Wagyu & Steak in Ocala
A steakhouse experience no steakhouse can offer: certified Japanese A5 Wagyu, cut to order and paired to a Wine Spectator-awarded cellar, in the dining room of Florida's Winery of the Year.
Olive Wagyu — the rarest steak on the planet
On Shodoshima, a small island in Japan’s Kagawa Prefecture, the mild climate of the Seto Inland Sea does something found nowhere else in Japan: it grows olives. Toasted and caramelized in the traditional island method, those olives feed a micro-herd of roughly 1,700 cattle — the entire world population of Olive Wagyu, with only a few animals harvested each month.
Katya Vineyards found that farm. Certified Japanese Olive Wagyu (A5, BMS 12+) is flown directly from our Japanese distributor to our kitchen in downtown Ocala — buttery, umami-rich beef very few people on earth will ever taste.
What A5 actually means
Our Kobe-style Wagyu is pure-bred Japanese Black, Tajima-gyu strain, raised to the strict standards of Hyōgo Prefecture. It grades A5 — the highest rating on the Japanese quality scale — with intense marbling of BMS 10+, Abundant Reserve Grade. Wagyu fat melts at a lower temperature than any other cattle’s, is unsaturated, and is high in Omega-3 and Omega-6 — the rich, buttery flavor no other beef can imitate. Na Zdravie!
Wagyu, four ways
- American Wagyu Filet, 8 oz 80
Chef’s premier vegetables, puréed potatoes & roasted bone-marrow demi-glace
- American Wagyu Filet Tips 70
Pillowy gnocchi, pancetta-pistachio béchamel, fresh shiitake
- American Wagyu Filet Tartare* 35
Roasted bone marrow & salmon caviar, capers, shallot, artisan mustard
- American Wagyu Meatballs 20
Herbed pomme purée, roasted tomato foam
Ask your server about tonight’s Japanese A5 offering — availability follows the harvest. See the full dinner menu.