Why Steakhouse 473 Exclusively Serves Sirloin and Ribeye: The Unwavering Standard of an Okinawan Pioneer

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Refusing to Hide Behind the “Kobe Beef” Label

Why Rump and Round Are Not Enough to Represent the Brand. The Science of Grading: Why the Ribeye is the Ultimate Standard

It is common for restaurants to market “Kobe Beef” while providing cheaper cuts like rump or round. We find this approach embarrassing. To truly honor the brand’s “true value,” one must experience the Sirloin and Ribeye—the undisputed “Kings of Meat.” In fact, the official grading of branded Wagyu is determined by evaluating the cross-section of the ribeye. To speak of the brand’s quality without offering the very part that defines its grade is a contradiction we cannot accept.

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Integrity in Naha: Higher Procurement Costs as Proof of Trust

Choosing Credibility Over Profit Margins

The cost difference between Sirloin/Ribeye and other cuts is staggering. Even within the same brand of Wagyu, the difference in procurement price can equal the cost of an entire automobile. Choosing to serve these premium cuts is a massive financial commitment, but it is the ultimate evidence of our credibility. In the heart of Naha, this specialization is our promise to you.

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Our Responsibility as Pioneers of Okinawa’s Luxury Steak Scene, and Our Pride in Building the “Sanctuary of Wagyu” in Naha

We don’t just sell steak; we sell the integrity of a 120-year family lineage and our history as luxury steakhouse pioneers. Experience the “Kings of Meat” at the sanctuary of 473, where honesty is our greatest seasoning.

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