WAKUDA

Why it's listed

Chef Tetsuya Wakuda's first U.S. restaurant, tucked just off the Palazzo lobby at The Venetian, runs one of the most transparent Wagyu programs on the Strip. Its A5 Japanese selection is broken out by prefecture, Kagoshima, Kyoto's Hannari, and true Kobe from Hyogo, sold by the ounce with a four-ounce minimum. Beyond that sit named full-blood ranches: Rosewood from Texas, Mishima from Washington, and Robbins Island and Sher from Australia. Wagyu also threads through the sushi counter as nigiri, aburi rolls, nori tacos, gyoza, and smoked fried rice.

Wagyu on the menu

• Japanese

  Brand / Prefecture

  Kobe (Hyogo Prefecture)

  Grade

  A5

  Producer

  Not listed

• Japanese

  Brand / Prefecture

  Hannari Wagyu (Kyoto Prefecture)

  Grade

  A5

  Producer

  Not listed

• Japanese

  Brand / Prefecture

  Premium Wagyu (Kagoshima Prefecture)

  Grade

  A5

  Producer

  Not listed

• American

  Brand / Prefecture

  Rosewood Wagyu, Texas

  Grade

  New York Strip Premier, 14oz

  Producer

  Rosewood Ranches

• American

  Brand / Prefecture

  Mishima Wagyu, Washington

  Grade

  Braised short rib, 8oz

  Producer

  Mishima Reserve

• Australian

  Brand / Prefecture

  Robbins Island, Tasmania

  Grade

  Full Blood

  Producer

  Robbins Island Wagyu

• Australian

  Brand / Prefecture

  Sher Wagyu, Victoria

  Grade

  Full Blood

  Producer

  Sher Wagyu

The experience

• Sold by the ounce
• Chef's counter

New to these? Ways to eat Wagyu

Sourced from

• Rosewood Ranches (Texas, USA)farm ↗
• Mishima Reserve (Washington, USA)brand ↗
• Robbins Island Wagyu (Tasmania, Australia)
• Sher Wagyu (Victoria, Australia)brand ↗