Wagyu Butcher

In my eyes, “wagyu” has largely become a shorthand for decadence and culinary laziness, but this sleek yakiniku joint in the South Bay manages to stand out thanks to its excellent sourcing and affordable pricepoint. (Luckily, you don’t need to order A5 to have a great meal here.) The chef-owner hails from Osaka, where he also ran a Japanese-style grilling eatery, and a grill-your-own experience here includes front row seats to the skilled butchers deftly slicing your meat. An amply portioned $50 tasting menu includes choice pieces of tongue, cheek, short rib and skirt steak, but it’s easy to level up your meal with a la carte cuts if you’re still feeling hungry. The $70 option ups the ante with beef sashimi and slices of A5.