Wagyu, a term translating to “Japanese cow,” once held a niche appeal but has entered mainstream dining. This beef, sourced from four Japanese cattle breeds, is prized for its “snowflake” marbling, which contributes to a rich flavor and a buttery, melt-in-your-mouth texture. While authentic Japanese wagyu and specific varieties like Kobe are available, American and Australian wagyu, which result from interbreeding Japanese cattle with breeds such as Black Angus, have also become prevalent.
At Irvine Spectrum Center, Mastro’s Ocean Club has been a leader in offering top-tier wagyu. The restaurant features elite A5 Kobe, which originates from the Tajima cattle of Japan's Hyogo prefecture, and A5 wagyu from the Miyazaki prefecture. A5 represents the highest possible grade of Japanese beef, known for its extensive marbling that can make the cuts appear nearly all white. On the menu, residents can find A5 Kobe New York steaks and A5 wagyu New York steaks, available in 2-ounce increments starting at 4 and 8 ounces respectively. A generous A5 wagyu carpaccio is offered as an appetizer, and A5 wagyu filet mignon is often featured. These luxury cuts are described as incredibly luscious after searing.
For residents seeking wagyu at a more accessible price point, Wagyu Meat & Grill operates fast-casual locations at Culver Plaza and Sand Canyon Plaza. This establishment aims to provide premium meat without premium prices. Its menu includes wagyu beef bowls, offered with a base of rice or salad, and wagyu burgers with options for single or double patties. The restaurant also sells prepackaged frozen meat for home cooking, including eight American Akaushi wagyu cuts ranging from rib finger to tomahawk. Akaushi, also known as red wagyu, is a leaner variety, with the American Akaushi offered here sourced from the largest herd of Akaushi cattle in the United States.
Fogo de Chão, located at Irvine Spectrum Center, is recognized for its churrasco experience. Beyond its continuous tableside carving of Brazilian cuts and a lavish Market Table, the restaurant provides large Australian wagyu steaks. These are available as an a la carte enhancement to the full dining experience, in which case they can easily serve four people, or as a standalone option generously accommodating two. The two halal wagyu selections include a 20-ounce New York strip and a 24-ounce ancho rib-eye.
For an all-you-can-eat experience, Mikiya Wagyu Shabu House at Westpark Plaza offers wagyu for less than $100. The restaurant’s decor blends classic and cyberpunk Japanese art with a mirrored ceiling, creating a cool and colorful atmosphere. Guests can choose from tiered meal options, including the silver set, which highlights Australian wagyu, and the diamond feast, which adds unlimited Japanese A5 beef, seafood, and appetizers. Notable starters include A5 wagyu shoulder sushi and tartare. The experience also features a veggies-and-condiment bar, dramatically enshrouded in fog, with vibrant greens as a mainstay. Most-ordered fried dishes are shrimp tempura and milk buns for dessert. Diners select two from five shabu broths, such as the house dashi or Thai tom yum, and are advised to swish the meat for a maximum of five seconds to best appreciate its quality.
Manager Justin Bow notes the widespread availability of wagyu today, stating, “You see the term wagyu everywhere now – all types, all levels, different sources, different cuts. It is important to be discerning. How do you become discerning? Enjoy it often!” Both Japanese and Australian wagyu are often presented in three tiers, typically consisting of rib-eye, brisket, and shoulder. An informal tip suggests reversing the order of consumption to conclude with the best cut. While often paired with red Burgundy or aged Bordeaux, wagyu is also said to pair spectacularly with Champagne.
