Hidden on a quiet residential alley in Munich lies a tiny Japanese spot you can easily miss if you aren’t looking. With just a few square meters of space, this intimate spot only accommodates a handful of diners at a time. The menu isn’t long, but the food is of extraordinary quality.
Our visit was bittersweet: their super popular homemade crêpes were on hiatus, as the lady boss was on maternity leave. So, we focused on their mainstays—the legendary Ozaki 5 Grade Wagyu and the House-Made Udon. Far from being just consolation prizes, these dishes are equally incredible pillars of the menu.
Restaurant Profile
🏷️ Name of the Restaurant: JAPAN HAUS Original Japanese Wagyu & Crêperie
📍 Adress: Stuntzstraße 32, 81677 München
🍜 Style: Japanese Cuisine – donburi (rice bowl), tempura, wagyu beef, udon soup, crepes etc.
💰 Price: around 20 – 30 EUR per Person (incl. Drinks and Tips)
Now, let’s break down why.
Drinks:
Kimura Ramune
Sweet, bubbly, an iconic Japanese soft drink. It comes in a uniquely shaped glass bottle sealed with a marble. To open it, pop the marble down into the neck, where it rattles around as you drink – one clever design, as the marble partially blocks the opening, preventing too large a gulp at once (likely intended for kids).
It tastes like chewing-gum sweetness turned into liquid—frizzy, bright, and almost candy-like.
Yuzuka Sparkling
A gentle fizz for those preferring a less sweet, more adult option. Yuzu is a beloved Japanese citrus fruit, a hybrid of mandarin and bitter orange. This drink captures its flavor perfectly: sour and fresh with a lively sparkle,it’s mild, not so sweet, and carries a clean, crisp finish.
Homemade Matcha Drinks
Though we didn’t try them this time, the restaurant also offers house-made matcha beverages. Something to look forward to next time!
The Mains:
Wagyu Ebi Tempura Don
Your teeth break through the plump, succulent shrimp tempura. While the batter may have softened a little from its usual glass-like crispness, it gives way to a juicy interior – a prawn of an impressive size and satisfying bite.
Beneath the tempura lies silky, steamed egg (what the Japanese call tamago toji) and softly cooked onions. They create a moist, almost porridge-like blanket over the rice, soaking up all the delicious juices and turning into a creamy buffer for wagyu beef.
The Ozaki 5 Grade Wagyu, hailing from meticulously raised, fully traceable Japanese Black cattle in Miyazaki Prefecture, is one of the rarest Wagyu varieties in the world. The “5” in its name is the highest grade, signifying unparalleled marbling— a lacework of fat so fine it melts at room temperature.
The beef is so buttery, almost milky in its richness, with a profound, deep flavor, basting the entire bowl in its luxurious umami.
The rice underneath absorbs the sweet richness from the beef and the savory notes from the egg and onion, creating a heavenly mix of sweet and savory – a complete, happiness-inducing experience.
Wagyu Udon Soup (with Extra Tofu)
The soy-based broth is light, savory, and very clear. It’s slightly sweet, likely from slowly caramelized onions and the rendered Wagyu beef that crowns the bowl.
The beef here, again, is meltingly soft, becoming one with the broth.
The house-made udon noodles are soft, smooth, and silky with a gentle springy chew, a quality known as koshi. They are less hard and more yielding than typical udon, surely something different than the rubbery, uniform strands from the supermarket.
We asked to add extra lightly fried tofu. The pockets of atsuage tofu are creamy and soft on the inside with a delicate, slightly crispy skin.
Fresh green onions and a generous helping of seaweed lighten every slurp, keeping things balanced.
The restaurant has flexible opening hours, usually between 12:00–20:00, but it’s always wise to check their socials (ins/google) before going.
And if the Ozaki A5 Wagyu steals your heart at the table, you can also buy it to take home—either as steaks or thin slices – and try your hand at pan-searing it or enjoy it in a rice bowl, noodle soup, or hotpot. At €19 per 100g, it’s honestly a hard-to-beat deal for such a rare, top-grade Wagyu. One tip: if you’re planning to buy, it’s best to reserve at least a week in advance by phone or Instagram, as stock may be limited.
Thanks for sharing.
The sauce is too sweet, but the meat is really good
This place is honestly a shining example of German service. Every time I go, the staff are genuinely friendly and attentive. Even though the food tends to be on the sweet side and not quite to my taste, their service alone makes me want to come back regularly.
The chicken rice is delicious as well.
The wagyu rice bowl is really good value for money.
I usually don’t eat plain white rice, but I really love the donburi at this place. Japanese rice cooked in a Japanese rice cooker just hits differently.
The wagyu rice bowl here was so good I cleaned the plate, honestly even better than Yoshinoya. Totally blew me away!
The matcha strawberry and matcha mango drinks are pretty good. Only available iced. The price is about the same as Matcha Lab, but tastes better. The mango seems to be frozen chunks, and the strawberry tastes like jam
This restaurant specializes in Wagyu rice bowls and udon, with a Japanese head chef. The Wagyu is truly tender and buttery, melts right in your mouth 😋😋.
Among all the Japanese/Korean spots I’ve visited in Munich and Augsburg for Wagyu dishes, this one offers the best value for money 👍.
A single rice bowl comes with such a generous portion of Wagyu that you might finish all the rice and still have a few slices of beef left.
Aside from the fact that it’s not very convenient to reach – the nearest tram or U-Bahn stop is about an 11-minute walk—the restaurant itself is great.