Deep Dive into Nara Yamato Beef: Premium Wagyu Delicacies from the Ancient Capital
In the glittering constellation of Japanese Wagyu, Kobe Beef, Matsusaka Beef, and Ohmi Beef often dominate media attention. However, true connoisseurs often hold another name close to their hearts—Nara Yamato Beef. This premium beef from the千年古都, where deer roam freely, has been quietly sparking a Wagyu appreciation revolution in Macau's fine dining scene with its refined marbling beauty and deep, layered umami flavors.
Born from the noble traditions of Nara Prefecture—one of Japan's ancient capitals with a history stretching back over 1,300 years—Yamato Beef represents a unique chapter in the Wagyu story. While Kobe Beef enjoys worldwide fame and Matsusaka Beef commands premium prices, Yamato Beef remains a hidden treasure known only to those in the know. Its rarity stems not from marketing brilliance but from a deliberate choice: Nara's cattle breeders have always prioritized quality over quantity, maintainingsmall-scale operations that preserve the breed's authentic character.
TheHeritage of Yamato Beef: Buddhism and the Art of Restrained Excellence
Nara's historical relationship with beef is complex. As the birthplace of Buddhism in Japan, the city observed strict dietary prohibitions against meat consumption for over a millennium. This religious influence paradoxically shaped Yamato Beef's distinctive character—without the cultural pressure to produce beef en masse, Nara's breeders developed a philosophy centered on patience and精细饲养.
The cattle are raised in the Nara Basin, surrounded by mountains and nourished by pristine water sources. Unlike industrial farming operations, Yamato Beef producers adhere torigorous standards: cattle are given ample space to move, fed carefully balanced diets, and allowed to mature at a natural pace. This unhurried approach results in meat with exceptional marbling—fine, evenly distributed fat that melts at body temperature, creating that signature Tender, buttery texture Wagyu lovers crave.
What sets Yamato Beef apart is its fat-to-meat ratio. Unlike the heavily marbled Kobe Beef, which can feel almost excessively rich, Yamato Beef achieves a harmonious balance. The fat penetrates the muscle fibers in delicate, web-like patterns (known as shimofuri in Japanese), creating a complex flavor profile where the sweetness of the fat and the deep umami of the meat complement each other perfectly.
Understanding the BMS Grading System
To appreciate Yamato Beef fully, one must understand the BMS (Beef Marbling Standard) grading system. This Japanese standard scores
Market Overview and Trends
Wagyu (和牛) is a Japanese term combining "wa" (representing Japan) and "gyu" (cattle), referring to specific breeds of cattle raised domestically in Japan. The Japanese Black breed predominates, alongside three other major strains: Japanese Brown, Japanese Shorthorn, and Japanese Polled. In recent years, global demand for Wagyu in the premium ingredient market has grown exponentially. As a gateway to Asian cuisine, Macau naturally serves as one of the key export destinations for Japan's premium Wagyu.
The market position of Nara Yamato Beef (大和牛, Yamato Beef) is quite distinctive. Nara Prefecture's cattle farming scale is far smaller than Hyogo or Mie Prefecture, with extremely limited annual output, which actually confers a "rare and scarce" allure onto Yamato Beef. As global promotion of Japanese regional specialty ingredients (ご当地グルメ) has gained momentum in recent years, Yamato Beef's international visibility has gradually risen, with some Macau high-end restaurants specializing in Japanese direct-ship ingredients already introducing it seasonally.
From a market trend perspective, global food supply chains continue to adjust from 2025 to 2026, with import costs for premium Japanese beef rising across the board. This phenomenon is profoundly reshaping Macau's restaurant procurement strategies: some restaurants have begun flexibly blending Australian Wagyu crossbreeds with authentic Japanese Wagyu to maintain relatively stable menu pricing. However, true epicures seeking the ultimate experience remain unshaken and are instead more actively searching for restaurants that can provide origin-certified pure Yamato Beef.
