Togyushi Japanese Wagyu Steakhouse

The kitchen practices Wagyu kappo, a style that pairs traditional Japanese techniques with modern culinary details. Under the direction of a Japanese head chef, the menu features GI Zao Wagyu—selected to avoid the overwhelming richness that can limit the meat to just a few bites. The multi-course experience includes presentations like A5 ribeye and chutoro tuna with smoked wagyu tartare, alongside unique sake cocktails.