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Wagyu Sirloin or Filet Steak? - Tokyo - Japanese Teppanyaki

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Wagyu Sirloin or Filet Steak? - Tokyo - Japanese Teppanyaki

Both steak cuts have a marbling level of A5 (highest score). A5 Filet steak is usually less marbled than A5 Sirloin or Ribeye Steak. While Filet Steak is gentle, tender and beefy, other A5 steak cuts require more care during the preparation: becomes the internal temperature too high, the steak becomes unpleasantly soft, greasy, mushy.

The Filet Steak goes for 16,000 Yen (141 USD) /100g, the Yonezawa Sirloin Steak for 15,000 Yen (132 USD) /100g. 10% service charged are added. The weight of the Filet Steak in the video is 120g.
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$420 Dinner in Tokyo - Kobe Beef vs. Matsusaka Beef vs. Kuroge Wagyu

A visit to New Matsusaka in Roppongi. Let's consider for a brief moment that it is actual Kobe beef and actual Matsuaka beef: Is it too expensive for what you get? For the price you would get 148 fingerlicking delicious Mosburgers in Tokyo.
Price: 61050 Yen (2 people).
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High-end Steak Lunch - 5 Star Hotel in Tokyo

Visiting Teppanyaki Akasaka in InterContinental-ANA Hotel in Tokyo to have a Superior (A5) Wagyu Sirloin Steak of 300g and their signature garlic rice.
I initially ordered the steak to be medium but asked the chef later to prepare the second half of the steak well done
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Olive Wagyu in Japan - The rarest Steak in the World

Olive Sanuki Wagyu, exclusively raised in Kagawa prefecture is fed on the remains of pressed olives - It's considered the rarest beef in the world. If you try hard you might notice the underlying taste of olives. The choice of steak is Olive Beef Sirloin 200g -
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Rare Miyazaki Wagyu A5 - Teppanyaki in Japan

Pleasant Teppanyaki place in a side alley in Osaka - Miyazaki Wagyu belongs roughly to the Top5 Japanese Wagyu Beef brands (beside Kobe Beef, Matsusaka Beef, Omi Beef, ...) and namely 270g of Sirloin Steak is being prepared here - the weight of the steak is measured after the fat is cut off.

Kobe Beef in Kyoto - Japan's best Steakhouse ?

Gion Mikaku, founded in 1929: - 2 different cuts of beef: Tajima beef filet mignon and Kobe beef rump steak with just the right amount of marbling (intra-muscular fat) and no extra-muscular fat - 400g in total for 2 people. Steak cutting behind a window in their kitchen, friendly, dedicated service, pleasant view, extra hot griddle for proper searing, right timing and handling of the steaks: they certainly know what they are doing -
This restaurant meal included garlic rice (between steak and dessert):

$200 PRIME KOBE BEEF JAPANESE TEPPANYAKI Sirloin Steak Japan

Kobe beef (神戸ビーフ Kōbe bīfu) (KO-BEH) refers to beef from the Tajima strain of Wagyu cattle, raised in Japan's Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy renowned for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, and teppanyaki. Kobe beef is generally considered one of the three top brands (known as Sandai Wagyuu, the three big beefs), along with Matsusaka beef and Ōmi beef or Yonezawa beef.

Kobe beef is also called Kobe niku (神戸肉, Kobe meat), Kobe-gyu (神戸牛) or Kobe-ushi (神戸牛, Kobe cattle) in Japanese.

Wagyu (和牛 Wagyū, Japanese cow) is any of four Japanese breeds of beef cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its quality, and commands a high price. In several areas of Japan, wagyu beef is shipped carrying area names. Some examples are Matsusaka beef, Kobe beef, Yonezawa beef, Mishima beef, Omi beef and Sanda beef.

There are four breeds of wagyu: Japanese Black (黒毛和種 Kuroge Washu), Japanese Brown (赤毛和種 Akage Washu or Akaushi), Japanese Polled (無角和種 Mukaku Washu), and Japanese Shorthorn (日本短角和種 Nihon Tankaku Washu). Wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also increases the ratio of monounsaturated fats to saturated fats.

Japanese Black makes up 90% of all fattened cattle in Japan. Strains of Japanese Black include Tottori, Tajima, Shimane and Okayama. Japanese Brown, also known as Japanese Red, is the other main breed; strains include Kochi and Kumamoto. Japanese Shorthorn makes up less than one percent of all cattle in Japan.

$330 Kobe Beef Dinner - Teppanyaki in Japan

Opening in 1945 in Kobe, Misono was the first Teppanyaki steak restaurant in the world at that time -

Garlic Wagyu Steak in Japan - Kyoto's highest-end Teppanyaki ?

A visit to Teppanyaki Lien to have their full dinner menu and a glass of Sake.
Costs for food and drinks (2 people): 44880 Yen / 304 USD
Restaurant name: りあん

The SECRET of Japan’s Best Beef!! ???? MIYAZAKI A5 WAGYU - Champion Steak Teppanyaki!!

