Yakiniku Ishigakijima Misakigyu (Akasaka)

Published on 2024-08-19

Try rare and mouth-watering Japanese Wagyu beef at Yakiniku Ishigakijima Misakigyu Akasaka.

Wagyu beef is one of the most famous foods in Japan. Known for its high quality, melt-in-the-mouth texture, and almost buttery taste, it is no surprise that many people want to try it while in Japan.

Ishigaki Island, part of Okinawa Prefecture, is known for having some of the best Wagyu beef in all of Japan.

Misaki Beef comes from a brand of Japanese black cow that is specially bred in the Yaeyama district. This means it is actually quite rare to find and eat; it only accounts for 0.01% of Japan’s beef production. People hold it in high regard because of its tender texture and sweet flavour.

Luckily, you don’t have to go all the way to Ishigaki Island to relish the rich flavours of Misaki beef. At Yakiniku Ishigakijima Misakigyu in Akasaka, you can try the famous Wagyu meat in a relaxing atmosphere that makes you feel as though you are on the island itself.

Misaki Beef Sourced Directly from Ishigaki

As mentioned, Misaki beef is a type of Wagyu beef produced in Ishigaki in a rich and well-maintained environment. Interestingly, Misaki Beef used to be sold as Ishigaki Beef, but as the breeding techniques developed, the new brand of ‘Misaki Beef’ was created.

Originally, Misaki Beef was exclusively available in Okinawa, but with the increasing number of travellers visiting the island just to try this famous beef, it has become more readily available in Tokyo.

Originally, Misaki Beef was only available in Okinawa, but with the increasing number of travellers visiting the island just to try this famous beef, it has become more readily available in Tokyo.

The president of Yakiniku, Ishigakijima Misakigyu, has previously stated that in the future there may be more chances to enjoy Misaki beef in other places in the world besides Japan.

Feel As Though You Are in Ishigaki

If you have had the privilege of visiting Ishigaki Island before, then you surely reminisce over the island’s laid-back atmosphere and serene surroundings.

In an effort to capture Ishigaki’s relaxing atmosphere, this restaurant has semi-private rooms and booths so that each guest can enjoy their unique dining experience in peace and without feeling rushed.

At Yakiniku Ishigakijima Misakigyu, all the meat is cut on the day. As soon as you enter the restaurant, you can see the variety of freshly-produced Misaki beef available to try.

On this particular visit, we were lucky enough to go inside the main kitchen to learn more about the process. One thing we learnt is that chefs who handle Misaki beef are specially trained to cut the meat the right way to ensure maximum flavour.

We were impressed by the smooth knife work. The chef removed the excess fat piece by piece, eventually presenting a delicious-looking piece of meat ready for guests to grill. There was also thick cut beef tongue, imported from the US and Australia.

Once eating the beef tongue, the first thing we noticed when taking a bite was its beautifully crunchy and chewy texture. The flavour really is a testament to the meat’s freshness.

In addition to the a la carte menu, there are three course menus you can choose from: Umami Course (¥5,500), Takumi Course (¥7,700), and Gokubi Course (¥15,400).

When we asked for a recommendation on what course menu to get, we were told to go for the Takumi Course. This not only proves to be a good value for money but is ideal for first-time guests.

The Takumi Course Meal

When we asked for a recommendation on what course menu to get, we were told to go for the Takumi Course. This not only proves to be a good value for money but is ideal for first-time guests.

This specific set menu includes: kimchi with brown sugar flavour; sea grape salad; sushi; beef tongue; beef ribs; beef roe; beef offal; beef soup; and ice cream.

Pictured above is the appetiser. The brown-sugar-coated kimchi was golden-orange in colour and, in terms of taste, was both sweet and spicy.

We were really looking forward to trying the sea grape salad, partly because we had the pleasure of trying it before in Okinawa. It did not disappoint; it was not only refreshing, with its salty and sweet taste, but had a great crunch to it.

The next dish was a piece of beautifully crafted beef sushi. We ate this in one bite. The flavours were impactful. It was tender, sweet, and everything I expected from beef that is known for its buttery-smooth texture.

It was now time for the main event, the grilled Misaki beef. First, we needed to gently brush the grill with a layer of beef oil and then carefully place the beef tongue on top.

Once grilled to a golden brown colour, we squeezed a bit of lemon. Overall, it took around 3-minutes to cook. Before eating, we dipped the meat into soy sauce, miso and salt taste. Just as expected, the quality of the meat was excellent, and it tasted delicious both plain and with the additional sauces.

If you have tried beef tongue before, you will know that sometimes it can have a rubbery texture. Yet, the Misaki beef tongue had the total opposite texture. It was super tender and tasty. Just as the chefs said, although Misaki beef is really sweet and rich in fat, it is not greasy at all.

The piece of Premium Kalbi was also phenomenal. Similar to everything else, it was packed with flavour and super soft.

Next on the menu was an assortment of offal, the internal organs. The types you get differ depending on the menu and the day. On this day, we received different types of Misaki beef offal including beef stomach, and beef liver.

The beef stomach was marinated with white miso and in terms of taste, became more flavourful with each bite. It was our first time trying beef liver. Although a bit apprehensive at first, I ended up liking its sweet taste.

The final dish was Premium Loin. Although a little difficult to cook, it was worth it, as once grilled, it was bursting with flavour.

After having the pleasure of trying a large variety of Misaki beef, it was time for some ice cream. At first glance, I thought this was a scoop of regular ice cream. Actually, it was a scoop of Okinawan Sweet Potato ice cream, known for its dense texture and earthy but sweet flavour.

Usually, at the end of a meal, those working at a restaurant thank you for visiting, but on this visit, we couldn’t help but say thank you for bringing Misaki beef to Tokyo.

For those visiting the city, we highly recommend making some time to dine at Yakiniku Ishigakijima Misakigyu. It will definitely be one of your most memorable meals!