What I Learned About Ishigaki Beef

It’s good. Hella good. When it comes to wagyu, I have to say Ishigaki beef stole my heart. Yes, I’d pick this over Kobe beef any day. It’s simply unforgettable. Lucky for us, this was widely available in Okinawa. Makes sense since the Ishigaki islands are basically neighbors. Getting the meat fresh should be easy. And what I’ve been finding out since my encounter of this beef has been eye opening. First of all, most, if not all, of the cattle raised to produce the world renown wagyu, such as Kobe and Matsuzaka, have been brought in from Ishigaki. There’s just some special…


Omakase at Eiji

To spare you on the back story, I got treated to dinner for a hot tub incident. Yeah, I said I wasn’t going to talk about it. So let’s just say, out of it, I got to go to one of my favorite Japanese places, Eiji. It’s a small little place in the Castro near Dolores and 16th. And when I say small, it’s small. Intimate even. You may have to wait for a seat. But it’s not extremely popular and actually, I love how it’s flying under the radar…

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