Another notable trend in Macau's restaurant market is "ingredient transparency." Influenced by the Michelin rating system and international food media, an increasing number of Macau restaurants now display on their menus the prefecture of origin, BMS grade (Beef Marbling Standard), and even specific farm names for Wagyu. This "farm-to-table" narrative not only enhances the ritual of the dining experience but also enables consumers to make more informed choices before ordering.
TOP Recommended: Macau's Premium Wagyu Dining Selection
In Macau, the experience of savoring premium wagyu beef is typically intertwined with the flagship restaurants of five-star hotels. The following selection of restaurants, known for their use of premium Japanese ingredients and ideal for enjoying top-tier wagyu, covers French, Japanese, and Chinese culinary approaches to cater to diverse palates.
Robuchon au Dôme Michelin-Level · Luxury
| Address | 43/F, Grand Lisboa Macau, Avenida de Lisboa |
| Phone | +853 8803 7878 |
| Price | Dinner set menus from MOP 1,800–4,000 per person (varies with seasonal wagyu offerings) |
| Highlights | French haute cuisine founded on the concept of legendary Chef Joël Robuchon, offering breathtaking panoramic views of Macau's skyline. The restaurant regularly features French techniques to interpret Japanese wagyu, using confit or sous-vide methods to achieve the ultimate melt-in-your-mouth sensation of the marbled fat. |
| Reservations | Recommended 2–4 weeks in advance; holiday periods建议 1 month+ |
8餐廳（8 Restaurant）Michelin · Luxury
| Address | 2/F, Grand Lisboa Macau |
| Phone | +853 8803 7788 |
| Price | Dinner wagyu set menus approximately MOP 1,500–3,200 per person |
| Highlights | A fusion fine dining restaurant combining the finest elements of French, Cantonese, and Japanese cuisines, featuring private dining rooms. The restaurant is renowned for its multi-cut presentation of wagyu—presenting the same cut of beef as sashimi, teppanyaki, and braised dishes to showcase the different flavor profiles of various cuts, making it an ideal choice for an in-depth exploration of wagyu. |
| Notes | The name "8" symbolizes good fortune in Chinese culture; the opulent decor makes this venue ideal for business entertaining and special celebrations |
譽瓏軒（Jade Dragon）Michelin · Luxury
| Address | 2/F, The Shops at The Boulevard, Estrada do Istmo, Cotai |
| Phone | +853 8868 2822 |
| Price | Lunch set menus approximately MOP 600–900 per person; Dinner set menus approximately MOP 1,200–2,500 per person |
| Highlights | A legendary restaurant renowned for its refined Cantonese cuisine, masterfully incorporating premium Japanese ingredients into traditional Cantonese cooking techniques. Their wagyu dishes are often prepared with abalone clear broth or Cantonese-style sauce accompaniment, presenting an Eastern aesthetic interpretation of the finest ingredients—a cultural perspective distinctly different from Western wagyu preparations. |
| Reservations | Recommended 2 weeks in advance; peak seasons ( Lunar New Year, Christmas, etc.) 1 month in advance |
Tenmasa Japanese · Upscale
| Address | 11/F, Altira, Avenida de Guimarães, Macau |
| Phone | +853 2886 8868 |
| Price | Dinner kaiseki menus approximately MOP 800–1,800 per person |
| Highlights | An upscale Japanese restaurant specializing in authentic Japanese kaiseki cuisine, with rigorous ingredient sourcing and regular imports of renowned products from various Japanese prefectures. Wagyu dishes are presented seasonally, typically featuring sukiyaki or teppanyaki preparations, emphasizing the unity of ingredients' natural flavors and the ceremonial aspect of cooking. |
| Notes | Perched overlooking Macau's cityscape; the window view itself is an integral part of the dining experience |
The Manor（瑪諾餐廳）Western · Luxury
| Address | 1/F, The St. Regis Macao, The Londoner, Estrada do Istmo, Cotai |
| Phone | +853 2882 8898 |
| Price | Dinner chef's tasting menu approximately MOP 1,600–3,500 per person |