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MIYAZAKI, JAPAN - Welcome to Miyazaki prefecture on the island of Kyushu in Southern Japan! Miyazaki is home to the best Japanese wagyu beef in all of Japan. Today we have the special opportunity to go to a wagyu farm in the mountains and then go to the city to eat at the most well known steak teppanyaki restaurant and sample this award winning Japanese beef!

We all have heard of Kobe Beef, but in Japan, Miyazaki Wagyu is considered the best beef in the country - and not only considered but they’ve actually won the Japanese Wagyu Olympics! We first drove in the mountains of Miyzaki to a Wagyu ranch where we learned the secret as to why it’s so good - the owner explained that it’s the natural environment - clean air and fresh water that are huge contributors to the quality of beef.

After sampling some of their beef ham we then headed to the most famous restaurant in Miyazaki to taste their A5 Miyazaki wagyu steaks at a teppanyaki restaurant.

Miyachiku Beef Teppanyaki:

I ordered a few of their highest grade steaks and they did a full teppanyaki show cooking the beef on the hot iron griddle along with bread to soak up the juices. It was an amazing experience, and truly of the best Japanese beef ever!

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Rare Wagyu Beef in Tokyo - Japanese Teppanyaki in Ginza

Teppanyaki style preparation of Wagyu beef steak in Tokyo - Food in Ginza

Miyazaki Wagyu in Tokyo - Teppanyaki in Japan

Miyazaki Wagyu Tenderloin Steak (Chateaubriand) prepared in a Teppanyaki restaurant in Tokyo - Tenderloin being one the leanest cuts for a higher degree of Miyazaki wagyu marbling:

$321 Akita Wagyu Teppanyaki - Extravagant Dinner in Tokyo

Visiting Gomei in Tokyo Ginza to have their special course dinner. I have visited this restaurant a few years ago for the first time:

Rare Kobe Steak in Tokyo - Japan's best Beef ?

Teppanyaki Yamato in Tokyo: A5 Kobe beef, Scallops, Fish and Prawn -
The first visit of this Teppanyaki was in 2017:

$280 Luxury Wagyu Teppanyaki in Japan

Eating one of the most expensive beef in the world at a Teppanyaki restaurant in Japan
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$144 Steak Lunch in Tokyo - Teppanyaki in Japan

Wagyu Beef (A5) in Roppongi/Tokyo, as side dishes: fish, vegetables, clam soup, salad and some smaller items.

A5 Wagyu Beef well done - Teppanyaki Masterchef TOKYO Japan

Teppanyaki preparation of A5 Wagyu Beef Steak and sides in Tokyo - Japan.
I went to this restaurant a year ago for the first time, different chef, same waitress:

Japanese Steak - THICK WAGYU BEEF at Shima Steak (西洋料理 島) — Best of Tokyo Food Tour!

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For this video, I was on the Best of Tokyo Food Tour with David from The Hungry Tourist. His tours are one of a kind and focus on deep high end food!

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Shima Steak (西洋料理 島) is a well, one of the must-eat wagyu beef steak restaurants in Tokyo, and it was an honor to be able to have a chance to eat there for lunch one day on this Tokyo food tour. You could either order the sirloin or the fillet, and I decided to go for the sirloin, because it’s known to be a little fatter and juicier.

The chef at Shima Steak (西洋料理 島) has developed his own unique grill for steak, where it’s a wood fire oven, but it grills and bakes at the same time. He cuts hugely thick slices of wagyu beef steak and then skewers them to cook in the oven grill.

It was one of the most tender, juicy, and insanely flavorful steaks I’ve ever had. And not only the food, but I really enjoyed the friendliness of the restaurant, the chef and his wife, and how it really felt like you were going over to your relatives or grandparents house to eat a top of the line Japanese beef wagyu steak.

Thanks for Khun Mangmoom ( for letting me try the wagyu fillet!

For dessert, one of the things you can’t miss when you eat at Shima Steak is their world famous steak sandwich. You have to watch the full video to see how it’s made, but all I can say is that it will amaze you how much beef they stack into the sandwich and how they pack it into a to go box bento style. It’s mind blowing, and insanely delicious!

Price - about 12,000 JPY ($106.94) per steak

Thank you to The Hungry Tourist for inviting me on The Best of Tokyo Food Tour. I didn’t personally pay for the food in this video.



NOTE: I did not pay for the food in this video, it was part of the tour.

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Japanese Wagyu Steak - Tokyo Lunch Teppanyaki

$185 Steak Lunch in Tokyo - Teppanyaki in Japan

1:33 Duck foie gras, caramelized fruit- 5:50 Sautéed Hokkaido scallop, porcini mushroom, garlic, butter and soy sauce- 11:16 Kuruma Prawn, brown mushroom, garlic, coconut milk, yuzu pepper- 20:25 Japanese A4 Kuroge Wagyu Beef Sirloin 100g- 27:54 Garlic fried rice, beef, asparagus, miso soup, japanese pickles - 30:41 Pear flambé with vanilla ice cream

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