Why is Miyazaki Wagyu one of the best meats in the world?

It is often thought that all Wagyu is the same, but just like with great landscapes, the origin changes everything. In the Miyazaki prefecture, in southern Japan, one of the most respected animals in the gastronomic world is raised. It is not just meat; it is the result of a tradition that seeks the perfect balance between flavor, texture, and marbling.

What makes Miyazaki unique?

The key lies in its rearing and a diet cared for to the millimeter. This creates an incredibly tender meat, with fat that melts at very low temperatures, giving you a silky sensation and a deep but balanced flavor. It is no wonder it has won the Wagyu Olympics in Japan so many times.

Much more than marbling

Although its appearance is famous, what you really fall in love with is its flavor. Wagyu Miyazaki has sweet notes and a persistent umami that make it elegant. That is why we like to serve it in portions that makes every bite enjoyed to the fullest.

The touch of the grill at Arko

A jewel like this requires impeccable treatment: at Arko Restaurant, we cook the Miyazaki Wagyu loin on the japanese grill –known as robata–, letting the fire release its natural aromas and provide a very subtle smoky touch. We serve it with fried yucca, a simple garnish that leaves all the prominence to the meat. If you want to discover why it is a global reference, sit with us and let yourself be surprised.