Wagyu House Menu 2026: A5 Wagyu, Shabu Shabu & Omakase Tasting

Wagyu House is an upscale Japanese wagyu beef restaurant specializing in A5 Japanese wagyu cuts, shabu shabu hot pot, and omakase-style tasting experiences. The concept centers on imported, high-grade Japanese beef — defined by its extraordinary marbling — alongside curated sake and Japanese whisky pairings. It occupies a niche between a premium steakhouse and a traditional Japanese kaiseki experience.

A5 is the highest grade of Japanese wagyu beef, awarded under Japan's official grading system. The 'A' refers to yield (A being the best), and the '5' is the quality score — the top of a 1-to-5 scale covering marbling, color, brightness, texture, firmness, and fat quality. A5 wagyu has a marbling score of 8 to 12 — far above USDA Prime. The result is an almost buttery, melt-in-your-mouth texture that is quite different from conventional beef.

Shabu shabu is a Japanese hot-pot dish in which paper-thin slices of meat (typically wagyu at Wagyu House) are briefly swished through a pot of simmering dashi or kombu broth at the table. The name is onomatopoeic — it mimics the swishing sound. The cooked meat is then dipped into ponzu (citrus-soy) or sesame sauce. Vegetables, tofu, and noodles are added to the broth throughout the meal.

Omakase means 'I'll leave it to you' in Japanese — you trust the chef to design your meal. At Wagyu House, the omakase is a multi-course wagyu progression where the kitchen selects the cuts, preparations, and sequence based on what's best that day. It may include A5 nigiri, tartare, grilled cuts in ascending richness, and a shabu shabu course, ending with a dessert. Pairing options with sake or Japanese whisky are typically available.

Wagyu House is more focused and more expensive than a conventional steakhouse. Where a premium steakhouse like Mastro's or Fleming's offers a broad menu of USDA Prime cuts alongside seafood and classic sides, Wagyu House centers almost entirely on Japanese A5 wagyu — a different product at a different price point. The tableside preparation style (shabu shabu, slice-and-sear) and sake-and-whisky pairing culture also make it closer in spirit to a Japanese kaiseki restaurant than a Western chophouse.

Wagyu House is a beef-forward restaurant and is not recommended as a primary destination for vegetarians. That said, some vegetarian accompaniments appear on the menu — edamame, miso soup, steamed rice, and seasonal vegetable sides — and the shabu shabu broth can be ordered with vegetables only. If dining in a group that includes vegetarians, it is worth calling ahead to discuss options.

Wagyu House typically features a curated selection of premium Japanese whiskies including expressions from Suntory (Yamazaki, Hibiki), Nikka (Yoichi, Miyagikyo), and craft producers. Single malts, blends, and barrel-aged expressions are common. The bar team often offers a rotating whisky flight for guests who want a guided introduction. The exact lineup varies by location and season — confirm with the restaurant directly.

Yes. Given the premium and experience-driven nature of the concept, reservations are strongly recommended at Wagyu House and often required for omakase seatings. Contact the specific location directly or visit wagyuhouse.com to check availability. Walk-in seating at the bar may be possible at some locations.

Wagyu House does not publish a public price list, and per-person cost varies significantly based on location, cuts ordered, and whether you add sake or whisky pairings. A la carte A5 wagyu is priced by the gram or ounce at most premium wagyu restaurants, and a full omakase experience typically runs well above what you would pay at a conventional steakhouse. We recommend contacting the restaurant directly for current pricing before booking, especially for special-occasion dining.