Region: Hyogo Prefecture · Breed: Tajima (but馬) black cattle · ~3,000–4,000 certified cattle per year · Grade requirement: A4/A5, BMS 6+

The global reference point for premium beef. The Tajima cattle bloodline produces a pronounced sweetness and depth identifiably different from other wagyu. To qualify as Kobe Beef, cattle must be purebred Tajima, born and raised in Hyogo, and slaughtered at designated facilities.

Where to eat in Kobe: Kobe Plaisir (shabu-shabu, ¥15,000–¥30,000/person) · Kobe Beef Kaiseki 511 (¥20,000–¥40,000) · Ishida teppanyaki (¥15,000–¥25,000). Access: 20 min from Osaka by JR, 2hrs 45min from Tokyo by Shinkansen.

Region: Matsusaka City, Mie Prefecture · Exclusively virgin heifers · Rearing period: up to 36 months

Among wagyu specialists, often considered the most intensely marbled and refined. Produced exclusively from virgin heifers (未経産牛) — female cattle that have never given birth, producing finer texture and more delicate flavor. Traditional feeding includes beer and sake lees. The cattle are brushed regularly — part of a stress-reduction philosophy.

Where to eat: Wadakin (和田金) — founded 1878, Japan’s most celebrated wagyu restaurant, raises its own cattle, nearly 150-year tradition. Reserve well in advance (¥20,000–¥50,000/person). Access: JR Kintetsu from Nagoya ~1.5 hrs.

Region: Shiga Prefecture (Lake Biwa area) · Records of presentation to the Tokugawa shogunate from the 17th century

Japan’s longest-documented wagyu brand — predating the fame of both Kobe and Matsusaka. The Lake Biwa basin’s high humidity, mild climate, and excellent water supply have consistently produced excellent cattle. Slightly less extreme marbling than Matsusaka at the very highest grades, but exceptional quality with a distinctive richness. Well-regarded in Osaka and Kyoto where it has a strong local following.