Ways to eat Wagyu
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.
Where it comes from
Omakase means "I leave it up to you," a diner's decision to let the chef choose the order. It is now strongly associated with sushi counters, but it should not be described as the historical template for kaiseki: kaiseki is an older, distinct multi-course tradition with its own development.
How it works
The chef chooses and paces a sequence of courses; seating, printed-menu detail, and the number of Wagyu courses vary by venue. Disclose dietary needs when booking and confirm what the restaurant can accommodate.
What to look for
Ask the chef which prefecture and grade the Wagyu is that evening, since omakase kitchens may rotate sourcing. A spoken answer helps the diner but is not durable public evidence; WagyuSpot keeps a venue menu-confirmed until current first-party material documents the provenance.
Where to try it
We list 128 verified and menu-claim-only U.S. venues that serve Wagyu omakase-style.
Browse Omakase venues→