FOOD

The food is organized around one question: how far into Wagyu do you want to go? The four current tiers turn the meal into a progression rather than a single giant meat list. Even the opening level begins with miso Wagyu chuck eye, M8–9 Wagyu knuckle and Wagyu short plate, then folds in Prime Angus, Iberico pork and other grill-friendly meats. Moving upward broadens the Wagyu vocabulary and eventually reaches Japanese A5, where the point becomes comparing marbling, richness and texture rather than simply eating more beef.

The middle of the menu is especially useful for understanding that range. Wagyu brisket brings a looser, beefier chew; full-blood thick-cut Wagyu short rib is built for slower attention at the grill; thin-sliced beef tongue cooks quickly and rewards a lighter hand. Prime Wagyu finger meat and short plate sit in a satisfying middle ground, fatty enough to take on a deep sear without becoming the intensely rich bite that Japanese A5 can be. Changing cuts matters as much as ordering another round.

At the upper end, the menu becomes a small luxury tasting circuit. A5 Miyazaki Wagyu short rib, A5 Wagyu otoro thick cut, A5 finger meat, A5 striploin and dry-aged Wagyu steak give the grill a succession of premium moments. These are the plates that justify the more assisted cooking style: high marbling can move from glossy to overdone quickly, so the value is not merely access to expensive beef but careful heat management around it.

The composed Wagyu dishes keep the experience from becoming an endless steak flight. Wagyu foie gras nigiri layers two forms of richness into one bite, while Wagyu uni caviar nigiri pushes in an even more luxurious direction. Wagyu toro hand rolls and other sushi-bar choices let the kitchen do some of the composing before the next raw platter reaches the grill. The effect is closer to a tasting menu with unlimited branching paths than a conventional barbecue spread.

Sushi and sashimi provide the cleanest reset. Salmon, yellowtail and maguro appear as nigiri or sashimi, with hand rolls and carpaccio adding other cold preparations. Shrimp tempura, chicken karaage, takoyaki, shumai, seafood dumplings and fried calamari give the table familiar hot bites between meat rounds. Kimchi hot pot, sukiyaki hot pot and creamy spicy tom yum soup are more substantial pivots when the palate wants warmth without another grilled slice.

The self-service station is not an afterthought. Wagyu curry and Wagyu sliders turn the beef program into comfort food, while kimchi, seaweed salad, bean-sprout salad, edamame and sliced-octopus salad supply acidity, crunch and cooler textures. A strategic approach can rescue the meal from richness: a little kimchi or cucumber, a spoonful of curry, then back to the grill.

Dessert is modest compared with the meat theater but specific enough to matter. Egg tarts, Swiss rolls, original and matcha crepe cakes, fruit and other small sweets make sense after a meal built around fat and smoke. The strongest way through Wagyu House is not to chase every item. Start with contrasting cuts, let the better-marbled plates arrive gradually, use sushi and the self-service station as palate changes, and save Japanese A5 for moments when its texture can still register. Abundance here works best as comparison.