First: Kobe Beef

Kobe Beef is one of the most high-grade breeds of Japanese Wagyu beef, with soft, melt-in-your-mouth meat, and a unique aroma and flavor that is unforgettable. Moreover, Kobe Beef has a very even and delicate distribution of meat texture and a high proportion of fat, making the whole beef richer.

Second family: Miyazaki Beef

Miyazaki Beef is also one of the top breeds of Japanese Wagyu beef, which was first bred from rare Miyazaki Prefecture's excellent breed of cattle from generation to generation. This type of beef is primarily based on a number of factors, including pedigree, daily feeding, and grazing environment, which gives the beef an exceptionally flavorful taste and a variety of beneficial nutrients in its rich fat.

Third: Matsuzaka Beef

Matsuzaka Beef is an important breed of Japanese Wagyu beef, famous for its high cost of breeding and excellent meat quality. Not only is this beef flavorful and tender, but it also contains a lot of minerals, protein and good fat, making it one of the top beef breeds in Japan.

There are many varieties of Japanese Wagyu beef, each with its own unique characteristics. Kobe, Miyazaki and Matsuzaka are some of the more well-known breeds, and the Wagyu from these three restaurants is a favorite among foodies. In order to savor authentic Wagyu beef cuisine, a visit to one of these stores is definitely the best choice.