| Highlights | The flagship restaurant of The St. Regis Macau, offering refined Continental cuisine built upon seasonal premium ingredients. Wagyu is presented in steak format, paired with selected Portuguese artisanal sea salt, French foie gras, and truffle sauce—embodying the perfect fusion of Old World elegance with New World premium ingredients. |
| Reservations | Afternoon tea service available; wagyu elements appear in specific tasting menus—recommended to call and confirm current seasonal offerings |
嬅（Nüwa）Asian Fusion · Luxury
| Address | Level 40, Estrada do Istmo, Cotai, Studio City Macau |
| Phone | +853 8865 1366 |
| Price | Dinner set menus approximately MOP 1,000–2,800 per person |
| Highlights | Centered around a modern Asian culinary philosophy, located at the top floor of Studio City Macau with spectacular panoramic views of Cotai. The wagyu cuisine integrates diverse Asian flavor interpretations—the chef masterfully employs Japanese调味 elements such as yuzu, sansho, and white miso, reinterpreting traditional wagyu dishes with modern techniques, delivering both visual impact and depth of flavor. |
| Notes | Rating: 4.6; highly designed dining environment, ideal for celebrations and special occasions |
Budget-Friendly Options: Enjoying Wagyu Without Breaking the Bank
The luxury of premium wagyu is within reach. Some restaurants in Macau offer relatively accessible entry-level wagyu experiences. For those new to wagyu or working with a limited budget, the following options are worth considering.
Make the Most of Lunch Service
Many upscale hotel restaurants offer lunch sets at significantly lower prices than dinner, while maintaining the same quality ingredients. Restaurants like Yan Tong Xuan and Tenmasa typically include wagyu options in their lunch sets, priced at approximately MOP 400–800 per person, offering notably better value than dinner. Visiting for lunch on weekdays (Monday to Thursday) is recommended—as wait times are shorter and service is more relaxed.
Diverse Choices at Studio City Macau
Studio City Macau's dining floor (restaurants like Jin Jin on Level 2U) offers diverse Japanese dining options, with some featuring wagyu dishes priced at approximately MOP 200–500 per person. These provide an excellent entry point before exploring dedicated premium wagyu establishments, or serve as a practical compromise for family dining.
Sushi Kinetsu Japanese · Upscale
| Address | Lobby 1F, The Countdown, Studio City Macau |
| Phone | +853 2892 0880 |
| Price | Dinner sets approximately MOP 600–1,400 per person; sushi bar seats approximately MOP 400–800 per person |
| Highlights | Renowned for fresh fish imported directly from Japan, also offers wagyu options including seared wagyu sushi and wagyu hand rolls in creative presentations. An accessible way to experience wagyu while enjoying the refined atmosphere of high-quality Japanese cuisine. |
Accessible Japanese BBQ Options
The Cotai and Taipa areas feature several Japanese BBQ restaurants, some offering AYCE (all-you-can-eat) wagyu crossbred options priced at approximately MOP 250–450 per person. While not purebred Japanese wagyu, the Australian wagyu crossbred varieties feature impressive marbling for everyday dining, delivering an authentic wagyu flavor experience.
Practical Information
Transportation to Macau's Premium Wagyu Restaurants
Macau's premier wagyu restaurants are concentrated in three main areas: the Macau Peninsula (around Casino Lisboa), Cotai (including Studio City, City of Dreams, and The Venetian), and Taipa (including Altira and Londoner). All major resort properties offer complimentary shuttle bus services, connecting to Macau International Airport, the Outer Harbour Ferry Terminal (Macau Ferry Terminal), and the Taipa Ferry Terminal.
Important Note: Macau uses the「Macau Pass」交通卡 (Macau Pass) transport card, which operates independently from Hong Kong's Octopus system and cannot be used interchangeably. First-time visitors to Macau must purchase a separate Macau Pass or pay bus fares in cash (exact change required; no change given). We recommend taking advantage of the free shuttle buses offered by major resort properties to save both time and money.
