Wagyu X isn't your everyday steakhouse. It proudly offers a rare and special type of beef from Hokkaido, Japan, which is not often found outside the country. https://danielfooddiary.com/2023/10/0...

The chef-owner, Masahisa Takada, discovered a unique breed of beef on his travels through Japan, created by crossing a Kuroge black Wagyu cow with an Aberdeen Angus bull.

This combination results in a beef that has the beautiful marbling of A5 wagyu and the bold flavor of Angus beef, providing a luxurious texture that is perfectly balanced — not too fatty and not too lean.

Masahisa, along with his co-founders, named it Wagyu X, symbolizing the Wagyu Crossbreed.

The steaks at Wagyu X are simply grilled, letting their natural flavors star, and served in a relaxed, friendly, and unpretentious restaurant space.

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