'Wagyu is not just meat. It's all the things that Japan is famous for... Tradition and quality and conviction,' says chef Federico Heinzmann. Originally from Argentina, he runs the show at Park Hyatt Tokyo’s New York Grill, where he creates mouth-watering wagyu dishes for guests. We met up with him at the restaurant, where we were also joined by ‘wagyu master’ Hisato Hamada, founder of Viva Japan, a company that's working to assist Japanese farmers to export wagyu around the world.
So you think wagyu cows are relaxing in the field, getting massages, drinking beer and listening to classical music? This is just one of the myths of wagyu. Although the cows are treated a little like family, there’s more to the beef’s superior quality than just the cattles’ lifestyle. To find out exactly why the meat is so revered, read our interview below with Park Hyatt Tokyo chef Federico Heinzmann and 'wagyu master' Hisato Hamada. Then scroll down for our roundup of some of the best Tokyo restaurants for tasting the beef – whether you want to try it in the form of shabu shabu, yakiniku, steak, hamburger, sushi or even small intestines. Because, yes, you can eat every single part of a wagyu cow. Bon appetit!