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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!