{"id":1014,"date":"2026-10-26T09:04:02","date_gmt":"2026-10-26T00:04:02","guid":{"rendered":"https:\/\/itadaki8.com\/en\/2026\/10\/26\/japan-wagyu-food-safety-standards-nagoya\/"},"modified":"2026-10-26T09:04:04","modified_gmt":"2026-10-26T00:04:04","slug":"japan-wagyu-food-safety-standards-nagoya","status":"publish","type":"post","link":"https:\/\/itadaki8.com\/en\/2026\/10\/26\/japan-wagyu-food-safety-standards-nagoya\/","title":{"rendered":"What Are Japan's Food Safety Standards for Wagyu?"},"content":{"rendered":"<article>\n<p>The short answer: Japan enforces some of the strictest food safety regulations in the world, and any restaurant legally serving rare-style beef must meet the Ministry of Health, Labour and Welfare's internal temperature standards \u2014 specifically, heating the core of the meat to over 70\u00b0C. At Itadaki in Osu, Nagoya, every bowl of Rare Wagyu Gyudon meets this requirement through our proprietary two-stage cooking technique, which is why we can say with confidence: our rare-style wagyu is both legally compliant and safe to enjoy.<\/p>\n<p>But understanding <em>why<\/em> those standards exist \u2014 and how Itadaki fits into that framework \u2014 requires a bit more context. This article walks you through Japan's food safety system for wagyu, what it means in practice at our restaurant, and \u2014 perhaps just as importantly \u2014 how to actually find us in the sometimes-labyrinthine streets of Osu.<\/p>\n<p><strong>Who This Is For<\/strong><\/p>\n<ul>\n<li>\u2705 First-time visitors to Japan who are curious about the safety of rare or medium-rare beef dishes<\/li>\n<li>\u2705 Travelers planning a lunch stop in Nagoya's Osu district who want clear directions from Nagoya Station or their hotel<\/li>\n<li>\u2705 Wagyu enthusiasts who've tried Kobe or Matsusaka and are now exploring lesser-known Japanese beef experiences<\/li>\n<li>\u2705 Anyone who's ever opened Google Maps in Osu and immediately felt lost<\/li>\n<li>\u2705 Visitors combining a Nagoya lunch with onward travel to Shirakawa-go, Takayama, or Gifu<\/li>\n<\/ul>\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/itadaki8.com\/en\/wp-content\/uploads\/2026\/10\/IMG_3390.jpg\" alt=\"What Are Japan's Food Safety Standards for Wagyu? | Itadaki - The Original Rare Wagyu Gyudon\" \/><\/figure>\n<h2>What Does Japan's Food Safety Law Actually Require for Rare Beef?<\/h2>\n<p>Japan's Food Sanitation Act, enforced by the Ministry of Health, Labour and Welfare, sets clear temperature thresholds for beef preparation. For dishes that present beef in a rare or medium-rare style, the regulation requires the meat's core to reach at least 63\u00b0C for 30 minutes, or \u2014 more commonly in restaurant settings \u2014 a core temperature exceeding 70\u00b0C for a shorter duration. These standards are designed to eliminate pathogens such as E. coli and Salmonella, which can be present on the surface or interior of beef.<\/p>\n<p>Critically, Japan's regulations apply not just to the surface (as with traditional seared steak) but to the core when beef is served in a raw-style presentation. This is why you'll notice that many izakayas and casual restaurants in Japan do <em>not<\/em> serve rare beef in bowl form \u2014 the technical requirements are significant, and not every kitchen can meet them reliably.<\/p>\n<p>For a deeper look at how Japan's wagyu grading and quality control systems intersect with food safety, <a href=\"https:\/\/itadaki8.com\/en\/?p=993\">this guide to Japanese wagyu grades and what they mean<\/a> covers the broader quality framework that underpins wagyu production in Japan.<\/p>\n<div class=\"sag-cta sag-cta--soft\">\n<p class=\"sag-cta__bridge\">You now know how Japan's food safety standards work \u2014 but whether Itadaki is open on the day you're planning to visit is a separate question entirely. Our monthly business calendar, including any irregular closures, is updated regularly on Instagram. Takes about ten seconds to check before you finalize your Nagoya itinerary.