The Wagyu boom in Los Angeles dining (2025-2026)
High-end Japanese A5 beef moved from steakhouses into casual items across LA—pitas, Philly cheesesteaks, and sandwiches—as chefs sought accessible premium takes. The LA Times described this as a moment of peak Wagyu in the city.
Wagyu became a menu staple in casual dining, not just fine-dining steak.
Specialist formats like katsu counters found a ready audience willing to pay for A5 at accessible price points.
Explains why a Kyoto katsu shop charging $57 for A5 Wagyu draws hour-long waits, and why its beer and wine license matters for the dining experience.
