Knife & Spoon
Orlando, FL · Steakhouse
In the inspectors' selection, without a star or a Bib Gourmand. Awarded by the MICHELIN Guide, not by WagyuSpot. Our verification covers this venue's Wagyu sourcing only.
Tier 3 · Menu claim only What the tiers mean
On the official Kobe Beef registry as No. 2038. See the U.S. Kobe list
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
Knife & Spoon is a Michelin-starred fine-dining steak and seafood restaurant from chef John Tesar inside The Ritz-Carlton Orlando, Grande Lakes. Its specialty is dry-aged beef, with a Creekstone Prime bone-in ribeye and New York strip and an Akaushi bone-in ribeye on the broiler, and steaks aged 30 to 120 days offered as a daily staff-guided selection. Wagyu also appears as a picanha frites main and a Wagyu tenderloin steak tartare. The restaurant markets certified Kobe beef, and it holds a Kobe Beef Association licence, but Kobe is not printed as a named dish on the current menu.
Authenticity flags
- The restaurant advertises authentic certified Kobe beef and does hold a Kobe Beef Association licence, but Kobe is not listed as a set dish on the current menu; its premium dry-aged beef changes daily and is chosen with the staff. The named Wagyu on the printed menu is a picanha and a tartare with no stated grade or region, plus an Akaushi ribeye. If you are visiting specifically for Kobe, confirm it is available and ask its origin before you go.
Wagyu on the menu
- unknown
- Brand / Prefecture
- Wagyu (unbranded)
- Grade
- Not listed
- Producer
- Not listed
- American
- Brand / Prefecture
- Akaushi
- Grade
- Not listed
- Producer
- Not listed
| Origin | Brand / Prefecture | Grade | Producer |
|---|---|---|---|
| unknown | Wagyu (unbranded) | Not listed | Not listed |
| American | Akaushi | Not listed | Not listed |
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 PICANHA FRITES* 10 ounce, potato pave, summer truffle, chimichurri ... KNIFE STEAK TARTARE* wagyu tenderloin, capers, pickled mustard seeds ... AKAUSHI BONE-IN RIBEYE* ... At Knife & Spoon, our specialty lies in meticulously dry aging our steaks ... Kindly inquire with our...”
grandelakes.com “Knife & Spoon is proud to offer authentic, certified Kobe Beef, a rare distinction shared by only a select few restaurants across North America and just two within Central Florida.”
knifeandspoonrc.com “Knife & Spoon Registration No.2038 (Distributor) WAGYU MASTER USA,INC.”
kobe-niku.jp
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 Knife & Spoon 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 Knife & Spoon serve?
- Its menu discloses Wagyu (unbranded) and Akaushi. 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.
- Is the Wagyu at Knife & Spoon Kobe beef?
- It is licensed to serve Kobe and was not listing it when we last looked, on July 22, 2026. This venue does appear on the official Kobe registry, but Kobe was not on the menu at that check, so no Kobe badge is shown. Licensed rooms drop it between allocations and bring it back, so this can change without notice and is worth asking about directly.
- Why is Knife & Spoon 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.