<\/p>\n<p class=\"sag-cta__action\"><a href=\"https:\/\/www.instagram.com\/itadaki_gyudon.08\/\" target=\"_blank\" rel=\"noopener noreferrer\" ping=\"https:\/\/seo-article-generator-two.vercel.app\/api\/cta\/ping?a=9ce6d769-1c73-4c47-90ae-f77cbaf68fb5&amp;p=soft&amp;c=B&amp;s=fSiQtKTiBmDMibI-UIV2WL\">Check Itadaki's Monthly Schedule on Instagram<\/a><\/p>\n<\/div>\n<h2>How Does Itadaki Meet These Standards While Delivering a Rare Texture?<\/h2>\n<p>This is the question at the heart of what makes Itadaki unusual \u2014 and it's the question that founder Masayuki Goto spent considerable time solving before opening in April 2022.<\/p>\n<p>Goto holds a Certified Food Sanitation Supervisor qualification under Japan's Ministry of Health, Labour and Welfare, and Itadaki operates under a Licensed Restaurant Operator permit issued by the Aichi Prefecture Public Health Center. These aren't decorative credentials \u2014 they reflect the legal and technical framework within which our kitchen operates every day.<\/p>\n<p>The solution Goto developed is what we call the two-stage cooking technique. Without going into the full technical detail (that's covered separately elsewhere on this site), the core principle is this: the beef is processed in two distinct temperature-controlled stages, each serving a specific function. The result is that the core of every portion of wagyu exceeds 70\u00b0C \u2014 fully satisfying Japan's food safety requirement \u2014 while the mouthfeel and appearance retain the softness and color that guests associate with rare preparation. It took genuine culinary and food science problem-solving to achieve, and it's the reason Itadaki is the only restaurant in Japan offering this specific concept.<\/p>\n<p>Masayuki Goto is also a direct-supply partner with Horai Wagyu farms in Aichi \u2014 meaning the sourcing chain itself is traceable and controlled, from the farm in Okumikawa to the bowl on your table.<\/p>\n<blockquote>\n<p>\"The rare wagyu was unlike anything I've ever tasted \u2014 a life-changing culinary experience.\"<\/p>\n<p>  <cite>\u2014 A guest visiting Itadaki in Osu, Nagoya<\/cite>\n<\/p><\/blockquote>\n<p>That kind of response isn't about novelty alone. It reflects what happens when exceptional ingredients \u2014 Horai Wagyu, raised by only 3 farms producing just 300 heads annually \u2014 meet a preparation technique that preserves their character without compromise.<\/p>\n<p><strong>\u2713 Key Takeaways<\/strong><\/p>\n<ul>\n<li>Japan requires rare-style beef to reach a core temperature above 70\u00b0C \u2014 Itadaki's two-stage technique meets this standard fully.<\/li>\n<li>Itadaki's founder holds a Certified Food Sanitation Supervisor qualification and operates under Aichi Prefecture's Licensed Restaurant Operator permit.<\/li>\n<li>Horai Wagyu \u2014 the star ingredient \u2014 comes from a fully traceable direct-supply chain with farms in Okumikawa, Aichi.<\/li>\n<\/ul>\n<div class=\"sag-cta sag-cta--mid\">\n<p class=\"sag-cta__bridge\">Horai Wagyu is capped at 10 bowls per day \u2014 and knowing the directions doesn't guarantee a bowl when you arrive. Securing your reservation in advance through Tabelog is the step that makes the difference between arriving to a bowl waiting for you and arriving to a sold-out sign. Reservation is done online, no Japanese required.<\/p>\n<p class=\"sag-cta__action\"><a href=\"https:\/\/yoyaku.tabelog.com\/yoyaku\/net_booking_form\/index?rcd=23081531\" target=\"_blank\" rel=\"noopener noreferrer\" ping=\"https:\/\/seo-article-generator-two.vercel.app\/api\/cta\/ping?a=9ce6d769-1c73-4c47-90ae-f77cbaf68fb5&amp;p=mid&amp;c=A&amp;s=Wm6W3OlZDwEcBKA4qZsnxS\">Reserve Your Rare Wagyu Gyudon via Tabelog<\/a><\/p>\n<\/div>\n<h2>Are There Ingredients I Should Know About Before Visiting?