According to Neravo on September 19, 2023, for those who are looking for recommended yakiniku restaurants in Fukushima Prefecture, here are the restaurants that were highly rated by users in September 2023.
The data reflects the latest data, so please use it as a reference. Let’s take a look at the top results right away. This ranking is based on “User Rating,” “Number of Reviews,” “Price Filter,” and “Rating Filter” of Google Kuchikomi.
No. 2: Yakiniku Fuzan (4.5 pt/153 word-of-mouth)
The second place was “Yakiniku Fuzan” in Tomida-cho, Koriyama City. It is known as a restaurant where you can enjoy fresh and tasty meat at a reasonable price, and its set menus are popular for their generous portions and value for money. Rare cuts of meat are also available, as well as a wide variety of rice dishes, noodles, salads, and other dishes. The restaurant also focuses on alcoholic beverages, and offers a wide selection of shochu and sake.
No.1: Omi Yakiniku Horumon Sudoku Koriyama (4.7 points / 251 comments)
No. 1 was “Omi Yakiniku Horumon Sudaku Koriyama” in Tsutsumishita-cho, Koriyama City. This Omi beef yakiniku chain restaurant originated in Shiga Prefecture, and its concept is “Delicious yakiniku for tomorrow. Omi beef directly from contract farms and Omi rice directly from farms are their signature dishes. Another attraction of this restaurant is its focus on cost performance.
Click here for the full article
Japan’s Three Yamato Beef
According to Wikipedia, “The Three Great Beef of Japan” and “Japan’s Three Great Beef” are the most common names for Wagyu beef. The three major beef breeds in Japan are the “Three Great Beefs of Japan,” “Three Famous Beefs of Japan,” “Three Famous Beefs of Japan,” and “Three Major Brand Beefs of Japan.
It is not known when or by whom the name “San-Dai-Gyu” was given. Also, it has not been officially decided which of the three brands is the “Three Famous Beef”, and each of them calls itself the “Three Daiwa Beef”.
The following is an overview of these beef brands. Since the order in which they are listed varies depending on the source, they are listed in alphabetical order for the sake of convenience in this section.
Omi beef. Omi Beef is a Japanese black cattle breed raised in Shiga Prefecture, and female and castrated bulls are certified as Omi Beef. It has a very long history, as it was presented to the Tokugawa shoguns by the Hikone clan in the Edo period (1603-1868) under the name of a curative medicine. At the same time, the active role of the Omi merchants (one of the three major merchants in Japan) also contributed to the beef’s high profile.
Kagoshima Black Beef
Kobe Beef. A trade name for a portion of the “meat” of Hyogo Prefecture’s Tajima beef. It is not the brand name of the “cattle” being raised.
Matsuzaka beef. A certified female virgin cow raised for 500 days or more in the area south of the Izumo River and north of the Miyagawa River in Mie Prefecture. 1935 Shiraoi Beef won an honorary prize at the National Beef Cattle Livestock Exposition held in Tokyo, and became recognized as a brand name after World War II.
Yonezawa Beef. Yonezawa Beef is produced in Yamagata Prefecture. Beef that has been raised continuously for 18 months or more in a registered cattle shed by breeders certified by the Yonezawa Beef Brand Promotion Council in the Okitama region (Yonezawa City, Nanyo City, Nagai City, Takahata Town, Kawanishi Town, Iide Town, Shirataka Town and Oguni Town) in three cities and five towns in Yamagata Prefecture.
