By Kevin Joshua G. Rebultan
Miyazaki beef comes from the prefecture of the same name, specifically from the southern island of Kyushu. For the past 10 years, it has been consistently graded A5, the highest rate for Wagyu given by regulatory bodies in Japan. It judges so on the bases of marbling quality (the dispersion of fat within the meat), color of fat and meat, firmness and texture, and yield.
Ang point lang namin, ’pre, eh masarap siya.
Fortunately, Miyazaki Gyu, a restaurant that specializes in the meat, opened its first branch in Bonifacio Global City. At the launch, owners Santi Araneta, Trixie Takahashi, and Mikey Arroyo welcomed, among others, Japanese Ambassador to the Philippines Koji Haneda, incumbent Secretary of Department of Trade and Industry Ramon Lopez, and former President and current House Speaker Gloria Macapagal Arroyo. The latter, seems to be an enthusiast of Japanese beef. “Wagyu cattle are pampered because they are raised for dining table, not for milk or breeding like other cattle,” Arroyo explains. We hear ’ya, GMA.
Kensuke Sakai—Iron Chef fans will remember him as its youngest challenger—is the restaurants executive chef, and his menu is a celebration of meat: Yakiniku, Shabu Shabu, Wagyu Sushi, Roast Beef, and Wagyu Steak. Miyazaki Gyu doesn’t only offer the Wagyu in the restaurant, but also distributes it.
Miyazaki Gyu is on the G/F One McKinley Place, 4th Avenue corner 25th St., BGC, Taguig