Wagyu restaurants in Nashville, Tennessee

Nashville's verified Wagyu is small, expensive and unusually well sourced. Seventeen of its restaurants publish here and five clear the full sourcing standard. Zero hold a licence on the official Kobe Beef Association registry and none carries a registry-backed badge, so every room on this list reaches the standard by documenting where its beef came from.

Four of the five name a specific producer, which is a high proportion for a list this size. Between them the menus name Japanese farms in Tokushima and Hokkaido, an Australian station, an American producer brand, and a Kentucky farm that finishes its cattle for five hundred days against an industry average of about a hundred and eighty. That last one is listed on this site in its own right, so the claim can be followed to its source.

It is worth knowing what those names buy you. Naming a country tells you almost nothing, because Japanese Wagyu spans a dozen prefectures and American Wagyu spans everything from a half-Angus cross to a fullblood herd. Naming the farm tells you which animal, fed how, for how long. Nashville's rooms mostly do the second thing, and it is the reason this list is short: the venues that only say the word did not make it.

All five price in the top tier, four of the five are steakhouses, and the formats are conventional, with two selling by the ounce and one serving on hot stone. The twelve remaining published venues advertise Wagyu on a current menu without documenting its origin, and are listed separately below for that reason.