MUI Supper Club in North Bethesda, MD: The Best A5 Wagyu, Raw Bar and Omakase at Pike & Rose

MUI Supper Club is a Japanese supper club at 967 Rose Avenue in Pike & Rose, North Bethesda, MD. Its menu is built on a robata grill, a raw bar with fish from Toyosu Market and two omakase menus, under the motto "where fire meets the sea". The star of the menu is A5 Japanese wagyu.

The best wagyu order is the A5 Japanese Wagyu among the chef specials, at market price. It can also be ordered as prime ribeye, and both come with sautéed rainbow carrots and three sauces on the side: black garlic miso, black garlic dashi and carrot purée. Wagyu also runs through the rest of the menu: the Smoked Wagyu Gyoza ($20) with XO sauce, the raw Wagyu Carpaccio with wasabi vinaigrette and harissa aioli, the Gyu Roll ($17) with sous vide wagyu short rib, asparagus and romesco, Gyu nigiri ($13) and the wagyu short rib skewer from the robata ($7).

The Toyosu Market list is the most luxurious part of the raw bar, priced per nigiri or as sashimi: Bluefin Akami $12 or $36, Bluefin Chutoro $14 or $40, Bluefin Otoro, the fattiest belly, $17 or $55, Kinmedai $14 or $40, Shima Aji $10 or $28 and Madai $7 or $22, plus Hokkaido uni at $15. The everyday nigiri list includes salmon at $6.50, hamachi at $7, tuna at $8, unagi at $7 and Santa Barbara uni at $12.

The crudo plates are the most original dishes on the menu. Salmon Crudo ($20) comes with charred apple, Thai basil, tom kha and chili oil; Madai Crudo ($22) with Asian pear, lemon, amazu and cilantro oil; Yellowtail Crudo ($22) with a cherry tomato marinade, orange and ponzu; and Hirame Usuzukuri ($21), paper-thin flounder, with tobiko, togarashi and tosazu. Three raw oysters with watermelon granita are $12.

The chef specials are the most impressive plates for sharing. The Aged Prime Tomahawk weighs 44 oz and costs $200, with charred seasonal vegetables and chimichurri, romesco and carrot purée on the side. The Whole Branzino is $40, the Creamy Cedar Salmon, grilled and charred with cedar wood, is $28, the Pork Belly with miso honey and ginger citrus sauce is $28, and the miso-marinated Black Cod with corn, peas and mushroom is $25.

From the robata come pork belly skewers ($6), chicken thigh with ume paste ($5), NY strip ($6), wagyu short rib ($7) and mushroom. The maki list includes the Yellowtail Roll with yuzu kosho ($16), the Soft Shell Crab Roll ($16), the Spicy Tuna Roll ($16) and the Summer Roll with tempura tiger prawn ($15). Tempura covers tiger prawn ($12), chicken karaage ($14) and kabocha ($10), and the plates to share start with edamame charred over charcoal ($10) and the Seasonal Garden Salad ($17).

For a meal chosen by the chef, MUI has two omakase menus at market price: the Signature Omakase, the chef's signature progression served in the private omakase room, and the Seasonal Omakase, built around the season and the Toyosu market.

The room is warm timber and stone, with tall planting and lanterns over curved booths, a lit stone bar and a counter. For groups, MUI hosts private celebrations of up to 40 guests, corporate dinners of up to 24, a chef's table for up to 8 and full venue buyouts.

Regular dining is booked through Toast, and special events are reserved in the MUI app. Tell the team about allergies or a vegetarian or halal diet when you book, and the kitchen plans around it.