Ways to eat Wagyu
Teppanyaki
Wagyu cooked on a flat iron griddle directly in front of you by a chef, sliced and portioned tableside.
Where it comes from
Teppanyaki means "grilled on an iron plate." The modern restaurant format is commonly associated with Misono in postwar Kobe and later developed into both theatrical and more restrained styles outside Japan.
How it works
A chef cooks on a flat steel griddle in view of diners, often searing and slicing the Wagyu before portioning it. Accompaniments and performance style vary by restaurant.
What to look for
Ask how the chef recommends serving the specific cut and state your preferred doneness. Chef-style service may be below the USDA consumer recommendation of 145F plus a three-minute rest for whole beef steaks. Look for a named Japanese grade and prefecture, or a documented producer for non-Japanese Wagyu, rather than a generic "Wagyu" line.
Where to try it
We list 17 verified and menu-claim-only U.S. venues that serve Wagyu teppanyaki-style.
Browse Teppanyaki venues→