Uppercut
Phoenix, AZ · Steakhouse (Beef Omakase)
Dedicated Wagyu house
Tier 3 · Menu claim only What the tiers mean
This listing's current published materials advertise Wagyu, but the offering does not meet our full verification standard for provenance. It carries no authenticity badge; undisclosed details remain explicitly unverified.
Why it's listed
A 16-seat, reservation-only beef omakase counter with its own entrance inside Cleaverman at the Arizona Center, opened March 2026 at 225 per person. Wagyu is the concept rather than a line item: the operator's own launch copy describes an Australian wagyu laab tartare and sourcing that spans a small wagyu hybrid farm in Benson, Arizona through Tohoku, Australia and Oklahoma, with 30 to 60-plus days of dry aging. Courses are chef-selected nightly and no item menu is published. Every origin named is incomplete - no producer, no prefecture, no MB/MS score, no breed generation - so nothing clears a provenance standard.
Wagyu on the menu
- American
- Brand / Prefecture
- Not listed
- Grade
- Not listed
- Producer
- Not listed
- Japanese
- Brand / Prefecture
- Not listed
- Grade
- A5
- Producer
- Not listed
- Australian
- Brand / Prefecture
- Not listed
- Grade
- Not listed
- Producer
- Not listed
| Origin | Brand / Prefecture | Grade | Producer |
|---|---|---|---|
| American | Not listed | Not listed | Not listed |
| Japanese | Not listed | A5 | Not listed |
| Australian | Not listed | Not listed | Not listed |
Menu rotates This kitchen changes its menu, so the cuts above may vary by night. Confirm with the venue before booking around a particular one.
The experience
New to these? Ways to eat Wagyu
Cuts named on the Wagyu menu
Read from this venue’s quoted evidence, so a listed cut may not be on tonight. What these cuts are
Evidence on file
“An Australian wagyu laab tartare elevates the traditional Thai celebratory dish ... Sourcing for Uppercut spans from a small wagyu hybrid farm in Benson, Arizona, to renowned cattle regions in Tohoku, Australia, and Oklahoma, with dry aging from 30 to over 60 days.”
arizonafoothillsmagazine.com “Arizona Wagyu is folded around yuzu aioli in Uppercut's carpaccio course. ... Uppercut's version of laab is made with Australian Wagyu tartare. ... Australian Wagyu striploin is paired with a bright, herbaceous papaya salad at Uppercut. ... Chunks of papaya intersperse A5...”
phoenixnewtimes.com “A TEMPLE TO BEEF a 14-course beef omakase ... At Uppercut, the culinary team guides guests through a 14-course omakase devoted entirely to exceptional beef. Over two and a half hours, rare cuts, careful aging, and global influences unfold at an intimate chef's counter”
uppercutomakase.com
+2 more quotes on fileShow fewer
“Uppercut is located inside Cleaverman Steakhouse, a reservation-only experiential dining space with a limited seating capacity. Walk-in seating is not available. Provide your reservation details to the Cleaverman host on arrival. ... BY RESERVATION ONLY 455 NORTH 3RD STREET #190...”
uppercutomakase.com “Reservations Available dates will be released on the first of every month for the month that follows.”
uppercutomakase.com
Quoted from the venue's own menu or site. A Wagyu claim on a menu is not the same as documented provenance.
Something wrong with this restaurant? Tell us
Common questions
- Does Uppercut serve real Wagyu?
- Its own current menu advertises Wagyu, and that claim was read directly on July 22, 2026. What the menu does not do is say which Wagyu: no prefecture, grade, breed status or producer is published, so the sourcing cannot be checked from outside. That is a gap in what is written down rather than a suggestion that anything is wrong with the beef, and plenty of kitchens buy carefully without printing the details.
- What kind of Wagyu does Uppercut serve?
- Its menu discloses American, A5 Japanese and Australian. Each of those is taken from the venue's own current materials rather than from a review or a listing site, and the evidence behind it is quoted further down this page.
- Why is Uppercut listed without a Wagyu badge?
- Because a badge here means the sourcing was checked, not that the food is good. This listing is published because the venue genuinely advertises Wagyu on its own current material, and it carries no badge because that material does not say which Wagyu. If the venue publishes the prefecture, grade, breed status or producer, the listing can move.