Ever wondered what the world’s most expensive beef tastes like? Join me as I indulge in a luxurious culinary experience, sampling Matsusaka Wagyu, the finest beef money can buy. In this video, I explore the origins, flavors, and the staggering $330,000 price tag of a Matsusaka Wagyu cow. #MatsusakaWagyu #ExpensiveBeef #LuxuryFood #Foodie #Gourmet #JapaneseBeef #Wagyu #MustTryFoods
100 foods to eat before you die I’ve been traveling and eating all around the world and here are the 100 Foods you need to eat before you die and these are in no particular order so add them to your food bucket list number 31 Matsuzaka beef there’s Tokyo Tower over there this is just a really nice view of central Tokyo look at this oh what is that it’s like someone’s house with a massive swimming pool Fountain I hope not cuz i’ definitely be really jealous of that okay about to hit to the conin station going to Nya today and one of my favorite things ever about Japan is riding on a highs speed train and of course eating a bunch of bento box so that’s what we’re going to do right now let’s [Music] go my favorite Bento store wager Box is always the best can’t go wrong with this so do a little surf surf beef and crab also I literally just left my suitcase like outside of the store wouldn’t do that in any other country Japan no [Music] biggy this is another one of those boxes where it heats up on his own this thing is heating up all that Steam it’s coming oh my gosh it’s burning hot right now while we wait for this though beef vento KAG wagu you really can’t go wrong with any sort of wagu Bento just like the other ones the flavor of the beef is really good there’s not that much so a ton of rice just a little bit of beef still good though got these like crazy alien looking squid dealies I wouldn’t say these are that good it’s like stuffed squid so the outside kind of like tastes like squid jerky and inside is rice like sticky rice on the inside it’s kind of a little weird not the best whoa roasted crab legs in a Bento Box this thing smells like the crab just was roasted over the fire Great Smokey Aroma is coming from this box this tastes better than some of those crab legs you’ll find on those cheap Chinese buffets it’s not a lot of substance so you get a few pieces of crab and there’s little bits of crab on top but the rice again is really a ton of it actually the flavor of this rice is really really good it’s not just plain rice I think I season maybe a little bit of uh seaf fruit stock really really tasty so even though there’s not a ton of meat rice is pretty delicious on his own just remarkable deliciously sweet incredibly Smoky it just tastes like it just came off the grill it’s amazing how they’re able to get that fragrance that flavor into a Bento Box that’s why I love Japan oh I forgot the best part they have the crab in’s brain and organs all here and this is like natural seafood crab miso this might be the best mental box I’ve ever had in Japan [Music] welcome to mataka home of the most expensive beef in the world it’s going to be a great day [Music] tomorrow have the train we’re in Tawn and uh we’re near masuak right now this is a little Farmhouse we’re staying at tonight where we have like traditional matcha and then little welcome Macha emoi the double M the M&M’s and traditional Japanese home and the concept of this is called mingu you can stay at these houses and you can also experience kind of like the agricultural side of traditional Japanese um homes but this is my first time staying in a traditional Japanese home they actually make it m it’s so lovely sweet and just refreshingly fragrant a lot of people my sip doesn’t feel like as bitter it’s just so gratifying [Music] [Music] [Music] [Music] that so besides the do it-yourself sushi we have the skewers and you see there’s a lot like local [Music] 711s this is so cool so we got a bunch of stuff to choose from and Yuko here was actually a member of parliament in Japan so kind of a b to have her cook for us piece of eel I’m going to overstuff this a bit [Music] some reason this just tastes so good but because it was made like in someone’s home or I rolled in myself my rolling skills are amazing it’s probably not it but seriously so yummy dive into some of the Oden fish cake these little jelly noodles no calories I kid you not my Favorite Things is for Hot Pot crunchy and scrumptious so sou Mis soup fresh vegetables from the farm right outside this house put into the Miso soup tofu seawe spring onions potatoes loaded miso oh yeah wow such a rich Oman flavor of the Miso you put miso anything in front of me me so want to eat it all right we’re going to eat up uh then we’re going to see our rooms go to bed tomorrow the most expensive beef in Japan matu zaka we’re going to see where it all came from Welcome to my room good morning after a great night this lovely Airbnb it’s even more stunning in the daylight right there’s like tea field over there it’s like bunch of uh vegetables growing all around here we’re going to come back to this place and have lunch but right now heading off to the famous Matsuzaka Farm let’s go [Music] okay we’re at the mataka farm we’re about to meet the owner