<\/h2>\n<p>Transparency matters, especially for international visitors managing dietary requirements or allergies. Here's what's in every standard Rare Wagyu Gyudon bowl:<\/p>\n<ul>\n<li><strong>Soy<\/strong>: present in the white soy sauce base (from Hekinan City) used in our \"magic sauce,\" in Hatcho miso from Okazaki, and in the Atsumi Ich\u014d-zuke pickled radish.<\/li>\n<li><strong>Wheat<\/strong>: present in soy sauce.<\/li>\n<li><strong>Egg<\/strong>: a Nagoya Cochin egg from Yamada Poultry Farm comes with every gyudon. It can be removed at \u2212\u00a5150 if needed.<\/li>\n<li><strong>Sesame<\/strong>: present in the complimentary chirimen jako (dried whitebait) topping available on the table. Our original 8-spice blend does <em>not<\/em> contain sesame.<\/li>\n<\/ul>\n<p>Itadaki does not hold Halal certification, and our beef is not Halal-certified. Guests with strict Halal requirements are kindly advised to factor this into their planning. We don't offer full vegetarian or vegan options \u2014 we're a wagyu specialty restaurant, and that focus is intentional.<\/p>\n<p>If you have severe allergies, please mention them when making your reservation. Cross-contamination cannot be fully guaranteed in a small kitchen environment, and we'd rather give you accurate information upfront than a reassurance we can't back up.<\/p>\n<h2>How Do You Actually Get to Itadaki from Nagoya Station \u2014 and Not Walk Past It?<\/h2>\n<p>Here's where food safety questions end and practical travel questions begin \u2014 because even the most safety-confident visitor still needs to find the restaurant. Osu is a wonderful district, but it is genuinely maze-like, and Itadaki is on the 2nd floor of a building that's easy to miss at street level.<\/p>\n<p>The simplest route from Nagoya Station:<\/p>\n<ol>\n<li>Take the <strong>Higashiyama Line<\/strong> from Nagoya Station toward Fujigaoka.<\/li>\n<li>Get off at <strong>Sakae Station<\/strong> (two stops, about 3 minutes).<\/li>\n<li>Transfer to the <strong>Meijo Line<\/strong> at Sakae.<\/li>\n<li>Ride one stop to <strong>Yabacho Station<\/strong> (about 2 minutes).<\/li>\n<li>Exit from <strong>Exit 4<\/strong> and walk for approximately 4 minutes.<\/li>\n<\/ol>\n<p>Total time from Nagoya Station: roughly 10 minutes. Once you exit Yabacho Station Exit 4, you're essentially in the Osu area already \u2014 the walk is short and relatively straightforward compared to navigating the shopping street itself.<\/p>\n<p>You can also reach us on foot from <strong>Sakae Station<\/strong>, <strong>Kamimaezu Station<\/strong>, and <strong>Osu Kannon Station<\/strong> \u2014 all are within walking distance, which is useful if you're combining your visit with a stroll through Osu Shopping Street or a stop at Osu Kannon Temple.<\/p>\n<p><strong>Finding the entrance:<\/strong> Look for the Japanese sign at street level that reads <strong>\u300c\u5143\u7956\u30ec\u30a2\u725b\u4e3c \u9802\u300d<\/strong> (this reads as \"Ganso Rea Gyudon Itadaki\" \u2014 roughly, \"The Original Rare Wagyu Gyudon Itadaki\"). The restaurant is on the 2nd floor; take the stairs up from the street-level entrance. If you're relying on Google Maps, be aware that it can be imprecise in this part of Osu \u2014 using the direct link on our website tends to be more reliable for getting you to the right building.<\/p>\n<p>Nearby landmarks that help orient you: Osu Kannon Temple is a 5-minute walk, and Hisaya-odori Garden Flarie \u2014 a free-admission urban garden worth visiting \u2014 is a 3-minute walk from Yabacho Station, the same station you'll arrive at. Many visitors pair a morning stroll through the garden or the temple grounds with an Itadaki lunch, which works beautifully as a Nagoya morning itinerary.<\/p>\n<p>There is no dedicated parking at Itadaki, but multiple coin parking lots are available in the Osu area within a 1\u20133 minute walk. That said, arriving by subway is genuinely the easiest approach \u2014 Osu's narrow lanes make driving and parking more stressful than it's worth.