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DISCOVERY: The Secret Wagyu Sanctuary

Hidden behind an unmarked door in NoMad, a Michelin-pedigree team is reimagining the art of Omakase—swapping seafood for the world's finest beef.



▪️The Discovery: A Hidden Performance

True luxury in New York isn't about being seen; it’s about being "in the know." Discretely tucked away on the 10th floor of Hotel 32|32 in NoMad, an unmarked entrance leads you into Wagyu Room. This isn't your typical steakhouse. It is a tightly choreographed, 10-course "culinary performance" presented by the nightlife pioneers at Sushi by Boū and the Kobe-certified, Michelin Bib Gourmand winners Palm Beach Meats.


▪️The Experience: 90 Minutes of Precision

Inside this intimate setting, the traditional seafood omakase format is evolved. Instead of fish, the lens shifts entirely to Japanese and Australian Wagyu. Certified by the Kobe Beef Marketing & Distribution Association, the experience is a 90-minute journey through texture, temperature, and taste.

  • Price: $150 per person.

  • The Setting: A sleek, limited-seating chef’s counter where every cut is prepared before your eyes.

  • The Narrative: This is storytelling through protein, focusing on sourcing and craft rather than excess.


▪️The Menu Highlights: Beyond the Steak

The 10-course progression challenges everything you think you know about Wagyu. It explores the versatility of the ingredient, even into the realm of dessert:

  • MOUSSE: A rich Wagyu tallow cheese mousse balanced by the sharp acidity of pickled pearl onions.

  • BRAISE: Australian Wagyu served with puffed rice and "liquid gold" jus—deep, comforting, yet surprisingly light.

  • THE FINALE: A Wagyu Ice Cream Sandwich. Made with Wagyu tallow chocolate ice cream and a tallow brownie, it is a technical masterpiece that closes the meal with a sense of play.


▪️The Pedigree: A Partnership of Trust

The "secret sauce" of Wagyu Room is the partnership behind it. Palm Beach Meats, founded by Eric and Meghan San Pedro, is the only U.S. retailer certified as a Kobe Beef retailer, supplier, and restaurant. By joining forces with Sushi by Boū, they have created a dedicated platform where the transparency and quality of their sourcing take center stage.


▪️An Insider’s Tip: The Monthly Drop

Because seating is extremely limited and the entrance is unmarked, getting a spot requires strategy. Reservations are released via a "monthly drop" on the first of each month for the following month. If you want to experience the next evolution of New York dining, set your alarms—this is a seat that only the city’s true insiders are chasing.


Details

  • Location: 10th Floor, Hotel 32|32 (32 East 32nd St, New York, NY)

  • Schedule: Wednesday – Sunday (Seatings at 5PM, 6:30PM, 8PM, 9:30PM)

  • Reservations: Required; visit wagyu-room.com

  • Vibe: Hidden, deliberate, and immersive.





 
 
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