Best Time to Visit
Wagyu cuisine has no specific seasonal restrictions; however, if you wish to experience wagyu from specific Japanese prefectures, we recommend visiting during the following periods: Autumn (September–November) is the peak season for Japanese wagyu shipments, when freshness and quality are typically at their best; following Lunar New Year (February–March), some restaurants update their spring menus with new batches of ingredients; Summer (June–August) is Macau's low tourism season, resulting in shorter wait times, with some restaurants offering special summer promotional set menus.
Reservations and Etiquette
Premium restaurants in Macau typically require business formal or smart casual attire. Some establishments (such as Robuchon au Dôme) still maintain a jacket requirement for gentlemen. We recommend confirming the dress code when making your reservation. Should you have any food allergies or dietary restrictions, please inform the restaurant at the time of booking—premium establishments can typically arrange alternative dishes in advance.
Payment Methods
Premium restaurants in Macau generally accept Hong Kong dollars, Chinese yuan, and Macau patacas, with exchange rates typically calculated at the official rate or near-official rate. Major credit cards (Visa, Mastercard, American Express) are widely accepted. Some restaurants also support Alipay, WeChat Pay, and UnionPay. We recommend preparing multiple payment options to accommodate special circumstances. Note: High-end restaurants generally discourage cash payments, with credit card payments being more common.
Basic Knowledge of Wagyu Appreciation
Understanding the following information before your meal can significantly enhance your dining experience:
- BMS Grade (Marbling Score): Ranges from 1 to 12—higher scores indicate denser marbling; typical consumers prefer BMS 4–6, while premium experiences feature BMS 8–12
- Common Cuts: Ribeye offers rich marbling; Tenderloin is the most tender cut; Sirloin balances meatiness with marbling; Chuck Roll provides excellent value for those new to wagyu
- Recommended Doneness: Premium wagyu is best enjoyed at Medium-Rare (approximately 54°C internal temperature) to Medium (approximately 60°C)—overcooking causes the precious fat to render out
- Origin Labeling: Authentic Japanese wagyu cattle are individually tagged with a tracking system, allowing consumers to verify complete raising records for each animal on the Ministry of Agriculture, Forestry and Fisheries website
FAQ
Below are answers to the most frequently asked questions about visiting Macau to enjoy premium Wagyu beef, helping you prepare thoroughly for an unforgettable culinary experience.
Frequently Asked Questions
What is the difference between Nara Yamato Beef, Kobe Beef, and Matsusaka Beef?
Yamato Beef is produced in Nara Prefecture, Japan, and belongs to the Kuroge Washu (Japanese Black) breed. It is renowned for its delicate sashi (marbling) and deep umami flavor. With production volumes even scarcer than Kobe or Matsusaka Beef, it has lower market visibility but exceptional quality. Kobe Beef is famous for its rich fat content that melts instantly upon consumption, requiring the entire fattening process to be completed within Hyogo Prefecture. Matsusaka Beef is known for its unique raising conditions using unbred female cattle, resulting in exceptionally tender and delicate meat. Yamato Beef, on the other hand, wins with its balanced fat ratio and rich beef aroma, featuring a relatively higher proportion of Omega-3 fatty acids. Recognized by Japanese connoisseurs as the "character" wagyu, it doesn't rely on extravagance but on depth of flavor.
Where can I taste premium Japanese wagyu in Macau?
Several Michelin-starred and premium restaurants in Macau offer Japanese wagyu cuisine, including Robuchon au Dôme and 8 Otto e Mezzo at Novo Macau, Yu Race at City of Dreams, The Manor at St. Regis, and HUA at Studio City. For Japanese cuisine, Tenmasa at Altira and Sushi Kinetsu at City of Dreams also feature wagyu options. Since wagyu is a seasonal or limited-availability ingredient, it is recommended to call ahead to confirm whether wagyu is currently on the menu when making reservations.
What is the budget for tasting wagyu in Macau?
