Wagyu in Dublin: Where to Find It
The most marbled beef there is. Where to try Wagyu in Dublin.
Wagyu is prized for its extraordinary marbling, which gives an intensely rich, buttery, almost melting texture unlike any other beef. It is rare on Dublin menus, which makes the steakhouses that carry it worth knowing.
F.X. Buckley – Pembroke StIrish owned
€€€ · Dublin 2
Classic Georgian-street steakhouse celebrated for its Irish dry-aged beef and old-school service. The Buckley family’s first steakhouse, opened 1987, beef dry-aged on the bone for a minimum of 28 days.
F.X. Buckley – Temple BarIrish owned
€€€ · Dublin 2
The Temple Bar outpost of Dublin’s favourite steakhouse group, billed as “our second restaurant, but not second to any.” Open-kitchen concept with 100% Irish beef dry-aged a minimum of 28 days.
Quick answers
Wagyu refers to Japanese-origin cattle breeds famous for dense intramuscular marbling, which produces an exceptionally rich, buttery steak. Irish-reared Wagyu is now produced by a small number of specialist farms.
Wagyu is uncommon in Dublin. F.X. Buckley’s steakhouses list a Ridgeway Wagyu bone-in striploin, making them among the most reliable places to try it.
New to the cuts? Read our full guide to steak cuts, or browse the complete directory of Dublin steakhouses.