Wagyu 1129 (iiniku)

The culinary focus at Wagyu 1129 is singular and uncompromising: exceptional Japanese Wagyu beef prepared through the traditional yakiniku method of tabletop grilling. The restaurant sources premium cuts from renowned Japanese producers, with particular emphasis on Joshu Wagyu and Toriyama Wagyu—both celebrated for their exceptional marbling, tenderness, and rich, buttery flavor profiles that define the highest quality Japanese beef.

The yakiniku experience centers on variety and exploration. The menu presents different cuts of Wagyu, each offering distinct characteristics—from richly marbled cuts that melt on the tongue to leaner selections that showcase the beef's pure flavor. You grill these cuts yourself at your table, controlling the cooking process to achieve your preferred level of doneness. This interactive approach isn't merely theatrical; it allows you to experience the beef at its optimal temperature and texture, moments after it leaves the grill.

House-made sauces accompany the grilled beef, designed to complement rather than mask the meat's natural flavors. These sauces reflect traditional Japanese yakiniku accompaniments, providing options that range from lighter, citrus-based preparations to richer, more savory profiles. The restaurant's approach respects the quality of the primary ingredient—the sauces enhance and accentuate rather than dominate.

Beyond yakiniku, Wagyu 1129 offers shabu-shabu, the Japanese hot pot preparation that requires advance reservation. This cooking method presents the Wagyu in a different context, with thin slices of beef briefly swished through simmering broth, creating a lighter, more delicate preparation that highlights different aspects of the meat's flavor and texture.

The restaurant accommodates vegetarian preferences upon request, though the menu's heart remains firmly centered on celebrating exceptional beef. The beverage program features a curated selection of sake, chosen to pair harmoniously with the rich, umami-forward flavors of grilled Wagyu. These pairings reflect traditional Japanese dining philosophy, where beverages are selected to enhance and balance the meal's flavors.

Desserts venture into creative Japanese territory with sake-kasu ice cream—made from the lees left over from sake production—and matcha crème caramel, both offering distinctly Japanese flavors that provide a refreshing conclusion to the rich, protein-forward meal. These desserts demonstrate the restaurant's commitment to authentic Japanese culinary traditions while offering a palate-cleansing finish appropriate to the dining experience.