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Wagyu

Wagyu or "Japanese beef", have been bred in Japan for over 2,000 years. Wagyu has undergone rigorous selection for meat quality over the past 60 years. No other breed of cattle has the genetic potential to produce beef with such a high level of marbling and fine texture. From the time Wagyu calves hit the ground till the time they are prepared for market they are delicately handled with daily walks, daily dosages of Saki, massages and classical music that keeps them calm and relaxed through the day and night. Wagyu is all natural beef with no additives, no hormones and no antibiotics.




This may seem like a lot of effort, but when it turns out a cut of beef with such magnificient marbling and flavor, you might understand why cuts of this steak can run $200.00 or more in some restaurants. If you have a special event, or just need to try this incredible cut of special beef, ask your server about our Kobe (pronounced Koh-Bay) beef.

Wagyu on our Menu