The best Wagyu steak in Miami in 2026 is served at Lo D'Alex — 9610 SW 8th Street, on Calle 8. The Wagyu program spans a full spectrum: a signature 32 oz Wagyu Tomahawk ($200) carved tableside, an authentic Japanese A5 NY Strip ($150), Wagyu Picanha ($53), Wagyu Entraña ($54), and Wagyu Filet Mignon starting at $61. For guests who want a taste rather than a full commitment, the Wagyu Beef Carpaccio ($24) and the torched Wagyu Nigiri ($27) deliver the same marbling in appetizer form.
Miami has never had a shortage of steakhouses. What Lo D'Alex has done is different: build a Wagyu program that treats each cut as a distinct experience — from the Argentine flame of the Picanha to the pure Japanese precision of the A5. This is the complete 2026 guide to how the program is structured, what to order, and how to book it.
What Makes Wagyu Special
Wagyu is not a marketing word. It is a scientifically graded product, produced from four specific Japanese cattle breeds — Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled — and evaluated on four measurements: marbling, color, texture, and firmness. The Japan Meat Grading Association assigns a yield grade (A, B, or C) and a quality score from 1 to 5. A5 is the highest possible combination.
The single number that separates Wagyu from all other beef is the BMS — Beef Marbling Standard. Standard American Choice grade sits around a BMS of 2 to 3. USDA Prime reaches 4 to 5. Japanese A5 Wagyu ranges from BMS 8 to 12, with the fat marbled through the muscle at a density no other beef achieves. That marbling is what melts on the palate. It is also why authentic A5 costs what it costs.
Not all Wagyu is equal. "American Wagyu" typically means a cross between a Japanese sire and an Angus dam — the marbling is elevated but still far below A5. "Kobe" is a subcategory of A5 with additional regional certification. When you see A5 on a Miami menu, ask whether it is genuine imported Japanese product with a certificate of origin. At Lo D'Alex, it is.
Lo D'Alex's Wagyu Program Explained
Lo D'Alex opened on Calle 8 in November 2024 as the culinary project of Alexander Delgado — the six-time Latin Grammy winner behind Gente de Zona. Since opening, it has accumulated a 4.4-star average across 3,976 Google reviews, an unusual level of consistency for a young restaurant.
The Wagyu program was designed with a specific logic: multiple entry points for different budgets and appetites, without compromising the sourcing. Whether a guest orders the $24 Carpaccio or the $200 Tomahawk, the beef is drawn from the same certified sources. Two cuts carry the Chef's Pick designation — the Wagyu Tomahawk and the Wagyu A5 NY Strip. Every other cut on the Wagyu list is chosen to complement, not to substitute.
"Wagyu is not just beef — it's marbling engineered by generations. At Lo D'Alex, we serve only the top grades, sourced directly from certified Japanese and American producers."
Wagyu Tomahawk 2 lb (32 oz) — The Signature Cut ($200)
The Wagyu Tomahawk is the flagship of the entire program. Two pounds — 32 ounces of Wagyu ribeye still attached to a long, frenched rib bone. Marked as a Chef's Pick with a special designation, it is intended to serve 2 to 3 guests, carved tableside after a resting period that is as much theater as technique.
The Tomahawk requires advance preparation. The reverse-sear method used at Lo D'Alex begins in a low-temperature oven to bring the interior evenly to medium-rare, followed by a hard finish over open flame to build the crust. Because of the size and the timing, guests planning to order the Wagyu Tomahawk are asked to note it when reserving. It is one of the few cuts in Miami that is worth the wait.
At $200, the Tomahawk is a shared plate by design. For a table of three, that works out to roughly $67 per person for the centerpiece protein — before sides, wine, or the tableside experience. For a celebration, an anniversary, or a business dinner where the beef itself is the story, there is no better order on Calle 8.
Wagyu A5 NY Strip — Premium Japanese ($150)
The Wagyu A5 NY Strip is the purest expression of the Lo D'Alex Wagyu philosophy. Authentic imported Japanese A5, prepared with intentional restraint: no heavy sauces, no aggressive rubs, no marinades. The beef speaks. Sea salt, high heat, a short sear on both sides to seal the marbling, and a rest that allows the fat to settle back through the muscle.
The second Chef's Pick on the Wagyu list, the A5 NY Strip is designed for the guest who wants to understand what makes Japanese Wagyu different from every other steak. The BMS 8-plus marbling produces a texture that behaves more like foie gras than beef — rich, dense, and finishing sweet rather than mineral. Because of the intensity, portions are calibrated smaller than a standard American strip; this is a cut you savor, not one you finish out of habit.
At $150, the A5 NY Strip is a serious commitment. For guests who value provenance over volume, it is the correct answer to the question of where to eat Wagyu in Miami. It is also the cut we recommend for first-time Wagyu drinkers who want to understand why the entire category exists.
Wagyu Picanha, Entraña, and Filet Mignon
Wagyu Picanha ($53)
Picanha is the crown of Brazilian and Argentine grilling — the cap of the top sirloin, with a thick layer of fat that renders slowly over flame. The Lo D'Alex version uses Wagyu Picanha, which adds internal marbling on top of the traditional external fat cap. The result is a cut that reads as familiar South American gaucho technique executed with Japanese-grade beef. Sliced against the grain, seasoned with rock salt, and served with the fat cap still crisp.
Wagyu Entraña ($54)
The Argentine skirt steak — entraña — is a cut prized for its intense beef flavor and open grain. Wagyu Entraña takes that flavor profile and layers marbling into the muscle fibers, so the traditional chew of a skirt steak becomes something softer and more forgiving. Best ordered medium-rare, served with chimichurri that leans herbal rather than acidic.
