About Wagyu Ya
At Wagyu Ya, we believe great Wagyu should be more than a special occasion. It should be something you can return to, share with friends, and enjoy in a space that feels welcoming every time you walk through the door.
Our menu is built around the beauty of Wagyu in all its forms, from an extensive range of carefully selected cuts to traditional Japanese favourites designed to highlight flavour, balance, and simplicity. For those who love an experience at the table, Shabu Shabu and Sukiyaki offer a slower, more immersive way to dine, where every slice is cooked to your liking and every bite feels personal.
To complement the menu, we offer a thoughtful selection of fine wines and Japanese sakes, alongside a crafted list of cocktails and mocktails. Whether you are joining us for a relaxed dinner, a celebration, or a private function, Wagyu Ya brings together premium quality, genuine hospitality, and a sense of affordable luxury that feels effortless.
Matsusaka Wagyu Beef
Matsusaka Wagyu (松阪牛) ‘The Queen of Wagyu’ is considered one of the most luxurious and rare wagyu brands in Japan, often ranking even above Kobe and Omi in prestige.
Wagyu Ya takes pride in being the first and only restaurant group in Australia to serve this rare and luxurious wagyu exclusively.
We hold the exclusive rights to supply Matsusaka Wagyu in Melbourne, with only one other country outside of Japan granted access to this level of product.
It is exceptionally rare, with strictly limited allocations available each day.
Guests are strongly encouraged to book in advance and specify their intention to order Matsusaka Wagyu at the time of reservation to avoid disappointment.
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Edo Period (1603–1868): Cattle in Mie Prefecture were originally work animals used for farming and transport. Eating beef wasn’t common in Japan until the late 19th century.
Meiji Era (1868–1912): With the opening of Japan, beef consumption began to spread. Farmers in Matsusaka started raising Japanese Black cattle not for work, but for meat.
1930s–1950s: Matsusaka became famous in Japan for producing beef from virgin female cows, which developed finer marbling and sweeter fat than male cattle.
Modern Day: Matsusaka Wagyu is now one of Japan’s “Top 3 Wagyu Brands” (along with Kobe and Omi), with strict traceability and annual competitions/auctions that establish its prestige.
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Matsusaka Wagyu is renowned for its sweet, delicate flavour and luxurious melt-in-your-mouth texture. Raised with even greater care and attention than Kobe or Omi, these virgin female cows develop exceptionally fine marbling and fat with a lower melting point. The result is a richer yet lighter taste — buttery, silky, and clean on the palate — making Matsusaka one of the most prized wagyu in Japan.
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Farmers in Matsusaka take extraordinary measures to perfect every detail. Their goal: raise cattle whose fat achieves the lowest possible melting point. The most prized cuts of Matsusaka Wagyu have been measured to melt at just 12°C (53.6°F)—a full 8 degrees lower than Kobe beef. This is what gives Matsusaka its signature buttery, almost creamy mouthfeel.
Kobe Gyu
Kobe beef is not just a breed but rather produce built from dedication, passion and honour. Kobe is cut from Tajima Calves raised exclusively in the Hyogo prefecture of Japan. They are cared for and bred using premium feed and water in a stress-free environment over an average of 32 months.
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Kobe beef is a brand of Wagyu, and the standards this brand follows are amazingly strict and precise. In order to qualify as Kobe Beef:
The steer must be of the Tajima cattle breed, meaning a Japanese Black raised in the Hyogo prefecture in Japan.
Cattle must be born, fed, and processed in the Hyogo prefecture.
When graded, the score must be A4 or higher, with a BMS 6 or higher.
The gross weight of beef produced from one animal must be 470 kgs, (~1,036 lbs) or less.
Beef must be marked with a Japanese Chrysanthemum as part of their security system.
Beef must have fine meat texture and excellent firmness.
From Japan's Hyōgo Prefecture just to the left of Osaka. It is famous for being the main port where beef was exported around Japan and the world, hence why the term “Kobe Beef” is as famous as Wagyu Beef. Kobe must come from a male steer or virgin female cow. The cattle must also be 100% pure Tajima black strain Wagyu.
At Wagyu Ya, Niku Ou and Yakikami we are currently one of the few certified restaurants to sell Kobe beef in Victoria.
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Kobe beef is prized for its flavour, marbling, and texture. It's buttery, smooth, melt-in-your-mouth texture and qualities make it different to any other meat on Earth.
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Delicate meat but a lot of Umami flavour. Kobe beef (fat) melts at 14 degrees, lower than human body temperature or room temperature. The meat is a delicacy, valued for its flavour, tenderness, and fatty, well-marbled texture.
