above: The highest and lowest grades of Wagyu beef rom a market here in Japan. These are sliced into steaks, but most often it is sliced very thin for Shabu Shabu, Sukiyaki, or Donburi (rice bowl).

Pictured at Right: Gyuniku Ishi-Yaki (beef cook on top of heated stone) - the marinated meats are placed on a hot stone just before presenting - you cook it to taste and enjoy - deelish!

Pictured left: Chris Koch manages the grill at a Korean restaurant where we enjoyed various cuts of Wagyu and American beef on a tabletop charcoal grill - the marinated steak was amazing, as were the thin slices of tongue and chewy chunks of intestine. You've got to open your mind to really enjoy the foods of another culture - it was truly delicious!

Recipes:

Cracked Pepper Wagyu w/ Roasted Onion Sauce

Japanese Sukiyaki

Shabu Shabu (swish swish)

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