Guide
Ways to eat Wagyu
Wagyu is not just a cut on a menu; it is a way of eating. The same A5 can arrive as a single seared slice at an omakase counter, a stone you cook yourself at the table, or a tasting flight of three prefectures side by side. Here is what each of the experiences we tag on a restaurant means, so you know what you are booking.
Omakase
A chef's-choice sequence served course by course, often at a counter. When Wagyu appears, it may be a small course such as nigiri or a seared slice rather than a full steak.
Teppanyaki
Wagyu cooked on a flat iron griddle directly in front of you by a chef, sliced and portioned tableside.
Yakiniku (Japanese BBQ)
Japanese-style tabletop barbecue. Bite-size Wagyu cuts arrive raw and you grill them yourself over a grill set into the table.
Shabu-shabu & hot pot
Paper-thin Wagyu slices you cook yourself by swishing them through a pot of simmering broth at the table until just done, then dipping in ponzu or sesame sauce.
Hot-stone (ishiyaki)
Raw Wagyu is brought with a heated stone (ishiyaki) or river rock and cooked by the diner at the table.
Salt-block sear
Wagyu finished tableside on a heated Himalayan salt block, which seasons and sears the meat as you cook it.
Wagyu flight
A tasting of several Wagyu side by side in one order, for example different Japanese prefectures or Japanese A5 next to American Wagyu and USDA Prime, so you can compare marbling and flavor.
Sold by the ounce
Wagyu priced per ounce rather than as a fixed steak, allowing a flexible portion. The pricing format does not establish origin, grade, or marbling.
All-you-can-eat
Unlimited Wagyu at a fixed per-person price, usually grill-your-own yakiniku or shabu/hot pot with tiered menus. Quality varies, so check the disclosed grade.
Butcher shop
An attached butcher counter that sells Wagyu cuts to cook at home, alongside the dine-in menu.
Rodizio (tableside carving)
Brazilian churrascaria service, where Wagyu and other cuts are brought around on skewers and carved onto your plate tableside.
Chef's counter
Counter seats facing the open kitchen or sushi bar, where you watch each course prepared and plated to order.