![Mr. Kenji Mita, the owner chef, says, "Japanese authentic beef (wagyu) and overseas WAGYU taste completely different". Also, in his restaurant, they don't use a beef slicer but slice/cut beef only by cleaver in order not to damage fiber...what virtuosity! ](https://a1.cdn.japantravel.com/photo/12938-74576/320x240!/kyoto-kyoto-gion-japanese-beef-mikaku-74576.jpg "Mr. Kenji Mita, the owner chef, says, "Japanese authentic beef (wagyu) and overseas WAGYU taste completely different". Also, in his restaurant, they don't use a beef slicer but slice/cut beef only by cleaver in order not to damage fiber...what virtuosity! ")
When I was strolling around the streets along Shirakawa River in Kyoto, a stylish restaurant lit-up by warm light caught my eye. I jumped into the place (MIKAKU 2nd) and had western dinner there. When I asked for permission of taking photos of the place the owner showed me his other restaurant in the same building, which turned out to be a place where they serve only select authentic Japanese Beef cuisine.
When I asked, 'Oh, is this wagyu?', the owner said, 'No, it's Japanese beef, 和牛 (wagyu), but not wagyu, which is bred overseas'. According to the head chef/owner, in his restaurant only female beef which is bred in Mita city, Hyogo prefecture, is served, and there is a big difference in taste between Japanese authentic beef (wagyu) and overseas wagyu.
If you'd like to check out the difference, please go visit Beef Mikaku in Gion, Kyoto and try it out! The steak course dinner is from 10,000 yen to 22,000 yen. English menu available.
