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A5
Verified
Japanese A5 Verified

John Howie Steak

Bellevue, WA · Steakhouse

Dedicated Wagyu house

Australian WagyuSourcing Transparent

Tier 2 · Provenance-Transparent What the tiers mean

Wagyu from $19 on the menu we read · up to $234

Why it's listed

A Bellevue Collection steakhouse built on 28 and 45 day custom-aged USDA Prime, with a Wagyu program large enough to hold its own dedicated menu page organised by origin. Three origins run side by side, each printed with producer, region, label and marble score: Snake River Farms Gold Label from Idaho, Sher Wagyu Black Label from Victoria, and a 100 percent fullblood A5 from Miyazaki Prefecture at BMS 10 to 12. Four multi-origin filet flights let a table taste them against each other and against USDA Prime.

Wagyu on the menu

  • Japanese
    Brand / Prefecture
    Miyazaki
    Grade
    A5
    Producer
    Not listed
  • Australian
    Brand / Prefecture
    Sher Wagyu Black Label
    Grade
    BMS 9
    Producer
    Sher Wagyu (Ballan, Victoria, Australia)
  • American
    Brand / Prefecture
    Snake River Farms Gold Label
    Grade
    BMS 9
    Producer
    Snake River Farms (Boise, Idaho)

Cuts named on the Wagyu menu

Read from this venue’s quoted evidence, so a listed cut may not be on tonight. What these cuts are

Sourced from

Buy it online

Evidence on file

  • Japanese Wagyu Beef ... "A5" 100% FULLBLOOD WAGYU STEAK ... MIYAZAKI PREFECTURE, Kyushu, Japan ... BMS 10-12 ... Filet Mignon (pan seared) 4 oz 139 / 6 oz 189
    johnhowiesteak.com
  • Australian Wagyu Beef ... SHER WAGYU BEEF, Ballan, Victoria, Australia ... Black Label ... BMS 9 ... Rib Eye (pan seared) 8 oz 99 / Filet Mignon (pan seared) 4 oz 75, 6 oz 113
    johnhowiesteak.com
  • American Wagyu Beef ... SNAKE RIVER FARMS, Boise, Idaho ... Gold Label Custom Aged ... BMS 9 ... Sirloin 8 oz 67 / Filet Mignon 6 oz 98 / Rib-Eye "Cap" Steak 8 oz 110 / Eye of the Rib Steak 12 oz 114 / Filet Mignon (pan seared) 4 oz 70
    johnhowiesteak.com
+3 more quotes on file
  • USDA Prime Steaks 28 Day Custom-Aged: Filet Mignon 6 oz 73, 8 oz 83 / Rib Eye Steak 16 oz 94 ... 45 Day Custom-Aged Rib Eye Steak 14 oz 97 ... Tableside for Two: American Wagyu Beef 'Long Bone' Rib Eye 38 oz 234 ... Starters: Italian Wagyu Beef Meatballs Marinara 19
    johnhowiesteak.com
  • Filet Combinations: Glacier 90 / Baker 139 / Adams 228 / Rainier 250 ... 4 oz portions ... A 20% service charge is automatically included on all checks.
    johnhowiesteak.com
  • 11111 NE 8th St, Ste 125, Bellevue, WA 98004 ... 425-440-0880 ... Dinner: Monday - Friday 5:00pm - 9:00pm, Saturday - Sunday 4:00pm - 9:00pm ... Bar: Daily 4:00pm - 9:00pm
    johnhowiesteak.com

Quoted from the sources checked when this listing was verified.

Address
11111 NE 8th St Ste 125 · Bellevue, WA 98004Get directions See Bellevue on the Wagyu map →
Price
Price tier 4 of 4
Last verified
July 21, 2026 · evidence on file

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Common questions

Does John Howie Steak serve real Wagyu?
Yes, and it says where the beef comes from. John Howie Steak in Bellevue, WA publishes enough detail on its own materials to identify the Wagyu it sells, which is the standard this directory calls verified, last checked on July 21, 2026. That means a named Japanese brand or prefecture with its grade, an American breed status with a named producer, or an Australian producer with a marbling score.
What kind of Wagyu does John Howie Steak serve?
Its menu discloses Miyazaki A5, Sher Wagyu Black Label BMS 9 and Snake River Farms Gold Label BMS 9. 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.
How was John Howie Steak verified?
By reading the venue's own current material, its menu, its site or its ordering system, and quoting the line that names the beef. Reviews, aggregator copies and press mentions are not accepted as the source, because they go stale silently. Verification is assisted by AI and every claim is stored with the page it came from, last confirmed on July 21, 2026.

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