Wagyu Amiyaki Kaiseki Sizzler

For most wagyu restaurants, offering a wide selection of different cuts is a point of pride. Harami skirt steak? Kalbi shortrib? Ribeye? These are names that yakiniku veterans will be familiar with. But only a seasoned butcher would be versed with the full extent of beef cuts offered at the Hiroshima yakiniku legend, Wagyu Amiyaki Kaiseki Sizzler. First opened in 1972 in the Shintenchi district of Hiroshima, the restaurant swiftly established its reputation with the sheer variety of cuts offered on its menu: 25 different parts of the cow, ranging from eye round (shikinbo) to flat of round (nakaniku) to the rib finger (nakaochi-kalbi) — that tantalizingly chewy meat between the ribs. Another point of pride for Sizzler is that each part of beef used is kuroge wagyu black beef, sourced from local Hiroshima markets for maximum freshness. Each piece is served in the seasoning that best suits it, with certain pieces served with salt, and others with the sweeter yakiniku sauce. And in order to ensure that each one is cooked in the best way possible, grilling instructions for each cut are provided in both English and Japanese.