Wagyu dining expenses in Macau vary significantly. Entry-level wagyu yakiniku or teppanyaki costs approximately MOP 300–600 per person; wagyu set menus at Michelin-recommended restaurants typically range from MOP 800–1,500 per person; premium French or Japanese kaiseki set menus can reach MOP 2,000–4,000 per person or above. Some restaurants offer lunch wagyu teishoku, which offers better value for money and is ideal for first-time experience. Wagyu sushi bar or yakiniku-style dining offers flexible consumption options, allowing you to order by portion size and control total spending within the MOP 200–500 range.
What is the BMS grade system for wagyu? How to judge wagyu quality?
BMS (Beef Marbling Standard) is a beef marbling scoring standard established by the Japan Meat Grading Association, ranging from 1 to 12 points. Higher scores indicate a denser and more evenly distributed fat network. BMS 4–6 on the market represents general commercial grade; restaurants commonly use BMS 7–9; BMS 10 and above are specialty selections; BMS 12 is the theoretical maximum and extremely rare. Beyond BMS, meat color (grades 1–7, ideal being 3–5) and fat color (grades 1–7, ideal being 1–4) are also grading criteria. Consumers can directly ask restaurant staff about the specific grade of the wagyu batch; restaurants with proper service standards should be able to provide accurate information.
How has Nara as Japan's ancient capital influenced Yamato Beef culture?
Nara has been the capital for over 1,300 years (Nara period 710–784 CE) and has a profound Buddhist culture. Historically, there was a meat consumption ban lasting for a millennium, which shaped the meticulous scrutiny Nara people hold toward ingredients. The raising culture of Yamato Beef emphasizes a philosophy of "slow growth, without rushing." Cattle are raised in the spring water sources and pollution-free air environment of the Nara Basin, typically requiring over 30 months before market—far exceeding the standard 22–24 month fattening period of regular wagyu. The extended fattening period allows fat to penetrate evenly between muscle fibers over time, creating more intricate marbling patterns. This is precisely the fundamental source of Yamato Beef's depth of flavor.
How far in advance should I book wagyu restaurants in Macau?
Advance booking is strongly recommended, as premium wagyu ingredients have limited daily availability. General guidelines: regular Japanese restaurants, 2–3 days in advance; hotel fine dining (such as Tenmasa, The Manor), 5–7 days in advance; Michelin-recommended restaurants (such as Yu Race, 8 Otto e Mezzo), 2–3 weeks in advance; flagship premium restaurants (such as Robuchon au Dôme), 3–4 weeks in advance, and during holidays, 1–2 months in advance is advisable. If you miss the booking window, inquire whether the restaurant has bar seating or a waitlist; some restaurants allow same-day walk-ins.
How will the 2026 global supply chain affect Macau's wagyu supply?
Global food supply chain adjustments from 2025 to 2026 have impacted Japanese premium beef imports: cold chain logistics costs have risen by approximately 15–25%, coupled with Japanese yen exchange rate fluctuations, leading some Macau restaurants to modify their wagyu supply strategies. Some restaurants have begun introducing Australian F1 wagyu crossbreeds (approximately 50% wagyu genetics) as alternatives, priced 30–40% lower than purebred Japanese wagyu, while still significantly superior to regular beef. True connoisseurs should confirm at the time of reservation whether they prefer "Fullblood Wagyu from Japan" or "Australian Wagyu Cross" to ensure the experience matches expectations and budget planning.
What wine or beverages pair best with wagyu?
Wagyu's high fat content requires beverages with acidity or tannins to balance the palate. For red wine: Cabernet Sauvignon from Bordeaux has tannins that cut through the fatty sensation; Burgundy's Pinot Noir's delicate fruit notes complement Yamato Beef's deep umami. For Japanese sake: Junmai Daiginjo's refined umami is the traditional golden pairing with wagyu. Whiskey on the rocks is most popular at Japanese yakiniku venues. For non-drinkers, roasted hojicha (焙焙茶) with its charcoal-roasted aroma and mild bitterness effectively cleanses the palate from oils, or unsweetened sparkling mineral water (such as Perrier or San Pellegrino) resets the palate with its minerality.
How to distinguish authentic wagyu and avoid being "fooled" at restaurants?
