On the Friday that Wagyu Master officially debuted in San Jose last month, a line began to form outside the 35-seat, walk-in-only restaurant at 3:30 p.m. When the doors opened at 5 p.m., the waitlist hovered around 100 people. That night, the wait for a spot at its U-shaped counter, where diners could enjoy unlimited wagyu, stretched to four hours. None of this seemed to surprise Charlie Chen, regional manager for Chubby Group, the parent company of Wagyu Master. After all, he told me, “It’s a great experience. It’s personalized for customers — and it’s a lot of food.” On that first day alone, the restaurant went through about 150 pounds of wagyu.
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