This Wagyu Melts While Being Cut 🤯 Topside

This is from a well-known Wagyu restaurant that started in Tokyo and expanded to Osaka.

What you’re seeing is Arita Gyu Topside (Uchimomo) being portioned for Yakiniku.

Arita Gyu comes from a family-run farm in Miyazaki, raising Tajima cattle without hormones. While they do produce A5, that is not the main objective.

The focus is flavor and a lower melting point.

You can see it here.
Even before hitting the grill, the beef begins to soften, opening up on the cutting board.

Each slice is trimmed and portioned carefully by Yosuke San, keeping consistency across every piece.

A different expression of Wagyu.
Less about grading, more about character.

More from this visit coming soon.

📍 Yakiniku T (Nakameguro Group)
3-11-8 Shikitsuhigashi, Naniwa-ku, Osaka, Japan

Save this for your next Osaka visit and subscribe as we continue exploring Wagyu and Japanese food culture.
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