Miyazaki beef is finally in Metro Manila — and it’s better than Kobe

Literally translating to "Japanese beef," Wagyu beef is pretty much known the world over. But not all are created equal. 

Believed to be one of the best and finest is Miyazaki beef, which comes from the Miyazaki Prefecture in the southern Japanese island of Kyushu. The secret, they say, is the water that the cows drink: it comes from the springs in the prefecture.

Miyazaki beef has been twice voted as the best in the world, topping the other more popular regions of Kobe, Ohmi, and Matsusaka? It has been consistently graded as A5, the highest mark given to wagyu.

Miyazaki roast beef. Photo: Nikka Sarthou-Lainez

The grade is actually based on the marbling quality (dispersion of fat within the meat), color of the meat, color of the fat, firmness and texture, and yield.

And it makes its way to Metro Manila via Miyazaki Gyu.

It's easy to think this 30-seater restaurant is from Japan. Its minimalist interiors are traditionally Japanese, the ambiance is simple and elegant, and it has a Japanese national as executive chef, who happens to be the youngest challenger to ever participate in the TV show Iron Chef.

Miyazaki Gyu Executive Chef Kensuke Sakai, who is the youngest challenger in Iron Chef

But Miyazaki Gyu is actually a homegrown brand that brings in an entire cow from Miyazaki Prefecture.

On display are the diffirent cuts, slabs, and slices that patrons can choose to order (some to go). It’s quite obvious who’s the star here.

“Expect the best Japanese wagyu,” said Kensuke Sakai, executive chef and Iron Chef challenger. He mentioned that this type of beef stands out because of “the fat and the balance. Not too much fat — good fat.”

Essentially an expert in Japanese cuisine, the chef is also accustomed to doing Western dishes, and has now become familiar with Philippine gastronomy.

One of the menu offerings that would appeal to locals is the Beef Stew (P400). It's made with thin slices of beef, cooked in an irresistibly sweet and savory sauce. Have it with steamed rice — very Filipino yet also Japanese — and you'll have a new addition to your comfort food list.

The Beef Stew that's so good you'll quickly include it in your list of comfort food. Photo: Nikka Sarthou-Lainez

Something you shouldn’t miss is the Beef Sushi (P650/6 pieces), a dish that exemplifies how less is more. Imagine a piece of sliced wagyu placed on top of rice, nigiri-style, slightly charred to bring out its meaty flavor.

Eating it in one whole bite may not seem so ladylike but that’s the way to go with this dish. You’ll be surprised by the hint of spice you’ll get from the unseen dab of wasabi, but more so by how soft the meat here is; "as butter" is an easy comparison.

You’ll gawk at the rosy pink slices of Roast Beef (P900) as well. You might find it hard to tell where the fat ends and the lean meat begins. The ratio is just right and you’ll feel it in your mouth once your palate touches the tender meat. 

The Miyazaki Gyu rib-eye steak is the piece de resistance.

But the piece de resistance is the Miyazaki Gyu Rib-Eye (P34/gram, minimum of 100 grams). With the meat perfectly seared outside and still all pink and juicy inside, you’ll fall in love with every bite. You won’t even need gravy.

The minced garlic and chives are just the ideal garnish to add another layer of flavor to this cut of beef. Then pair this with a glass of rich red wine or cold sake and you’ll have a dining experience you won’t forget—without flying to Japan at that. — LA, GMA News

Miyazaki Gyu is located at One McKinley Place, 4th Avenue corner 25th St., Bonifacio Global City, Taguig City.