Morimoto's wagyu beef?

[cdnusagurl]

Just trying to see whose tried it and what were your thoughts on it? I've got tentative plans for us to go to Yachtsman and Morimotos on our upcoming trip and really want my husband (who loves steak) to try the wagyu beef. I was going to have him eat it at Yachtsman, but then I read that Morimoto's has it also and for much cheaper as long as you only order the 3 oz minimum. So now I'm trying to see what people think of it. Is it worth it? Would you get it again?

 

[TheRustyScupper]

1) First, the Wagyu beef is American mostly bred in either Wyoming or Colorado.
2) Second, it is good, but nowhere as good or tender as true Japanese Wagyu.
3) For the price charged, I would pass it buy.

NOTE: If you have never had Wagyu beef, it might be worth a try to just see the difference between American-style and Japanese-style beef.

 

[cdnusagurl]

1) First, the Wagyu beef is American mostly bred in either Wyoming or Colorado.
2) Second, it is good, but nowhere as good or tender as true Japanese Wagyu.
3) For the price charged, I would pass it buy.

NOTE: If you have never had Wagyu beef, it might be worth a try to just see the difference between American-style and Japanese-style beef.

We are from Canada so we don't eat much American beef to begin with, so that's fine. Also I know it probably isn't real Japanese born and bred beef but that's okay since I have plans to visit Japan one day for other reasons. I just want to know if it's worth giving it a try.

 

[Skylarr29]

According to the Yachtsman steakhouse menu it is 100% Japanese Wagyu with an A5 grade, which I believe is the highest. I’d go that route.

 

[TheRustyScupper]

According to the Yachtsman steakhouse menu it is 100% Japanese Wagyu with an A5 grade

1) If you go to the American Wagyu Association website (wagyu.org), you find that Wagyu in USA are cross-bred between Wagyu and Angus.
2) Unless I see a Country Source Label, or the official Gold Certificate of Authenticity, I would not trust Wagyu in USA to be true Wagyu.
3) I will not say the claim of 100% Japanese Wagyu is true or not, as it always possible.
4) I can only go by other sources and reports.

NOTE1: There are DNA tests to prove the true source of the beef.
NOTE2: Per FORBES,
"...You cannot buy Japanese Kobe beef in this country. Not in stores, not by mail, and certainly not in restaurants. No matter how much you have spent, how fancy a steakhouse you went to ..."
"...Under Japanese law, Kobe beef can only came from Hyogo prefecture (of which Kobe is the capital city), where no slaughterhouses were approved for export by the USDA..."
"...It must be processed in a Hyogo slaughterhouse - none of which export to the US - and then pass a strict government grading exam..."
"...the US does not recognize Japan’s trademarks and so the term Kobe beef has almost no legal standing in the US; thus, retailers and restaurants can use the term with impunity..."

 

[chalee94]

According to the Yachtsman steakhouse menu it is 100% Japanese Wagyu with an A5 grade, which I believe is the highest. I’d go that route.

The Morimoto menu says the same:

https://disneyworld.disney.go.com/dining/disney-springs/morimoto-asia/menus/dinner/

"Japanese A5 Wagyu Beef"

I would bet it's American Wagyu sourced from the same supplier in either case...

 

[TomServo27]

1) If you go to the American Wagyu Association website (wagyu.org), you find that Wagyu in USA are cross-bred between Wagyu and Angus.
2) Unless I see a Country Source Label, or the official Gold Certificate of Authenticity, I would not trust Wagyu in USA to be true Wagyu.
3) I will not say the claim of 100% Japanese Wagyu is true or not, as it always possible.
4) I can only go by other sources and reports.

NOTE1: There are DNA tests to prove the true source of the beef.
NOTE2: Per FORBES,
"...You cannot buy Japanese Kobe beef in this country. Not in stores, not by mail, and certainly not in restaurants. No matter how much you have spent, how fancy a steakhouse you went to ..."
"...Under Japanese law, Kobe beef can only came from Hyogo prefecture (of which Kobe is the capital city), where no slaughterhouses were approved for export by the USDA..."
"...It must be processed in a Hyogo slaughterhouse - none of which export to the US - and then pass a strict government grading exam..."
"...the US does not recognize Japan’s trademarks and so the term Kobe beef has almost no legal standing in the US; thus, retailers and restaurants can use the term with impunity..."

I remember Pete Warner talking about getting the wagyu at yachtsman and they bring out a certificate with the hoof print of the cow. I don’t know if that is the certificate of authenticity you are talking about or not.

 

[CinderDuffy]

Rule of thumb is that authentic Japanese Wagyu costs $20-$30 an ounce.

So, when they offer 3 oz for $23, it's basically impossible that it's authentic. I can promise you that Disney is not losing money there.

Sure, it's Japanese and it's Wagyu, but only under American standards, which require the cow to be only 47% Wagyu. They can give you its hoof print, its nose print, or its autograph - if it's 3 oz for $23, it's not what they want you to think it is.

 

[Pygoplites]

Wow...lots of misinformation posted in only a few replies! Morimoto Asia and YS are currently featuring genuine Japanese Wagyu beef from Miyazaki prefecture. It is certified authentic and they have documentation to prove it. The price at Morimoto is $23 AN OUNCE, not $23 for 3 ounces. You must order at least 3 ounces, so the entry price is $69.

The ban on this beef imported from Japan was lifted several years ago. The quotes posted above from Forbes Magazine are no longer accurate.

