Yakiniku

Yakiniku (焼肉, literally "grilled meat") is the Japanese style of cooking thin-sliced meat on a tabletop charcoal or gas grill. It's the most common way Wagyu is consumed in Japan — far more prevalent than the thick steak preparations popular in the West.

Why yakiniku is ideal for Wagyu: Thin slicing (typically 3-5mm) is perfect for heavily marbled beef. At A5 levels, Wagyu is so rich that a thin slice delivers the full flavor experience without overwhelming the palate. You can eat a variety of cuts in small portions — sampling different muscles, different textures, different marbling levels — rather than committing to a single large steak.

Key yakiniku cuts: - Karubi (カルビ): Short rib, heavily marbled, the most popular yakiniku cut - Rosu (ロース): Loin section, tender and well-marbled - Harami (ハラミ): Skirt steak/diaphragm, leaner with intense beefy flavor - Tan (タン): Tongue, thinly sliced and grilled crisp on the edges - Tsubo (壺): Marinated cuts, often in a sweet soy-based tare

The yakiniku technique: The grill should be very hot. Place slices on the grate, wait for the edges to curl and the fat to render (15-30 seconds), flip once, and remove almost immediately. The goal is a light sear on the outside with the fat just beginning to render — not cooked through. A quick dip in a tare sauce (typically ponzu or a sweet sesame-soy blend) and it's ready.

For anyone cooking A5 Wagyu at home, I strongly recommend the yakiniku approach. Slice the steak thin (partially freeze it first for easier slicing), sear quickly on a screaming-hot surface, and eat in small bites. You'll get far more enjoyment than trying to cook and eat a thick A5 steak Western-style.