Recent Reference Issues
The goo ranking announced on June 1, 2021 is as follows: 1st : Matsusaka beef (Mie Prefecture) 2nd : Yonezawa beef (Yamagata Prefecture) 3rd : Hida beef (Gifu Prefecture) 4th : Saga beef (Saga Prefecture) 5th : Omi beef (Shiga Prefecture) 6th : Sendai beef (Miyagi Prefecture) 7th : Tajima beef (Hyogo Prefecture) 8th : Kagoshima black beef (Kagoshima Prefecture) 9th : Hitachi beef (Ibaraki Prefecture) 10th : Miyazaki Beef (Miyazaki Pref.) No. 11: Kumamoto Kuroge Wagyu (Kumamoto Pref.) No. 12: Ishigaki Beef (Okinawa Pref.) No. 13: Shiraoi Beef (Hokkaido Pref.) No. 14: Maesawa Beef (Iwate Pref.) No. 14 Ringo Wagyu Shinshu Beef (Nagano Pref.) No. 16: Tochigi Wagyu (Tochigi Pref.) No. 17: Murakami Beef (Niigata Pref.) No. 18: Nagasaki Wagyu (Nagasaki Pref.) No. 19: Kamishu Beef (Gunma Pref.) No. 20: Oita Bungo Beef (Oita Prefecture) 21: Fukushima Beef (Fukushima Prefecture) 21: Koshu Wine Beef (Yamanashi Prefecture) 21: Chita Beef (Aichi Prefecture) 21: Hiroshima Beef (Hiroshima Prefecture) 25: Chiya Beef (Okayama Prefecture) 25: Awa Beef (Tokushima Prefecture) 27: Viratori Wagyu (Hokkaido) 27: Noto Beef (Ishikawa Prefecture) 27: Iyo Beef (Ehime Prefecture) 27th : Olive Beef (Kagawa) 31st : Iga Beef (Mie) 31st : Aomori Kuraishi Beef (Aomori) 31st : Akagi Beef (Gunma) 31st : Tokusen Wagyu Shizuoka Sodachi (Shizuoka) 31st : Saisai Beef (Saitama) 31st : Himi Beef (Toyama) 37th : Kumano Beef (Wakayama) 37th : Ashigara Beef (Kanagawa) (Fukui Pref.) 37th : Tottori Wagyu Olein 55 (Shimane Pref.) 37th : Shimane Wagyu (Shimane Pref.) 37th : Osaka Ume Beef (Osaka Pref.) 43rd : Yamato Beef (Nara Pref.) 43rd : Kokura Beef (Fukuoka Pref.) 43rd : Kazusa Wagyu (Chiba Pref.) 47th : Kyoto Meat (Kyoto Pref.) 47th : Takamori Beef (Yamaguchi Pref.) 49th : Tosa Wagyu (Kochi Pref.) 49th : Hago Beef (Akita Pref.) 49th : Akikawa Beef (Tokyo Pref.)
Impression: I thought the three major beef brands were Kobe Beef, Matsuzaka Beef, and Omi Beef, but it turns out that each brand has its own name for the three major beef brands.
However, I think Kobe Beef, Matsuzaka Beef and Omi Beef are certainly the most famous.
The three most well-known three brands of meat
Matsuzaka beef first appeared on the market in the Taisho era (1912-1926).
Kobe beef was first shipped to foreigners at the opening of the port of Yokohama in 1859.
Omi meat has been offered to Edo along the Nakasendo Highway since the Genroku era (1688-1704) as a high quality edible Wagyu beef.
Omi beef is the oldest brand beef in Japan with 400 years of history.
Omi beef is said to have been offered to the shoguns as a luxury edible Wagyu beef since the Genroku era (1688-1704), and was served to the shoguns and the Gosanke family in Edo. It is the “oldest brand beef in Japan” and has been presented to the Shoguns and the Gosanke in Edo for medicinal purposes, and has been selected as the Imperial Household Agency’s official beef from the Meiji period to the present.
It was also presented to the Shogun and the three Tokugawa families as a “curative medicine” called “Henpongan” in the Edo period.
It is said to have been on the Shogun’s diet many times, even as times changed, and the effects of the meat are said to have contributed to his longevity. The care and attention given to the cattle, the good fertilizers produced in a favorable environment, and the passion and love for the cattle have improved the quality of the meat and nurtured a taste refined by wisdom.
Of the three well-known meat brands, Matsuzaka beef was first introduced to the market in the Taisho era (1912), and Kobe beef was first shipped to foreigners at the opening of the port of Yokohama in the late Edo era (1859), making Omi beef by far the oldest of the three brands.
Omi beef is the Japanese black cattle breed that has been raised the longest in Shiga Prefecture, and was recognized by the Japan Patent Office as a regional brand of beef, and registered as a regional collective trademark (character trademark) on May 11, 2007. (Trademark registration No. 5044958)
Attractiveness of Omi Beef
Omi beef” is an expression of Shiga’s scenic beauty. Omi beef has the longest history and tradition among the three Japanese beef breeds, and is known for its supreme quality.
Omi beef has a low melting point of fat that melts on the human skin, bringing a melt-in-your-mouth deliciousness and a rich flavor that will remain in your memory. Its fine texture, light yet tender texture, and mellow aroma have long been favored by people of all ages and countries.
For inquiries about exporting Omi beef overseas, please contact
See you next time on K-blog.