The closest to the Japanese is the Australian classification, which is also expressed on a five-point scale, but the points range from 1 to 9+. Any equivalent on the Japanese scale above a nine is always referred to as a 9+.
In the U.S., on the other hand, the meat quality scale has eight points, starting with the lowest: select, choice -, choice, choice +, prime -, prime, prime +, and prime++, with prime ++ being the equivalent of Japanese wagyū from A3 to A5.