<\/p>\n<p>One more practical note: Horai Wagyu is limited to 10 bowls per day and can sell out during peak hours. If you're making the trip specifically for Horai Wagyu, a reservation via Tabelog is the most reliable way to secure your bowl. Our monthly business calendar \u2014 including any irregular closures \u2014 is posted on our official Instagram, worth checking before you set out.<\/p>\n<p>For those who want to go deeper into what makes Horai Wagyu different from other Japanese wagyu, <a href=\"https:\/\/itadaki8.com\/en\/?p=1005\">this introduction to Aichi wagyu for international visitors<\/a> covers the regional context in detail. And if you're weighing wagyu in bowl form against wagyu as a steak experience during your Japan trip, <a href=\"https:\/\/itadaki8.com\/en\/?p=936\">this comparison of wagyu bowl versus wagyu steak<\/a> lays out the differences clearly.<\/p>\n<p>For our complete menu, access details, and store information, visit our official page at <a href=\"https:\/\/itadaki8.com\/english\/\">https:\/\/itadaki8.com\/english\/<\/a>.<\/p>\n<div class=\"sag-cta sag-cta--close\">\n<p class=\"sag-cta__bridge\">The route is clear, the food safety question is answered, and the only thing left is claiming one of those 10 daily Horai Wagyu bowls before they're gone. Reservations open on Tabelog \u2014 the process is straightforward and takes just a few minutes.<\/p>\n<p class=\"sag-cta__action\"><a href=\"https:\/\/yoyaku.tabelog.com\/yoyaku\/net_booking_form\/index?rcd=23081531\" target=\"_blank\" rel=\"noopener noreferrer\" ping=\"https:\/\/seo-article-generator-two.vercel.app\/api\/cta\/ping?a=9ce6d769-1c73-4c47-90ae-f77cbaf68fb5&amp;p=close&amp;c=A&amp;s=plZ44xIXXF7b8nBUidQ38F\">Secure Your Rare Wagyu Gyudon \u2014 Reserve on Tabelog<\/a><\/p>\n<\/div>\n<\/article>\n<p><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"LocalBusiness\",\"name\":\"Itadaki - The Original Rare Wagyu Gyudon\",\"url\":\"https:\/\/itadaki8.com\/en\",\"address\":\"4-1-20 Osu 2F, Naka-ku, Nagoya-shi, Aichi 460-0011, Japan\",\"areaServed\":\"Itadaki serves foreign visitors from around the world who are traveling in the Nagoya area. Our primary customer base includes:\\n\\nGeographic reach:\\n- Immediate area: Osu district and Sakae district (within 10-minute walking distance)\\n- Nagoya city center: Nagoya Station, Fushimi, Kanayama, and other central districts (within 15-minute subway ride)\\n- Aichi Prefecture: Meitetsu Line and JR line commuters from Toyohashi, Toyota, Ichinomiya, and other Aichi cities\\n- Central Japan region: Travelers passing through Nagoya from Gifu, Shizuoka, Mie, and Nagano prefectures\\n- International travelers: All foreign visitors staying in Nagoya as part of their Japan itinerary\\n\\nPeak traveler seasons:\\n- Cherry blossom season (late March to early April)\\n- Golden Week (late April to early May)\\n- Summer festival season (July-August, including World Cosplay Summit)\\n- Autumn foliage season (November)\\n- 2026 Asian Games and Para Games (September-October 2026)\",\"description\":\"Rare Wagyu Gyudon (Horai Wagyu \u2014 limited to 10 bowls daily):\\n- Shinkoccho (Standard): 100g beef, 200g rice, \u00a52,700\\n- Cho-ten (Medium): 150g beef, 250g rice, \u00a53,200\\n- Zettcho (Large): 200g beef, 300g rice, \u00a53,600\\n\\nRare Wagyu Gyudon (Mikawa Beef \u2014 always available):\\n- Fumoto (Standard): 100g beef, 200g rice, \u00a51,800\\n- Oka (Medium): 150g beef, 250g rice, \u00a52,300\\n- Daichi (Large): 200g beef, 300g rice, \u00a52,700\\n\\nSide Dishes:\\n- Teppen (Premium Horai Wagyu Beef Plate): 50g, \u00a5800 \u2014 Same wagyu with different cutting and searing technique, delivering a distinct taste from the gyudon\\n- Piman no Nikuzume (Evolved Stuffed Green Pepper): 2 pieces, \u00a5700 \u2014 A popular dish originally from Tokyo's Toranomon Yokocho\\n\\nOptions:\\n- Extra rice: +\u00a5200\\n- Change to Super Mochi Barley Rice (from Toyohashi): +\u00a5200\\n- Super Mochi Barley Rice extra size: +\u00a5400\\n- Remove