Wagyu's signature is marbling and richness, meaning that the meat's fattiness is exactly why it's so highly prized. If you don't like that, you'll be happier with a different premium cut.
When you see the term "Wagyu" on your local steakhouse's menu, you should know that it doesn't refer to any one particular cut or preparation. Instead, it describes multiple variants of Japanese cow breeds whose muscle has a high fat content. Japanese farmers have historically employed cows as draft animals - livestock designated to pull heavy loads - so, over time, they created several breeds with an abundance of intramuscular fat.
For many years, wagyu was at the top of the branding pyramid. On menus, the word was synonymous with a singular, ultra-high-quality type of imported beef from Japan. The meat was famously so marbled with fat that it could appear almost pale, and the specialized cows were so well-treated that the final, shockingly expensive cost seemed justified. But in recent years, with the rise of cross-bred wagyu cattle in the U.S., Australia and New Zealand,
The restaurant rose from the waterfront like a cathedral of light and glass 30,000 square feet of modern American glamour with the Manhattan skyline glittering just beyond its floor-to-ceiling windows. Inside, warmth took over. The marble bar gleamed beneath soft amber lighting, and the hum of conversation felt almost orchestral against the sound of clinking glasses. The setting was elegant yet unpretentiousa perfect stage for a holiday date night.
Upper East Side restaurant NR has been churning out excellent Japanese dishes since it opened in late 2019. And while over the summer, owner Shigefumi Kabashima closed their Harlem cocktail bar and restaurant ROKC, luckily, they merged some of its menu here. The result is a dining and drinking space that is highly reminiscent of being in Japan. The chicken and vegetable soup curry ($34): It's a style notable in Hokkaido (aka Sapporo soup curry), with a
Chubby Cattle BBQ, the all-you-can-eat Japanese style barbecue chain with an anime twist, is continuing to expand its waistline with a new location set to open in the San Fernando Valley. A new location, which like other Chubby Cattle spots will feature decor inspired by Japanese anime, is set to open at the end of September at 6600 Topanga Blvd. in Canoga Park.
