THE BIRTHPLACE
of WAGYUJIRO
THE WORLD’S FIRST 100% WAGYU RAMEN
One day while slurping a bowl of the legendary Ramen Jiro in Tokyo, Chef Hisato was struck with an idea. “What if we re-created this ramen entirely with Wagyu?” After many tests and trials, WAGYUJIRO was finally born!
AN INSTANT HIT
The result was an instant hit with staff, family and friends asking for more.

Chef Hisato decided to take WAGYUJIRO on his World Tour, where WAGYUJIRO made highly anticipated appearances in Chicago, London, Paris, Mexico City and Saudi Arabia. Now, WAGYUJIRO has a permanent home in Roppongi where it continues to attract visitors from around the globe.
WAGYUJIRO BEGINS WITH THE SOUP
The WAGYUJIRO broth is not one you will forget. We create a light yet flavourful soup using 10 heads worth of Kobe ribs and thigh bones, stewed for 24-hours. 

We give our broth more depth with our 8-year barrel aged soy sauce, brewed by a soy sauce master in Shikoku Island who creates it just for our WAGYUJIRO!

Our signature noodles are perfectly cooked so each bite delivers a delicious slurp. Then we lay on the Wagyu char siu, which has been stewed for 8 hours. Finish with fresh bean sprouts, bamboo shoots, and garlic and boom! Taste it and see why WAGYUJIRO has become its own legend.