What this solves
Tourists in Tokyo can pay ¥20,000 for an "omakase" sushi set that's frozen tuna and imported rice. This 12-point checker scores a restaurant based on what's visible from the menu/Google Maps photos: rice preparation, tuna marbling, wasabi type (real vs fake), neta origin, temperature discipline, Edomae technique signals, and wagyu BMS grading (the Beef Marbling Scale, 1-12, where A5 = highest fat content). Higher score = more authentic.
Score a restaurant
How to read results
- BMS (Beef Marbling Standard): 1 = lean, 12 = extremely marbled. Wagyu grading uses both yield (A highest) and marbling (5 highest). A5 = best cut but not always ideal; A4 is less expensive, more accessible.
- Real wasabi: grated fresh wasabi (本山わさび) is the green tuber root; fake wasabi is horseradish dyed green. Hon-wasabi on the menu = real. Hon-real: much more expensive.
- Akami vs Toro: tuna loin (akami) is lean, fatty belly (toro) is premium. Maguro (tuna) generic = usually lean; otoro = best belly cut.
- Counter seating omakami: traditionally counter-only; chef in front. Kaiten sushi is conveyor-based; Sushi Dai is a chain. Differentiate by menu discipline.
Limitations
12 points is one framework. There are subtle signals (knives, wasabi color, rice temperature) that only an experienced chef can judge. This tool helps filter obvious tourist traps, not certify a restaurant.
FAQ
What's the cheapest authentic Edomae sushi?
Lunch sets at ¥2,000-3,500 at mid-tier sushiya (Sushi Saito is ¥30,000+). Look for lunchtime lines at chain-grade Edomae like Sushi no Midori, Heiroku.
Is all wagyu equal?
No. Kobe beef, Tajima-gyu, Matsusaka, Yoneu — each has its own brand. Some restaurants blend generic wagyu; some serve specific brand.
Can I trust "wagyu" outside Japan?
Outside Japan, much of "wagyu" is crossbred or wagyu-influenced beef with lower marbling. In Japan, "wagyu" legally means 100% Japanese Black, Brown, Shorthorn, or Polled cattle.
About this tool
Purpose: 12-point authenticity score for sushiya and yakiniku. Scope: Edomae + major wagyu cuts. Not a restaurant-review site.
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Disclaimer
Reference framework for 2026. Not professional restaurant certification.