302016Dec

Wagyu Experts at Moe Yakiniku

We were able to get last minute Friday reservations at Moe Yakiniku 3. It’s the third expansion of the restaurant. Known for it’s selection of wagyu and it’s service, we were more than excited to check it out. It’s located in the Da’an district along a street of other restaurants. Inside, the eating area were divided into more intimate sections. Our area had four tables with seating for four. There’s ventilation suction valves at each table and the yakiniku grill was heated with charcoal. Already a lovely sign. It was all about wagyu…

082016Jul

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…

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