The Wagyu
Three grades, one fire.
Premium quality meets unbeatable value. A5 Japanese, M9 Australian, and American wagyu from their own Masami Ranch.
I · The Idea
Premium wagyu, all you can eat, at your own grill.
Wagyu Factory built the meal around one promise: rich, buttery wagyu without the per-gram math. Two all-you-can-eat boards, a grill set into every table, and a menu that runs from A5 Japanese down through M9 Australian to American wagyu raised on their own Masami Ranch.
You order in rounds, six cuts at a time. Thin wagyu renders in seconds over the coals, so the table never sits empty for long. Vegetables, sides, sashimi, and handrolls fill the space between rounds. The pace is yours. So is the char.
II · The Marbling
Read the fat.
The white running through the red is the whole point. It renders, it bastes the meat, it carries the flavor.
Sliced thin, premium wagyu only needs a few seconds a side. The marbling melts into the grain and the cut goes tender and buttery. That is why it goes on the fire in rounds, not all at once.
III · The Grades
A5, M9, American.
- A5
Japanese Wagyu
Rich and buttery. The top of the board, sliced thin so it renders in seconds over the coals.
- M9
Australian Wagyu
Deep, even marbling with a fuller beef character. A long, satisfying middle of the meal.
- American
Masami Ranch
Proudly raised on their own Masami Ranch. The cut that makes the value make sense.
IV · The Room & The Board
Where it happens.
“Even on our third and fourth rounds, they served top-tier Wagyu. Tender, juicy, rich and buttery.”
Hana H. · Google
V · How they run it
Three things they hold to.
- 01
Premium quality, unbeatable value
Their words: premium quality meets unbeatable value. A5 Japanese, M9 Australian, and American wagyu on an all-you-can-eat board, not by the gram.
- 02
Raised on their own ranch
The American wagyu is proudly raised on Masami Ranch, their own. It is part of how the value holds while the marbling stays serious.
- 03
You run the fire
The grill sits in your table. You send cuts in rounds, six at a time, and decide the char yourself. The kitchen keeps the board and the sides coming.
VI · Come Eat
Pull up to the grill.
Two boards, seven days a week, on El Toro Road.
