Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Los Angeles Area >
Jan 2, 2014 03:20 PM

Authentic Wagyu Beef spotted at Mitsuwa in Torrance

I went to Mitsuwa yesterday for lunch and did some grocery shopping, and I was surprised to see that they carried genuine Japanese beef. I think they are carrying cuts for shabu-shabu and chuck roll steaks (kata-rosu).

Are there any other places that carry the real thing? (The only American Kobe I know wears #24 and plays for the Lakers.)

  1. Click to Upload a photo (10 MB limit)

    Pretty sure I've also seen it at Huntington Meats but that could be the domestic variety.

    1. The ban has been lifted for quite some time. Vicente Foods has it. Shunji just showed me a large hunk of Kagoshima A5 beef at his restaurant last week. (Yes he made carpaccio & sukiyaki for me - they were sublime)...

      8 Replies
      1. re: J.L.

        So does Costco right ????

        And so does that market on Sawtelle right next door to Tempura House.

        1. re: J.L.

          I know the ban was lifted quite a while ago and have seen it listed at restaurants again, but I was just surprised to see real Wagyu at the grocery store.

          I'm curious to what cuts Vicente and Granada carry. I was tempted to get the one at Mitsuwa but I'm not sure I really want a chuck roll steak.

          1. re: kainzero

            You should have gotten it. Chuck flat steaks are a new cut of beef that is really amazing. I've had the Snake River Farms American wagyu versions and I thought they were outstanding.

            1. re: Johnny L

              I actually did end up buying it on Friday =)

              It was great. I salted it overnight and cooked it rare on my cast iron skillet. It was so fatty that I felt full after a couple of bites. One steak was good enough to share among my family of five, apparently.

              Now I just gotta learn how to do shabu shabu correctly before I move on to that one...

              1. re: kainzero

                I too got some earlier this week and cooked it at home teppan-style (thin cuts; just a few seconds on a hot surface).


                1. re: J.L.

                  I'm too lazy.

                  I'd just rather hit up Totoraku.

                  But thanks for the tip.

                  JL. Down to meet up for drinks since you won't make it to the chow potluck ???????

            2. re: kainzero

              I haven't seen Japanese Wagyu at Vicente; only "American Wagyu." Curious if anyone can else has seen the real thing there.

              1. re: SMBeetle

                Available at Vicente Foods on special order - Not on their regular meat dept. display...

            1. re: Mr Taster

              Thats an outdated article that focuses on American and Australian labeled kobe beef. As far as I know there are a few chefs using the real deal stuff imported from Japan.

              1. re: Johnny L

                Read the entire article.

                Mr Taster

                1. re: Mr Taster

                  Ok, what are you trying to say instead of just posting the article?

                  1. re: Johnny L

                    While "wagyu" means a more than it meant before the ban was lifted, but it still doesn't mean anything very specific-- but it absolutely doesn't mean it's Kobe, which is what the wagyu marketers are hoping you erroneously associate it with.

                    Just read the article. It's very clear. There's plenty of info that is still valid despite the lifting of the ban.

                    Mr Taster

                    1. re: Mr Taster

                      not to mention the #1 producer of Kobe beef in Japan says it has never been exported. This topic still comes up quite a bit anyways, there's apparently great profit in misinformation.


                      1. re: cls

                        "...there's apparently great profit in misinformation."

                        While P.T. Barnum probably didn't actually say it the sentiment is still true: "There's a sucker born every minute."

                        1. re: Servorg

                          That saying would be apt... if they were passing off Angus Beef or maybe even prime beef as Kobe. It seems like here, the items are clearly labled and even with the Snake River Stuff (Which I LOVE!) there is a clear difference between the rest of the stuff in the meat aisle. Price point is always debatable... but purposeful trickery is not the case here...

                          Thanks the heads up kainzero! I know I'm intrigued about it! :D


                        2. re: cls

                          That article is old. Kobe beef has been exported since February 2012 in an effort to preserve their brand name.

                          You can even see a listing of each export here:

                        3. re: Mr Taster

                          That may be so, but that is not the case here with the steaks and shabu I saw at Mitsuwa.

                          Mitsuwa already carried Snake Rivers Farm "American Kobe", and the imported Japanese beef being sold was claimed to be from Iwate. You can look at the marbling and see the difference right away.

                          1. re: kainzero

                            >> That may be so, but that is not the case here with the steaks and shabu I saw at Mitsuwa.

                            If it's from Iwate, it's not Kobe. They're on opposite sides of the country.

                            Mr Taster

                            1. re: Mr Taster

                              My point is, what is the standard for Iwate beef? Is there a legally enforced standard for Iwate beef like there is for Kobe beef? "Japanese Wagyu from Iwate" basically means "Japanese Japanese Cattle from Iwate Prefecture".

                              Mr Taster

                              1. re: Mr Taster

                                I only mentioned "American Kobe" in the OP because I am tired of that term. The Iwate beef is clearly not Kobe beef (as you pointed out, they are obviously different prefectures), but it's visibly marbled and looks like the beef I've seen in Japan. I created the title with the intention of saying "Authentic Japanese beef".

                                If they somehow managed to make beef that marbled in the US, well, that's great, but I doubt it.

                                Is it really from Iwate? I don't know, but it passes the visual test and the taste test from me. If I were more scrupulous, then I could ask for a serial number and use a verifier online.

                  2. This restaurant in Vegas claims to be the only one serving legitimate Kobe beef in the USA: