The Chubby Cattle concept centers on interactive tabletop grilling, where diners cook their own cuts of high-grade beef over built-in grills, with a particular emphasis on premium wagyu. Unlike traditional Korean barbecue formats that lean heavily on marinated meats and banchan, Chubby Cattle’s yakiniku approach focuses on high-quality, often un-marinated cuts designed to highlight the flavor and fat profile of the beef itself. Diners are encouraged to customize bites with accompaniments like pickled radish, garlic, and jalapeño, creating a balance to the richness of the meat.
Founded in 2014 by entrepreneurs David Zhao and Harby Yang under the umbrella of Chubby Group, the brand has rapidly scaled across the United States. The company operates dozens of locations and concepts, including The X Pot and Niku X, and sources much of its wagyu through a vertically integrated supply chain that includes partnerships with domestic ranches and imports from Japan and Australia. That scale allows the group to offer A5 wagyu at price points that are significantly lower than traditional steakhouses.
At existing locations, the experience is structured around tiered all-you-can-eat pricing, typically ranging from roughly $55 to $88 per person depending on selection. Lower tiers feature American and Australian wagyu, while higher tiers include limited portions of authentic Japanese A5 wagyu cuts such as ribeye, brisket, and short rib. Meals are generally limited to 90 minutes, with additional charges for excessive leftovers, and tables are required to select the same pricing tier. The menu often extends beyond beef to include sushi, handrolls, seafood like scallops and shrimp, and small plates such as takoyaki, dumplings, and salads, along with desserts like crème brûlée.
The dining format blends theatrical design with high-volume service. Locations are typically built with dramatic lighting, open layouts filled with booths and tabletop grills, and tech-forward ordering systems using touchscreens. Self-service stations offering rice, sauces, and side dishes are common, reinforcing a hybrid model that combines traditional restaurant service with buffet-style convenience.
The dining format blends theatrical design with high-volume service. Locations are typically built with dramatic lighting, open layouts filled with booths and tabletop grills, and tech-forward ordering systems using touchscreens. Self-service stations offering rice, sauces, and side dishes are common, reinforcing a hybrid model that combines traditional restaurant service with buffet-style convenience.
A key component of the business model is its membership program, often described as a “Costco of wagyu” approach. For an annual fee, members receive discounted pricing across menu tiers, along with perks such as rewards, promotions, and occasional complimentary items. The company has also experimented with digital membership tiers and loyalty incentives tied to its broader ecosystem.
The San Diego location is expected to follow this established format, bringing a high-energy, experience-driven dining concept to Mira Mesa’s already dense cluster of Asian restaurants. The addition of Chubby Cattle signals continued investment in premium, interactive dining experiences in the Convoy-adjacent corridor, where competition for attention has increasingly shifted toward spectacle, quality sourcing, and perceived value.
The San Diego location is expected to follow this established format, bringing a high-energy, experience-driven dining concept to Mira Mesa’s already dense cluster of Asian restaurants. The addition of Chubby Cattle signals continued investment in premium, interactive dining experiences in the Convoy-adjacent corridor, where competition for attention has increasingly shifted toward spectacle, quality sourcing, and perceived value.
Chubby Cattle is expected to open later this year at 8330 Mira Mesa Boulevard in San Diego's Mira Mesa community. For more information, visit chubbycattle.com.