Nagoya Cochin egg: -\u00a5150\\n- Extra Nagoya Cochin egg: +\u00a5150\\n- Extra pickled radish (Atsumi Ich\u014d-zuke): +\u00a5150\\n- Extra shiso leaves (Aikei No.1): +\u00a5150\\n\\nBeverages (all Aichi\/Nagoya specialties):\\n- Kinshachi Beer Pilsner (330ml bottle): \u00a5700 \u2014 Nagoya craft beer pioneer\\n- Coffee Shochu Oolong Tea Mix: \u00a5700 \u2014 MAX'S BAR's signature drink since 2008\\n- Chita Highball: \u00a5700 \u2014 Aichi's Chita Distillery whisky\\n- Nagoya Cider: \u00a5700 \u2014 Local Nagoya craft cider\\n- Chita & Nagoya Cider with Lemon: \u00a51,000 \u2014 House specialty mix\\n- Chita \\\"Naka\\\" Refill: \u00a5500 \u2014 Add more Chita whisky to your remaining cider\"}<\/script><br \/>\n<script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What Does Japan's Food Safety Law Actually Require for Rare Beef?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Japan's Ministry of Health, Labour and Welfare requires rare-style beef to reach a core temperature exceeding 70\u00b0C during preparation. This standard applies to the interior of the meat, not just the surface.\"}},{\"@type\":\"Question\",\"name\":\"How Does Itadaki Meet These Standards While Delivering a Rare Texture?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Itadaki uses a proprietary two-stage cooking technique developed by founder Masayuki Goto, a Certified Food Sanitation Supervisor. The technique heats every portion of wagyu to over 70\u00b0C at the core \u2014 fully meeting Japan's legal requirement \u2014 while preserving the soft, rare-style mouthfeel.\"}},{\"@type\":\"Question\",\"name\":\"Are There Ingredients I Should Know About Before Visiting?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Every Rare Wagyu Gyudon contains soy (in the sauce and miso), wheat (in soy sauce), and a Nagoya Cochin egg (which can be removed on request). The tableside chirimen jako topping contains sesame; all other condiments are sesame-free. Itadaki does not hold Halal certification.\"}},{\"@type\":\"Question\",\"name\":\"How Do You Actually Get to Itadaki from Nagoya Station \u2014 and Not Walk Past It?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"From Nagoya Station, take the Higashiyama Line to Sakae, transfer to the Meijo Line, and exit at Yabacho Station Exit 4 \u2014 approximately 10 minutes total. Itadaki is a 4-minute walk from Exit 4 and is located on the 2nd floor; look for the street-level sign reading \u300c\u5143\u7956\u30ec\u30a2\u725b\u4e3c \u9802\u300d.\"}}]}<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Japan's food safety standards for wagyu explained \u2014 plus a step-by-step guide to reaching Itadaki in Osu, Nagoya from any starting point in the city.<\/p>\n","protected":false},"author":1,"featured_media":1013,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"sns_share_botton_hide":"","vkExUnit_sns_title":"","_vk_print_noindex":"","sitemap_hide":"","_veu_custom_css":"","veu_display_promotion_alert":"","vkexunit_cta_each_option":"","_lightning_design_setting":[],"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1014","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wagyu-brands"],"veu_head_title_object":{"title":"","add_site_title":""},"_links":{"self":[{"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/posts\/1014","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/comments?post=1014"}],"version-history":[{"count":1,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/posts\/1014\/revisions"}],"predecessor-version":[{"id":1015,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/posts\/1014\/revisions\/1015"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/media\/1013"}],"wp:attachment":[{"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/media?parent=1014"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/categories?post=1014"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/tags?post=1014"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}