Not all Wagyu beef is created equal, and beef aficionados are quick to note the distinction. While Japan’s Kobe and Miyazaki Wagyu have long held global renown, another exceptional variety has emerged from the Yaeyama Islands in Okinawa: Yaeyama Kyori Wagyu. This rare breed stands apart not only for its exceptional marbling and depth of flavour, but also because it’s Japan’s first branded Wagyu raised entirely by calf breeders—a departure from the common practice of selling calves to fattening farms.
At Yaeyama Kyori Beef, female calves from the prized Tajima bloodline graze freely in lush pastures nourished by mineral-rich spring water. This environment, along with a carefully managed long-term fattening process, produces beef with clean, healthy fat and remarkably rich red meat.
Chef Junichi Yoshida, a Wagyu expert and culinary innovator, has made this beef the centrepiece of his restaurants in Tokyo, Okinawa, Singapore, Hanoi, and most recently, at Tingara inside the InterContinental Danang Sun Peninsula Resort in Vietnam. Tingara’s circular, bird’s nest-inspired dining room offers panoramic views of the South China Sea, complementing its 11-course teppanyaki tasting menu featuring Yaeyama Kyori beef in inventive forms—such as beef tartare tart, croquette, consommé, and Yoshida’s famed crispy grilled steak.
Yoshida’s signature “ultimate crispy grilling” technique exemplifies the Maillard reaction—the heat-driven chemical process that enhances flavour and texture. His chefs are trained not through a fixed formula, but by mastering the sensory cues of grilling: the sound, scent, and texture that indicate the perfect char. The result is a whisper-thin crispy crust enveloping a warm, red, juicy centre that showcases the beef’s finest qualities without any coating or batter.
Vietnam’s culinary culture also plays a role in shaping Yoshida’s menu. Local herbs, vegetables, and fragrant spices enhance the Wagyu’s umami, and are even featured in his Tokyo restaurant. Dishes such as slow-grilled black abalone and handmade Jyuwari soba nod to both Japanese craftsmanship and Vietnamese dedication to freshness.
Yoshida’s approach is a celebration of meticulous sourcing, time-honoured technique, and cross-cultural inspiration—bringing one of Japan’s rarest Wagyu varieties to the forefront of international fine dining.
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