Churasuko in Tysons, Virginia, is promoting new management and a reworked all-you-can-eat menu, with three dining tiers combining Brazilian churrasco, a buffet and Japanese specialties. The restaurant’s website announces the change, while an October 19 journal post describes its menu relaunch.
The current official dining menu sets Prestige at $75, VIP Club at $95 and Founders Club at $150 per guest. Every tier includes the Market Table and hot buffet, with additional meats and Japanese dishes as the price rises.
The distinction for Wagyu enthusiasts is worth checking before choosing: VIP includes Australian and U.S. Wagyu selections, while Japanese A5 Miyazaki Wagyu belongs to Founders Club.
What each menu includes
Prestige starts with regular, garlic and jalapeño picanha, then adds flank steak, chuck flap tail, ribeye, garlic hanger steak and bacon-wrapped filet mignon. Spare rib, chicken thighs and Brazilian sausage join garlic shrimp and miso salmon. There is already quite a lot going on at $75.
VIP Club includes that selection and adds Australian Wagyu picanha and tri-tip, U.S. Wagyu short rib, duck breast and herb-and-garlic lamb chops. Its Japanese and seafood additions include raw oysters, miso-butter mussels, selected sushi rolls and sashimi skewers.
Founders Club builds on both lower tiers with A5 Miyazaki Wagyu ribeye, chuck flap and brisket. Its specialty list also includes Wagyu tartare, truffle chawanmushi, lobster tempura, Wagyu foie-gras nigiri, a lobster ikura box and uni pasta.
The combination keeps the churrasco rounds at the center of dinner while giving the buffet and Japanese kitchen substantial work to do. The restaurant’s current description identifies sushi, seafood and hot dishes at the buffet, with grilled meats carved tableside.
Churasuko opened in December 2025 at 1755 Tysons Central Street in the Lumen building, with a Vienna mailing address. The Japanese–Brazilian pairing was central to its original concept, which opening coverage described through tableside meats, sashimi and seafood.
In its October 19 journal post, the restaurant identifies itself as part of IVEA Concepts and credits executive master chef Junzo Miyajima with the menu relaunch. It has not supplied an exact date for the management handover or identified the new on-site management team in that announcement.
