What Wagyu Is
"Wagyu" literally means "Japanese cattle" and covers several breeds originally raised in Japan. What sets them apart is the marbling: the fat does not sit only at the edge but is finely distributed inside the muscle. When cooked, that fat melts faster than in ordinary beef, giving a very soft texture and a rich, slightly sweet taste.
Wagyu genetics are now raised outside Japan too — in Australia, South America and other regions — sometimes purebred, sometimes crossbred. So "Wagyu" on a label says nothing on its own about origin or how the animal was raised; both are worth asking about.
What Kobe and Its Certification Mean
Kobe is not a breed but a protected designation. It refers to beef from Tajima cattle raised in Hyōgo prefecture that meet the criteria of a dedicated Japanese association. The number of animals that end up classified as Kobe is small, and every genuine shipment comes with traceability documents.
For that reason "Kobe" is one of the most imitated words in gastronomy. A product presented as Kobe without documents cannot be verified by the customer.
The OX holds a Kobe certificate. Registration in the official restaurant directory is planned but has not been completed yet — until then we do not present ourselves as a restaurant listed in that directory.
Origin and Selection
For Wagyu, the planned sources are Japan, Australia, Brazil, Argentina and Uruguay. Each region gives a different result: feed, the length of raising and the climate all change both the marbling and the taste of the fat.
Selection is done cut by cut, on marbling and provenance rather than on a single label. The origin of each product will be stated openly, so you know what you are buying or ordering.
How It Will Be Available at The OX
The OX will operate as a steakhouse and a gourmet butcher in the same space, at Str. Nicolae G. Caramfil 4. Wagyu and Kobe will be present in both: on the restaurant menu and at the butcher counter, for cooking at home.
The opening is planned for late October 2026. Until then, concrete availability and the product list have not been published.
For the Restaurant or for Home
In the restaurant the cuts will be prepared by the kitchen — Kobe included — over charcoal and open fire. That is the only form in which Kobe will be served cooked: there will be no delivery or takeaway for cooked Kobe.
For home, the butcher counter will offer raw Wagyu and Kobe, vacuum packed. Our own delivery will cover Bucharest and is intended for raw meat and market products. The cuts aged in-house can be seen in the steaks section of the menu, and the ageing process is explained in our story.
Frequently Asked Questions
What is the difference between Wagyu and Kobe?
Wagyu is the name of a group of Japanese breeds. Kobe is a protected designation for beef from
Tajima cattle raised in Hyōgo that pass the Japanese association's criteria. All Kobe is Wagyu,
but very little Wagyu is Kobe.
Does The OX appear in the official Kobe directory?
No. We hold a Kobe certificate, and registration in the official restaurant directory is planned.
Until that is completed we do not make this claim.
Will I be able to order cooked Kobe for delivery?
No. Cooked Kobe will be served only in the restaurant. For home it will be available raw, from the
butcher counter.
Where will the Wagyu come from?
The planned sources are Japan, Australia, Brazil, Argentina and Uruguay. The origin of each product
will be stated at the point of sale.
When will it be available?
The opening is planned for late October 2026. Reservations are not yet available, and details will
be published before the opening.