A true A5 Japanese wagyu steak is a beauty to behold and a gustatory experience like no other steak. There are only four breeds of cattle that are specifically raised to produce wagyu's signature fat ...

The pandemic hasn’t been easy for downtown Berkeley’s Fish & Bird Sousaka Izakaya, which opened just a few months before shelter-in-place as one of the East Bay’s most exciting new restaurants. Since ...

The marketing cachet of Japanese-bred cattle seems to be rising. At least, I find myself writing about wagyu a lot more than I used to, as local restaurants and butcher shops embrace the notoriously ...

Select an option below to continue reading this premium story. Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading. We had A5 wagyu and washu beef presented to us. The ...

Wagyu beef is widely regarded as the pinnacle of Japanese culinary excellence, celebrated for its keen eye on quality and expert craftsmanship. This marbled beauty is among the most expensive meats in ...

“I don’t know anybody that’s working with wagyu on this level in the U.S.,” says chef Marc Zimmerman, of San Francisco’s Gozu. At the restaurant, Zimmerman’s wagyu beef tasting menu — which has ...