Joshu Wagyu Beef

**Yakiniku ordering:** At yakiniku restaurants, order by cut: kalbi (カルビ, short rib, fattiest, ¥1,500-2,500 per 100g), rosu (ロース, sirloin, balanced marbling, ¥1,800-3,000), hire (ヒレ, tenderloin, lean, ¥2,500-4,000), or harami (ハラミ, skirt steak, less marbling, ¥1,200-2,000). Start with kalbi and rosu to taste the marbling. Grill over charcoal (best flavor) or gas (easier control). Cook each slice 20-30 seconds per side (medium-rare for marbled cuts). Dip in tare sauce (sweet soy) or salt+sesame oil. **Sukiyaki technique:** Sukiyaki is cooked in a shallow iron pot at the table. The waiter (or you) layers thinly sliced beef, tofu, shirataki noodles, negi (green onion), shungiku (chrysanthemum leaves), and mushrooms in warishita broth (soy, mirin, sugar). The beef cooks in 10-15 seconds — remove immediately and dip in raw beaten egg before eating. The egg tempers the heat and adds richness. Sukiyaki is communal — share the pot, cook in waves, and pace the meal over 90-120 minutes. **Lunch specials:** Many yakiniku restaurants offer lunch sets (ランチセット, 11:30-14:00) — yakiniku set (meat + rice + soup + salad, ¥1,500-2,500) or wagyu steak don (beef over rice, ¥1,800-3,000). The lunch cuts are smaller or less premium than dinner but same quality beef. Lunch is excellent value and doesn't require reservations. **Where to buy:** Joshu wagyu is sold at Takasaki Station's souvenir shops (vacuum-packed, ¥3,000-8,000 per pack, requires refrigeration/freezing). The beef is also available at Tokyo's high-end supermarkets (Isetan, Takashimaya) but at premium prices. Purchasing in Gunma offers better value and supports local producers.