WAGYU SHOGUN

About WAGYU SHOGUN

WAGYU SHOGUN brings authentic Japanese self-style yakiniku to Royal Oak, Auckland, placing top-grade A5 Kuroge Wagyu at the centre of the dining experience. Sourced directly from JA-certified farms in Kagoshima—widely recognized as Japan's premier Wagyu-producing region—with backing from ZEN-NOH (JA Group), alongside curated selections like Iwate Iwachiku Wagyu, every cut is prepared for guests to grill themselves at the table.

Each dining set is structured around 125g of premium Wagyu cuts and accompanied by unlimited steamed rice and miso soup, seasonal vegetables for grilling in Wagyu fat, slow-cooked Wagyu curry gravy, house-made dipping sauces, and a seasonal dessert. The signature yakiniku sauce was crafted under the supervision of Chef Makoto Tokuyama of Cocoro, providing a tailored balance to the rich, marbled beef.

To preserve freshness and craftsmanship, servings are strictly limited to 15 to 20 portions per lunch and dinner session. With midday options such as Sukiyaki and Negi-Shio sets alongside full evening yakiniku menus, WAGYU SHOGUN offers an intimate, focused exploration of Japanese beef traditions.

A Guide to Japanese Tabletop Yakiniku at WAGYU SHOGUN in Royal Oak

Bringing certified Japanese black cattle beef straight to Auckland's Manukau Road, WAGYU SHOGUN provides a disciplined, authentic yakiniku experience centred entirely around farm-traceable A5 Kuroge Wagyu. Sourced from JA-certified farms across Kagoshima—Japan’s top Wagyu-producing prefecture—and supported by ZEN-NOH, the kitchen focuses on showcasing the delicate marbling, tenderness, and rich savoury qualities of premium Japanese cattle.

Rather than presenting a sprawling buffet or an unfocused grill menu, WAGYU SHOGUN operates on an intimate set-menu model strictly capped at 15 to 20 servings per dining session. Once the day's allocation of beef is exhausted, service concludes, ensuring zero compromise on the freshness and handling of every cut.

The Art of Japanese Self-Style Yakiniku

Dining at WAGYU SHOGUN revolves around individual tabletop grills where guests cook each slice according to their personal preference. Each 125g Wagyu set arrives carefully portioned alongside seasonal vegetables designed to caramelise on the grill using the rendered beef fat.

Every full set is complemented by bottomless bowls of steamed Japanese rice and hot miso soup, a side of rich, slow-cooked Wagyu curry gravy, and a seasonal dessert to close. The rhythm of the meal encourages thoughtful grilling: searing thinly sliced cuts briefly over high heat, matching each mouthful to a specific condiment, and using the rice and soup as a grounding foundation throughout the meal.

Four Expressions of Flavour and Regional Origins

To highlight the nuances of marbled Wagyu fat, WAGYU SHOGUN pairs its beef with four distinct flavour profiles. Central to the offering is the house-made signature yakiniku BBQ sauce, developed under the careful supervision of Chef Makoto Tokuyama from Auckland’s renowned Cocoro. Guests can also season cuts with pungent wasabi, sharp and citrusy red yuzu kosho (yuzu pepper), or a light, acidic ponzu.

While Kagoshima Kuroge Wagyu anchors the house style, the menu also showcases selected cuts from other Japanese regions, notably Iwate prefecture's Iwachiku Wagyu, known for its bold, hearty beef profile. Combination sets let diners contrast the delicate, melt-in-the-mouth texture of southern Kagoshima beef against the deeper, robust flavour of northern Iwate cattle.

Midday Comfort: Sukiyaki and Negi-Shio

During weekday lunch hours, WAGYU SHOGUN presents specialized sets catering to different cravings. The A5 Wagyu Sukiyaki set presents tender Kagoshima slices intended to be dipped into signature sweet-savoury sukiyaki sauce blended with silky ontama (soft-poached egg). Meanwhile, the Negi-Sio set pairs thin-sliced Wagyu with savoury scallion-salt relish and citrus ponzu, delivering a lighter, refreshing balance to midday dining.

Signature items

• A5 Kagoshima Kuroge Wagyu Yakiniku Set
• A5 Wagyu Sukiyaki Set
• A5 Wagyu Negi-Sio Yakiniku Set
• A5 Kagoshima & Iwate Wagyu Set
• Slow-Cooked Wagyu Curry

