the Wagyu Ya Group looks like an unstoppable force, with three operating locations and now a fourth on the horizon. With the success of Wagyu Ya, Yakikami, and Niku Ou, it was almost expected that there would be another project, and they did not disappoint. Introducing Wagyu Ya Teppanyaki, a brand new teppanyaki experience for those who crave all things wagyu.
Being the only group in Victoria to be licensed to import Kobe A5 Wagyu beef has its perks, and Wagyu Ya Teppanyaki is not backing down. The A5 Kobe Wagyu Beef is known to be one of the best types of Wagyu beef, and is incorporated into most of their dishes. However, instead of the more common teppanyaki on the Melbourne scene, teppanyaki chef Jason Young will work closely with the saucer, Hori Shinshuke, to combine traditional Japanese dishes with French-style sauces and some Italian flavours.
Teppanyaki menu offerings will include salt-baked abalone with seaweed butter sauce, teppan wagyu fried rice, and A5 Kobe teppan wagyu steak. If you’re looking for something a la carte, they have dishes like Wagyu Sukiyaki Carbonara, and Wagyu tartare with balsamic basil served in cold tomato noodles.
There will also be a specialty sashimi and sushi maki bar, run by sushi chef Wataru Sato. With over 21 years of experience and an illustrious resume that includes At Nobu, you can expect food like scallop carpaccio with yuzu truffle sauce, and Yuba California maki with cured mentai roe.
Expect an upscale teppanyaki experience, as after entering the venue, you will be welcomed into a Zen garden complete with a water feature. The venue seats 70 people in four spaces, including an open teppanyaki grill, a gold-tone sushi bar, curtained booth seating and a private dining room. A subtle air of relaxed sophistication can be seen in the oak worktops and leather seating, evoking the atmosphere of Tokyo.
Find out more about their sister restaurant, Yakikami, here.
Image credit: Hugh Davison
