H Food Logo

In partnership with the San Francisco Examiner

What started as a humble idea amongst a trio of friends (Kaz Kajimura, Yoshie Akiba, Hugh “Hiro” Hori) has become a true testament of the American dream. In 1972, they set out to create a culinary experience introducing fresh seasonal Japanese cuisine to the Berkeley community. The menu of Chef Hiro cemented the Japanese cuisine into the DNA of the business making the 27-seat restaurant a popular dining destination for East Bay residents.

In 1979, Yoshi’s moved to Oakland’s Claremont Avenue. This move provided a larger restaurant capacity and opened the opportunity to

Sean Sanderson slices a Japanese Wagyu A5+ at EC Wilson Meat Co. in Lynnwood. A marbled steak sells for about $100 per pound. The beef is imported from Japan and comes with a certificate that tracks the animal’s lineage, place of birth and other details. (Olivia Vanni / The Herald)

LYNNWOOD — Japanese Wagyu looks like a super-fatty strip of meat that would go for cheap.

But these fancy-schmancy steaks sell for $100-plus a pound.

What’s up with that?

The prized beef has gone mainstream. Well, sort of.

It has made it to Costco. Find Japanese Wagyu in the frozen

Osaka, Japan— People must consume enough, safe, and nutritious food to remain alive and healthy. Consumption of unsafe foods, contaminated with harmful bacteria, viruses, parasites, or chemical substances, is responsible for more than 200 diseases, ranging from diarrhea to cancer. Diarrheal diseases are the most common illnesses caused by contaminated food, affecting 550 million people and killing 230 thousand

Tokyo department stores, the posh ones, are about the best thing in the world for people who like food. (Tokyo, in general, is about the best city in the world for people who like food.) The basement level showcases nothing but: glorious bento boxes, regional sweets, seasonal cakes, precious fruits swaddled in protective foam. If there’s a line, get in it. Whatever’s at