Foodie question, if a restaurant review site allow us to filter review based on customer demographic, would that be fun to use? (like "best Japanese food rated by Japanese customer"… i know tabelog does that already but for all other food categories).
by According_Taste9586
12 Comments
Agree. Hida beef was quite good.
Unless you have a very refined and sensitive tastebuds, most people cannot taste the difference between the brands of beef. Most can’t tell the difference between a5-9 and a5-10. I wouldn’t be surprised if ppl couldn’t tell the difference between a4 and a5 if they didn’t see it. Most people tourists don’t have their tastebuds trained for subtle differences. I know plenty of ppl can’t tell the difference between usda choice and prime beyond the price. They know one is marbled more, but can’t differentiate if you didn’t show them before.
So i suggest to ppl visiting Japan, taste some A4 cuts first. Then if you want to splurge, don’t bother with an A5-10, just go for the A5-12. Unless you want to compare all the brands, the brands of beef doesn’t matter too much for an unrefined palette beyond bragging rights. If you’re a big fan of beef, then go for it, try all the brands, grades and bms.
I actually prefer Hida beef over Kobe.
I’ve had Hida beef in Hida and Kobe beef in Kobe. They do not taste the same. Kobe is way fattier. Hida is milder, cleaner tasting and less fattier, albeit less beef flavour.
I prefer Hida, but they do not taste the same. Personally I prefer Miyazaki.
Need some foodie input here if you are interested: [https://www.reddit.com/user/According_Taste9586/comments/1wnmtn5/filter_restaurant_ratingreviews_per_demographic/](https://www.reddit.com/user/According_Taste9586/comments/1wnmtn5/filter_restaurant_ratingreviews_per_demographic/)
What restaurant is this?
beef hida greens
Hida beef is great, and it’s one of the reasons I like traveling around Gifu prefecture, others being onsens, the mountain scenery, and unbeatable prices at local izakayas.
I loved Hida beef, got some from a great Yakiniku place in Takayama. Even better than that is the Shinshu beef in Nagano.
Honestly, I couldn’t agree more.
No shade on Kobe beef, they deserve all the praise and hype in the world.
However, it’s marketing and branding that made it so well known.
On the other hand, I suppose I should be glad because the rest of other quality Wagyu is left for us to consume😋
Newbie question here. I know of Kobe Beef, I have never heard of Hida Beef before now. How many different Beef types are in Japan?
Here in the US, all I ever hear about are the cuts of beef, like Tomahawk, T-Bone, KC Strip, NY Strip and the like.
The marbling on that Hida beef looks absolutely incredible. I had it once in Nagoya and couldn’t believe how rich yet delicate the flavor was compared to Kobe.
**Foodie** **question**, if a restaurant review site allow us to **filter review based on customer demographic**, would that be **fun to use?** (like “best Japanese food rated by Japanese customer”… i know tabelog does that already but for all other food categories).