Wagyu—the Best Beef You’ll Ever Eat Wagyu (和牛 wa=Japanese, gyu=cow) were originally draft animals used in Japanese agriculture. They were bred for physical endurance, creating more intra-muscular fat (marbling) to provide a readily available energy source. After Japan opened to the West, (in 1868) a variety of imported breeds were crossed with the native wagyu. The result is a unique breed of cattle producing the most unctuous and delicious beef in the world.

a loin of A5 Miyazaki Wagyu at izanami Kobe is but one of many types of wagyu, with proponents of each type touting their own specific virtues. Wagyu’s secret is in the marbling. This is meat that literally melts in your mouth. It’s actually healthier than Western beef because the ratio of mono-unsaturated to saturated fat is extremely high. In addition, forty percent of the fat is stearic acid, which has a minimal effect on raising cholesterol. Wagyu also has the highest amount of linoleic acid of any food. Conjugated linoleic acid is an essential fatty acid which has anti-inflammatory properties and helps the body build muscle rather than store fat.

For years izanami has sourced American wagyu from Morgan Ranch in Nebraska. They have been the foremost purveyor of wagyu in the US since 1992, using no hormones, steroids, or sub-therapeutic antibiotics Two new developments at izanami should bring joy to carnivores: 1) Every Friday and Saturday night we offer the giant Morgan Ranch wagyu tomahawk steak. This is not for the faint of heart—32 ounces of amazing wagyu ribeye attached to a giant rib. We'll grill it with all the fixins for less than you could buy it directly from the ranch. Bring a group—and your appetites! Morgan Ranch Wagyu Tomahawk

2) Even though Morgan Ranch produces the most amazing beef in America, nothing can match authentic Japanese wagyu. We now import A5--the highest grade--direct from Miyazaki. Some consider it to be the absolute best wagyu in the world. We serve our A5 Miyazaki wagyu nightly as ishiyaki—thin medallions of strip loin you cook yourself on a 600 degree hot stone. Choose from pure Miyazaki A5, Morgan Ranch strip loin, or half-and-half—so you can judge the winner of the wagyu war for yourself!

ishiyaki at izanami: hot rock top left Morgan Ranch wagyu bottom left Miyazaki wagyu bottom right

Each loin is authenticated. Your cow’s birth certificate is brought to your table. For an experience you won’t find many places outside Japan, come to izanami for wagyu tonight. View the dinner menu.
your cow's birth certificate--circled is his name, bottom left is his nose print