I have had real A5 grade Japanese Wagyu at other Morimoto restaurants, Victoria & Albert's, and Chicago's Alinea and it is incredible. I look forward to having it at Morimoto Asia in a few weeks.

 

[cdnusagurl]

Rule of thumb is that authentic Japanese Wagyu costs $20-$30 an ounce.

So, when they offer 3 oz for $23, it's basically impossible that it's authentic. I can promise you that Disney is not losing money there.

Sure, it's Japanese and it's Wagyu, but only under American standards, which require the cow to be only 47% Wagyu. They can give you its hoof print, its nose print, or its autograph - if it's 3 oz for $23, it's not what they want you to think it is.

I think you misread as Morimoto offers it for $23 an ounce with a 3 oz. minimum. I wouldn't trust any steak that cost only $23 when we regularly pay $60 for a decent one here in Canada.

 

[JerseyJanice]

I would bet it's American Wagyu sourced from the same supplier in either case...

This. One of the issues I have with Disney signature restaurants right now is the same items across many of their menus. Wagyu beef, octopus, pork belly.

Pretty clear that Disney is buying these ingredients from single sources to take advantage of volume pricing. IMO, it cheapens the signature experience when every restaurant is serving the same things.

 

[chalee94]

I have had real A5 grade Japanese Wagyu at other Morimoto restaurants, Victoria & Albert's, and Chicago's Alinea and it is incredible. I look forward to having it at Morimoto Asia in a few weeks.

please post to let us know how it goes and whether it compares to your previous experiences.

 

[Lisa F]

Wow...lots of misinformation posted in only a few replies! Morimoto Asia and YS are currently featuring genuine Japanese Wagyu beef from Miyazaki prefecture. It is certified authentic and they have documentation to prove it. The price at Morimoto is $23 AN OUNCE, not $23 for 3 ounces. You must order at least 3 ounces, so the entry price is $69.

The ban on this beef imported from Japan was lifted several years ago. The quotes posted above from Forbes Magazine are no longer accurate.

I have had real A5 grade Japanese Wagyu at other Morimoto restaurants, Victoria & Albert's, and Chicago's Alinea and it is incredible. I look forward to having it at Morimoto Asia in a few weeks.

thanks for shedding some light. I've got no skin in this game BUT I was having a hard time reconciling the expert opinions here with what Disney is saying. It makes sense. It's confusing that Disney uses both american Wagyu and Japanese Wagyu in various places, but I'd be shocked if they were using American where they specifically call it Japanese.

 

[Pygoplites]

thanks for shedding some light. I've got no skin in this game BUT I was having a hard time reconciling the expert opinions here with what Disney is saying. It makes sense. It's confusing that Disney uses both american Wagyu and Japanese Wagyu in various places, but I'd be shocked if they were using American where they specifically call it Japanese.

You're welcome! Yes, it is confusing with so many places (inside and outside WDW) serving what they are allowed to call Wagyu or Kobe-style beef. I'm glad to see that places like Morimoto and Yachtsman are certifying the authenticity. I've had mixed experiences with American/Australian Wagyu and in most cases I found it less satisfying than a really great dry-aged USDA Prime steak. But I do want to try Tiffins' Wagyu striploin or Flying Fish's Wagyu filet (even though they aren't Sourced from Japan).

I've actually had pretty good luck with WDW steak dinners (even at some 1TS places), with a few notable exceptions. My favorite so far was Bull & Bear at the Waldorf-Astoria Orlando, which doesn't get mentioned much here since it is not on the Dining Plan.

 

[Lisa F]

You're welcome! Yes, it is confusing with so many places (inside and outside WDW) serving what they are allowed to call Wagyu or Kobe-style beef. I'm glad to see that places like Morimoto and Yachtsman are certifying the authenticity. I've had mixed experiences with American/Australian Wagyu and in most cases I found it less satisfying than a really great dry-aged USDA Prime steak. But I do want to try Tiffins' Wagyu striploin or Flying Fish's Wagyu filet (even though they aren't Sourced from Japan).

I've actually had pretty good luck with WDW steak dinners (even at some 1TS places), with a few notable exceptions. My favorite so far was Bull & Bear at the Waldorf-Astoria Orlando, which doesn't get mentioned much here since it is not on the Dining Plan.

have you had the steaks at Artist Point? just curious, that is on my list for my upcoming February trip and I haven't been there in years, maybe well over 10. It's my parents' travel day so we are going for easy (dinner then HEA fireworks cruise). Steak will be the most likely choice of my dad and my son (who is 9 but has strong opinions on his filet mignon!)

 

[Keels]

We had the beef at Morimoto last year and it was outstanding! Would DEFINITELY order it again.

 

[Pygoplites]

have you had the steaks at Artist Point? just curious, that is on my list for my upcoming February trip and I haven't been there in years, maybe well over 10. It's my parents' travel day so we are going for easy (dinner then HEA fireworks cruise). Steak will be the most likely choice of my dad and my son (who is 9 but has strong opinions on his filet mignon!)

I have found AP to be wildly unpredictable from both a food and service perspective. My last meal there was so bad (the only inedible piece of meat I've ever been served at WDW), that I have no desire to ever return. I am pretty forgiving for subpar meals at cheaper places, but not at $$$ places. Now that the Signatures are SO expensive, I have become much more critical and unforgiving. Luckily, I still have a lot of choices that I haven't put in a corner for a time out! Never had a bad meal at V&A, Jiko, Bull & Bear, Il Mulino or bluezoo.