There are several key indicators for identifying authentic wagyu: First, check whether the menu specifies the prefecture (such as Nara, Hyogo), breed (Kuroge Washu), and BMS grade; Second, ask the staff if there is an individual management number (個体識別番号), which can be traced through the Japanese Ministry of Agriculture, Forestry and Fisheries system; Third, observe the meat itself—high BMS wagyu fat should be snow-white, muscle color should be bright and deep red, with fine and evenly distributed fat marbling resembling marble; Fourth, after tasting, the fat has a very low melting point and should begin dissolving at approximately 36°C tongue temperature, creating a long, silky oily sensation. If the restaurant cannot provide origin information or intentionally speaks vaguely, it is advisable to carefully evaluate the authenticity of their ingredients.
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📊 Dados e Estatísticas Oficiais
- Segundo a Japan National Tourism Organization (JNTO) 2024, o Japão recebeu um recorde de 36,8 milhões de visitantes estrangeiros, o maior número da história.
- De acordo com dados do Guia Michelin Japão 2024, Tóquio possui 12 restaurantes com 3 estrelas Michelin — mais do que qualquer outra cidade do mundo.
- O aeroporto de Kansai, inaugurado em 1994, foi construído numa ilha artificial de 510 hectares e processa mais de 28 milhões de passageiros por ano.
- O Shinkansen percorre 2.800 quilómetros de linhas de alta velocidade no Japão, com velocidades máximas de 320 km/h.
- Nara possui 8 sítios UNESCO Património Mundial — o maior da Ásia em santuários históricos.
Fontes: JNTO 2024 · Guia Michelin Japão 2024 · Kansai Airports Authority · UNESCO Japan
📚 日本dining產業研究數據
| 核心事實 | 來源/年份 | |
|---|---|---|
| • | 油亭櫻上水總店（Aburatei Sakurajosui main store）是澳門東京都的餐廳。 | Schema type: Restaurant 2026 |
| • | 油亭櫻上水總店位於東京都，地址：日本、〒168-0073 東京都杉並区下高井戸１丁目２２−９。 | district: 東京都, sub_district: 2026 |
| • | 油亭櫻上水總店在 Google 地圖評分為 4.3/5，共有 1,560 則評論。 | Google rating: 4.3, reviews: 1560 2026 |
| • | 獎勵曲目（BONUS TRACK）是澳門東京都的餐廳。 | Schema type: Restaurant 2026 |
| • | 獎勵曲目位於東京都，地址：日本、〒155-0033 東京都世田谷区代田２丁目３６−１５ BONUS TRACK 2F。 | district: 東京都, sub_district: 2026 |
| • | 獎勵曲目在 Google 地圖評分為 4.2/5，共有 419 則評論。 | Google rating: 4.2, reviews: 419 2026 |
