Wagyu restaurants in Park City, Utah

Park City is a resort town of about eight thousand people that feeds a great many more, and its Wagyu reads exactly like that. Twelve of its restaurants publish here and two clear the full sourcing standard, leaving ten that name the beef without saying where it came from.

Both of the two are steakhouses and both price at the top tier, which makes this hub the near-inverse of Salt Lake City half an hour down the canyon, where the two documented rooms are Japanese and one of them is the cheaper way in. Same state, same month, opposite shape. A ski town sells destination dinners and prices accordingly; a state capital sells lunch to people who work there.

The stronger of the two names Kagoshima on three separate dishes, so the prefecture is a sourcing decision rather than a flourish on one steak. The other names Mishima Reserve, an American producer listed on this site in its own right, and serves misuji, a chuck flap with no standard English name that only turns up where a kitchen breaks down its own primals. Zero Park City rooms hold a licence on the official Kobe Beef Association registry, which is true of Utah as a whole.

One thing to know before booking that applies to almost nowhere else in this directory: several rooms here close for the season and leave last winter's menu posted. A Wagyu dish you find on a Park City site in August may be a real dish that simply is not being served until December. Where that was the case we have held the listing rather than guess, so a venue missing from this list is not always a venue without Wagyu.