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Wagyu Steak Selection

The caviar of beef.

What is wagyu?
Wagyu – A Japanese beef cattle breed ‘WA’ means Japanese and ‘GYU’ means cow. Wagyu were originally draft animals used in agriculture and were selected for their physical endurance, this selection favoured animals with more Intra-muscular fat cells – ‘Marbling’ – which provided a readily available energy source. The unique taste and tenderness of highly marbled wagyu beef makes for an unrivaled eating experience. That is why Wagyu beef is finding its way into the repertoires of gourmet cooks and fine dining restaurants across the world. Not only is it a gastronomic delight, but it’s healthy for you too. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and the saturated fat contained in Wagyu is different. Although not all Wagyu rumours are true, cows are indeed fed beer in order to stimulate appetite and farmers do routinely massage their cows in order to relieve stress.


Wagyu Fillet.

200g SQ
A succulent 200g steak, cooked to perfection on a chargrill.



Wagyu Rib Eye Steak.

250g SQ | 500g SQ
A gourmet steak that is tender and juicy. Slowly cooked on a chargrill.




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