Kobe beef gets all the attention, but Japan's 200+ regional wagyu brands are where things get interesting. From virgin cattle raised on beer in Matsusaka to olive-fed cows on a remote island in the Seto Inland Sea, we break down the varieties worth planning a trip around.

Takamatsu, Japan doesn't announce itself. There’s no iconic skyline, no bucket-list landmark. But give it two days, eat well, and wander, and something shifts.