Does Hiroki serve real Wagyu?

Its own current menu advertises Wagyu, and that claim was read directly on July 21, 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 Hiroki serve?

Its menu discloses unknown. 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 Hiroki 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.

Menu claim

Menu claim only

Hiroki

Name: Hiroki
Address: 1355 N Front St, Philadelphia, PA, 19122, US
Telephone: (215) 422-3222
Price range: $$$$

Philadelphia, PA · Japanese

MICHELIN Selected

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

Wagyu from $24 on the menu we read

View menu Website

Menu claim only

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.

What does this mean? →Work here? Add your sourcing →

Why it's listed

Chef Hiroki Fujiyama's twelve-seat kaiseki and omakase counter at 1355 North Front Street in Fishtown, serving a twenty-plus course seasonal menu at 195 per guest with seatings at 6pm and 8:30pm, plus an eleven-course sushi omakase at 115. The counter is recognised by the Michelin Guide. Its own sample omakase menu carries a standing MEAT COURSE built on Wagyu Tataki, seared wagyu tenderloin in sweet red miso. The venue names Japanese prefectures generously, but only for its fish. No prefecture, brand, farm or grade is attached to the beef on any first-party surface.

Wagyu on the menu

unknown
Brand / Prefecture
Not listed
Grade
Not listed
Producer
Not listed

Origin	Brand / Prefecture	Grade	Producer
unknown	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

Evidence on file

“[page 5 of 8, embedded JPEG image xref 844, 1100x2550, extracted and read] OMAKASE MENU ... MEAT COURSE ... WAGYU TATAKI ... seared wagyu tender loin, sweet red miso sauce”
hirokisan.com
“[page 5 of 8, sibling JPEG xref 840] SUSHI COURSE ... KINME DAI japanese big eye snapper / shizuoka ... SAKURA MASU japanese cherry trout / aomori ... ANAGO japanese sea eel / chiba ... HOTATE japanese scallop / miyagi [every prefecture on this document is attached to a FISH...”
hirokisan.com
“Kyoto-born Executive Chef Hiroki Fujiyama was inspired by the machiya of his hometown when creating this stylish and discreet Fishtown spot ... over 20 courses ... squid from Hokkaido and madai from Kagoshima [Selected Restaurant; no star, no Bib Gourmand. Both prefectures name...”
guide.michelin.com

+7 more quotes on file

“[published 12 May 2026] The showpiece is tableside A5 wagyu sukiyaki, prepared in front of the guest with the soy-mirin-sake sauce that defines the form. [third party; A5 appears on NO first-party surface]”
dosagemagazine.com
“[reviewed 4 June 2025, at the superseded $285 20-course format] A5 Wagyu Sukiyaki $24 per piece ... tender wagyu in miso glaze do just enough to make a night here almost worth it”
theinfatuation.com
“[page 4 text layer] CHEF HIROKI OMAKASE 185pp ... twenty course seasonal omakase menu inspired by Chef Hiroki's hometown of Kyoto ... zensai / sashimi course / fish course / meat course / sushi course / miso soup / tamago / dessert”
hirokisan.com
“The approximately twenty-plus course experience, with a nod to kaiseki, showcases a balance of techniques, temperatures and flavorful combinations of sea and land, followed by Chef Hiroki's signature nigiri course. $195 per guest ... Two seatings 6PM and 8:30PM, Wednesday...”
hirokisan.com
“<loc>https://hirokisan.com/menu</loc><lastmod>2026-04-24</lastmod> ... <loc>https://hirokisan.com/about</loc><lastmod>2025-12-02</lastmod> ... <loc>https://hirokisan.com/events</loc><lastmod>2025-10-30</lastmod>”
hirokisan.com
“HIROKI offers omakase service Thursday through Monday. Two Seatings 6:00 & 8:30pm ... 1355 N. Front Street Philadelphia, PA 19122 ... 215.422.3222”
hirokisan.com
“The omakase costs $195 per guest ... non-tipping model with an automatic 20% service charge ... The new omakase experience launches Wednesday, April 29, 2026 ... [live availability strip: no online availability today, next availability for 2 guests begins tomorrow]”
resy.com

Quoted from the venue's own menu or site. A Wagyu claim on a menu is not the same as documented provenance.

Address

1355 N Front St · Philadelphia, PA 19122Get directions See Philadelphia on the Wagyu map →

Phone

(215) 422-3222

Price

Last checked

July 21, 2026 · evidence on file

Something wrong with this restaurant? Tell us

Common questions

Does Hiroki serve real Wagyu?: Its own current menu advertises Wagyu, and that claim was read directly on July 21, 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 Hiroki serve?: Its menu discloses unknown. 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 Hiroki 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.