Wagyu, a term translating to “Japanese cow,” refers to beef from specific Japanese cattle breeds known for their intricate marbling and rich texture. While once a niche item, wagyu has become more widely available, often through American and Australian variations that blend Japanese cattle with other breeds like Black Angus. Bona fide Japanese wagyu, including the highly prized Kobe variety, is also found on local menus.
The highest grade of Japanese beef, A5, is featured at Mastro’s Ocean Club at Irvine Spectrum Center. Here, patrons can find A5 Kobe and A5 wagyu New York steaks, offered in 2-ounce increments. The restaurant also often includes an A5 wagyu filet mignon and an A5 wagyu carpaccio appetizer. For pairings, while red Burgundy or aged Bordeaux are typical, Champagne is also suggested as a match.
For more accessible options, Wagyu Meat & Grill, with fast-casual locations at Culver Plaza and Sand Canyon Plaza, provides premium meat at a less-than-premium price point. The menu includes wagyu beef bowls, available with rice or salad, and wagyu burgers with single or double patties. The establishment also sells prepackaged frozen American Akaushi wagyu cuts for home cooking, ranging from rib finger to tomahawk. American Akaushi, also known as red wagyu, is a leaner variety sourced from the largest Akaushi cattle herd in the U.S.
Fogo de Chão at Irvine Spectrum Center, known for its churrasco experience, offers large Australian wagyu steaks. These steaks can be ordered as an a la carte enhancement to the full dining experience, easily serving four, or as a standalone meal generous enough for two. The two halal wagyu options available are a 20-ounce New York strip and a 24-ounce ancho rib-eye.
An all-you-can-eat wagyu experience is available at Mikiya Wagyu Shabu House in Westpark Plaza. The restaurant offers tiered meals, from the silver set, which highlights Australian wagyu, to the diamond feast, which includes unlimited Japanese A5 wagyu, seafood, and appetizers. Notable starters include A5 wagyu shoulder sushi and tartare. The shabu experience involves choosing two from five available broths, such as the house dashi or Thai tom yum, with recommendations to cook the meat for five seconds at most. Manager Justin Bow noted the increasing presence of wagyu in the market, advising, "It is important to be discerning." Japanese and Australian wagyu are presented in a three-tiered arrangement of rib-eye, brisket, and shoulder, with a recommendation to start with the shoulder and finish with the rib-eye for the best experience.