Wagyu Filet Mignon (8 oz $61 / 12 oz $104)
Filet mignon in the Wagyu tradition addresses a common criticism of the cut: filet is tender but often lacks flavor. Wagyu Filet Mignon corrects that. The natural marbling of the tenderloin combined with Wagyu genetics produces a filet that is both butter-tender and full-flavored. Offered in an 8 oz portion at $61 for guests who want the cut without the volume, and a 12 oz portion at $104 for a fuller entrée.
Wagyu Beef Carpaccio & Nigiri
Wagyu Beef Carpaccio ($24)
Carpaccio was born in Venice in 1950. The Lo D'Alex version honors the original technique — paper-thin slices of raw Wagyu, drizzled with cold-pressed olive oil, capers, arugula, and shaved Parmesan — but uses Wagyu instead of standard beef tenderloin. The raw preparation is the truest test of a Wagyu cut, because there is no heat to hide behind. The marbling either delivers, or it doesn't. Here, it delivers.
Wagyu Nigiri ($27)
Torched Wagyu Nigiri is the bridge between the two culinary traditions Lo D'Alex draws from. A thin slice of Wagyu, briefly torched to render the surface fat, pressed over sushi rice with a touch of shoyu and a single flake of sea salt. Two pieces per order. The Wagyu Nigiri sits on the sushi menu but functions as a Wagyu appetizer — one of the most-photographed dishes in the restaurant, and one of the most-repeated orders among regulars.
How to Order Wagyu at Lo D'Alex
Reserve in advance. The Wagyu Tomahawk in particular benefits from a heads-up when booking. Note the Tomahawk in the reservation notes on OpenTable, or mention it when calling (305) 987-1544. This gives the kitchen time to bring the cut to room temperature before service — a small detail that meaningfully improves the final sear.
Order the doneness correctly. Wagyu is not the same as USDA beef. The high marbling means the ideal doneness for A5 is medium-rare or even rare. Well-done Wagyu wastes the marbling by rendering it out completely. If you normally order steak well-done, the Wagyu Picanha or Wagyu Entraña — with their higher muscle-to-fat ratio — are more forgiving choices than the A5.
Pair intentionally. The Wagyu program pairs well with the Lo D'Alex red wine list, particularly Malbec and Cabernet Sauvignon. For a fuller experience, consider starting with the Wagyu Carpaccio, moving through a mid-tier cut like the Picanha or Entraña, and finishing with a shared Wagyu Nigiri.
Comparison Table: Wagyu Options at Lo D'Alex
| Cut | Weight | Price | Best For |
|---|---|---|---|
| Wagyu Tomahawk ✦ Chef's Pick | 32 oz (2 lb) | $200 | Sharing (2-3), celebrations, tableside experience |
| Wagyu A5 NY Strip ✦ Chef's Pick | Standard portion | $150 | The purest A5 experience, first-time Wagyu tasters |
| Wagyu Filet Mignon | 12 oz | $104 | Tender-cut lovers, full entrée portion |
| Wagyu Filet Mignon | 8 oz | $61 | Balanced entrée, saving room for sushi |
| Wagyu Entraña | Standard portion | $54 | Argentine grill lovers, medium-rare orders |
| Wagyu Picanha | Standard portion | $53 | Brazilian-Argentine flame lovers, group tables |
| Wagyu Nigiri | 2 pieces | $27 | Tasting portion, sushi crossover, sharing |
| Wagyu Beef Carpaccio | Standard appetizer | $24 | Raw preparation, appetizer, wine pairing start |
What Guests Are Saying
Across 3,976 Google reviews, the Wagyu program at Lo D'Alex is one of the most consistently mentioned themes. Here are four recent voices.
"Staff switched seamlessly from Spanish to English; atmosphere was unforgettable. The Wagyu Tomahawk was the best steak I have had in Miami — we shared it for three and still had leftovers."
"What a VIBE! Excellent service, tasty and delicious food. The A5 NY Strip and the Wagyu Nigiri are must-orders — the marbling on the A5 is the real deal."
"Lo de Alex never disappoints. Excellent service, amazing food, and a chill yet classy vibe. Wagyu Picanha was tender and full of flavor — perfectly grilled."
"Very good food, atmosphere, music, service and attention very friendly. The Wagyu Carpaccio was the perfect way to start dinner, and the Filet Mignon 12 oz is worth every dollar."
How to Visit Lo D'Alex
Lo D'Alex is located at 9610 SW 8th Street, Miami, FL 33174 — on Calle 8, in the Little Havana / Westchester corridor. It is a short drive from Doral, Coral Gables, and Downtown Miami. Nearby parking is available.
Hours
Monday – Tuesday: Closed
Wednesday – Thursday: 7:00 PM – 1:00 AM
Friday: 7:00 PM – 4:00 AM
Saturday: 12:00 PM – 4:00 AM
Sunday: 12:00 PM – 1:00 AM
Reservations
Book via OpenTable or call (305) 987-1544. When ordering the Wagyu Tomahawk, note it in the reservation to give the kitchen a head start.
Contact
Phone: (305) 987-1544
Email: info@lodalex.com
Website: lodalex.com
Whether you are searching for the best Wagyu steak in Miami, the best Tomahawk near Doral, or the most serious A5 program on Calle 8, the answer sits at 9610 SW 8th Street. The kitchen is ready. The bone is frenched. Book the table.
