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鲜嫩多汁的和牛肉遍布整个大洛杉矶，从$$到$$$$，所有价位我们都搜罗了一翻。（口水逆流成河~）
Where can I get it?
Don't worry, so many Wagyu! As a senior foodie, how can you "know its cattle but not all its cattle"?
The editor summarized everyone's problems, which will help you to taste the past and present of Wagyu.
Question Time
Q: How is it different from beef and other meats?
A:Wagyu isRecognized as the best beef breed in the world, 以鲜嫩多汁、口感出众为特色。日本和牛是和牛中最好的，据说为了使牛牛快乐健康地成长，它们吃着草中极品，还要经常在牧场里散步、听音乐来陶冶情操，偶尔喝喝小酒，用温泉水洗澡呢 （简直神仙般生活，怪不得吃和牛的我也这么快乐）
Q: They say that Kobe and beef are delicious. How is it different from others?
A:日本和牛分黑毛、褐毛、短角和无角，期中最出名也最普遍的是黑毛和牛。著名的Kobe beefIt belongs to黑毛Kind of.相对来说霜降（肥瘦红白相间的大理石纹路）要比褐毛牛要多，口感柔韧、肥嫩.
Q: Why do some Wagyu Beef write Kobe Beef and Wagyu Beef?
A: Because there is a certain difference between the two.All Kobe Beef are Wagyu Beef, but all Wagyu Beef are not Kobe Beef. Kobe is a city in Japan, and the wagyu bred there is Kobe Beef.The price of a real Kobe Beef steak is as high as $200, so the ones below this are generally not authentic.Most of the Kobe Beef on the market are Kobe Style Beef raised in the United States, and the taste is also very good~
Q: What is A5 Wagyu?
A: The Japan Meat Association scores four aspects: how much muscle there is, how much fat it looks like, how loose the meat is, and how much fat it hybridizes. Each item has 5 grades, onlyFour indicators reached a maximum score of 5 points的和牛才能成为A5 Wagyu.。简直比评小鲜肉还要严格内~
Q: Xiaobian, you have talked so much nonsense. Where can I eat it?
A: Listen to me! ~~
当仁不让的性价比之王，和牛有Premium、Gold、Black之分，最贵的Premium也只用20刀一份，但肉质出彩，高于标价。Black的油脂含量最少吃起来不会很腻。Premium肥瘦刚好，吃在嘴里香软嫩滑。Eaten小伙伴表示，Gold比较鸡肋，油份略多，吃多了比较腻。
虽然是日料，和牛做法和摆盘都比较西式，搭配芦笋成功缓解了油腻感。一问老板才知道他家的和牛大厨之前是做高端洋气的法国大餐的，结合日料的精华才做出这道与众不同的和牛料理。
他家新出的滋味三重奏，一道料理就包括24K黄金鹅肝&和牛&黑松露。整个吃完都感觉高级了起来～
他家的肉质不错的，以提供高素质安全食用的和牛为宗旨。Kobe Beef可以作为烤肉，也有刺身单点。雪花花色分布均匀，肉质腌制调味入味，但也不会过甜，加工的刚刚好，可以品尝到和牛里自身的牛肉香味。
This restaurant has been rated as one of the best Korean barbecue restaurants in Los Angeles by LA Eater. It must have something to do with their high-quality Kobe Style Premium Beef barbecue. Although it is not imported from Japan, the proportion of taste and fat is impeccable. .
洛杉矶的吃牛圣地你绝不能不知道Alexander，店家提供7种不同和牛，其中4种来自日本宫崎、鹿儿岛、滋贺和北海道的空运和牛，两种美国本土和牛，1种澳洲和牛。小编尝试的宫崎和牛鲜嫩多汁、入口即化！只是他家价格不太美丽，均价在100刀左右。
来自日本的和牛火锅，选用的也是空运来的宫崎和牛，刨成薄片状用清汤涮之，不需要太多酱料调味，就能吃出最新鲜的肉感。
除了有从澳大利亚进口的Wagyu外，Kinjiro还提供特别高上大的A5 Wagyu!不管是肉的色泽、松弛度、脂肪比例等都是一流的等级的。至于价钱方面小小一块6.5OZ的A5和牛大概$100多刀，还算是合理的。
尔湾一家高端日式Fine Dining餐厅，不光是各式鱼类刺身做得出色，和牛也有证书认可。尤其是A5和牛刺身寿司.牛肉有入口即化的感觉。
一份和牛三种做法，小编最爱的是蛋液生拌牛肉配海胆和黑松露，蛋液增加了牛肉的嫩度，海胆的鲜美和黑松露的香味融入到拌牛肉中，吃上去很爽口，避免了煎肉的油腻。
As a former Michelin two-star Providence, the materials used are naturally excellent, but I think that the weight of his family's Japanese beef is sorry for this price. If you only eat Japanese beef, there are still more options.
Written by 萌 某 茗 / nicotff
