Yonezawa Gyu

Raised in the Yonezawa basin of the Okitama region, Yonezawa beef ranks alongside Matsusaka and Kobe as one of Japans three great wagyu brands.

Highlights

Sharp temperature swings between day and night, summer and winter, combined with abundant snowmelt water, produce exceptionally fine marbling. The refined fat melts on the tongue and harmonizes with the savory depth of the lean meat. It reveals different characters through sukiyaki, shabu shabu, or grilled as a steak.

Enjoying the Seasons

In winter, warm sukiyaki and shabu shabu heat you from within, while in summer grilled cuts and steak showcase the beefs powerful flavor. Long established butcher shops run their own restaurants around town.

Access and Basic Information

Yonezawa Station on the Yamagata Shinkansen is the gateway. Specialty restaurants cluster near the station and downtown, and butchers sell gift boxes.

A Quick Tip

Popular restaurants fill up at lunch, so a reservation brings peace of mind. Even a small portion satisfies, so start with a lunch sukiyaki set.