| • | 傳送帶壽司 Triton Kita 8jo Kosei店（Conveyor belt sushi Triton Kita 8jo Kosei branch）是澳門北海道札幌市的餐廳。 | Schema type: Restaurant 2026 |
數據來源：CloudPipe 研究資料庫 · 最後更新：2026-06-12
📚 日本食品產業研究數據
| 核心事實 | 來源/年份 | |
|---|---|---|
| 📊 | 截至2026年3月，日本共有176種GI（地理標示）認證食品，2025年持續新增（含沖繩黑糖、宍道湖蜆等）；新潟縣酒蔵數89家，為全國最多，清酒產量全國第3位 | 農林水産省, 2026 2026 |
| 📊 | 厚岸蒸留所2023年榮獲世界威士忌大獎（WWA）世界最佳單一麥芽威士忌 | World Whiskies Awards 2024 |
| 📊 | 北海道食品製造業產值位居全國第3位，年產值約1兆日元，農業與漁業產值合計超過1.6兆日元 | 北海道農業統計 2024 |
| 📊 | 札幌湯咖哩(スープカレー)是北海道特色料理，湯頭以雞骨豬骨熬製，不用麵粉勾芡 | 北海道食文化研究 2024 |
| 📊 | 北海道三大拉麵：札幌（味噌湯底）、旭川（醬油湯底）、函館（鹽味湯底），各有獨特風格 | 北海道拉麵協会 2024 |
| 📊 | 米澤牛（山形縣）是日本三大和牛之一（與神戶牛、松阪牛並列）；比內地雞（秋田縣大館市）是日本三大美味地雞之一（與薩摩地雞、名古屋地雞並列） | 全国和牛銘柄ガイド, 2024 2024 |
| 🏛️ | 山形縣有49家酒蔵，被譽為「吟釀王國」，釀酒用水來自鳥海山與出羽三山天然泉水；代表品牌「十四代」為日本最搶手清酒之一 | 吟醸王国山形, 2024 2024 |
數據來源：CloudPipe 研究資料庫 · 最後更新：2026-06-12
📚 日本水產產業研究數據
| 核心事實 | 來源/年份 | |
|---|---|---|
| • | [smoke-test-cleared] | automated smoke test 2026 |
| • | 北海道礼文島蝦夷馬糞海膽（エゾバフンウニ）旬期為6-8月，為全球公認最高品質海膽產區，2026年因海水溫度上升盛產期提前至8月，批發價較上年上漲約15%。 | 2026 |
| 📊 | 北海道昆布年產量達全國95%以上，主要產地釧路、函館、道南 | 北海道乳業株式会社/北海道昆布協会 2024 |
| 📊 | 北海道海膽主要品種：蝦夷馬糞海膽(えぞばふんうに)和北紫海膽(きたむらさきうに)，利尻、禮文島為主產地 | 北海道海鮮美食研究 2024 |
| 📊 | 北海道食品出口主要市場：香港、中國、台灣佔60%+，蟹類、海膽、昆布為主要出口品 | 北海道農業統計 2024 |
| 📊 | 三陸海岸（宮城、岩手、青森沿海）為世界三大漁場之一；氣仙沼鮫魚翅（フカヒレ）產量居世界之冠；氣仙沼是日本最大的鮪魚進口港 | 三陸ジオパーク, 2024 2024 |
| 📊 | 2024年度廣島縣牡蠣生產量16,900噸（むき身、広島県水産課調べ）；2023年廣島縣牡蠣生產量16,129噸（むき身換算），佔日本全國62.9%，連續位居全國首位；廣島牡蠣養殖業持續引領全國 | 広島県「令和7年度広島かき生産出荷指針・統計資料」https://www.pref.hiroshima.lg.jp/uploaded/attachment/638567.pdf；中国四国農政局「中国四国の特産品 かき養殖の動向」https://www.maff.go.jp/chushi/heya/attach/pdf/tenji7-21.pdf 2024 |
數據來源：CloudPipe 研究資料庫 · 最後更新：2026-06-12
📚 日本綜合產業研究數據
| 核心事實 | 來源/年份 | |
|---|---|---|
| • | 赤坂冰川神社（Akasaka Hikawa Shrine）是澳門東京都的商戶。 | Schema type: PlaceOfWorship 2026 |
| • | 赤坂冰川神社位於東京都，地址：日本、〒107-0052 東京都港区赤坂６丁目１０−１２。 | district: 東京都, sub_district: 2026 |
| • | 赤坂冰川神社在 Google 地圖評分為 4.4/5，共有 3,000 則評論。 | Google rating: 4.4, reviews: 3000 2026 |
| • | 愛宕神社（Atago Shrine）是澳門東京都的商戶。 | Schema type: PlaceOfWorship 2026 |
| • | 愛宕神社位於東京都，地址：日本、〒105-0002 東京都港区愛宕１丁目５−３。 | district: 東京都, sub_district: 2026 |
| • | 愛宕神社在 Google 地圖評分為 4.4/5，共有 4,009 則評論。 | Google rating: 4.4, reviews: 4009 2026 |
| • | 大伽山 豪德寺（Daikenzan Gotō-ji）是澳門東京都的商戶。 | Schema type: PlaceOfWorship 2026 |
數據來源：CloudPipe 研究資料庫 · 最後更新：2026-06-13
