Named after a legendary Japanese butcher revered for his mastery of Wagyu, YAZAWA is both a producer and purveyor— operating its own farms, practicing traditional butchery, and presenting its craft through a collection of acclaimed restaurant locations across Japan and internationally.

At YAZAWA, we are guided by a singular philosophy: true excellence lies in the cut. We celebrate what we call the “cut within the cut.” Traditional primal cuts of beef contain subtle variations in marbling, texture, and flavor. Where most see one cut, we see many.

By carefully separating each section into two or three distinct sub-cuts, we reveal nuanced flavor profiles and refined textural distinctions that would otherwise go unnoticed.

Equally essential to our philosophy is freshness. Our A5 Wagyu is never frozen — it is carefully chilled and air-shipped directly from our farms in Japan to Beverly Hills, preserving the integrity, purity, and natural expression of the beef at its peak condition.

This meticulous approach — from farm to butchery to table — transforms yakiniku into something extraordinary: a curated progression of taste, where each slice of Wagyu expresses its own character with clarity and precision.

At YAZAWA Beverly Hills, dining is not simply about Wagyu — it is about honoring the complete artistry behind it.