What is Omi Wagyu, and why is it ideal for yakiniku?

MANILA, Philippines – Omi Wagyu, a name that doesn’t get as much mainstream attention as Kobe or Matsusaka, belongs to the same elite group of Japan’s “Sandai Wagyū” or “Three Great Wagyu.”

Considered a premium cut, especially for Japan’s yakiniku grilling experience, A5 Grade Omi Wagyu is the highest possible grade for Wagyu beef in Japan, according to the Japanese Meat Grading Association (JMGA).

Omi Wagyu hails from Shiga prefecture and is produced by some of Japan’s oldest and most respected cattle-farming families, many tracing their craft back hundreds of years in the Edo era. Among them is Daikichi Japanese Black Wagyu Farm, known for its slow fattening process and emphasis on animal welfare. These practices directly affect how wagyu develops marbling, texture, and flavor.

The farm is in collaboration with homegrown yakiniku chain Hiro Premier, which opened its newest branch in SM Aura, Taguig City.

Hiro Premier’s chefs are fully Japanese-trained, led by MasterChef Shogo Izawa, a Tokyo-born, award-winning chef with over 40 years of experience. Having cooked for world championships in England and Taiwan to the GRAMMYs, Izawa’s quiet skill is grounded in discipline and respect for every ingredient.

The spirit of “omotenashi” (the Japanese philosophy of hospitality) fires up Hiro Premier’s yakiniku experience — each grill temperature is monitored with precision by the staff. Servers help angle the tongs for you, adjust heat zones, and can even grill each meat slice for you until it reaches your desired sear and doneness. Smoke doesn’t get too in the way of cooking and conversations, either.

Yakiniku looks simple — grill beef, eat, repeat — but there are reasons for the precision. The heat level determines whether the fat melts cleanly or pools, the cut thickness affects tenderness, and even the grill placement changes flavor.

Omi-gosh: Guide to wagyu grading

Each grade actually combines two evaluations: the yield grade, which measures how much usable meat comes from the cow (with A being the highest, followed by B and C), and the quality grade, scored from 1 to 5 based on marbling, meat color and brightness, texture and firmness, and the fat’s color and luster.

An A5 rating means the beef has achieved both the top yield and the highest possible quality score, a combination that results in the intricate marbling and tenderness wagyu is famous for.

But where the beef is extracted can change a lot.

At Hiro Premier, beautifully presented platters of different cuts provide for an exploratory dive into a variety of flavor profiles and textures, but all within Izawa’s range of high-quality standards.

Karubi, or short rib, is the juiciest and most well-marbled of the basics, especially the premium Jo Karubi, and it’s best given a quick sear; a familiar, reliable “intro” cut. Chuck roll sits comfortably in the middle with even marbling and a balanced fat-to-lean ratio for a straightforward bite.

Misuji (top blade) is considered a prized cut for its fine marbling, tenderness, and slight natural sweetness. Chuck ribs lean richer, with moderate fat and a fuller beef flavor, while Tokyo Karubi is a leaner short rib variant that delivers a robust, beefier taste, ideal for diners who prefer less fat. And then there’s the ribeye — including the sought-after Omi ribeye — soft, buttery, and quick to cook, often the star of any wagyu set.

Yakiniku is meant to be slow and intentional, not rushed or focused on quantity. The Japanese typically choose methodical grilling and premium ingredients over unlimited servings, and Hiro Premier embodies this practice: the restaurant’s minimalist and clean interiors feature bonsai trees, wood-and-stone textures, soft and warm pendant lights, and leather couches that surround authentic Japanese grills, providing an elegant space to match a coveted cut of Japanese beef. – Rappler.com