Humans of Wagyu

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Humans of Wagyu We see Wagyu the same way people see delicacies such as wine, cheese, and coffee.

It's unique, with many different brands from around Japan, each with their own story. We choose to work with the best brands and introduce new brands we hand select.

27/09/2026

NO RESERVATIONS. JUST A LINE OUT THE DOOR.

Mirakuen has been in Amagasaki, just outside Osaka, for sixty years. The third generation runs it now, and the fourth is already learning behind the counter after school.

Doors open at 17:00. Miss the first round and you’re waiting 90 minutes to two hours. People still come.

The reason is simple. You don’t just order a plate here, you choose the number of slices, the thickness, and how you want them seasoned. This time it was Ribeye. Quickly seared, portioned, and each piece finishes its crust on the grill in front of you. That, the house tare, and service that feels like family.

Six years running in the Tabelog Yakiniku WEST Top 100, but the charm has nothing to do with awards.

📍 Mirakuen
🏠 2-1 Minamitakeya-cho, Amagasaki, Hyogo
📞 06-6411-9329
⏰ 17:00 to 23:00 (L.O. 22:30), closed Mondays
💴 ¥5,000 to ¥6,000
🚫 Walk-in only (reservations for groups of 6+)

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#焼肉

27/09/2026

POV: YOU ORDERED AN A5 WAGYU STRIPLOIN IN JAPAN

Teppan means iron plate, yaki means grilled. Put them together and you get the most theatrical way Japan cooks beef: a chef, a slab of steel, and your steak cut and seared a meter in front of you.

The plate itself runs around 210 to 250°C, and a good teppan has zones. Hotter in the center for the sear, cooler at the edges where the meat rests and the vegetables finish. Watch the chef and you’ll see the steak move across the surface as it cooks, never sitting in one spot for long.

Teppanyaki is a Kobe invention from the years after the war, and it has since spread to every major city in the world. But it’s still at its best here, with a striploin marbled like this one, cut into thick pieces and served in the order they come off the steel.

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26/09/2026

WHAT IS ROSU? 🥩

Order ロース at a yakiniku shop in Japan and you might get chuck roll one night and striploin the next. The word comes from the English “roast,” and it covers the whole run of muscle along the back of the animal, shoulder to hip. Which part of that run you get depends entirely on the shop.

That’s the fun of it. A Rosu from the chuck end eats rich and heavily marbled. One from the loin end is leaner, more structured, more beef-forward. Same word on the menu, two different plates.

This one was the striploin. Fine marbling, a clean grain, and a straight beef flavor that only needs a few seconds a side.

We ate it at Yakiniku Hanana in Ashiya, run by Kokufu San, who also opened Kusen in Hanshin Ashiya. Hanana works mainly with Kyushu Wagyu, Kagoshima and Miyazaki among them, and the menu is built so you can put rich and lean cuts side by side in one meal. House sauces and sides do their job without pulling focus from the beef.

📍 Yakiniku Hanana (焼肉 はなな)
🏠 Elf Vila 1F, 3-3 Funatocho, Ashiya, Hyogo
🚶 Near JR Ashiya Station

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25/09/2026

MURASAWA GYU: 80 HEAD A YEAR, AND ALMOST LOST

Most Wagyu brands are named after a place. Murasawa Gyu is named after a man. Murasawa San raises Kuroge Wagyu in the mountains of southern Nagano, and his brand name is his own surname, something almost unheard of in Japan and a measure of how highly his work is regarded.

The program is tiny by design. Around 80 head a year. Only female calves, selected from breeders in Kagoshima and Miyagi with bloodlines checked three generations back. Fed five to six times a day, mostly grass, in barns kept so clean they’re said to have almost no smell. Nearly all of it goes through one Kyoto butcher, Ginkakuji Onishi, and straight to a handful of restaurants, which is why even in Japan you’ll rarely see the name.

It also nearly disappeared. When the founder fell ill, his son Junpei was working at the local post office with no plan to take over. Onishi San drove to the farm, stayed the night, and promised to buy every animal even if quality dipped while he learned, as long as the brand didn’t die. Junpei San said yes.

This striploin had deep marbling with a very low melting point, so for all that fat it never felt heavy. The son’s own goal for the beef is marbling that never gets cloying, so you keep reaching for the next piece. That’s exactly what happened.

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25/09/2026

WHERE JAPAN’S WAGYU GOES WHEN IT LEAVES

Japan exported 11,860 tons of beef in 2025, worth ¥71.7 billion, both records, and the first half of 2026 is already running 13% ahead of that.

Nearly half of it by volume is loin: Ribeye, Striploin, and Tenderloin, 43% of everything shipped. They also set the price. Loin averaged ¥8,165 per kilo last year against ¥6,042 for beef exports overall. Put simply, one in five Wagyu loins produced in Japan is now eaten somewhere else.

We’re part of that flow. Humans of Wagyu ships A5 Ribeye, Striploin, and other cuts from Japanese farms we know by name to homes in the US and Europe, processed and packed by our butchers there. Same cuts you see in our videos, same farmers behind them.

If you’ve ever watched one of these posts and wondered where to actually get the beef, the link is in our bio.

📊 Sources: JLEC 2025 Beef Export Report / MAFF Jan to Jun 2026 Export Results

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25/09/2026

YAMAGATA GYU STRIPLOIN: BITE-SIZED OR STEAK?

At most yakiniku restaurants in Japan, striploin arrives already cut into bite-sized pieces, ready for a few seconds a side over the fire. Some shops serve it as a whole steak instead. We went for the steak, grilled it whole, rested it, then cut it down with scissors right over the grill.

Both ways have a case. Thin slices give you more sear per bite and pair well with tare. A whole steak keeps the juices inside and gives you a proper pink center, so you taste more of the beef itself. Same Yamagata Gyu, two completely different meals.

Yamagata is one of Japan’s top rice regions, and much of its Wagyu is finished on local rice straw, which shows in the clean, balanced fat. A cut like this striploin is where that balance is easiest to taste.

Which way do you order it? 👇

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住所

7-4 Omasucho
Ashiya, Hyogo
659-0066

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