A Must-Try A5 Grade Japanese Black Wagyu in Japan: Ibaraki’s “Hitachigyu” with Delicate, Silky Fat

Reported and photographed by reporter Lee Tzu-yi / Ibaraki Prefecture, Japan

Ibaraki Prefecture is Japan’s second-largest agricultural producer, and within this bountiful land lies a local delicacy not widely known to Taiwanese — its taste rivals that of Kobe beef. It’s called“Hitachigyu”! Known for its evenly distributed, fine marbling and melt-in-your-mouth texture, this is the flavor that keeps gourmets coming back. Located in Ibaraki Prefecture, the iijima DELI-I restaurant offers refined steak meals featuring local specialties such as Hitachigyu and Rose Pork. The restaurant started as a butcher shop 52 years ago, so naturally, its focus is on a variety of meat dishes, with the must-try being “Hitachigyu,” essential when visiting Ibaraki.

▲ Upon entering the store, you’ll see a display of quality certifications, including food safety accreditations, showcasing the owner’s confidence and pride in their meat products.

Ibaraki is Japan’s top agricultural prefecture after Hokkaido. Blessed with abundant resources, the meals at iijima DELI-I are made using locally produced ingredients such as Ibaraki Moonlight Rice, Hitachigyu, Rose Pork, Golden Sweet Potatoes, and vegetables.

▲ The restaurant is co-managed by the Iijima couple, with the wife, Akiyo Iijima, being a native Taiwanese. Even if you don’t speak Japanese, ordering here is convenient.

The husband, Satoru Iijima, comes from a family that ran a butcher shop for 52 years. Starting as a butcher, they later expanded into a restaurant and ready-made meals business. With the butcher shop as a solid foundation, the meat quality at iijima DELI-I is naturally top-notch. Akiyo Iijima, originally from Taiwan, came to Ibaraki to study, work, and eventually got married, living there for about 20 years. She mentions that in Japan, it’s customary to give gift boxes during Obon in mid-July and year-end in December. The store’s meat gift boxes sell especially well during those times, making it the busiest period of the year.

▲ The window-side double seats offer a great atmosphere for enjoying a peaceful meal.

Having grown from an initial butcher shop to now operating five different types of outlets, iijima DELI-I specializes in A4 or A5 grade Japanese Black Wagyu “Hitachigyu,” served as steak meals. The restaurant offers refined dining services with a total of 10 chefs and one sommelier. In addition to the star meat offerings, they also serve red wine, desserts, fried foods, and more. Beyond the main dining space, there is also a traditional Japanese room (washitsu), bringing the total capacity to around 90 to 100 people.

▲ The Hitachigyu set meal includes a salad, Hitachigyu curry, pickles, miso soup, rice, and the main dish — a Hitachigyu steak along with Rose Pork croquettes, dessert, and coffee, all for 4,000 yen (tax included).

▲ A pudding made from Ibaraki-grown golden sweet potatoes — at first glance, it looks like cheesecake, but it has a very smooth, sweet potato-rich texture that pairs perfectly with the caramel topping.

For Taiwanese, Hitachigyu is quite unfamiliar, so Akiyo Iijima explains in detail what Hitachigyu is.Getting the Hitachigyu certification isn’t easy — there are strict standards for the rearing environment, feed, and even the farms must be officially designated. Only about 8,000 head are certified per year, and the cattle must be raised in Ibaraki for over 40 months to qualify as Hitachigyu.Among Japanese Black Wagyu, there are various grades based on marbling and other criteria, ranging from A1 (lowest) to A5 (highest). Hitachigyu falls under the finely textured A4 or A5 grades, the same level as the more familiar Kobe beef and Matsusaka beef. The characteristic of Hitachigyu is its delicate fat and melt-in-your-mouth quality — once you try it, you’re sure to be impressed and keep thinking about it.

iijima DELI-I
Address: 2-251-10 Miiwa, Hitachiomiya, Ibaraki
Phone: 029-252-8115
Business Hours: 11:00～15:00／17:00～22:00
Facebook:https://www.facebook.com/restaurantiijima
 

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