Wagyu and Japanese Yakiniku

Does having Wagyu automatically make us Japanese yakiniku?

Wagyu is one of the most well-known foods from Japan. And honestly, I love it too.

My grandpa was a Yamagata Wagyu farmer. He used to tell my mom and me to eat more Wagyu whenever we could, just to support farmers like him. So for me, it’s always been something personal, not just something premium.

But having Wagyu on the menu doesn’t automatically make a restaurant Japanese yakiniku.

What matters more is the culture behind it.

It’s how the meat is cut and seasoned.
It’s the balance of side dishes on the table.
It’s how people gather, grill, drink, and take their time enjoying the meal together.

That experience is what defines yakiniku.

At Meat Time, that’s the part we care about the most.