Wagyumafia was founded by self-taught chef-turned-wagyu expert Hisato Hamada and entrepreneur Takafumi Horie. Originally in the beef export business, the brand was created following a series of private dinner pop-ups around the theme of wagyu. The duo later launched their first members-only restaurant, The Wagyumafia, in Tokyo in 2016. With a mission to educate consumers, restaurateurs and suppliers on authentic Japanese wagyu beef, Wagyumafia embarked on an international tour to demonstrate the versatility and often overlooked qualities of Japan’s most famous beef. Driven by a collaborative spirit, Wagyumafia has embarked on a 50-city world tour, bringing knowledge and expertise into a series of exciting and high-profile chef collaborations, including Spain’s 3-Michelin star Azurmendi, London’s Soho House and Spago in Los Angeles.
Earning a coveted spot in OAD’s (Opinionated About Dining) list of “Top 100+ Asian Restaurants” in 2018, the brand became a global sensation after winning the bid for the world’s most expensive Kobe beef in 2016, which also held the highest fat marbling score in Kobe beef’s recorded history. With unconventional and innovative approaches to highlighting wagyu, the group next introduced the now highly-imitated Wagyu Cutlet Sandwich.
Wagyumafia has four unique outlets in Tokyo, including the newest opening WM by Wagyumafia, specialising in yakiniku. With Hong Kong as the first international outlet, the brand has plans to expand to Manila and London and will continue offering membership-only culinary experiences centred on wagyu.