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.