this is toiki son yes I I see and there’s the masuzaka cow right there oh mik really nice to meet you really nice to meet you 88 88 years old whoa oh looks so good and that’s a strong handshake there what because he ate the meat he cuz he eat us the meat every day and this Farm is literally where matu zaka beef originated and Chiki son’s entire life has been raising these cows mostly mata mata beef is a female yes and then they wait is it mostly why I thought they’re all female all of them yes yes one thing is masuzaka beef is the reason why it’s so expensive it’s so exclusive is because they’re all virgin female and they believe to have the most tender of meats and how many cows does he have on on the farm only two so one of these cows will go for about $30,000 yes he sold like he only sold one at any time he only has a few yeah only only a few cows on the farm and you’ve been doing this since you were 15 years old 17 years old 17 years old that’s a long learning that’s a long education okay let’s go [Music] the cows slipper for the cows slipper for the cows wow why why do cows need slippers so it’s to prevent the feet from damage damage yeah so imagine this is the hoof of the cow right here and this is completely handmade from grass dry grass oh and this is how they walk through the field I’ve heard of horseshoes I never I never heard of cow shoes before this is theow I heard cow bell not cow shoes I got thank you thank you we’re going to go have some tea and talk a little cattle this is actually really exciting because I i’ I’ve always of course loved wagu and I learned about mataka beef a couple years ago and to be able to sit with a like legit living legend you know someone who’s been doing this his whole life just to be able to understand more about why this beef is the most expensive in Japan let me introduce you this is Olivia she’s going to be translating for us first of all it’s it’s a pleasure such son to meet you and to talk with you a little bit thank you and masaka te is also very popular very famous and how did you go into this profession she likes the cow he said that he he really like the cow since he was little instead of having pet he prefer to have cow instead around this area there’s a like Association who to join the farmer the butcher from there he start to you know like try to learn how to raise the cow I see why do you think masuzaka beef is the most expensive and best beef in Japan [Music] wow so before this area they raised the cow only for working for the field it’s a worker cow instead of for eating right that’s a very famous restaurant restaurant so the lady M who operates the the restaurant because they have a different meat so she asked him to make the cow edible like soft s meat that is the very start of the mataka so soan was really the founding almost the Founding Father for Matsuzaka beef uh before his ancestor oh ancestor it’s Mi period Mi per oh Mi period okay and what what did he just write this is the letter from the the lady operate the the restaurant oh wow how old is the letter M period from Mii period oh my god really basically uh she son is saying is that uh his ancestors literally got a request and this is the actual letter from the restaurant during the mag period where the restaurant owner asked his ancestors to give them a cow that’s like tender so they can serve in in the restaurant this amazing this is like beef history right here they don’t sell the meat from other to Other Place only for this restaurant only for this one restaurant so this letter is over a 100 years old how did you or your ancestor figure out how to create the process of raising Matsuzaka beef you know feeding it the best foods and rubbing it with wine and giving it beer how did they learn how to do all that or how do they invent that so they they they process the food for the cow instead of giving roll okay okay you’re actually making the food not just like here go graze around here’s a carefully prepared meal for you he said that if you feed the the C with the raw grass yes the the fat mhm it’s getting yellow oh really the color changed is that still the case today do you still cook and make the feed for the cows yeah no no more cooking for you cows there’s a lot of uh I guess uh stories about how Japanese wagu is fed beer it’s massaged is that is that real in restaurant they they serve be beer to the customer and then if the customer is not finishing the beer they give that unfinished drink to the cow to the cow they don’t want to waste yes after they they they give the the beer to the cow it becomes addicted result he thinks like if you if you give the beer to the the cow the cow like have more appe oh okay and then for the massage he said that if you give massage to the to the cow it’s going to help to how say circulate circulation is better okay this is a misconception that a Japanese cow because it’s fattier is not healthier for you to eat but that’s not true right you have to make um the beef mhm that can be melted in human body in human body temperature so so literally it’s just melting your mouth Yes yes and the classic way of cooking wagu or masuzaka is sukiyaki right why is sukiyaki so good for