Wednesday, Thursday, Friday, and Saturday from 2pm - 4pm.
CosechaSD Headquarters: 780 Hollister Street, San Diego, CA 92154

* Please let us know the exact time between 2pm - 4pm that you will be picking up and what kind of car so we can bring to your car. 

*Same day pickups call (833) 277-4040

* 4th of JULY WEEK ORDERS, Pick is up is on FRIDAY, July 3rd from 1-5pm.  


We only SHIP STEAKS. Our sides do not travel well. If you are on the East Coast, we will need to overnight your package. 


Local delivery available to all San Diego, Los Angeles and Inland Empire.

* Delivery is for orders of $100 or more for an extra $10 delivery fee. Please select delivery option at checkout.

We will notify you of our delivery schedule for the week once your order is placed.

Please all 24 hours to process your order via confirmation from email info@cosechasd.com

Thank you!


Wagyu Bundles

Patriot Bundle, for 4-10 people  $325

Father's Day Bundle, for 4-10 people

•12oz Wagyu Ny Strip USA
•14-16oz Wagyu Ribeye AUS
•8oz Wagyu Filet AUS
•4ea 8oz Wagyu Burger Patties
•3+lbs Wagyu Tomahawk USA "Dry if pre ordered"
•Potato Purée, Sous Vide Carrots
•4 Slices Wagyu Fat Brownie Mousse Cake
•3oz Japanese Wagyu Jerky


Bouchée Bundle, for 2 people  $150

•8oz A5 Bushugyu Block Ny Strip
•30g Noble Russian Ossetra Caviar
•Potato Purée, Sous Vide Carrots
•2 Slices Wagyu Fat Brownie Mousse Cake
•1oz Japanese Wagyu Jerky

Tomahawk Bundle, for 2-4 people  $300

•3+lbs Imperial Wagyu Tomahawk
•8oz A5 Bushugyu Ny strip
•Potato Purée, Sous Vide Carrots
•30g Noble Russian Ossetra Caviar
•2oz Japanese Wagyu Jerky
•3 Slices Wagyu Brownie Mousse cake

A5 Bundle, for 2-4 people  $220

•4oz A5 Kobe Ny Strip
•4oz A5 Bushugyu Samurai Ny Strip
•4oz A5 Takamori Drunken Ribeye
•4oz A5 Satsuma Kagoshima Ribeye
•Potato Purée, Sous Vide Carrots
•2 Slices Wagyu Fat Brownie Mousse Cake

Cosecha SD Wagyu Dinner Kits


Giant Imperial Wagyu Tomahawk Kit   $135

with potato purée, sous vide carrots

click for cooking instructions

12oz Imperial Wagyu NY Strip Kit   $45

with potato purée, sous vide carrots

click for cooking instructions

Sous Vide Angus Short Rib Dinner Kit for 2   $35

with potato purée, sous vide carrots

click for cooking instructions

Imperial Wagyu 8oz Top Sirloin  $20

Imperial Wagyu 10oz Flat Iron Cross Cut. $25

Imperial Wagyu Hanger Steak 10oz $30

Australian Carrara Wagyu 14-16oz NY Strip $60

Imperial Wagyu Filet 8oz $40

Wagyu Burger Patties Blend of Japanese Wagyu and American Wagyu 2ea 8oz Patties $18

A5 Japanese Wagyu Ribeye

A5 Bushugyu - Saitama (lbs.)   $100

A5 Satsuma - Kagoshima (lbs.)   $100

A5 Poroshiri - Hokkaido (lbs.)   $100

A5 Takamori Drunken Wagyu - Yamaguchi (lbs.)   $140

A5 Bushugyu 8oz Filet $75

Bushugyu NY Strip "Block Cut" 8oz. $70

A5 Kobe 8oz Tri Tip Steak  $75


A5 Kobe Ny Strip - Hyogo $190


Jacks Creek Wagyu Australian Ribeye $75 18oz-20oz

Imperial Wagyu Whole Tongue $60

45 day dry aged Imperial Wagyu Tomahawk $135

45 day Dry Aged Imperial Wagyu Bone in Ny $90

A5 Takamori Drunken Wagyu 8oz Filet $80

A5 Hyogo Kobe 8oz Filet $90

A5 Bushugyu 8oz Filet $75


Noble Russian Ossetra Caviar - 30g $70

Noble Russian Ossetra Caviar - 100g $195

A5 Japanese Wagyu Jerky

A5 Japanese Wagyu Jerky (oz.)   $20

1 oz.

Sides for Two

Potato Purée   $7

click for cooking instructions

Sous Vide Carrots   $7

click for cooking instructions



Wagyu Fat Brownie Chocolate Mousse Cake, Crushed Heath Bar. Slice $8

Wagyu Fat Brownie Chocolate Mousse Cake, Crushed Heath Bar. Whole Cake $60

Featured on FOOD & WINE!

Check out the article here

Check out the Wild Willow Farms dinner video below

History behind Cosecha SD

CosechaSD started in June 2016 as a traveling and ticketed, multi-course supper club and has turned into a successful business. We are fortunate enough to bring it to life as a brick + mortar restaurant in its home of San Diego. CosechaSD is a 16-course tasting menu format based on the harvest of his farms, Wild Willow Farm, Agua Dulce Farms and local, foraged ingredients of San Diego. The menu will showcase proteins from the docks of San Diego, heritage pork and Wagyu from multiple regions, foreign and domestic, including A5 Japanese Wagyu and Australian Wagyu. The Supper Club allows Chef Brown to think outside the box, and personalize each dish with local, foraged ingredients paired with the highest quality Japanese and domestic beef. He designs his menu based on the seasons and what is grown in the area each event is held. 

Learn About Our Supper Club + Fine Dining Catering Company

Our CosechaSD Supper Club has held dozens of wagyu dinners throughout California and last year we decided to take the show on the road! We partnered with the nation’s best chefs to host the CosechaSD North Amercan Wagyu Tour at their restaurants in the U.S. and Canada! The tour was a great success! We met hundreds of beef lovers who had the chance of a lifetime – the chance to taste our certified true Hyogo Kobe and A5 Wagyu paired with local, foraged ingredients and local wine + whisky!

We are always adding more dates to our events calendar below! If you want to enjoy an evening like no other, with True Hyogo Beef, A5 Wagyu and paired wines, please purchase your tickets below!

CosechaSD’s new permanent location is within the historic Keating Hotel in Gaslamp, Downtown San Diego! We are so excited for our preview nights on August 2nd + 3rd, 2019 that will feature 16-courses by Chef Steve Brown with wine pairings. The menu will consist of Japanese A5 Wagyu, Australian Wagyu, Domestic US Wagyu, local seafood, and vegetables from Wild Willow Farm. We hope to see you there for our first-ever preview nights!

“We bring meat lovers the truest, most sought after, tantalizing Japanese beef to their city to enjoy an elegant experience you cannot find anywhere else and we are so very proud to find a permanent residence in the historic Gaslamp Quarter at the Keating Hotel!”.” – Chef Steve Brown




Each dinner will have a venue specific menu and beverage pairing based on the local ingredients. All tickets are non-refundable.

For Events and Catering

12 + 15 =

ChefSteveBrown Copyright ©2016

ChefSteveBrown Copyright ©2016