serving authenitc japanese A5 Miyzaki Wagyu
A5宮崎和牛
We’re one of the few restaurants in Melbourne to import and serve A5 Miyazaki Wagyu, Japan’s most distinguished beef, known for its fine marbling, clean flavour and unmatched tenderness. At Izakaya Miyazaki, our chefs honour this heritage through traditional techniques that preserve its natural balance and depth. It is an authentic expression of Japan’s Wagyu tradition, brought to life with precision, care and respect - and our commitment to serving the best Wagyu in Melbourne CBD.
Premium Sourcing Direct from Japan’s Miyachiku Cooperative
ミヤチク協同組合直送
Our Wagyu is sourced exclusively through the Miyachiku Cooperative in Japan - the home of authentic A5 Miyazaki Wagyu. This renowned collective represents generations of farmers dedicated to raising cattle with exceptional care, sustainable methods and an unwavering pursuit of quality. Each cut we import is fully traceable and certified, ensuring the same standards served in Japan’s most acclaimed restaurants. Through this direct connection, Izakaya Miyazaki brings Melbourne diners the rare opportunity to experience genuine Japanese Wagyu of unmatched provenance and heritage.
Different Ways to Enjoy Wagyu
和牛の味わい方
Wagyu is treated as an art form, prepared with care to highlight its texture, flavour and balance. Each preparation reveals a different side of A5 Miyazaki Wagyu - from the quiet theatre of Japanese hot pot to the lively heat of the yakiniku BBQ table. It can be enjoyed raw, charcoal-seared, char-grilled or slow-simmered, each method allowing the marbling to shine in its own way. Every expression carries the heritage and mastery of Japan’s finest beef, brought to life in the heart of Melbourne CBD.
A5 Miyazaki Wagyu Cuts We Serve
Eye Fillet (The Rarest Cut)
和牛ヒレ
Profile: Silky, tender, and supremely juicy.
Availability: Only ~7kg of eye fillet can be sourced from each cow, making it a true delicacy.
Why it’s special: Considered the “jewel” of the cow, the eye fillet is nearly impossible to overcook - it remains tender and flavourful no matter the preparation.
Rib Eye / Sirloin / Tenderloin
A5宮崎牛 リブロース・サーロイン・ヒレ
Profile: Highly marbled, buttery, and melt-in-the-mouth.
Best enjoyed with: Yakiniku, steak, or shabu shabu.
Why it’s special: These cuts showcase the signature Miyazaki Wagyu balance of richness and elegance—perfect for those who want to experience Wagyu at its most luxurious.
Chuck Ribs / Clod / Short Ribs
A5宮崎牛 肩ロース・ウデ・ショートリブ
Profile: Juicy, flavour-forward, and slightly smoky when grilled.
Best enjoyed with: Yakiniku or slow grilling over charcoal (robatayaki).
Why it’s special: These cuts bring out a deeper Wagyu flavour with a satisfying chew, ideal for those who enjoy a robust, meaty bite.
Topside / Bottomside
日本酒醸造の象徴
Profile: Leaner, delicate, and tender when thinly sliced.
Best enjoyed with: Shabu shabu (Japanese hotpot).
Why it’s special: Their subtle flavours shine when cooked quickly in broth, making them perfect for guests who prefer lighter textures without sacrificing taste.