Real Wagyu
should belong to everyone.
WAGYU SHOGUN was born from a simple belief:
Real Japanese Wagyu should not be distant,
nor exclusive —
but something people can experience honestly, in everyday life.
A New Benchmark for Wagyu in Auckland
A new benchmark has arrived in Auckland’s dining scene.
WAGYU SHOGUN, a specialty Wagyu restaurant that brings one of Japan’s most refined Wagyu experiences into an everyday setting, opened in Royal Oak on 21 October 2025.
Centred around A5-grade Kagoshima Kuroge Wagyu, WAGYU SHOGUN is a project designed to make Wagyu—normally reserved for fine dining or special occasions—more natural, approachable, and easy to enjoy for a wider audience.
This is not a price-driven concept.
It is a new, sustainable way of delivering Wagyu—achieved by redesigning the supply chain itself without compromising quality.
A Convergence of Culinary Excellence and Japanese Food-Business Expertise
WAGYU SHOGUN is operated by WAGYU SHOGUN LTD, a company founded by Chef Makoto Tokuyama, owner-chef of Auckland’s renowned Japanese restaurant Cocoro,
and Daizo Yamada, Group Director of Taste of Japan Limited.
Chef Tokuyama has long been a leading figure in Auckland’s Japanese dining scene, blending New Zealand ingredients with Japanese culinary philosophy.
At WAGYU SHOGUN, his role extends beyond the handling of Wagyu itself—overseeing the development of house-made yakiniku sauce, Wagyu curry gravy, and seasonal desserts, shaping the entire Wagyu dining experience.
Daizo Yamada operates a number of well-known Japanese food businesses in Auckland, including Japanese Sashimi Bar AJIMI in Onehunga, Sashimi of Japan on Dominion Road (a specialist kaisendon restaurant), as well as the online Kuroge Wagyu specialty store WAGYUNZ.com.
With deep expertise in Japanese food-service business models, he has consistently adapted these structures to suit the New Zealand market.
A Producer-Connected Supply Chain
Together, they have built strong, long-standing relationships with Japanese Wagyu farmers, JA (Japan Agricultural Cooperatives), ZEN-NOH (National Federation of Agricultural Cooperative Associations), and TOKYO FOOD, one of New Zealand’s leading specialist Japanese food importers.
Through this collaboration, WAGYU SHOGUN has established a producer-connected supply chain, allowing it to work almost directly with Japanese producers.
The Philosophy Behind
WAGYU SHOGUN
“We didn’t reduce quality.
What we removed were unnecessary layers—
both in distribution and in-store operations.
Real Wagyu is delicious. Our goal is to share that
value with the world, in the right way.”
— WAGYU SHOGUN Project Team
Kagoshima
A5 Wagyu —
The Art of Japanese Precision Farming
At the heart of WAGYU SHOGUN is Kagoshima A5 Kuroge Wagyu, known for its fine marbling, natural sweetness, and exceptionally low melting point that delivers a true melt-in-the-mouth texture.
This quality is no coincidence.
It is the result of over a century of bloodline management, carefully designed feed using regional resources such as rice straw and shochu by-products, and what Japanese producers refer to as “precision livestock farming”—a level of care and control rarely replicated outside Japan.
WAGYU SHOGUN’s ambition is not to treat Wagyu as a passing trend, but to establish it as a lasting part of Auckland’s food culture.
A Sharply Focused Set-Menu Concept
WAGYU SHOGUN deliberately offers only three set menus.
By narrowing the menu, the restaurant maximises the quality of the Wagyu itself, while optimising operations and the overall dining experience.
No confusion. No compromise.
Just a consistently excellent meal.
All Sets Include
-
125g Premium Wagyu (based on your selected set)
-
Steamed rice (self-serve, unlimited refills)
-
Miso soup (self-serve, unlimited refills)
-
Seasonal vegetables
-
Seasonal dessert supervised by Chef Tokuyama
-
House-made yakiniku sauce & Wagyu curry gravy
-
Red yuzu kosho and fresh wasabi (included)
All items are included at no additional charge.
(House-made ponzu is available as an optional add-on for +$2.)
