Wagyu (和牛), meaning “Japanese beef,” is world-renowned for its tenderness, melt-in-your-mouth texture, and rich marbling. But not all Japanese beef is created equal. True wagyu comes from four specific breeds of cattle raised in Japan and graded using strict standards that measure both meat yield (A–C) and meat quality (1–5).
When traveling through Japan, tasting wagyu from various regions is an experience not to be missed. From the historic pastures of Shiga to the mountain air of Gifu, each regional wagyu variety has its own distinct character. Whether you're a seasoned foodie or just curious about the seasoning, here’s your essential guide to our favorite types of wagyu in Japan and where to eat them.
Omi-gyu (近江牛)
Region: Shiga Prefecture
Characteristics: Deep marbling, sweet flavor, fine texture, mellow aroma, creamy texture
Overview:
Omi-gyu is Japan’s oldest wagyu brand, with a history dating back over 400 years. During the Edo period, Omi beef was prized by the Tokugawa shogunate—not for eating, but for use in medicinal miso-marinated preparations and cowhide drums. Today, it is celebrated as one of the “Top 3 Wagyu Brands” in Japan (alongside Kobe and Matsusaka).
Cattle are raised longer in Omi than in many other regions, resulting in a cut of beef that is both elegant and balanced, with a slight sweetness and remarkably tender bite.
Where to Try It:
- Omi Beef Sennaritei Kyara (Hikone, Shiga) Located just across Yumekyobashi Castle Bridge in Hikone Castle’s castle‑town district, Kyara offers sukiyaki, yaki‑steak, and even Omi‑gyu sushi and sashimi in elegant tatami and private‑room settings.
- Omi‑ya (Hikone, Shiga) A relaxed izakaya atmosphere on Castle Street with a focus on Omi beef and more affordable prices (around ¥1,500 for lunch).
- Omi Beef Morishima (Omi Hachiman, Shiga) Morishima has been serving Omi‑gyu since the Meiji era. Their cattle are raised on-site in pristine conditions, yielding richly marbled, tender beef.
Recommended Tour: Snow Monkey Resort's 1-Day Tour from Nagoya: Castles and Canals in Hikone and Omi Hachiman will take you to two castle towns, Hikone, with one of the oldest castles in Japan, and Omi Hachiman, known for its charming canals. Taste Matcha, relax in peaceful gardens, and soak in the scenery as you are led by your experienced, English-speaking guide through this picturesque region of Japan.
Kobe-gyu (神戸牛)
Region: Hyogo Prefecture
Characteristics: Intense marbling, rich umami, creamy texture
Overview:
Certainly the most internationally famous wagyu, Kobe beef comes from cattle raised in Hyogo Prefecture (where the city of Kobe is located). To be considered “Kobe beef,” the meat must pass strict certification: only A4–A5 or B4–B5 grades from purebred Tajima cattle qualify.
Kobe beef is known for its exquisite fat distribution, buttery richness, and a depth of umami flavor that lingers on the palate. Eating authentic Kobe beef is a high-end culinary experience, and restaurants serving it often offer teppanyaki, steak, and sushi-style preparations.
Where to Try It:
- Kobe Beef Steak Ishida (Kobe) – High-end teppanyaki with certified Kobe beef
- Mouriya Honten (Kobe) – Elegant steakhouse serving multiple Kobe wagyu cuts
- Kobe Beef Kaiseki 511 (Tokyo) – A rare Tokyo location offering certified Kobe beef kaiseki
Hida-gyu (飛騨牛)
Region: Gifu Prefecture (including Takayama and Magome)
Characteristics: Delicate marbling, soft texture, clean finish
Overview:
Raised in the scenic Japanese Alps, Hida-gyu is a wagyu known for its delicate fat marbling and clean, subtle flavor. Only cattle raised in Gifu for over 14 months and graded A3 or above can be labeled “Hida-gyu.”
The cool mountain air of the Hida Highlands and pristine water contribute to the quality of the beef. The meat melts effortlessly and is often served grilled, in sushi, or over rice. It’s a favorite among travelers exploring the historic villages of Shirakawa-go and the Nakasendo Trail.
Where to Try It:
- Hida Beef Grill Bakuro (Gifu city, Gifu) A highly rated steakhouse in downtown Gifu (with easy access from Nagoya) known for its open kitchen and premium Hida beef.
- Hida-gyu Tabedokoro Tengu (Takayama, Gifu) A butcher-operated gem just a 10-minute walk from Takayama Station
- Hida-gyu no Komori (Takayama, Gifu) A tiny roadside shack and a favorite of our tour guides for its Hida-gyu skewers and “mind-blowing” flavor
Recommended Tour: Savor the views of the Japanese countryside as you are led by an experienced, English-speaking guide on Snow Monkey Resort's 1-Day Tour from Nagoya: Hida Takayama and World Heritage Site Shirakawa-go. This tour takes you into the famed thatched-roof houses of UNESCO World Heritage site Shirakawa-go as your guide shares the history (and dramas) of Edo-era life in this remote mountain village.