mataka beef if you do the in Yakiniku you cannot tell the original Taste of really because you have to eat with the sauce right uhhuh and he said but if you cook in sukiyaki way uh the fat is melt and then you can taste the real meat oh okay that makes sense like Yakiniku you do get a diff like it’s just melty fat so Sukiyaki it melts the fat already you get the actual Taste of the beef that makes a lot of sense all right so here’s what I found out this is kind of a revelation for me and maybe for you guys as well that want to actually taste real Matsuzaka beef if you want the best masuzaka beef it can only be found in Matsuzaka because there’s so so few of them they can’t be shipped anywhere else so what I ate in Tokyo the Matsuzaka beef was the younger cow younger cows 30 months so they haven’t really got the best the best flavor so if you want the actual best best of the beef this is where you go a little more information if if you guys are coming here to Matsuzaka toosan is the is the term that’s used to describe toosan the original best quality cows here in matuz zaka and we’re eating that today this is the toosan mark look for this if you want the best quality the 40-month cow we’re older that is the best quality monu zaka beef you can have thank you so much because this has been like I I I thought I knew stuff about wagu for Matsuzaka I did my research and I ate so much of it last time I was in Tokyo I really knew nothing but thank you AR thank you so [Music] much something St out of magazine this environment is so great like there’s a Tea Garden in the back and just great farmlands and Hills everywhere no wonder the best cows are grown right here I mean even the surrounding is so Serene and peaceful and obviously they are adorable and so it’s kind of sad but they are given a really good and loving life here got to go and uh we’re actually going to go taste the authentic monsu zaka beef now Sukiyaki style but seriously if I could be 88 and look and feel as good as this gentleman right here you’re pretty lucky maybe the secret is in the beef [Music] want to take the the basket oh yeah I I’ll take the basket for sure P me to work you need to work oh I got to work I got to eat I mean if I don’t work I don’t eat I got to work up an appetite going with we’re going to go Harvest some shaki mushrooms and then we’re going to start cooking the beef we would have more uh shii mushrooms this time but monkeys came how did the monkeys get in oh just a little little space space they they just get in oh wow small monkeys well maybe it’s a trim but I’m also a monkey and I’m taking the mushrooms okay so check it out these are the shiu mushrooms I was surprised I’m doing something wrong here oh at least they didn’t take this at least the monkeys weren’t so greedy or yeah were they’re so full already all right I think that’s everything the monkeys left us not even a full basket not even half a basket he said if the if the monkey is not um taking all the uh the the mushroom there a whole basket three three baskets three baskets the monkey took two and 90% of a basket yes hey Bad Monkey harvest my own cabbage that felt really cool suaki okay not I think still look at this I mean that was easy hard work’s done already by him I just got to pull it out of the ground fresh spring onions yeah let’s go since the monkey stole the other vegetables this monkey should help carry some to the table all right we’re sitting down for the classic Sukiyaki meal and this is our masuzaka beef the of course it’s got this red logo Mount Fuji in the Sun and this is when you know that this is the localized highest quality of Matsu zaka be the toosan this logo right here that’s what you look for when you’re in this region of course we got the thinly sliced version for the Sukiyaki and right before that the mushrooms we picked just a little bit of fire a little bit of soy sauce boy she Dash something so simple is so flavorful so glad the monkey did not get this one this is like laid out perfectly little side dishes egg and the classic way to eat suyaki is suyaki sauce is really just some soy sauce and some sugar and then you dip it in the egg and that’s it so it retains a lot of that great beef flavor and after learning all the stuff I learned today about matu zaka beef and wagu in general I feel like I’m going to experience everything again for the first time I’m passing on Precious Cargo see Kiko sign here oh open wagu this is worth more than People’s Jewelry right now like this is a good pound or so pound of Matsu zaka will go for about $500 oo and you can see here this is really cool they put a piece of fat here just in case you’re barbecuing it instead of butter you’re going to use matu zaka be fat the pattern like Vine art that’s what makes good Japanese wagu what it is like it looks like it should be hunted a museum so while you could go s doing the buttering and the fat all the fun stuff I’m going to start uh putting the cracking the egg into a bowl okay so apparently to make really good Sukiyaki you got to cook everything on the pamp first the ingredients oh first piece of masuzaka beef is going in and we’re just stir frying all this together the Tet