Wagyu restaurants in New York

One hundred and fourteen New York restaurants publish here and twenty-five clear the full sourcing standard, with eighty-nine resting on a menu claim. Twenty-four of the twenty-five verified rooms are inside New York City, twenty-two of them in Manhattan, with one in Brooklyn and one in Flushing. The only room beyond the city line is a steakhouse out at Melville on Long Island.

What New York has is depth of documentation rather than volume. Eleven of its verified rooms reach the top tier, meaning the menu carries a named prefecture or producer alongside a grade rather than one or the other. At forty-four percent that is second only to Nevada among states with five or more verified rooms, though the margin is thin rather than commanding: Ohio and Arizona both sit at forty-three. The three largest Wagyu states are further back, all of them under forty.

It is also among the least steakhouse-driven of the large markets. Nine of the twenty-five verified rooms are steakhouses, and at thirty-six percent only Massachusetts and Colorado run lower among the ten states holding ten or more; the rest are Japanese dining rooms, Korean steakhouses, yakiniku counters and shabu-shabu specialists. Five rooms serve yakiniku and four serve shabu or hot pot, where Texas, with more than twice as many verified rooms, has one of each.

Eleven New York rooms hold a Kobe registry licence and nine were serving Kobe when we last looked. Two verified rooms hold a MICHELIN distinction, and the star among them belongs to a Korean steakhouse rather than to any of the classic beef houses.