1-Day Tour from Nagoya: Hida Takayama and World Heritage Site Shirakawa-go
- Spots:
- TakayamaNagoyaShirakawago
- Pick-up:
- Nagoya
- Drop-off:
- Nagoya
Matsusaka-gyu (松阪牛)
Region: Mie Prefecture
Characteristics: Extremely high fat content, silk-like texture, full-bodied flavor
Overview:
Matsusaka beef is often called the “Queen of Wagyu” due to its luxurious mouthfeel and perfectly balanced fat content. Only virgin female cattle raised under highly controlled conditions for over 900 days qualify as Matsusaka-gyu.
This wagyu is intensely marbled and incredibly soft, with a fat that melts just below body temperature. Many wagyu lovers consider Matsusaka to be even more indulgent than Kobe due to its sweetness and almost creamy texture.
Where to Try It:
- Butasute (Ise, Mie) A long-established butcher and eatery (since 1909) located in the heart of Okage Yokocho.
- Tekonechaya (Ise, Mie) A Ise-udon shop that sells Ise’s iconic noodle dish topped with Matsusaka-gyu (another favorite of our tour guides)
- Oiseya Honpo (Ise, Mie) A popular take-out stall in front of Okage Yokocho, offering charcoal-grilled Matsusaka beef skewers (~¥800 each) and gyunabe meat buns
Recommended Tour: Snow Monkey Resort's 1-Day Tour from Nagoya: Ise’s Sacred Shrines and Captivating Coastlines provides you with the chance to marvel at the natural beauty of the Ise-Shima region and refresh your body and soul with spiritual experiences and delicious cuisine as you are led by an experienced, English-speaking guide from Nagoya on this full-day tour.
Shinshu-gyu (信州牛)
Region: Nagano Prefecture
Characteristics: Leaner profile, elegant marbling, nutty sweetness
Overview:
Shinshu-gyu comes from the cool, mountainous region of Nagano, where cattle are raised on apple-infused feed that enhances flavor and sweetness. While slightly leaner than other wagyu varieties, Shinshu-gyu maintains excellent marbling and has a refined, elegant taste.
Ideal for those who want a wagyu experience without overwhelming richness, Shinshu-gyu is often served in shabu-shabu or sukiyaki to highlight its flavor and clean finish.
Where to Try It:
- Shinshu Shinkei (Nagano City) A calm, intimate restaurant in Nagano City serving Shinshu-gyu omakase courses in a beautifully crafted Japanese-French fusion style.
- Monzen Terrace Enya (Nagano City) Enya offers a relaxed, stylish experience with Shinshu beef grilled selections, alongside a broad Japanese-Western menu
- Shin Shimizuya (Magome, Gifu) Located right in the heart of Magome-juku along the Nakasendo trail, Shin Shimizuya offers a delicious and convenient way to try Shinshu-gyu in bite-sized wagyu sushi form.
Recommended Tour: Step into the past and experience life in rural Japan as you hike the Nakasendo trail from Tsumago-juku to Magome-juku on Snow Monkey Resort's highly rated 1-Day Tour from Nagoya: Hiking the Historic Nakasendo Trail.
Popular
1-Day Tour from Nagoya: Hiking the Historic Nakasendo Trail
- Spots:
- NagoyaKiso Valley
- Pick-up:
- Nagoya
- Drop-off:
- Nagoya
Frequently Asked Questions (FAQ)
What’s the difference between wagyu and Kobe beef?
Wagyu is a general term for premium Japanese beef from certain breeds. Kobe beef is a specific brand of wagyu from Hyogo Prefecture.
What is the best wagyu to try for beginners?
Omi-gyu offers a balanced taste and is great for first-timers. It’s flavorful but not overly fatty.
Is A5 wagyu always better than A3 or A4?
A5 means highest marbling and tenderness, but some diners prefer A3 or A4 for a lighter, less fatty experience. It’s all about personal preference.
How expensive is wagyu in Japan?
Expect to pay ¥6,000–¥20,000 ($50–130 USD) per person for a quality wagyu dinner, though lunch sets and yakiniku options can be found for less.
Do I need a reservation to eat wagyu?
At high-end restaurants or those in popular tourist destinations, reservations are strongly recommended. Casual spots and food stands not require them.
Where can I eat wagyu in Japan?
Wagyu can be enjoyed at any of the restaurants and regions mentioned in this article, plus many more regions across Japan. If you are interested in trying any of the types of wagyu listed above, we encourage you to check out our English-guided tours.
Of course, we also offer private tours and transport in and around the Nagoya area, and other regional destinations. We can also arrange for both custom tours with an English-speaking guide or a private charter.
Our drivers and vehicles are fully certified, allowing us to transport you to and from your preferred destinations in combination with any activity that suits your schedule. All vehicles are well-maintained and in good condition, allowing you to relax and enjoy your ride to wherever you are going.
With door-to-door service, we can pick you up from where you are and take you to where you want to go anywhere in Central Japan and the neighboring regions.
For more information, please check our standard charter rates or contact us for a custom trip. We’d love to be part of your adventure in Central Japan and help you discover even more!
