Do you know the true appeal of JAPANESE WAGYU? A delicate and beautiful marble pattern like a work of art, a unique sweet aroma and melting texture when eaten. HOUSE OF JAPANESE WAGYU is a place where you can experience the appeal of Japanese Wagyu.

about japanese wagyu
OUR PARTNER CHEFS

David Shim

Derek Wilcox

Kentaro Nakahara

Mark Garcia

Sam Clonts

David Shim

In 2012, David joined the team at Kristalbelli, a cutting-edge Korean barbecue joint with individual crystal grills, where uniformed waiters grilled the meat for diners tableside. His expertise in meat led him to the beloved M. Wells Steakhouse for work with Chef Hugue Dufour in Long Island City.

In 2017, Simon Kim, who owned Michelin-starred Piora, approached Shim about joining Cote, his dream Korean steakhouse concept. Although Simon had to ask three times, David eventually accepted the role of executive chef and has earned rave reviews for his thoughtful mashup of classic American steakhouse dishes and modern Korean barbecue.

Award-winning author and sommelier Victoria James ("America's youngest sommelier") runs the 1,200-bottle wine list that pairs perfectly with the built-in dry-aging room that readies meats for service at individualized smokeless grills.

The New York Times bestowed Cote with two stars for its one-of-a-kind experience. David also is responsible for the street food-style menu at Undercote, their subterranean bar with its impressive plant wall that contrasts playfully with the meat-centric menu.

Cote received a Michelin star in 2018 and was hailed as “The Absolute Best Steakhouse in New York” by New York Magazine, and named “One of the Best New Restaurants in America” by GQ.


cotenyc.com

Derek Wilcox

Derek Wilcox is the first and still the only Westerner to complete a full seven-year apprenticeship at a traditional kaiseki three-Michelin-star restaurant in Japan: Kikunoi in Kyoto. His training is singularly deep and broad across types of Japanese cuisine, versatile beyond kaiseki and sushi.

After leaving Kikunoi, Derek worked at Moriyasu Meats, one of Tokyo’s top butchers for Kobe and Matsuzaka beef. He then moved on to train at Ginza Sushi Aoki, one of the last few beacons of traditional Edomae sushi. He made multiple television and print appearances over his 10 years in Japan.

Derek's latest post was as executive chef of Shoji at 69 Leonard Street in Tribeca, NYC, earning three stars and third place on the best new restaurant 2018 list from The New York Times. Shoji was also included in Opinionated About Dining's list of the 100 best restaurants of North America.

Career Highlights

  • Ran a successful 3-month pop-up in Tokyo called “Project Blue Tree,” serving kaiseki and sushi, named one of Tokyo’s best restaurants by a panel of 6 restaurant critics (東京最高のレストラン2017)
  • Edited and translated books on kaiseki cuisine, Edomae sushi, knife skills, umami, and Japanese vegetarian and home cooking
  • Taught classes in Osaka and Hokkaido on Japanese cuisine
  • First Westerner to earn gold-medal certification in Japanese cooking skills from the Japan Ministry of Agriculture, Forestry and Fisheries
  • Completed a 7-year apprenticeship at Kikunoi (Michelin 3-star Kyoto Kaiseki)
  • Additional stints at kaiseki restaurants Arashiyama Kitcho (3-star) and Kodaiji Wakuden (2-star)
  • Worked for 3 years at Ginza Sushi Aoki (traditional Edomae sushi)
  • Worked at Moriyasu Meats, a top Matsuzake and Kobe wagyu beef butcher in Tokyo
  • Graduated with honors from The Culinary Institute of America in Hyde Park, NY 2006

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Kentaro Nakahara

Born in California in 1976, Kentaro Nakahara is a world-renowned master of wagyu beef yakiniku. At the age of 27, he took over his wife’s parents’ yakiniku restaurant Shichirin and learned how to source and prepare quality meat on his own, growing its popularity.

In 2014, he moved the restaurant to the Ichigaya area of Tokyo and renamed it Sumibiyakiniku Nakahara—which ultimately became known by locals and travelers to Tokyo alike as the global destination for the ultimate in beef. Kentaro is also the inventor of the wagyu katsu sando sandwich, which he serves in the multicourse experience offered at Sumibiyakiniku Nakahara.

Mark Garcia

As a self-proclaimed gaijin, Kissaki’s executive chef and partner Mark Garcia brings his own practiced yet highly personal vision to sushi.

A Chicago-native, while working at Sushi Samba in 2003, Mark began a now decade-long mentorship with Sushi-san restaurant's chef Kaze Chan, who has a 30-year history of opening innovative and wildly successful sushi restaurants (Heat, Mirai Sushi, Kaze Sushi, Macku Sushi).

Chef Mark has worked in a variety of service positions and in numerous restaurant/hotel kitchens (Waldorf Astoria, The Wit and J.W. Marriott Chicago) throughout his nearly two decades in the hospitality industry. In 2014, Chef Mark rejoined chef Kaze and Michelin-starred chef Jeff Ramsey to develop the menu and design the sushi bar for Momotaro, which quickly became a Chicago restaurant darling.

In October 2016, chef Mark debuted his own modern omakase at Gaijin in Astoria Queens. Finally, it was in 2020 that Mark opened Kissaki's first location on Bowery, where he serves a unique and intimate dining experience that honors Japanese tradition and the art of the knife. Mark and team deliver precise dishes that tell a story.explorekissaki.com

Sam Clonts

Sam began his cooking career at the age of 15 while attending high school in Tucson, Arizona. At 18, he moved to NYC and attended the Institute of Culinary Education. Setting his sights on working in the best restaurant in the city, he began working at Chef’s Table at Brooklyn Fare. There he spent five years learning every aspect of the restaurant, including a deep respect for simplicity in cooking.

At the age of 25, Sam opened Bar Uchu as executive chef in May of 2017. By October of 2017, he was awarded one Michelin star, making him the youngest chef in the U.S. to have earned this distinction.