I'll be real!!! I love all kinds of Japanese food, like sushi, ramen, tonkatsu... You name it. But if I had to pick one thing that always gets me excited, it's A5 Wagyu beef. The buttery, melt-in-your-mouth kind of beef that makes everything else taste ordinary after. And good news, I finally found a restaurant in Ho Chi Minh City that really delivers that experience - Yazawa Saigon.

Let's Talk Beef!!!

...Not just any beef - this is A5 Wagyu, the highest grade in Japan and truly the crème de la crème. At Yazawa, this isn't just about serving premium meat. It's about respecting every detail that makes Wagyu special, from how it's sourced to how it's handled. So what makes Yazawa's Wagyu so special?

🥩 Exclusive A5 grade: Yazawa states that the only beef ingredient they use in their menu is A5-grade , the highest grade in the Japanese beef ranking, based on marbling, color, texture, and fat quality.

🥩 Japanese Black Heritage: Their beef comes from Kuroge Washu (Japanese Black) cattle, the breed is famous for its rich marbling and signature melt-in-your-mouth tenderness.

🥩 Directly chilled from Japan: The meat is imported chilled, never frozen , preserving the delicate marbling and buttery texture. Most places can't do this.

🥩 Rare Wagyu cuts: The restaurant serves a variety of Wagyu cuts, including rare options like Zabuton (chuck flap) and Misuji (oyster blade).

🥩 Hand-cut by trained butchers: The beef is meticulously sliced by hand , not machine, to preserve its texture and marbling integrity.

🥩 Charcoal grilling technique: The Wagyu is grilled on a cast iron grate , allowing the fat to melt and infuse the meat with a rich umami flavor.

🥩 Omakase experience: Unlike typical omakase, Yazawa's menu showcases Wagyu in over seven forms : grilled, sashimi, sushi, tartare...

Chef slicing A5 Wagyu beef at Yazawa Saigon - Source: yazawameat.vn

The Omakase Experience

I went all in with the premium set !!!

Yazawa's full omakase is built entirely around A5 Wagyu. No distractions. The whole experience felt like a slow, intimate journey through texture, taste, and temperature. Each course came out showing how many ways this fancy A5 Wagyu beef can surprise you without ever feeling repetitive. The staff guided me through every bite, from how long to grill to when to dip and when to simply let the beef shine.

It started off with a chilled Special Wagyu Salad. The two slices of seared beef were still pink in the center, warm enough that the fat just began to melt. It wasn't heavy, and maybe not the most exciting part, but it worked as a nice intro to what was coming.

After that, we moved on to Wagyu Toro Sushi and Sashimi. The fat from the beef blended into the rice, turning each bite creamy without needing more soy sauce. The sashimi was even simpler. It was just raw beef, marbled and chilled, with a soft sweetness that lingered longer than I expected.

Then the Grilled Beef Tongue followed. I've always been unsure about tongue, but this one changed my mind. It felt slightly chewy at first, then buttery, tender, smoky, and full of flavor.

The Yazawa Yaki (Yazawa's hand-cut grilled Wagyu) came next. It was thinly sliced roast beef paired with a raw egg yolk dipping sauce. The staff cut the beef right in front of us, then grilled it on a cast iron grate while we watched. I was impressed. I saw on the à la carte menu that a single slice costs around 540-580k (about $20-22), which was a bit too wild for me, but it was worth it. The beef was insanely tender, rich without being heavy, and I loved how the buttery flavor lingered on my tongue after just one bite.

Next up was the main event: Premium Steak Cut. Usually, it's Chateaubriand (middle of tenderloin) or Tenderloin, depending on what's freshest. Each piece was hand-cut into bite-sized portions, grilled in front of us until just barely caramelized on the edges. The staff served them one by one and the beef was just perfect, soft, and juicy. No sauce or seasoning needed.

Thick-cut A5 Wagyu grilling over a cast iron grate at Yazawa Saigon - Source: yazawameat.vn

To give the palate a break, we were served a special dish, which changes every two months. We got fish with chef's special sauce. The fish tasted really fresh and clean, and the sauce matched it perfectly. It was a nice break from all the beef, but still felt like it belonged in the flow of the omakase.

For the last course, we had 2 kinds of Yazawa beef. I'm guessing they were Tougarashi and Misuji. Both were grilled right in front of us. One leaner and one fattier. The lean cut was clean, beefy, while the fattier one just melted instantly in my mouth. I couldn't pick a favorite, both were incredible in their own way.

To wrap up, they served a small bowl of cold soba. It was clean and refreshing after all that rich beef.

Sake, Wine, and the Art of Pairing

Yazawa has a pretty solid drinks selection to go with the beef. They have a bunch of wines , over 70 different bottles, and several sakes from Japan that have been carefully picked.

I went for a glass of Dassai Junmai Daiginjo 50, a crisp, dry sake that cut through the richness of the beef. It was smooth, clean, and just the right contrast to all that buttery goodness.

But on the flip side, I found that the portion sizes of non-alcoholic drinks didn't quite feel worth the price. If you are not drinking alcohol, and planning to just stick to soft drinks or juices, just keep that in mind.

Premium sake served at Yazawa Saigon - Source: yazawameat.vn

The space: Unassuming Outside, a Whole Vibe Inside

Blink, and I almost walked right past it. They kept it really low-key on the outside, no flashy signs, no fancy décor, just a very minimal dimly lit entrance. But once I stepped inside, it was a whole different world. Sleek concrete walls, warm wooden accents, and those little Japanese touches like bamboo details and soft lighting just instantly made me feel calm and quietly bougie.

This is the kind of spot that works perfectly for a date night or a business dinner, but probably not the best pick for a loud family gathering.

Japanese yakiniku restaurant interior at Yazawa Saigon in Ho Chi Minh City - Source: yazawameat.vn

My Honest Take

Yazawa Saigon was an experience worth having if you care about A5 Wagyu like me. The food is top-tier, the staff were genuinely friendly, attentive, and they made sure I got the most out of every bite. The price was definitely on the higher side, but for this quality of beef, it absolutely delivered.

A few things to keep in mind, though. Some of the beef was marinated a bit salty for me, but the staff said if you mention it next time, they can fix it since their chef only marinates after you order.

The portions aren't huge, but enough to fill you up. If you've got a big appetite, maybe order a couple extras. We did order an extra Garlic Wagyu Rice Bowl. If you are a fan of something garlic, plus the Wagyu and sushi rice, I swear this combo will ruin you (in the best way possible).

And the premium set has a lot of fatty cuts, still amazing, but after a while I started wishing there was a bit more variety.

All in all, if you love Wagyu, Yazawa Saigon is definitely worth checking out. Just go in knowing it's rich, buttery beef, great service, and a calm, cozy spot that makes the whole meal feel special.

📍Address: 219, Điện Biên Phủ, Phường 6, Quận 3, Hồ Chí Minh

⏰ Opening Hours: 5PM - 11:30PM

📖 Menu: Yazawa Menu

📝 Reservation: Yazawa TableCheck (Reservation recommended)

📞 Phone: 028 6275 4129

💸 Price per person: đ2,000,000+