Wagyu Is Soaring in Popularity in Johannesburg – Despite the Price

Johannesburg loves a good steak. But increasingly, diners are asking a more expensive question: is it Wagyu?

Wagyu isn’t cheap. In fact, some of the prices attached to the world’s most highly prized beef can make even a committed steak lover pause. And yet, Wagyu is soaring in popularity in South Africa.

Once something of a rare luxury reserved for serious beef aficionados, Wagyu is becoming increasingly visible on Johannesburg menus – from premium rib-eyes and fillets to burgers and Asian-inspired dishes.

That makes Wagyu more than simply another luxury food trend. It could be the beginning of a much bigger South African story.

South Africa is building its own Wagyu story

Wagyu isn’t simply another premium cut of beef. It is a breed story, a genetics story and increasingly a South African agricultural story.

The country’s Wagyu industry has been developing a more structured approach to breeding, production and certification, with the Wagyu Society of South Africa’s Certified Wagyu Beef Programme designed to protect the integrity of the South African Wagyu supply chain. For diners, that matters.

Because as the South African industry develops, the conversation moves beyond simply asking whether something is called Wagyu. Where was it bred? Where was it raised? What is its Marble Score? How was it produced? And can the restaurant tell you where the beef came from?

Those questions are likely to become increasingly important as South African diners become more knowledgeable about premium beef.

And Johannesburg is already on board

You don’t have to travel to Japan or even Cape Town to experience Wagyu. Johannesburg’s premium dining scene is already embracing it. That tells us something interesting about Johannesburg.

Wagyu is no longer simply a novelty. It is becoming part of the city’s premium dining vocabulary.

Wagyu brings a different level of awareness to the steakhouse experience — and increasingly, Jozi diners are taking notice. Image: Pexels/Valeria Boltneva

What happens next?

This is where the future gets interesting.

In October 2026, South Africa will host the World Wagyu Conference 2026, with the core conference taking place on 13–14 October at Cavalli Estate in the Western Cape. The event, hosted by the Wagyu Society of South Africa, brings together producers, scientists and industry leaders from around the world under the theme “One Breed – One Vision.”

For the average diner, a Wagyu conference might sound like a long way from dinner. It isn’t.

The science behind genetics, production, performance and quality may sound far removed from dinner, but it ultimately helps shape the beef that makes its way into the supply chain — and eventually onto restaurant menus.

South Africa’s Certified Wagyu Beef Programme is also intended to strengthen product integrity, breed verification and traceability within the local supply chain.

That could mean an interesting future for Johannesburg’s diners: more local Wagyu, greater consistency, clearer provenance and a wider range of quality and Marble Scores to choose from. And perhaps, eventually, a better-informed consumer who knows that “Wagyu” on a menu is only the beginning of the conversation.

So where can you eat Wagyu in Jozi?

If you’re curious about the beef behind all the buzz, here are ten Johannesburg restaurants worth putting on your Wagyu radar.

Johannesburg Restaurants serving Wagyu

(2025/2026 menus).

Marble — Rosebank
One of the city’s top destinations for serious Wagyu. Current offerings include South African Silent Valley Wagyu (e.g., 400g rib-eye ~R1,490; 300g sirloin ~R1,150–1,350) and American Wagyu from Snake River Farms (various cuts such as flank, cap of ribeye, flat iron, often Gold grade). They also feature dry-aged and USDA Prime selections. Premium, wood/coal-fired steakhouse focus.

Trumps Grillhouse — Sandton (Nelson Mandela Square)
Long-standing Johannesburg steakhouse institution. Highlights South African Wagyu (Silent Valley and similar), including an exquisite 10+ marble-score Wagyu rib-eye, plus other aged cuts from their on-site butchery. Chalmar beef and 21-day matured options also feature. Classic upscale grillhouse with strong wine list.

TANG — Sandton (Nelson Mandela Square)
Glamorous Asian (Japanese izakaya + Cantonese-inspired) interpretation. Offers Wagyu Tomahawk (robata/Josper-grilled), premium Wagyu cuts with 5–7 and 7–9 marble scores (fillet, rib-eye, rump), plus Wagyu tataki, tartare, robatayaki, gyozas, tacos, and a Wagyu cheeseburger. Signature showstopper cuts in a high-end setting.

Zuney Wagyu Burger Bar — Nine Yards, Parktown North / Rosebank area
Dedicated farm-to-table Wagyu smashburger specialist (Cape Town original now in Jozi). Focuses on American-style smash burgers made with their own Zuney Valley farm Wagyu beef, pickles, Wagyu-infused onions, house sauce on light brioche. Options include Classic, Cheeseburger, Wacon & Cheese (with Wagyu bacon), doubles, plus Wagyu fries cooked in Wagyu tallow. Ethical, transparent sourcing; casual and highly rated for quality burgers.

Kream — Montecasino
Current menu includes Wagyu burgers plus higher-end Wagyu rump, fillet, rib-eye, and bavette (often ~300g cuts, priced premium and subject to availability; some listings note higher marble scores such as 8/9). Served with refined sides like potato fondant and bordelaise. Contemporary restaurant with sushi and other options.

Fireroom — Montecasino
Wagyu gets the hibachi/tableside-flame treatment. Menu features Wagyu rib-eye (e.g., 350g, marble score 5–7) and a Wagyu burger (patty with mozzarella, avo, etc.), served with home-cut fries. Theatrical “on fire” sushi and grilled meats in a lively setting.

Mabu — Waterfall
Asian-African fine-dining restaurant that incorporates Wagyu into a more adventurous, contemporary menu alongside ingredients such as crocodile, sea bass, and other creative elements. Japanese-inspired with local twists; outdoor seating popular. Specific current Wagyu cuts can vary—confirm availability.

The Braai Room — Lonehill
Choose-your-cut concept from an extensive selection (including Wagyu steak, subject to availability/SQ pricing) grilled over wood-fired braai, plus a Wagyu burger. Linked to Country Meat Butchery for farm-fresh, aged meat. Relaxed, family-friendly with views of the Lonehill Koppie/dam; authentic South African braai style.

La Parada — Rosebank (The Firs)
More casual Spanish-inspired tapas format. Wagyu appears as beef potstickers (seared/steamed with kimchi and dipping sauce), a Wagyu burger (180g patty on brioche with cheddar, etc.), and Wagyu rib-eye (~300g). Lively shared-plates and cocktail scene.

Ocaso — Rosebank (Oxford Parks)
Mexican-inspired casual setting. Wagyu features in burger form (200g flame-grilled patty with lettuce, marinated tomato, caramelised onion, smoky chipotle, crispy bacon). Sunset-themed venue with sharing plates, tacos, and lively day-to-night vibe.

The JoziStyle Take

For Johannesburg diners, the most exciting part about Wagyu may not be simply getting access to another expensive steak, but watching South Africa develop its Wagyu identity – and seeing how that story translates from the farm and onto the grill in front of us.

Feature Image: Pexels/Rachel Claire