Which is better: Matsusaka beef or Kobe beef?
I have eaten at Wakkoqu in Kobe (the one near the shinkansen station), & now would like to eat at Wadakin in Matsusaka.
From my research on the Net, the consensus is that Matsusaka has a stronger "beefy"
taste, whereas Kobe has a more subtle "foie gras-like" taste.
I thought that the loin steak at Wakkoqu was, subjectively, the best I've ever eaten, & this is
from a carnivore's perspective. (I much prefer steak to sukiyaki, shabu-shabu, or beef
sashimi, either as teppanyaki or sumiyaki, and of course no more cooked than medium rare.)
Can you even use the term "better" or is it an "apples & oranges" issue?
Also, could one say that other Japanese wagyu, such as Omi, tops the other two?
Your opinions are welcome, before my trip to Japan in November....
For me personally, at the high end of most Japanese product, it totally becomes an apples and oranges thing. (although that comparison is weird because apples and oranges aren't all that different when you think about it. Both round, both sweet fruit, both have seeds, etc) When it comes to Gyu however, I prefer Hida and Yonezawa, and even Iwate, to Matsuzaka or Kobe/most beef from Hyogo pref. I find the latter to be a bit too rich in taste and fat content for me. But again, that's just me.
re: Notorious P.I.G.
Most of the Hida Gyu I've had has been in Takayama and surrounding pref. As for Yonezawa, I think my fam gets it from the depachika...I've seen it at Isetan, and a couple other higher end Depachika. Shouldn't be too hard to find.
I had Yonezawa beef in a restaurant a little while back called Gokoku-Tei. It's a korean restaurant in the basement of the Keio Plaza Hotel in Shinjuku. Food was actually not bad there and the beef was great, but for the most part, I usually eat it with the fam at home for special get togethers.
Would love to find a spot in Tokyo serving Hida Gyu if anyone has any recommends they'd be much appreciated.