Maesawa beef, raised in Oshu in southern Iwate, is one of Japan’s top wagyu brands — prized for its fine marbling and melt-in-the-mouth tenderness. Savoured as steak, sukiyaki, shabu-shabu or even nigiri sushi, it rivals the famous beef of Kobe and Matsusaka at friendlier prices in its home region.
🗓️ At a Glance
| Location | Oshu & Morioka, Iwate |
| Hours | Restaurant hours |
| Admission | Premium; varies by cut |
| Time needed | About 1.5 hours |
| Best time | Year-round |
What to Try
- Melt-in-the-mouth marbled wagyu steak.
- Sukiyaki, shabu-shabu and beef nigiri.
- Local specialty restaurants in Oshu and Morioka.
- A top-brand rival to Kobe and Matsusaka beef.
Combine Your Visit
- Finish with Morioka reimen after yakiniku.
- Try the local mochi cuisine of nearby Ichinoseki.
- Pair with a Hiraizumi day trip.
Getting There
- In Oshu: brand-beef restaurants near Mizusawa.
- In Morioka: yakiniku and steak restaurants.
Tips
Oshu (near Mizusawa-Esashi Station) is the home of the brand, but Morioka’s restaurants also serve it. A steak or sukiyaki set showcases the marbling best.
