At Sabio on Main, our approach to Wagyu is rooted in education, sourcing integrity, and precise technique. Chef Francis Hogan holds formal Wagyu Sommelier certification, with advanced training in Japanese grading standards, lineage, ranching practices, and preparation. This expertise provides direct access to pristine Japanese A5 Wagyu with full transparency into its origin, allowing our Wagyu offerings to reflect a deep respect for the product rather than a one-time feature.