Genki Wagyu House in Rockville, MD: Inside Chef Junzo Miyajima's Top-Tier Wagyu Shabu Menu

Genki Wagyu House opened in June 2026 in Twinbrook Quarter, 870 Festival St. in Rockville, MD: about 4,000 square feet across two floors, around 120 seats, and an upper floor designed after red torii gates. Chef Junzo Miyajima, IVEA Concepts' Executive Master Chef, designed the menu.

The restaurant's promise is "Exceptional Wagyu. Shared moments." Its website describes bringing "the care of fine dining to the generosity of an unlimited Japanese feast."

What shabu-shabu is. A pot of broth simmers in front of you, and you cook paper-thin slices of beef by swishing them through it for a few seconds; the name comes from that sound. Because the slices are so thin, marbled Wagyu cooks almost instantly and its fat melts without the meat getting tough.

Step one: pick a broth. There are six: Sukiyaki, Shabu Dashi, Tomato, Spicy Miso, Mushroom and Tom Yum. Shabu Dashi is the clean, classic choice for A5. Sukiyaki is sweet and savory, while Spicy Miso and Tom Yum bring heat for a bolder pot. Tomato and Mushroom sit in between and are especially good with vegetables.

Step two: pick a tier, for 90 minutes. Silver at $58 brings American Wagyu toro belly and Kurobuta pork. Gold at $78 adds Japanese A5 shoulder, Australian M9+ Wagyu, a seafood platter and unlimited sushi. Diamond at $98, the top tier, adds A5 chuck ribeye and unlimited A5 brisket and shoulder. For most first visits, Gold is the sweet spot: A5 shoulder plus unlimited sushi. A5 is the highest grade Japanese beef can receive, and M9+ is the top of the Australian marbling scale.

Step three: cook it fast. The partners told Bethesda Magazine they want each slice in the pot for just five to eight seconds, and described the goal as "a fine dining experience crossed with the all-you-can-eat experience."

Before the pot, share a Wagyu Katsu sandwich, Wagyu tartare, grilled lemon beef tongue or salmon carpaccio while the broth comes to a simmer.

To get the most from 90 minutes, order the A5 first while the broth is cleanest, keep a bolder broth for pork and vegetables, and keep counting: five to eight seconds. Twinbrook Metro on the Red Line is next door.