Thanks, but you know that Miyazaki is just a region as well right? And Miyachiku Co-Op is made up of hundreds of different breeders (and does not encompass all Miyazaki beef). And I've had it. It tastes roughly the same as Kobe, despite being a different breed. Most Wagyu tastes the same, honestly, there's as much variation between samples of the same type as there are between different types.
Even for a relatively defined palate, it's very difficult to tell the difference between anything above a grade 6 in marbling. But really, we're talking about a very specific kind of beef, and I have no problem admitting that most Wagyu is very high quality. But it's not representative of most of the beef in Japan.
Japan's Michelin Stars are almost exclusively for Sushi and other seafood, which I would never imply is low quality. If you love seafood, which I don't, then yes, Japan probably has a good claim for the best food in the world.
Even for a relatively defined palate, it's very difficult to tell the difference between anything above a grade 6 in marbling. But really, we're talking about a very specific kind of beef, and I have no problem admitting that most Wagyu is very high quality. But it's not representative of most of the beef in Japan.
Japan's Michelin Stars are almost exclusively for Sushi and other seafood, which I would never imply is low quality. If you love seafood, which I don't, then yes, Japan probably has a good claim for the best food in the world.