Most Expensive Steak in Japan: Discover food in Japan

Have you ever known or eaten the most expensive steak in Japan? If not, then read this article, this is your opportunity to gain more understanding as well as motivate your own experience. Steak is a characteristic of Japan, and gradually becomes a familiar dish that many people love. Beef steak can be modified to suit each person’s taste to make it more delicious. Try it once and you’ll be hooked!

Coming to Japan, you can not only enjoy the beautiful scenery, stay in luxury, luxury, comfortable hotels, and love the culture here, but also enjoy delicious food, including the most expensive steak in Japan. Although it is expensive, it still attracts many people who want to experience it. If you are not Japanese, don’t worry too much, this dish is very easy to eat, it is prepared in many ways so that everyone’s taste can also try it.

1. Well-known steak and good value for money

A person who loves meat, especially steak, will understand very well each type of meat, which is the main ingredient in steaks such as Hitachi-Gyu beef, Maezawa beef, and Kobe beef,… The meat is fragrant, and tender, made by expert chefs, making you salivate. Here are some types of beef to make steak.

1.1 A5 Kobe Wagyu Steak


Genuine A5 grade Kobe beef imported from Japan.


Wagyu beef is a type of beef originating in Japan, the most expensive and famous beef breed in the world, in Japan due to the method of care, so the meat is very tender and delicious. Those cows were imported from Shikoku. Raised in a very personal style, listening to music while eating, being released naturally, and relaxing by brushing, and massage. Feeling very good. Moreover, the owners of these cows also said that they also drink beer, eat cereals to gain weight, and have a regular pattern.


As a kind of beef with scientific care, the nutrition that this meat brings is certainly very high. Japanese Wagyu beef has a red color and contains a high amount of iron, which also helps to produce more blood for the body, preventing anemia-related diseases.

The body lacking protein can also use this meat, and provides 8 amino acids necessary for the development of the body, maintaining muscle if you are exercising. It will help a lot during training. In addition, vitamins B12, B6, and minerals support well in the metabolism of substances in the body, helping to prevent fat accumulation when eating too much protein and fat.


With exactly what this meat has to offer, worthy of this popularity, its price tag is around $600/kg. The standard of production and quality of meat is always appreciated as premium grade. Why is it called Wagyu beef A5? Since it is better than the standard, standard, the color and brightness of the meat are rated from 1 to 5.

How to choose meat

To keep Wagyu beef fresh, it must be kept in the freezer at -18 degrees Celsius. Be a smart consumer, and choose establishments that sell Wagyu beef with qualified storage and freezing equipment.

1.2 Hitachi-Gyu Beef


Hitachiwagyu Beef, sourced only from the Japanese Black Beef breed raised for over 30 months with carefully selected forage.


In Irabaki Prefecture there is an extremely rare Japanese beef, which is Hitachi-Gyu. Hitachi-Gyu beef is tender, fragrant, and rich in flavor. Why so? Because the environment in which it is raised is equipped with a ventilated, clean, temperate climate, and is injected with antibiotics. That is a very good condition for the quality of beef to be harvested at a high quality. Therefore, Hitachi-Gyu is expensive beef.


The expensive Hitachi-Gyu beef is not low in fat, but very high in fat, higher than most other types of beef, up to about 55% fat. What does that fat do? It is the high-fat content that makes the beef feel softer and more flavorful.


The cost to own this piece of Hitachi-Gyu beef to make this steak is about $249. Maybe it is very expensive but the quality is really very good. The meat is tender, sweet, and delicious, trusted by restaurants, and highly rated by professional chefs.

Hitachi-Gyu beef dishes

  • Shabu-shabu: Take the ingredients of thinly sliced Hitachi-Gyu beef and put it in boiling water, and you have a meat-dipping dish. Do you know Shabu-shabu hot pot yet? Cool, healthy food.
  • Sukiyaki: Traditional taste of Japanese cuisine using Hitachi-Gyu meat to make a hot pot. The Japanese will add to the list of Sukiyaki hot pots to treat at parties as well as luxury weddings.
  • Steak: A popular dish when coming to Japan. No need to use too many ingredients, quick and simple processing, but still bring up the sweet and soft aroma of meat.

1.3 Maezawa Beef


Maezawa beef boasts great meat quality, smooth and lovely veins, and an indescribably moist feeling to it when cut with a knife.


