Why I Now Choose Itadaki Over Every Other Wagyu RestaurantNew!!
Have you ever found yourself standing outside a restaurant, menu in hand, genuinely excited — and then suddenly hesitating? That happened to a guest from the United States who visited Itadaki in Osu not long ago. She had researched Nagoya's food scene thoroughly, added us to her itinerary weeks in advance, and made the walk […]
How I Discovered Horai Wagyu After Kobe and MatsusakaNew!!
Late August in Nagoya carries a particular kind of heat — the kind that makes you grateful for a cool, quiet restaurant and a bowl of something extraordinary. For many repeat visitors to Japan who arrive in this city, the summer crowds haven't thinned yet, and the familiar pull of Tokyo, Kyoto, and Osaka feels […]
5 Reasons Wagyu Enthusiasts Choose Itadaki Over Kobe Beef RestaurantsNew!!
Here's a number that might surprise you: there are approximately 500,000 wagyu cattle raised in Japan at any given time. Of those, only 300 — just 0.06% — are Horai Wagyu, raised by three farms in the mountains of Okumikawa, Aichi Prefecture. Yet most wagyu enthusiasts visiting Japan have never heard of it. Meanwhile, Kobe […]
Why Do Only 3 Farms in Japan Raise Horai Wagyu?New!!
You've done your research, planned your Nagoya itinerary carefully, and Horai Wagyu is at the top of your list — only to wonder: What if it's already sold out when I get there? That anxiety is completely understandable, and it's one of the most common questions we hear from visitors before they walk through our […]
Can I Trust Rare-Style Beef at Japanese Restaurants?New!!
You've done your research. You've seen the photos. You know wagyu is supposed to be extraordinary. But then the words "rare-style beef" appear on a menu — and a small voice in your head asks: Is this actually safe? And then come the follow-up doubts: What if I get sick? What does "rare-style" even mean […]
What Is Horai Wagyu and Why Is It So Rare?New!!
It's late August in Nagoya, and the city is buzzing. The summer heat lingers, festivals are winding down, and travelers are making their way through Central Japan — some heading toward Shirakawa-go, some leaving Takayama, many simply discovering that Nagoya deserves far more than a shinkansen stopover. If you've been researching wagyu and stumbled across […]
Is Rare Wagyu Safe to Eat in Japan?New!!
Late August in Nagoya — the summer heat hasn't let up, and the Osu district is buzzing with visitors from every corner of the world. If you've made it this far into your Japan trip, there's a good chance you've already tasted quite a bit: ramen at a counter where you ordered from a vending […]
Inside Look: The Nagoya Lunch Scene Guidebooks Don't ShowNew!!
A guest stopped me after finishing her bowl last month and said something I didn't expect: "I almost didn't come. I read 'rare wagyu' on your menu and got nervous. My husband said we should skip it." She ended up ordering anyway — after her hotel concierge reassured her that Itadaki had appeared on NHK. […]
Behind the Scenes: Why Locals Guard Itadaki as Their SecretNew!!
Here is a number that rarely appears in travel guides: according to survey data from Japan's tourism industry, 29.7% of Hong Kong visitors to Japan have made the trip ten times or more. For Taiwan, that figure is 19.4%. These are not first-time tourists chasing cherry blossoms at Kyoto temples. These are experienced travelers who […]
Discover Osu's Rare Wagyu Bowl Between Your Mountain JourneysNew!!
You've mapped out your mountain journey — Shirakawa-go, Takayama, maybe a detour through the Gifu highlands — and Nagoya is your natural stopover. You have one lunch window. You've read about Itadaki's Horai Wagyu Rare Gyudon, and you're wondering: Will it actually be available when I arrive? Do I need to book in advance? And […]