Sher Wagyu Blue Label
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Since 1991 Nick & Vicki Sher’s passion has been to produce delicious Wagyu beef.
Based at Ballan in central Victoria, their family owned company Beefcorp Australia, breeds Fullblood and Crossbred Wagyu on Victorian farms, and manages all stages of production from paddock to plate.
Sher Wagyu beef is exported to over 14 countries and is renowned around the world by leading chefs & discerning diners.
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Sher Wagyu beef is assessed for marbling and meat quality by independent graders accredited by Ausmeat.
All Sher Wagyu Fullblood cattle can be traced back to their Japanese ancestors. Fullblood bulls of the finest Wagyu bloodlines are used to produce their Crossbred cattle.
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At Wagyu Ya | Niku Ou, we only use the best - Blue Label to ensure our customers dining satisfactions at the highest level.
Omi Gyu
Omi or Omi-Gyu ( 近江牛 ) is the original and oldest strain of Wagyu from the Shiga (upper Kansai, North east of Kobe/Osaka) with a rich history that dates back over 400yrs. The marbling is very fine and delicate. Expect very sweet and gentle aromatic flavours.
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There are credible accounts throughout history that Omi Beef was presented to the shoguns in the late 1500s when Japan was unified into one country. Even during the Edo Era (1603-1868), when the consumption of meat was forbidden, miso-marinated beef was sold as a medicinal product and was presented to the Edo Shogunate. In this way, Omi Beef was served to the samurai who unified Japan and thus has an ancient, honourable and very special place in Japanese history.
Entering the Meiji Era (1868-1912), shipments of Omi Beef to Tokyo got underway along with the development of a distribution network. During this period, all Omi Beef was shipped under the name Kobe Beef because it was shipped to Tokyo via the port of Kobe. At the time it was customary to refer to a brand of beef by the name of the port it was shipped from. That being said, Omi Beef was handled as Kobe Beef even though it was produced in a different region. Due to this and of course the quality of Omi Beef, the name Kobe Beef became widely recognised throughout the world.
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The marbling is very fine and delicate.
Expect very sweet and gentle aromatic flavours.
Delicate texture and go with light sauce as well as rich sauce, such as Japanese cuisine and French cuisine.
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Omi beef has a lower melting point of 24.8 degree while the normal Wagyu beef is 29 degree, so cooking times are quick and produce a very juicy meat.
David Blackmore
An award winning 100% Fullblood Australian Wagyu beef
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David Blackmore is a fifth generation farmer who has studied Japanese genetics and methodology when breeding, raising and farming Wagyu animals. His passion and dedication to all areas of the production life-cycle has led to the creation of one of the most premium Wagyu products in the world.
Since 1988, David Blackmore’s goal has always been to develop a sustainable production process, which not only produces a consistent quality unmatched by any other producer in Australia.
David Blackmore is one of the few westerners privileged to be invited to Japanese agricultural research centres, universities, prominent breeder farms, feed facilities and processing plants.
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A careful breeding program combines Japan’s three most famous Wagyu bloodlines; Itozakura and Kikumidoi to increase size, fertility and robustness. We use Japan’s most famous Wagyu cow, Kikutsuru, and her equally famous Wagyu sons, Tanifukudoi and Dai 2 Yasutanidoi to increase carcass quality, which covers all quality traits and not restricted to marbling alone. The third bloodline is our exclusive Okudoi 100% Tajima cow family. This family is a descendant from the only 100% Tajima cow ever to be exported from Japan, Kinu 1. These bloodlines allows us to produce Wagyu that can be farmed and raised to their genetic ability
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Blackmore Wagyu is a family owned and run business having been in operation for over 30 years. Our premium Wagyu product is marketed to gourmet butchers and high end restaurants domestically and exported to 14 countries.
The Yamagata Experience
Wagyu Ya - Featuring Yamagata Wagyu
The Epitome of Premium Beef
When it comes to premium beef, Japanese Yamagata Wagyu is undoubtedly one of the most sought-after in the world. Raised in Yamagata Prefecture, Japan, this breed of Wagyu is known for its exceptional marbling, rich flavour, and tender texture.
Yamagata Wagyu stands out due to its meticulous breeding and care. Cattle are raised in small groups, and receive a controlled diet, and daily traditional Japanese massages, resulting in incredibly tender and flavorful meat. Graded A5 for exceptional marbling and taste, it requires minimal seasoning and shines in dishes like shabu-shabu, sukiyaki, and teppanyaki. Yamagata Wagyu is a coveted delicacy, a must-try for beef connoisseurs.
