Wagyu Ya Teppanyaki

The Verdict

The Wagyu Ya Group are a seemingly unstoppable force, with three locations operating and now a fourth one just over the horizon. With the success of Wagyu Ya, Yakikami, and Niku Ou, another venture was almost to be expected, and they haven’t disappointed. Introducing Wagyu Ya Teppanyaki, a brand new teppanyaki experience for those who are hungry for all things wagyu. 

Being the only group in Victoria that holds a license to import Kobe A5 wagyu beef has its perks, and Wagyu Ya Teppanyaki will not be holding back. Known to be one of the highest grades of wagyu beef, Kobe A5 wagyu beef is incorporated in most of their dishes. However, instead of teppanyaki that is more typical to the Melbourne scene, the Head Teppanyaki chef Jason Yong will be working close with the Saucier, Hori Shinshuke, to marry traditional Japanese dishes with French-style sauces and some Italian flavours to boot. 

Teppanyaki menu offerings will include salt-baked abalone with butter seaweed sauce, Teppan wagyu fried rice, and a Teppan wagyu A5 Kobe steak. If you’re looking for something off the a la carte menu, they’ve got dishes like wagyu Sukiyaki Carbonara, and wagyu tartare with basil balsamic and served in cold tomato somen noodles. 

There will also be a specialised Sashimi and Sushi Maki bar, helmed by Sushi Chef Wataru Sato. With over 21 years of experience, and an illustrious resume that includes Nobu, you can expect fare like scallop carpaccio with yuzu truffle sauce, and a Yuba California maki with cured roe mentai.

Expect an elevated teppanyaki experience, as after entering the space, you’ll be welcomed by a zen garden complete with a water feature. The venue seats 70 people over four spaces, including the open teppanyaki grills, a golden-hued sushi bar, curtained booth seating and a private dining room. A subtle ambience of relaxed sophistication is seen in the oak wood benchtops and bone leather seats, invoking the milieu of Tokyo.

Image: Wagyu Ya Teppanyaki