Top Wagyu dishes in San Francisco

Korean BBQ wagyu galbi nestled in house-made rice flour salt bread — savory, buttery, and utterly unique, bridging Korean BBQ and bakery craft

A5 wagyu nigiri with caviar and a sprinkle of 24-carat gold; supreme omakase add-on

An a la carte bar exclusive — intensely savory dried wagyu that packs umami into every thin, cured slice

Premium wagyu short ribs sliced for hotpot.

Imported A5 wagyu cuts, robata grilled — varies by region of Japan

Rich, tender wagyu prepared in sukiyaki style, often with an onsen egg dip

Japanese and domestic wagyu meatball with ginger, scallion, egg yolk, tare

Marbled Australian wagyu — repeatedly singled out as incredibly rich and flavorful.

Premium wagyu prepared bulgogi-style — bridges the Korean steakhouse concept.

Rich wagyu steak with rainbow chard, sweet potato, and spring onion gremolata

Luxurious wagyu slice gilded with gold flakes—rich and decadent

Luxuriously tender A5 wagyu with a hint of yuzu salt—rich and indulgent

Luxurious ribeye with shiitake jus and horseradish, deeply flavorful and indulgent

A melt‑in‑your‑mouth Wagyu supplement that elevates the tasting menu with rich, perfectly seared beef

Mini wagyu beef sliders.

Marbled wagyu slices for the hot pot, the headline meat.

Thinly sliced wagyu with radicchio, puntarelle, charred scallion, bagna cauda and Parmigiano—delicate, savory, and texturally layered

Half-pound wagyu patty on brioche with house Hidden sauce.

A single, decadent piece of A5 Japanese wagyu melting over warm rice — pure umami luxury

Luxuriously rich wagyu beef tartare with delicate Japanese seasonings — a shareable starter that sets the tone for the evening

Slow-braised wagyu beef cheeks falling apart on the fork.

Imported Japanese A5 wagyu — for the marbled-meat splurge.

Luxuriously marbled wagyu, perfectly seared with a rich crust -- the centerpiece for meat lovers

Wagyu seared, mushroom bordelaise — the meat course to splurge on.

Wide rice noodles wok-charred in Wagyu beef tallow with Chinese broccoli and spicy fried shallots — indulgent, smoky, and unlike any pad see ew you've had

Australian wagyu beef slices for the hot pot.