The term wagyu, which translates to “Japanese cow,” now appears on menus across Irvine, reflecting a broader presence for this premium beef. Wagyu refers to meat from four breeds of Japanese cattle, known for their distinct “snowflake” marbling, which contributes to a rich flavor and a tender texture. While traditional Japanese wagyu and the even more specific Kobe variety are available, American and Australian wagyu are also common, resulting from the interbreeding of Japanese cattle with breeds such as Black Angus.
Mastro’s Ocean Club at Irvine Spectrum Center was among the first to offer A5 Kobe, sourced from Tajima cattle in Japan’s Hyogo prefecture, and A5 Japanese wagyu from the Miyazaki prefecture. A5 represents the highest possible grade of Japanese beef, characterized by its extensive marbling. Mastro’s menu features A5 Kobe and A5 wagyu New York steaks, available in 2-ounce increments starting at 4 and 8 ounces respectively. An A5 wagyu carpaccio is offered as an appetizer, and A5 wagyu filet mignon is often featured. These luxury cuts are traditionally paired with a red Burgundy or aged Bordeaux, but also complement Champagne.
For more accessible options, Wagyu Meat & Grill, with fast-casual locations at Culver Plaza and Sand Canyon Plaza, offers wagyu at what it describes as less-than-premium prices. Customers can order a wagyu beef bowl with a base of rice or salad, or a wagyu burger with single or double patties. The restaurant also sells prepackaged frozen American Akaushi wagyu for home cooking, including eight different cuts ranging from rib finger to tomahawk. Akaushi, also known as red wagyu, is a leaner variety, with the American Akaushi offered coming from the largest herd in the United States.
At Irvine Spectrum Center, Fogo de Chão provides a churrasco experience that includes Australian wagyu steaks. These large steaks can be added as an à la carte enhancement to the full churrasco meal, easily serving four, or ordered on their own to generously accommodate two diners. The restaurant offers two halal Australian wagyu options: a 20-ounce New York strip and a 24-ounce ancho rib-eye. These are served alongside traditional Brazilian sides and unlimited access to the Market Table.
Mikiya Wagyu Shabu House in Westpark Plaza offers an all-you-can-eat wagyu experience for under $100. The restaurant's decor incorporates both classic and cyberpunk Japanese art, complemented by a mirrored ceiling. Tiered meal options are available, from the silver set, which focuses on Australian wagyu, to the diamond feast, which includes unlimited Japanese A5, seafood, and appetizers. Popular starters include A5 wagyu shoulder sushi and tartare. The restaurant features a veggies-and-condiment bar, notably shrouded in fog, with vibrant greens as a mainstay. Among the most ordered fried dishes are shrimp tempura and milk buns for dessert. Diners choose two of 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 achieve the best texture. Japanese and Australian wagyu are typically presented in a three-tiered arrangement of rib-eye, brisket, and shoulder.
Manager Justin Bow notes the widespread presence of wagyu in the market today. “It is important to be discerning,” Bow states, regarding the various types, levels, sources, and cuts now available.
