Yakiniku - Japanese BBQ
What is Yakiniku?
A yakiniku (it means “grilled meat” in Japanese) restaurant is a must-visit in Japan.
Unlike a steak restaurant, meat and offal are cut into bite-sized slices and placed individually on a grill net or hot plate at a yakiniku restaurant.
Be Your Chef. Be My Guest.
Wagyu and other ingredients are carefully selected for you by our professional staff. When you are at Gyushige, you will be your own chef!
How do you like to cook wagyu? Well-done or medium rare? Cook as you wish!
Which sauce do you prefer? Soy-based, miso-based or salt-based? Try all of them!!
Which Japanese sake do you like to pair with wagyu? Sweet, dry, hot or cold? Try them and find the best match for you!
We hope you can find and enjoy your original yakiniku.
Differences with Korean BBQ and Japanese BBQ
Yakiniku uses high-quality beef cut that stands out with its pure flavor. Beef is the main ingredient in Yakiniku, but pork and chicken are also popular. Beef can be cut into 10 primal cuts which will be divided into subprimal cuts. In each cut, factors such as amount and quality of fat, texture, and umami (savory) flavor vary, giving you a whole new yakiniku experience.
The Japanese focus on bringing out the natural flavor of the meat, so use of marinade or pre-seasoning is minimal. That makes Japanese BBQ different from other countries’ BBQ.
Wagyu
In olden days, a native Japanese cattle breed was used in agriculture. In Meiji era, crossing of the native cattle and imported breeds started which resulted in the current wagyu breed.
Technically speaking, only four breeds can be categorized as “Wagyu”: Black, Japanese Brown, Japanese Shorthorn and Japanese Polled. All of them have to be crossed and raised in accordance with Japan’s strict standard.
The distinct features of Japanese wagyu are the fragrant aroma and the tender texture thanks to its quality inosinic acid and unsaturated fatty acid which generate “umami.” You can taste the umami as soon as the juicy wagyu melt in your mouth. We are confident our wagyu beef worths more than the price.
Wagyu Rank
Top quality wagyu that meets the strict standard is certified as A5 Wagyu.
The quality rating of wagyu is determined based on the two categories: the yield grade (A to C) and the meat quality grade (5 to 1). Wagyu with a top grade on both categories is certified as A5 wagyu. In other words, A5 wagyu beef has the highest level of yield and the best quality marbling. Only 15 to 20% of wagyu beef is classified as A5.
USDA’s highest grade “USDA Prime” is considered to be equivalent to the A4 wagyu beef grade. Cattle outside Japan cannot be classified as A5.
Health Benefits
Wagyu is well know for the marbling (or “sashi”). You may think such fatty beef is not good for your health, but it actually contributes various health benefits..
Wagyu contains oleic acid and stearic acid. Oleic acid is an omega-9 fatty acid which is said to help your blood flow smoothly.
Two Main Benefits of Oleic Acid:
・May decrease LDL Cholesterol and possibly increase HDL Cholesterol.
・Slow oxidation help suppress the development of peroxide in the body.
Oleic acid is associated with prevention of cancer, arteriosclerosis, cardiovascular diseases, brain disorder, and diabetes.