Maezawa beef comes from Ogata farm. The rarest and most delicate beef has been imported from Japan since 1900. Ogata is an environmental farm that adheres to strict environmental guidelines. A comfortable environment, diet, and enough sleep are done regularly day by day. A safe, quiet space for livestock to have plenty of time to rest. Therefore, the beef is delicious, and tender and the taste always gives people a feeling of excitement.


The popularity of Maezawa beef is not much. It is only available at select retail stores worldwide. Because of premium quality and limited quantity. Therefore, the cost is not cheap, you will have to invest an amount of about $ 269 to buy it.

1.4 Kobe Beef


Kobe beef is Wagyu meat raised in Japan’s Hygo Prefecture from Tajima line of Japanese black cows.


Kobe beef originates from Kobe, Japan. For about 150 years, Kobe beef has been selected for quality as well as taste. It is a carefully selected breed of meat that is more flavorful and has a softer, smoother texture. Helping chefs create many delicious, unique, and delicate dishes from this Kobe beef.


The human body needs a lot of substances for metabolism, as well as for growth. Thus, they are always looking for foods to supplement the necessary substances, and drink foods to cultivate more for the body. But that is also optimal when it comes to Kobe beef. Substances such as fat have a reasonable ratio, high nutrient content, and are good for health.

In addition, substances such as protein, potassium, zinc, iron, vitamins, and minerals, … provide the body with twice as much energy as foods used daily like fish, or other meats. Supplement blood, and prevent the risk of anemia.


The quality of the meat is undeniable, so the price of this high Kobe beef is still chosen by restaurants. Retail prices range from $250 to $349.

1.5 Sendai Wagyu


In the country of cherry blossoms, a premium beef brand is called Sendai meat from Miyagi.


Irabaki prefecture has Hitachi-Gyu beef, Kobe prefecture has Kobe beef, and Miyagi prefecture, Japan has Sendai Wagyu. The taste of this meat is excellent, meeting strict standards. Its habitat is very safe, Miyagi – a natural land. Very special care, no antibiotics, no growth hormone.


In Sendai Wagyu beef, there are nutrients that play a role in providing the body with good health support. It is indispensable for substances such as zinc, iron, and vitamins B5, and B12, twice as much as other types of meat. The ability to fight many diseases and cancer is also possible. The bright red meat and the sparkle look so appealing.


Bringing satisfaction and prestige to customers when using, Sendai always provides delicious products, costing about $249. This is an expensive beef, among the most expensive in the world.

1.6 Omi Beef


Shiga Prefecture is known for its lush natural surroundings and its certified Omi beef.


Omi region, Japan introduces to customers a unique type of meat, Omi beef. People can enjoy delicious dishes from Omi beef, because of the quality of the meat, which is fragrant, delicious, sweet, and full of flavor. What are the living conditions to have such quality meat? Nature’s favor, the harmony in the environment has meticulously cared for the best Omi cows possible, the technique is also up to standard.


Unlike other beef breeds, Omi beef is less fat, and leaner. But the Omega 3 fatty acid content is high.


This type of Omi beef is not widely distributed, so its price is quite expensive. You need to spend an amount of about $ 199 to buy this Omi beef.

1.7 Olive Wagyu


The world’s rarest and most costly beef is now wagyu olive due to its small production and unique agricultural method.


Olive beef in Kagawa prefecture is high-quality beef, famous in Japan. Farmers raise about 2000 animals, with special care and quite picky. The olive residues have been roasted and dried by farmers here, making it easier for the cows to absorb, good metabolism, so they have healthy quality as well as excellent quality Olive beef.

Picking up the piece of meat in your hand, the rich flavor is the result of the processing. The light pink, iridescent color of the meat’s fat makes you melt, just wanting to enjoy it right away.


The high oleic acid content along with the Wagyu grease makes a great combination. Fat from meat is different from fat from grease, it is very healthy.


High-quality Olive beef is expensive. The selling price is $240/piece.

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2. How to cut steak properly

It takes a lot of time and effort to find good food, expensive but very quality beef, it is also necessary to have the skills to cut steak properly and professionally. Here are the steps to make the process of cutting a steak without surprises:

Step 1: Determine the cutting direction

Before or after you have cooked the steak, you need to pay close attention to the direction in which to cut the grain. To ensure a more accurate, more efficient cut, you can define it before processing. because after processing, the grain directions may not be clear enough to determine. Cutting in the right direction is when you cut, you will see the individual muscle fibers severed on the surface of the meat.

Step 2: Proceed to cut

Once you have determined the direction to cut, you will make the cut. Take a knife and cut perpendicular to the grain of the meat. Adjusting the cutting angle to make the meat more attractive is not to be missed. Because on a piece of beef, there can be many directions of the grain.

