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Richly marbled and melt-in-your-mouth tender, A5 wagyu beef is having a moment along the Peninsula.
Not only are ramen spots like Marufuku getting into the craze, but the Chubby Group is rapidly expanding its wagyu-focused concepts in Silicon Valley: Mikiya Wagyu Shabu has already established a presence in San Mateo and Santa Clara; Wagyu Factory is coming soon to Palo Alto, Mountain View and San Mateo; Mama Xita BBQ is in the works in Cupertino; and Chubby TAN is expected to debut soon at Westfield Valley Fair.
Most recently, Yakiniku Ginza debuted in downtown Mountain View, offering a la carte Japanese and Australian wagyu varieties. Yakiniku Ginza is not part of the Chubby Group and is owned by Qi Dong and Shuni Pang, according to its beer and wine license.
As its name suggests, the restaurant specializes in yakiniku, a style of Japanese barbecue where bite-sized pieces of meat are cooked on a tabletop grill. While somewhat similar to Korean barbecue, yakiniku emphasizes wagyu beef and minimal seasoning versus thick cuts and bold marinades.
Located in the former K-Pot & Grill space, which closed in 2024, Yakiniku Ginza offers a variety of prepared appetizers as well as a wide selection of raw meats, which guests can cook themselves or have a server cook for them. A four-compartment tray is given to each guest, featuring sauces (sweet and spicy, ponzu and spicy brisket) and seasonings (a salt-and-pepper mix).
Appetizers include various flavors of edamame ($8.95-$9.95), fried items such as vegetable tempura or snow crab croquettes ($15.95-$16.95) and a six-compartment appetizer set, which can include six of the following items: kimchi, cucumber salad, pickled radish, seaweed salad, grilled shishito peppers, Japanese potato salad, edamame or tofu ($16.95).
A5 Japanese wagyu options include strip loin, short rib, chuck eye roll and brisket ($42.89-$69.89). Australian wagyu options are short rib, top blade, chuck roll, beef tongue, brisket and beef belly ($23.89-$36.89). A5 Japanese wagyu is fattier, with a more buttery richness, while Australian wagyu has a stronger, more traditional beef flavor.
In addition to wagyu, Yakiniku Ginza also offers pork belly, chicken thigh, shrimp, scallops and vegetables for grilling at the table ($18.56-$26.89).
For beverages, Japanese beer and sake are on the menu, with the latter available to order by the bottle, carafe or glass.
Yakiniku Ginza has been in soft opening since its May debut and currently offers 10% off all orders. Other yakiniku spots along the Peninsula include Gyu-Kaku Japanese BBQ, with locations in Cupertino and San Mateo, and Mikiya Wagyu Shabu. 10 Butchers in Sunnyvale is a Korean barbecue restaurant, but it also offers wagyu in an upscale ambiance.
Yakiniku Ginza, 475 Castro St., Mountain View; 669-800-9100, Instagram: @ginzayakiniku. Open daily from 5-10 p.m.
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