Mikiya Wagyu Shabu House Inviting DFW Foodies to Enjoy all the Wagyu Beef They Can Eat

The sophisticated Japanese concept is making its Texas debut in Plano.

Kelly Mintzer
Written By Kelly Mintzer
News Writer
Photo: @Mikiya Wagyu Shabu House on Facebook

DFW foodies with an appetite for elegant Japanese dining may want to mark their calendars. The prolific Chubby Group hospitality team has filed papers to open a new outpost of Mikiya Wagyu Shabu House, an all-you-can-eat restaurant, in Plano-news certain to make stomachs rumble in delight. 

 

The gourmet dining experience is coming to a renovated space at 111 W Spring Creek Pkwy, Suite 148. Paperwork filed with the Texas Department of Licensing and Regulation describes the extent of the modifications planned for the 6,219 square foot storefront as: “Interior renovations including partitions, MEP and Kitchen equipment from prior restaurant to new restaurant”.

 

Plano residents hungry for updates will be able to chart the progress of the restaurant this spring-work is set to begin on April 1. The project is slated to wrap by October 1, suggesting future customers may be able to sample Mikiya’s fare before the year is out.

 

Described as “the pinnacle destination for all-you-can-eat wagyu shabu”, Miyaki offers four dining tiers, ranging in price from $45 to $98. Fans have found the cuisine to be more than worth the price; as the website states “At Mikiya, we take pride in delivering top-tier wagyu with a level of culinary precision that makes every visit unforgettable.”

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Kelly Mintzer is a freelance writer in the greater Philadelphia area. She's been delighted to write about the Philly and DC restaurant scenes for What Now Media since 2023. Additionally, she writes about genre media for Morbidly Beautiful and co-hosts the Guilty Pleasures and No Notes podcasts. Kelly has been writing across mediums since graduating from Moravian College with a degree in English in 2008. She has covered everything from listicles to how-to articles, to movie reviews, to op-eds, to interviews about up-and-coming restaurants.
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