Wagyu beef, a term meaning “Japanese cow,” is increasingly available at Irvine restaurants, offering residents a range of experiences from high-end dining to casual meals. This beef, derived from four specific breeds of Japanese cattle, is noted for its distinctive “snowflake” marbling, which contributes to a rich flavor and a buttery, melt-in-your-mouth texture. While original Japanese wagyu, including the esteemed Kobe variety, features on menus, American and Australian wagyu, which result from interbreeding Japanese cattle with other breeds such as Black Angus, have also become prevalent. The highest possible grade for Japanese beef is A5, characterized by marbling that can make cuts appear nearly all white, leading to an incredibly luscious texture once seared. These premium cuts are often paired with red Burgundy, aged Bordeaux, or, notably, Champagne.
At Irvine Spectrum Center, Mastro’s Ocean Club has been a prominent establishment for high-grade wagyu. The restaurant offers elite A5 Kobe, which originates from the Tajima cattle of Japan's Hyogo prefecture, alongside Japanese A5 wagyu from the Miyazaki prefecture. Their menu includes New York steaks in both A5 Kobe and A5 wagyu versions. These are available in 2-ounce increments, starting at 4 ounces for Kobe and 8 ounces for wagyu. A generous appetizer of A5 wagyu carpaccio is also featured, and A5 wagyu filet mignon is often presented as a special.
For a more casual approach, Wagyu Meat & Grill provides wagyu beef at its fast-casual locations in Culver Plaza and Sand Canyon Plaza. This establishment aims to offer premium meat without premium pricing. Diners can choose a wagyu beef bowl, served with either rice or salad as a base, or opt for a wagyu burger, available with single or double patties. Additionally, Wagyu Meat & Grill sells prepackaged frozen American Akaushi wagyu for home cooking. This leaner variety, also known as red wagyu, comes from the largest Akaushi cattle herd in the United States, with eight cuts ranging from rib finger to tomahawk available.
Fogo de Chão, located at Irvine Spectrum Center, offers Australian wagyu as part of its churrasco dining experience. This restaurant is known for its continuous tableside carving of premium Brazilian cuts, complemented by traditional Brazilian sides like cheese bread and caramelized bananas, alongside unlimited access to a lavish Market Table. Large Australian wagyu steaks are available either as an a la carte enhancement to the full experience, capable of serving four people, or as a standalone option that generously accommodates two. The menu lists two halal wagyu selections: a 20-ounce New York strip and a 24-ounce ancho rib-eye.
In Westpark Plaza, Mikiya Wagyu Shabu House presents an all-you-can-eat wagyu experience for under $100. The restaurant’s decor features a cool and colorful design, incorporating Japanese art that ranges from classic to cyberpunk styles, alongside a mirrored ceiling. The meal options are tiered, starting with a silver set that highlights Australian wagyu, and progressing to the diamond feast, which includes unlimited Japanese A5 wagyu, seafood, and various appetizers. Notable starters include A5 wagyu shoulder sushi and tartare. The restaurant's veggies-and-condiment bar is notably enshrouded in fog, with vibrant greens serving as a mainstay. Among the fried dishes, the shrimp tempura side and milk buns for dessert are the most frequently ordered. The shabu-shabu experience allows diners to choose two from a selection of five broths, such as the house dashi or Thai tom yum. For optimal appreciation of the meat's texture and flavor, it is recommended to swish the thin slices in the broth for a maximum of five seconds. Both Japanese and Australian wagyu are presented in a three-tiered arrangement, featuring rib-eye, brisket, and shoulder cuts.
The variety of wagyu available in Irvine reflects its growing presence in local dining. Manager Justin Bow notes its widespread appearance, observing that "You see the term wagyu everywhere now" across various types, levels, sources, and cuts. He further emphasizes the importance of discernment in choosing wagyu, suggesting that frequent enjoyment can lead to better understanding.
