What Is Wagyu? — Understanding Wagyu and Enjoying It at Rin-Tei

Wagyu is often spoken of as the ultimate beef, but the term is sometimes misunderstood. “Wagyu” literally means “Japanese cow” and refers to specific cattle breeds that originated in Japan. Japanese Wagyu is famous for its intense marbling, melt-in-your-mouth texture, and luxurious richness. However, it is important to distinguish between Japanese-produced Wagyu and Wagyu raised outside Japan. Japanese Wagyu is produced under strict regulations in Japan, with careful attention to breeding, feeding, and environment. This results in extremely fine marbling and a high fat content. While this creates an undeniably rich experience, it can be very indulgent and is often enjoyed in small portions.

At Rin-Tei, we use American Wagyu, which comes from Wagyu bloodlines raised in the United States. Compared to Japanese-produced Wagyu, American Wagyu typically has lighter marbling. However, this is exactly what makes it appealing to many diners. The balance between lean meat and fat allows the natural beef flavor to shine, creating a satisfying, savory taste without overwhelming richness. For true meat lovers, this balance is often more enjoyable.

Rin-Tei proudly features this beef in our new menu item, Sizzling Wagyu Loin. At Rin-Tei, the Wagyu loin is cooked simply and served sizzling hot to highlight its aroma, texture, and flavor. The heat gently melts the fat while preserving the meat’s structure, delivering a juicy bite with deep umami.
Sizzling Wagyu Loin reflects the philosophy of Rin-Tei: respect for Japanese culinary roots combined with thoughtful adaptation. By choosing American Wagyu, Rin-Tei offers a Wagyu experience that is approachable, flavorful, and deeply satisfying.

To truly understand what Wagyu is—and how different expressions of Wagyu can shine—Rin-Tei invites you to experience our Sizzling Wagyu Loin and discover the harmony of meat and fat that defines exceptional beef.