Maison Kasai
Los Angeles, CA · Japanese Teppanyaki / French
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
Maison Kasai is a French-teppanyaki counter from Michelin-decorated chef Joshua Gil on the Level 8 dining floor atop the Moxy and AC hotels in Downtown Los Angeles, where courses are seared to order on iron grills. Its prix-fixe teppanyaki dinner lets guests upgrade to a Certified A5 Kobe steak, a Wagyu ribeye or a Wagyu New York steak, and includes an A5 Wagyu cheeseburger, Wagyu dumplings and Wagyu fried rice. The Wagyu ribeye and New York cuts name an A5 grade but no prefecture or brand, and the restaurant is not separately positioned to certify the Kobe it lists.
Authenticity flags
- The menu lists a "Certified A5 Kobe" steak. This restaurant sits on a hotel dining floor whose operating company holds a Kobe Beef Association licence, but that licence is registered to the floor's operator rather than to this individual restaurant, so we cannot independently confirm the Kobe served here is association-certified. Its other Wagyu steaks name a grade but no region or producer. If certified Kobe specifically matters to you, ask the restaurant about its sourcing.
Wagyu on the menu
- Japanese
- Brand / Prefecture
- Japanese Wagyu (prefecture not disclosed)
- Grade
- A5
- Producer
- Not listed
- Japanese
- Brand / Prefecture
- Kobe (named on menu; not certifiable to this dining room)
- Grade
- A5
- Producer
- Not listed
| Origin | Brand / Prefecture | Grade | Producer |
|---|---|---|---|
| Japanese | Japanese Wagyu (prefecture not disclosed) | A5 | Not listed |
| Japanese | Kobe (named on menu; not certifiable to this dining room) | A5 | 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
“WAGYU NEW YORK STEAK ... WAGYU RIBEYE STEAK teriyaki asparagus, pommes puree ***supplemental upgrade*** CERTIFIED A5 KOBE STEAK seasonal vegetable assemblage, fresh wasabi, ponzu ***supplemental upgrade***”
maisonkasaidtla.com “A5 WAGYU CHEESEBURGER new school american cheese, aged cheddar frico, early girl tomatoes ... ENHANCEMENTS SHRIMP FRIED RICE WAGYU FRIED RICE CRAB FRIED RICE”
maisonkasaidtla.com “Pico and Fig Hospitality LLC Registration No.1563 (Distributor) K&K INTERNATIONAL INC USA1260 S Figueroa St, Los Angeles, CA 90015 TEL 909-200-9945”
kobe-niku.jp
+1 more quote on fileShow fewer
“Reservations Location: Lucky Mizu Maison Kasai Que Barbaro Mr. Wanderlust Golden Hour Sinners y Santos The Brown Sheep Mother of Pearl”
level8dtla.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 Maison Kasai 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 Maison Kasai serve?
- Its menu discloses Japanese Wagyu (prefecture not disclosed) A5 and Kobe (named on menu; not certifiable to this dining room) A5. 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 Maison Kasai 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.