Swagyu Burger has undergone many changes over the years, but continues to serve great food. The first Swagyu, a combined butcher and burger shop, opened in Imperial Beach in 2020 thanks to Chef Steve Brown. Swagyu Burger proved to be very popular, and other locations opened over time in the San Diego area. Due to a variety of challenges, Swagyu closed for about a year before reopening in 2025 with new ownership.

The new Swagyu Burger does not have a butcher shop anymore, offers seating in the main restaurant, and features a bar with beers on tap and TV screens. That bar area is a space that was taken over when a Mexican restaurant next door closed.

Manager Hector Molina said the owner plans to remodel and obtain a liquor license to offer a full bar. He said the owner plans to include outdoor seating when the remodel takes place.

The new Swagyu owner, Juan Jose Arellano, is a Coronado resident who has also taken over the Swagyu location downtown, near Petco Park.

The restaurant features five tables in the main area and bar seating. The decor has stayed the same with black and red colors, and a touch of green, thanks to plants spread throughout. Molina said the bar is the first thing people notice when they come in.

Many customers picked up orders during this visit, and a few groups sat at the tables to enjoy a meal. Molina said he has spoken to many previous Swagyu customers who have come back because they love the food.

What makes Swagyu better than other burger joints? “The biggest difference is the quality of meat served,” said Molina. The most popular burger is the 1/2 lb. “OG” Swagyu Burger: two 4 oz. smash patties, served with cheese, pickles, and secret sauce, on a potato brioche bun.

Swagyu Burger serves Wagyu beef, which comes from Japanese cattle that were crossbred with European cattle. The beef is known for its marbling, buttery taste, and umami flavor. Wagyu is more expensive than other beef due to the way the cattle are raised in a low-stress environment and the regulations that limit supply. It is considered the finest beef in the world.

Swagyu’s menu is not very large but offers a good variety of choices. The Cheese Burger is served with lettuce, tomato, onion, cheese, pickles, and secret sauce. All burgers are served in a potato brioche bun. The Japanese Swagyu Burger is a blend of 1/3 lb. Japanese Waygu and 2/3 F1 Wagyu Beef (F1 is first-generation cattle.) The 1/2 lb. El Swagador is two 4 oz. smash patties served with pork belly, smoked onions, pickles, Serranos, cheese, and secret sauce.

For those who don’t eat beef, choices include Cheese Katsu Sando — four slices of cheese, breaded and deep fried with lettuce, tomato, onion, secret sauce, b&b, and pickles. Other dishes include Classic Grilled Cheese and Veggie Burger.

Sidewinder Fries (thick-cut beer-battered fries), Onion Rings, Sweet Potato Waffles Fries, and A5 Wagyu Fat Shoestring Fries are the sides on the menu.

For dessert, you can’t go wrong with any of the three choices: Cookies & Cream Shake, Salted Caramel Shake, and Wagyu Fat Brownie Shake, which Molina described as “unusual and very good.” The brownie shake is also described as “if you put an ice cream sandwich in a blender.”

While there is a steady stream of customers throughout the day, the busiest times at Swagyu are Friday and Saturday evenings.

For couple Chris and Chris Elena (yes, they have the same name), this was the second visit to Swagyu. They traveled by electric scooters on the bike path from the Coronado Cays, where they live. They ordered a 1/4 lb. Classic and Sidewinder fries. “They are unique, and you don’t find them anywhere else,” she said of the fries. Chris had also ordered a Salted Caramel Shake. The duo was looking forward to their delicious meal and planned to stop at Deb’s Cookie Jar across the street next. They praised the quality of meat and the brioche bun, and said they prefer to eat at places that are not chain restaurants.

Swagyu Burger, 1002 Palm Avenue. Hours: Open Monday through Thursday, and Sunday 11 a.m. to 8 p.m., Friday and Saturday 11 a.m. to 9 p.m.

VOL. 42, NO. 20 – May 14, 2026