Australian farmers were some of the first outside Japan to perfect the methods used to rear Wagyu cattle in 1990s. Our chefs love the fine, even marbling that creates deep, rounded flavors and delicate mouthfeel. 

Seeped deep in Wakame’s roots of authentic Asian cuisine, Australian Tomahawk Wagyu menu takes a creative approach with modern twists, using the finest seasonal ingredients and fresh produce to showcase what Wakame is about.