The WAGYUMAFIA brand currently operates seven restaurants with three member’s only restaurants in Tokyo along with the iconic Cutlet Sandwich shop in Tokyo. The first overseas outlet, WAGYUMAFIA Hong Kong, opened winter 2018. Each outlet offers a unique concept focused on wagyu giving diners a culinary experience unlike any other.
Established in October 2018, WM by WAGYUMAFIA places special focus on the high art of Japanese yakiniku. The space was designed to be the ideal kitchen for visiting chefs conducting pop-ups and special events and has hosted numerous guest chefs such as Teruzushi, Albert Adria, Richard Ekkebus, Richie Lin, Paul Carmichael, Jordy Navarra and Tomos Parry.
WAGYUMAFIA THE BUTCHER’S KITCHEN opened in July 2017. Combining the world’s first wagyu-only butcher and restaurant in one, member-diners are immersed into the kitchen experience witnessing the craft as a singular live performance.
WAGYUMAFIA THE CUTLET SANDWICH opened March 2017 in Nakameguro, Tokyo. Home of the world-famous, signature Kobe Beef Chateaubriand Cutlet Sandwich, the Cutlet Sandwich shop is haute cuisine meets street food. The shop is open to the public and closed on Wednesdays and public holidays.
The first group's first overseas branch, WAGYUMAFIA HONG KONG opened Fall of 2018, taking signature elements from its Tokyo restaurants to present a unique dining concept solely focused on the purity and authenticity of premium wagyu. The 18-seater chef’s counter offers an omakase menu with signature WAGYUMAFIA dishes as well as original creations available only in Hong Kong.
YAKINIKUMAFIA Hong Kong opens to the public May 2020. The opening of YAKINIKUMAFIA's first international location during such an unprecedented time became part of the group's RIDE IT OUT project, dedicated to supporting the work of its farmers and remaining optimistic in spite of present challenges. With airport-inspired interiors, YAKINIKUMAFIA Hong Kong marks a take off for the group's newest brand where the age old Japanese technique of grilling meat over fire can be celebrated and enjoyed.
Born from Chef Hisato's fond childhood memories of family food trips, Mashi No Mashi is the ultimate symbol of comfort food, serving up signature pure wagyu tsukemen ramen with unique broth, noodles and toppings unlike any of its predecessors. Mashi no Mashi satisfies the most humble to finicky palates, always leaving the stomach craving for MORE.
With MASHI NO MASHi's latest innovation, WAGYUJIRO is the first ever 100% wagyu ramen, combining Hisato's love for ramen with inspiration from the legendary Ramen Jiro in Tokyo.
One day while slurping a bowl of Ramen Jiro, Hisato was struck with an idea: "What if we recreated this with wagyu beef?" The result was an instant hit, with highly anticipated appearances in Chicago, London, Paris, Mexico City and Saudi Arabia. Now, WAGYUJIRO has a permanent home in Roppongi where it continues to attract visitors from around the globe.
