Awa Japanese Beef

**Yakiniku vs. steak:** Yakiniku (焼肉, grilled meat) restaurants offer varied cuts (kalbi short rib, harami skirt steak, tongue, horumon offal) grilled tableside on charcoal — interactive and fun, best for groups. Steak courses serve premium cuts (sirloin, ribeye) cooked by chef and plated — more refined, better for couples or solo diners. Both showcase the beef's marbling and flavor; choose based on atmosphere preference. **Grading and cuts:** Awa beef is graded A4–A5 (highest marbling), with A5 commanding premium prices. The most prized cuts are rib-eye (リブロース) and sirloin (サーロイン), with fat melting at low temperature (literally melts in mouth). Budget-friendly cuts like shoulder (かたロース) or chuck (みすじ) still offer excellent flavor at ¥2,000–3,000 vs. ¥8,000+ for premium cuts. **Sudachi pairing:** Many Tokushima wagyu restaurants pair beef with fresh sudachi citrus (see separate entry) — squeeze sudachi juice over grilled meat for citrus acidity that cuts richness. Tokushima-style yakiniku often includes sudachi ponzu dipping sauce instead of standard tare (sweet soy sauce). **Take-home:** Tokushima Station's omiyage section sells vacuum-packed Awa beef (frozen, ¥3,000–8,000/300g) that survives 24 hours in luggage without refrigeration if packed with ice packs. Croquettes (阿波牛コロッケ, ¥300) make affordable portable souvenirs.