The Art of “Aji-Hen” — Japanese Flavour Customisation
At WAGYU SHOGUN, the experience does not end with grilling.
Japanese yakiniku culture embraces “Aji-Hen”—the intentional variation of flavours—allowing each bite of Wagyu to reveal a different expression.
House-made yakiniku sauce
draws out the Wagyu’s natural sweetness and umami.
Red yuzu kosho brings bright citrus heat that sharpens the richness of the fat.
Fresh wasabi melts seamlessly into the Wagyu, leaving a clean, elegant finish.
House-made ponzu (+$2, optional)
Refreshes the palate while preserving depth of flavour.
There is no single correct way to eat Wagyu here.
The experience is completed by the diner.
Japanese-Style YAKINIKU — Quick, Yet Deeply Satisfying
WAGYU SHOGUN challenges the idea that Yakiniku must be time-consuming.
By combining a Japanese set-style Yakiniku format with thoroughly refined store layout and operations, the restaurant prioritises efficiency without sacrificing quality.
Unmanned self-order kiosks and fully cashless payment systems ensure a smooth flow from order to service.
As a result,
average dining time is approximately 45 minutes, whether dining solo or in a group.
This makes WAGYU SHOGUN particularly well suited to high-quality yet time-efficient lunches, as well as relaxed dinners without unnecessary delay.
Designed for Solo Diners, Couples, and Families
Inspired by Japan’s established solo-yakiniku culture, WAGYU SHOGUN is designed to be comfortable and welcoming for all dining styles.
Through the integration of digital systems and refined operations, the restaurant delivers a smooth, stress-free dining experience that fits seamlessly into Auckland’s modern lifestyle.
To maintain peak freshness and quality, each lunch and dinner service is limited to 15–20 sets per session.
Once sold out, service closes for the day.
From Auckland to the World
WAGYU SHOGUN is more than a new restaurant.
It is a platform created by Japanese producers, chefs, and distributors working together to communicate two simple truths to the world:
What real Wagyu is.
And why real Wagyu is truly delicious.
From one of the world’s most multicultural cities,
a new Wagyu experience begins.
Founders’ Statements
Makoto Tokuyama
Co-Founder, WAGYU SHOGUN / Owner-Chef, Cocoro
“When I stood face to face with producers who devote their lives to raising Wagyu,
I realised this was not simply a ‘luxury ingredient.’
It is a culture Japan can proudly share with the world.
Visiting farms in Kagoshima and witnessing the reality of life and responsibility behind Wagyu
engraved a profound sense of commitment in me as a chef.
What I value most in cooking is honesty—
honesty toward the story of the ingredients, and honesty toward the time our guests spend with us.
I have always believed that true deliciousness includes the background of the ingredient itself.
That is why I did not want this Wagyu to remain something only a select few could enjoy.
I wanted to deliver it more closely, more sincerely—
in a form where anyone could genuinely say, ‘This is truly delicious.
To share real Japanese Wagyu with the world.
And at the core of what my co-founder, Daizo Yamada, and I share is one simple belief:
Real Wagyu should belong to everyone.
That belief is the foundation of WAGYU SHOGUN.
At WAGYU SHOGUN, we have carefully designed everything—from the dishes themselves to how they are served—so that guests can experience this value without hesitation.
If even one plate here becomes a moment that helps someone understand what real Wagyu truly is,
there would be nothing more rewarding for me as a chef.”
Daizo Yamada
Co-Founder, WAGYU SHOGUN /
Owner, Taste of Japan Group
When I first visited Wagyu farms in Kagoshima, I was struck by how gentle and trusting the cattle were.
They showed no fear of people at all.
To me, that was a clear reflection of the care and affection the farmers give them every single day.
I was also present at the moment when calves were born, and it deeply impressed upon me the weight of responsibility that comes with taking a life into your hands.
We live in a time when countless imitations exist among what is truly authentic.
That is precisely why I want more people to experience real Japanese Wagyu—not as something distant or reserved for special occasions, but as part of everyday life.
Real Wagyu should belong to everyone.
That belief is the very starting point of WAGYU SHOGUN.