sauce like I said it’s just sweet soy it’s usually what’s inside a Sukiyaki sauce so the vegetables and the meat is cooked first on the hot pot and you’re going to see a little bit of caramelization from the sugar and that smell it’s just getting to be pretty darn incredible and then you’re going to dip it in the egg and this is done for a couple of different reasons and one of the reasons is that um the flavor of the egg is going to offset the the sweetness of the sauce a little bit and the second is that it’s going to cool down the ingredients that just came from the hot pot for me got look at this the Matsu zaka beef all that great marbling that beautiful pattern is still visible after it’s cooked I just learned today we do the Sukiyaki because a lot of the fat does render so it leaves more of the beefy flavor and for those of you guys who are not familiar with wagu there are different types of wagu and of course probably the most popular one is Kobe but that doesn’t necessarily me it’s the best it’s just has the best marketing department good wagu it’s it’s greatest so there’s A1 through five and this is obviously A5 even five has a index rating of between 8 to 12 and 12 of course is the best prime which is the best cut of beef in the US has about 6% fat this thing minimum 25% every time I have top quality wagger the sensation just clobbers me it’s like that first time you were ever kissed were the first time you ever seen the sun setting into the ocean like that kind of sensation it’s just unbelievably melty as soon as it touches your lips the dissolving process begins and by the time you’re chewing it for like the fourth time and they’re so right about the Sukiyaki cooking method it’s a little sweeter but you get much better sensation much better flavor from the actual beef and that flavor is so incredibly strong it doesn’t just melt but that incredible beef flavor just completely dominates your taste butts when people often ask me what is the best food I’ve ever had in the world I consistently say Japanese wagu top quality Japanese wagu all right we’re eating some of this and then we’re going to eat some with rice oh steamed eggs with little bits of shrimp and seafood inside oh my God o she oh wow that amazing melting your mouth eggs little bit of fish cake I thought the beef was going to be the so star of the show today but heck yeah all right by the way this is so Kawaii I want to hug it when I go to bed freshly cooked rice from an actual stove now we got a bunch of vegetables we got a pot full of Matsuzaka beef grease let’s eat [Music] [Music] all right I got my full plate got a refill button on my Sukiyaki more mazaka beef what’s so amazing about the experience again besides the flavor and also like what I love about Japanese food is you Feast with your eyes your nose and then it goes in your mouth and by that time it’s just the anticipation is just insane I pulled this from the ground I got to taste it everything it’s just culinary Perfection simple stuff and just the great flavor of the fresh quality experience but on top of that is just this incredible experience of learning all about masuzaka beef and again I thought I knew a lot about wagu beef already but really I learned so much from toiki on morning so much about this beef and how the cows are raised and how they get drunk off beer then go on a eating Bender then coming here and having Yuko son cook me the perfect Sukiyaki and then going vegetable picking with itos sun and this is actually rice that he grew right here on this Farm just all that combined with how amazingly delicious every single part of this meal is but going into like the local region where a very specific food is from and having it made by the people there and just being able to experience all this that is priceless I mean there’s a price to it but The Experience really you’re going to remember that for a long long time all right guys thank you all so much for watching I got more Sukiyaki to get to until we eat again see you later let’s see how Ben likes his first taste of mataka beef this is Chelsea Ben’s girlfriend oh my God it is amazing it’s the best in my life lik get I know it’s good but surprise be good you need to come here to have a TR these are not paid actors the testimony they give is their own well Ben’s paid but Chelsea’s not so there you go
11 Comments
First to get here
I bet that guy beside you on the train was like WTF! 😂
out of my budget but omg that looks delicious
i feel a sense of Deja Vu here….was this episode aired before on a different channel? Just curious. It's an Awesome episode! 😀
thanks for sharing this list
I would immediately request a different seat if I had to endure some fading YouTuber engorging himself out of desperation to stay relevant
There is also Chateaubriand Beef, which is said to be more expensive than Wagyu.
You can leave your luggage unattended in Singapore too!
Small correction. Beef runs A, B, C and they are the yield of the cow, then 1-5 grades the meat itself. So you can, though not common have a c5 and it is high quality but doesn’t yield as much.
Did you yet the memo??? No One Wants to smell seafood on a Train!!!
Like the new channel.