You’ll notice that most of the steaks on this list below bear an A5 rating and have specific Japanese Kobe beef, American Wagyu beef or other A5 Kobe beef designations to distinguish why they are such ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...

Whatever you do, don’t cook it like a ribeye from the grocery store. When asked about the most common mistakes home cooks new ...

At San Diego's Animae, which bills itself as a "wagyu steakhouse," executive chef Tara Monsod only uses Japanese A5 wagyu ...

The difference between Japanese and American Wagyu isn’t a matter of semantics. Yes, both are called Wagyu, but that simply means “Japanese cow.” In flavor, texture and appearance the two are quite ...

Do you consider yourself a steak connoisseur? If you haven't enjoyed a cut of Japanese "A5" wagyu, you might need to correct that—but it will cost you. The term "wagyu" essentially mean "Japanese cow, ...

One of the region’s best Japanese barbecue restaurants, Yakiya in Hacienda Heights, is far more elegant than anything else in its genre. The restaurant features an omakase-style menu focused on ...

If you enjoy a great steak or just meat in general, you've probably heard of wagyu beef (and probably know why it's so expensive). Wagyu beef is produced from four specific breeds of Japanese cattle ...

Wagyu is highly marbled beef that comes from Japanese cattle. Wagyu is Japanese for “Japanese beef.” Designated by Japan to be a living national treasure, this expensive red meat is unrivaled for its ...

Discover Palm Beach County’s best independent steakhouses, from historic icons to chic newcomers serving wagyu and prime cuts ...

Forbes contributors publish independent expert analyses and insights. Chelsea Davis is a SF based journalist covering food, drink & travel. Have you ever sat down at a fancy restaurant, knowing that ...