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While visiting Japan, don’t limit yourself to sushi; you must also experience the wonders of beef steak. SAVOR JAPAN helps visitors to experience the food and the cuisines that are unique to regions as well as the rural communities that produce these products. SAVOR JAPAN is certified by The Ministry of Agriculture, Forestry and Fisheries.
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Celebrate any and all occasions with a special Benihana gift card! We offer both, electronic gift cards and mailed plastic gift cards. The top three wagyu brands in Japan all come from the Kansai region, namely Matsusaka Ushi, Kobe Beef, and Ohmi Beef. Although all of these wagyu brands can trace their ancestry to Tajima beef, a Japanese Black cow subspecies originated in Hyogo Prefecture, they each have a distinctive flavor. Japanese farms often breed from 10 to 100 cows, which is a considerably fewer quantity than the thousands of cows on other feedlots.
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Although being tiny, the restaurant’s atmosphere is really friendly and cozy. You may choose from five different sirloin and tenderloin beef from Kagoshima, Iwate, and a few other prefectures at Trois Fleches. Then, you decide which one or two appetizers you’ll eat with the steak.
EBISU GRILL Tefu Tefu (Ebisu / Gastropub)
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With a friendly staff and lively atmosphere Tokyo Japanese Steakhouse offers a dedication to quality dining. This method of caring for cattle is extremely specialized and unlike domestic methods in many ways. Under such meticulous and careful breeding, there is no doubt that Japanese beef is always top quality. A restaurant called Shima is tucked away in an office building’s basement. The owner chef and his wife, who are kind and hospitable, run it.
It can cost $50 per ounce in the United States, whereas other Wagyu that is not Kobe Wagyu can cost only half as much. Kobe steak has the largest marbled out of all the beef in the world, including all Wagyu. Hirayama san will always purchase whatever is the greatest regardless of provenance or gender. It is very juicy and astonishingly soft, unlike Sirloin, which melts in your tongue. So much so that using a fork to cut the steak made the offered knife unnecessary.
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Enjoy our signature dishes as well as seasonal items that change throughout the year. Born in the Tsukishima area of Tokyo some 80 years ago, Manpuku is the pioneer of this dish and will continue to offer this time-honored specialty while creating exciting varieties. The restaurant concept first opened its doors in Tokyo more than 70 years ago. Today we are a premier chain of Japanese barbecue (yakiniku) restaurants and continue to bring you the best-tasting dishes and the most enjoyable dining experience. Kuroge Wagyu (black hide Japanese beef) any choice you make at Manpuku will undoubtedly fill both your heart and your stomach. Gyu-Kaku offers a wide range of meats including the best-seller Harami Skirt Steak in Miso Marinade and Prime Kalbi Short Rib in Tare Sweet Soy Marinade.
Why is Kobe beef more expensive than other types?
Beautifully created sushi platters, knife-flying fun hibachi shows, hand-crafted cocktails, and a team that proudly provides a warm and memorable Guest experience we are known for. It’s a combination that gives our Guests an experience that stays with them. The “yield grade” denoted by letters ranging from A to C, describes how much premium meat each cow produces—naturally excluding skin and major organs. Pure Kobe beef is quite hard to get when compared to these standards.
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Here are 12 best steak restaurants in Tokyo, from upscale hangouts to laid-back hangouts, and from long-standing eateries to just-launched ones. Tokyo Steakhouse is a special place where friends and family can enjoy delicious food and a private show from our talented chefs. Come join us on a culinary journey with hibachi-style cuisine, fresh sushi and, above all, an entertaining experience. Kawamura is not only a well-known steakhouse in Ginza but also throughout Tokyo. This restaurant is located on the ground floor of a tiny structure. Here, meat is cooked and hardened but when you slice and chew them, the umami flavor permeates throughout your tongue, yet it is refreshingly chilling.
NIKUSHO Nakata (Omotesando / Yakiniku)
This enables farmers who have spent their life growing these special cattle to personally care for and carefully watch over every Wagyu cow. Also, Japanese cows are fed on an exceptional, high-energy meal for more than 600 days. The Tajima variety of fullblood Japanese Black cow, bred in Japan’s Hyogo Prefecture, provided this meat. Kobe is actually the name of the city that serves as the Hyogo Prefecture’s capital. YAKINIKU A Five Toku Ginza 8Chome is located a 6 minutes walk from Ginza Station on the Tokyo Metro and a 4 minutes on foot from Shimbashi Station.
Welcome to Benihana, where you’ll find a dining experience unlike any other! At Tokyo Wako, tantalize all your senses with a new dining experience, where the freshest ingredients are prepared right at your table. Our Teppan-yaki chefs have more than a few culinary tricks up their sleeves! Prepare to be entertained while the chefs fire up the Japanese flat grill, serving up delicious steaks and seafood to your exact liking. Tokyo’s restaurant scene is very competitive, and several well-known eateries serve up delicious steaks, especially meals made with mouth-watering wagyu beef.
The rich flavor and scent of the steak will surely please guests’ palates. The highly rated Steak House Pound is well known for its premium Japanese beef. In the center of Ginza, the restaurant launched its first branch in Tokyo. The restaurant provides high-quality wagyu beef from carefully raised cows on the Hiramatsu Farms in Kagoshima Prefecture. Ginza, Tokyo’s toughest and most cutthroat gourmet neighborhood, is where this long-standing restaurant is located.
The huge window was the first thing we saw when we stepped inside the restaurant. On the ninth level, diners may enjoy stunning views of the sprawling city of Tokyo. Japan’s terrain often restricts the quantity of land that can be used for agriculture, making its cattle sector significantly less than that of the United States.
Grades are granted by the Japan Meat Grading Association, and this classification corresponds to a global system. The restaurant has an innovative method of roasting beef using a massive, unique steak furnace kiln which baked the meat on the skewers. The higher stage is a design that will catch fire using electric heat, while the lower level is a charcoal fire. Enjoy the greatest steak, fine wine, handmade bread, and a mouthwatering dessert for a perfect dinner. This family-run restaurant provides great Wagyu Steak prepared in the most genuine manner in a cozy ambiance with friendly and attentive service. Patrons may order Kobe beef fillets, squid and shrimp at this restaurant, pairing them with reasonably priced wine to complete the meal.
As a result, A5 is both the highest and most premium grade of Japanese wagyu beef. Knowing the basics of the wagyu grading system will be quite beneficial when deciding on a restaurant or what to eat. The owner, Mr. Hirayama, is a student of Mr. Kawamura of the renowned steakhouse “Kawamura.” He has a cheerful manner. Even the flavoring of salt and pepper is reduced to a minimum, letting you completely appreciate the foods’ natural flavors. One of the famous spots in Tokyo to taste the best Kobe beef is Kobe Beef Kaiseki 511.
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