Yesterday, I cooked sukiyaki at home using a beautiful Wagyu set from Nishinohara Farm.
It turned out to be one of the most memorable Wagyu experiences I’ve ever had — a meal that helped me understand why high-quality Japanese beef is so special.
Preparing the Meat Kansai-Style
To enjoy the meat as directly as possible, I cooked it Kansai-style:
- Heat the beef tallow until it begins to smoke
- Place the Wagyu on the pan to sear the surface
- Add warishita only after the aroma rises
This simple method brings out the pure aroma and the natural quality of the fat.
The First Bite — A Completely New Kind of “Melting”
When I took my first bite of the marbled cut, I immediately felt something new.
It didn’t just feel tender —
it melted instantly on my tongue.
A clean, sweet fat spread across my mouth, then faded smoothly without leaving any heaviness.
It was so good that after the first slice with egg, I ate the second slice without egg, just to enjoy the pure taste of the meat.
And surprisingly, it wasn’t heavy at all.
Zero greasiness. Zero fatigue.
Just a clean, elegant finish.
That moment made me realize something important:
Great Wagyu is surprisingly light.
The Lean Cuts — A Deeper, Natural Sweetness
The set also included leaner cuts such as round, shoulder, and rump.
These offered a completely different charm:
- A firmer bite
- A slow-unfolding sweetness
- A clear taste of “the beef itself”
While the marbled cuts delivered luxurious melting richness,
the lean meat brought out the natural sweetness of the muscle.
Both types were exceptional in their own way.
What Makes Nishinohara Wagyu So Clean
Across all cuts, what stood out the most was the purity of the fat:
- Melts effortlessly yet feels light
- Refined sweetness without heaviness
- Clean aroma
- Refreshing finish
- No stomach fatigue even after several slices
This is the opposite of the “heavy fatty Wagyu” image some people overseas may have.
The flavor reflects the care behind the cattle — the feeding, the environment, and the stress-free handling I saw when visiting the farm.
Final Thoughts — Wagyu at Its Best
This sukiyaki experience helped me understand something essential:
Wagyu isn’t defined by marbling alone.
It’s defined by the quality of the fat, the clarity of the flavor,
and how light it feels even at high marbling levels.
Eating Nishinohara Wagyu became a meaningful reminder of
what makes Japanese Wagyu truly world-class.
