Where to eat the world's best beef on the Vegas Strip

SW Steakhouse offers guests the choice of indoor or outdoor dining with this lakeside patio.

The main indoor dining room at SW Steakhouse is bright and refined.

SW Steakhouse serves real Kobe beef, along with other Japanese wagyu from Ohmi and from Ideue Farm in Kagoshima Prefecture. This allows customers to create their own wagyu tasting trio.

For a full comparison tasting, the restaurant offers the five-way SW Experience with samples of all three Japanese wagyu, including real Kobe beef, plus USDA Prime American beef and an Australian wagyu blend.

Executive chef David Walzog shows his official Kobe beef paperwork.

Mizumi, the other Wynn restaurant certified to import and serve real Kobe beef, is the only restaurant in Las Vegas (and one of just four outside Japan) certified to import Snow Beef from Hokkaido. Both plaques are on display.

The main dining room at Mizumi is ornate and open-air with stunning red and gold decor.

Mizumi offers patio seating overlooking a 90-foot waterfall.

Guest cook thin slices of the rare Hokkaido Snow Beef at their table on a hot stone.

Shown here in raw slices, it is produced by just one farmer on Japan’s cold and snowy northernmost island, where cows are raised on Hokkaido’s renowned ultra-sweet local corn.

Forbes four star-rated Andrea’s serves a boutique A5 Japanese wagyu from Kusunoki Farm in Kumamoto Prefecture. Both wagyu steaks and sliced beef cooked tataki style, lightly seared on a hot stone with ponzu sauce and green onion, are offered.

Nobu Matsuhisa is arguably the most renowned Japanese chef in this country, and he offers real wagyu at his eponymous Las Vegas restaurant in Caesars Palace.

The flagship Nobu Restaurant at Caesars Palace, run by famed chef Nobu Matsuhisa, offers Japanese A5 Wagyu in a variety of ways, including tataki-style (lightly seared) or cooked on a slab of Himalayan salt.

The signature A5 wagyu presentation at Nobu in Caesars Palace is Wagyu Flambe, cooked on hot rocks and set ablaze with brandy.

One of the world’s most acclaimed chefs, Guy Savoy came to Vegas via Paris – and brought a bit of Japan in the form of the real wagyu he serves at his eponymous restaurant in Caesars Palace.

With three Michelin stars, fine dining eatery Restaurant Guy Savoy in Caesar’s Palace offers authentic Japanese A5 Wagyu, served with butternut squash and chive sponge cake as part of the “Innovation-Inspiration menu.”

Famous chef Jean-Georges Vongerichten has two steakhouses on the Strip serving Japanese Wagyu: Prime at Bellagio and Jean Georges Steakhouse at ARIA.

Jean Georges Steakhouse at ARIA has wagyu filet on its signature tasting menu, served with braised Daikon radish, crackling kale and lavender mustard.

Prime at Bellagio, the steakhouse of Michelin-starred chef Jean-Georges Vongerichten, offers Japanese A5 wagyu in three cuts: filet mignon, ribeye and strip, served with a choice of sauces, including soy and rice wine.

The original celebrity chef, Wolfgang Puck is known for his impeccable sourcing of quality ingredients. At his CUT Steakhouse in Las Vegas, he gets real Japanese wagyu from the Miyazaki region.

Wolfgang Puck’s award-winning steakhouse, CUT, in The Venetian offers a wide variety of meats including five different kinds of domestic beef, along with true Miyazaki wagyu, in either a New York Strip or ribeye.

Michael Mina was one of the first American chefs to travel to Japan to source real wagyu after the USDA lifted its ban on importing Japanese beef a few years ago. “Some of the beef, like the Matsusaka, is just out of this world, and it’s easier to get regularly than Kobe… it’s going to give more people the chance to try this great product – people who have never tried it before,” says Mina.

James Beard Best Chef award winner, Michael Mina serves both a much cheaper domestic “wagyu” version and real A5 Matsusaka beef at his Stripsteak in Mandalay Bay, where beef is cooked over a wood burning grill.