Menu

Lunch Sets

• A5 Wagyu Sukiyaki + Drink Set (Mon-Fri Lunch Only) — Top-grade A5 Kagoshima Wagyu with signature sukiyaki sauce and ontama, slow-cooked Wagyu curry, seasonal vegetables, free-refill rice and miso soup, seasonal dessert, and one drink.
• A5 Wagyu Negi-Sio Yakiniku + Drink Set (Mon-Fri Lunch Only) — Top-grade A5 Kagoshima Wagyu thin-sliced cuts served with savoury scallion-salt seasoning, signature ponzu sauce, red yuzu kosho, wasabi, seasonal vegetables, curry, dessert, bottomless rice and soup, plus one drink.
• A5 Kagoshima Kuroge Wagyu Yakiniku + Drink Set — Tender, umami-rich A5 Kuroge Wagyu cuts from Kagoshima with signature yakiniku BBQ sauce, red yuzu kosho, wasabi, vegetables, Wagyu curry, dessert, bottomless rice and soup, and one drink.
• A5 Kagoshima Kuroge Wagyu & Iwate Wagyu Yakiniku + Drink Set — Dual-origin tasting featuring combined cuts of A5 Kagoshima Wagyu and Iwate Iwachiku Wagyu, complete with signature sauce, condiments, curry, dessert, bottomless rice, soup, and one drink.
• Iwate Iwachiku Wagyu Yakiniku + Drink Set — Bold, savoury IWACHIKU Wagyu from Iwate with seasonal vegetables, yakiniku sauce, red yuzu kosho, wasabi, Wagyu curry, seasonal dessert, unlimited rice and soup, and one drink.
• A5 Wagyu Sukiyaki Set (Mon-Fri Lunch Only) — Weekday lunch set featuring A5 Kagoshima Kuroge Wagyu cuts, signature sukiyaki sauce, ontama, seasonal vegetables, slow-cooked Wagyu curry, seasonal dessert, and bottomless rice and miso soup.
• A5 Wagyu Negi-Sio Yakiniku Set (Mon-Fri Lunch Only) — Thin-sliced A5 Wagyu paired with scallion-salt seasoning, ponzu sauce, red yuzu kosho, wasabi, vegetables, Wagyu curry, dessert, and unlimited rice and miso soup.
• A5 Kagoshima Kuroge Wagyu Yakiniku Set — Pure A5 Kuroge Wagyu from Kagoshima served with signature yakiniku sauce, red yuzu kosho, wasabi, vegetables, Wagyu curry, dessert, and bottomless rice and miso soup.
• A5 Kagoshima Kuroge Wagyu & Iwate Wagyu Yakiniku Set — Combination platter of A5 Kagoshima Kuroge Wagyu and Iwate Wagyu cuts with house yakiniku sauce, seasonal vegetables, curry, dessert, and bottomless rice and soup.
• Iwate Iwachiku Wagyu Yakiniku Set — Distinctive cuts of Iwate Iwachiku Wagyu served with seasonal vegetables, signature yakiniku sauce, red yuzu kosho, wasabi, curry, dessert, and free refills of rice and soup.

Sides & Extras

• Slow-Cooked Wagyu Curry — Rich curry gravy simmered with Wagyu beef.
• Steamed Rice — Japanese steamed rice served with free refills during meal sets.
• Miso Soup — Traditional Japanese soup offered with free refills.
• Seasonal Grilled Vegetables — Fresh seasonal vegetables meant to be grilled in rendering Wagyu fat on the table grill.
• Seasonal Dessert — Sweet finishing dish served at the conclusion of set menus.

Condiments & Sauces

• Signature Yakiniku BBQ Sauce — House-made yakiniku dipping sauce supervised by Chef Makoto Tokuyama of Cocoro.
• Signature Ponzu Sauce — Citrus-based dipping sauce designed to bring out bright notes in grilled beef.
• Red Yuzu Kosho — Traditional spicy Japanese red yuzu pepper condiment.
• Wasabi — Classic sharp Japanese horseradish paste.

Frequently asked questions

Where is the Wagyu beef sourced from?

The beef is A5 Kuroge Wagyu sourced directly from JA-certified farms in Kagoshima, Japan, supported by ZEN-NOH (JA Group), alongside selected regional cuts such as Iwate Iwachiku Wagyu.

How does the tabletop grill experience work?

WAGYU SHOGUN is an authentic self-style yakiniku restaurant where guests grill their own 125g portions of sliced Wagyu and vegetables directly on individual tabletop grills.

Are rice and soup refills included with the sets?

Yes, all set menus include unlimited refills of steamed rice and miso soup.

How many servings are available each day?

Servings are strictly limited to 15 to 20 servings per lunch and dinner session, and sessions close once the day's allocation sells out.

What sauces and condiments are provided with the beef?

The restaurant features four flavour pairings: house-made yakiniku BBQ sauce supervised by Chef Makoto Tokuyama of Cocoro, fresh wasabi, red yuzu kosho, and ponzu sauce.

What weekday lunch specials are offered?

Monday through Friday lunch features specialized A5 Wagyu Sukiyaki sets with ontama and A5 Wagyu Negi-Sio sets with scallion salt and ponzu.

Tips

• {"body":"Because servings are strictly capped at 15 to 20 per lunch and dinner sitting, sets can sell out well before closing time.","title":"Book or arrive right at opening"}
• {"body":"Cook the seasonal vegetables alongside or immediately after searing fatty Wagyu slices so they soak up the rich dripping fat on the grill plate.","title":"Grill your vegetables in rendered beef fat"}
• {"body":"Try the first piece plain or with a speck of wasabi, then rotate between red yuzu kosho, ponzu, and the chef-supervised yakiniku sauce to explore different expressions of the marbled beef.","title":"Alternate your dipping sauces"}