3. Why are these steaks so expensive? 

3.1 Supply and demand

On each cow, the rate of choosing a good piece of meat to make steak is only about 10%. That means the remaining 90% of the cow will be the meat with less choice. Therefore, supply and demand are clearly shown, making the cost of having a good steak or steak high.

3.2 Tender meat

The quality of the steak is very important, something that everyone cares about. Tender cuts of meat are essential when making steaks. The meat is soft depending on the position of the cow because the cow is sedentary. Because each piece of meat is tough, it will be difficult for you to eat steak.

3.3 Cattle rearing environment

Steak is made from beef, to get beef, the cows must be raised. Healthy cows, raised in a clean environment, along with a careful and thorough care process from farmers, have such fresh and tender meat. Depending on the breed of cow, depending on the food that the cow is eaten determines when it can be released. In fact, grass-fed cows take longer than grain-fed cows, because grass-fed cows have fewer calories than grain-fed cows.

4. Instructions on how to make steak 

The steak is not too fancy, and it’s also simple, but to make it delicious, and up to the restaurant standard, you need to learn more about how to cook it. Here is one way you can refer to having the perfect steak as delicious as the chefs do:

Step 1: Use a little olive oil, a little sea salt, and black pepper. Start massaging the steak evenly.

Step 2: Need a pan to heat the pan, place the meat on the pan and cook for 6 minutes until medium cooked or rare according to your personal preference. Then continue to turn every minute.

Step 3: Use a bit of garlic cut in half to rub on the steak when flipping the steak so that the flavor is even.

Step 4: The buttery taste of the butter will be very sweet if you rub it on the steak.

Step 5: Use a little herb like rosemary to make the fragrance more intense and attractive. The aroma is spread all over the steak you can tie rosemary to the wood and brush over the steak.

Step 6: When you’re done cooking, use a plate and place the steak on it, let the meat absorb the juices so that it is absorbed, and more flavorful for 2 minutes.

Step 7: Use a sharp knife to slice the steak. Decorate the steak plate according to your taste to make it more attractive and eye-catching.

5. FAQs

5.1 What is the most expensive steak in Japan called?

Japan is a country with expensive beef prices. Although prices vary depending on location, restaurant, and other factors, it is sometimes considered the most expensive steak in the world. In fact, Kobe, Japan, is often praised for serving the best steaks money can buy.

5.2 There are many types of expensive steaks in Japan, but which one is the rarest?

Olive Wagyu, known as the rarest steak in the world, is a delicious steak that you must try. According to Bon Appétit, the term “Japanese cattle” or wagyu is commonly used to describe one of four breeds of Japanese cattle: black, brown, spotted, or short-horned cattle. These breeds all have the genetic benefit of having very high-fat veins.

5.3 Japanese Kobe meat and Wagyu, which is better?

As we explained, wagyu beef is simply another name for Japanese meat from cattle raised in Japan. A unique type of Wagyu beef known for its fatty texture is Kobe meat. In fact, some people say the world’s most complex muscle fiber.

5.4 Which piece of meat makes the best steak?

A filet mignon is cut from the middle of the beef tenderloin and is said to be the tenderest of all the cuts. Although it’s lean, it tastes like butter and melts in your mouth.

5.5 What parts of the cow should not be used for steak because it is hard?

The meat tends to become firmer as you move away from the tenderloin; The softest parts are found in the ribs and loin, while the hardest parts are found in the stem, round, ribs, plate, chuck, and brisket. and bear the weight of the bull, where the cuts are often the hardest.

5.6 What is the steak serving size per person?

When meat is the main course. We recommend using about 1/2 pound (eight ounces) of meat per person when cooking meals like steak, chicken, or pork where meat is the main ingredient of the dinner and is served with some side dishes or up to 3/4 pound (12 ounces) for those who like leftovers.

6. Conclusion

In addition to beautiful places and popular entertainment areas, there are equally attractive dishes. The most expensive steak in Japan will be very attractive to people to travel and live here. This article will help you find and make the process of experiencing steaks more realistic.

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About Haruto Suzuki

Haruto Suzuki is a senior food and drinks blogger at Question Japan. He has a background in F&B industry and also experience of running his own Japanese restaurant in Tokyo for over 10 years. Therefore, he has a great knowledge of Japanese cuisine. So if you want to discover Japan through its unique traditional cuisine, Haruto Suzuki’s blog will be a great source of information for you.

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