Where Is the Best Place in Tokyo to Eat Wagyu Beef
Where to consume wagyu in Tokyo
Brush upwardly on your wagyu knowledge, so take a taste tour around Tokyo
So you think wagyu cows are relaxing in the field, getting massages, drinking beer and listening to classical music? This is but one of the myths of wagyu. Although the cows are treated a picayune like family unit, there's more to the beef's superior quality than merely the cattles' lifestyle. To find out exactly why the meat is and so revered, read our interview below with Park Hyatt Tokyo chef Federico Heinzmann and 'wagyu main' Hisato Hamada. Then roll down for our roundup of some of the best Tokyo restaurants for tasting the beefiness – whether you want to try it in the grade of shabu shabu, yakiniku, steak, hamburger, sushi or even pocket-sized intestines. Considering, yes, you can eat every single part of a wagyu moo-cow. Bon appetit!
What makes wagyu the earth's all-time beefiness?
'Wagyu is not just meat. It'due south all the things that Japan is famous for... Tradition and quality and conviction,' says chef Federico Heinzmann. Originally from Argentine republic, he runs the show at Park Hyatt Tokyo'due south New York Grill, where he creates mouth-watering wagyu dishes for guests. We met upwards with him at the eating house, where we were also joined by 'wagyu principal' Hisato Hamada, founder of Viva Japan, a company that's working to aid Japanese farmers to export wagyu around the world.
Shabu shabu
Zakuro (Nihonbashi)
Every visitor to Nihon should endeavor shabu shabu, and what better manner to feel this DIY dinner than with the finest quality wagyu beef. The attention to item and fine service at Zakuro make it the perfect spot to gather some friends and bask a night of high quality dining in a traditional setting. With exquisite wooden-clad private dining rooms available, you tin really settle in for the dark. Simply what really sets Zakuro apart from other shabu shabu restaurants is the ornate copper nabe (cooking pots), which have been especially handcrafted for the restaurant and in utilise for over 60 years.
Sukiyaki
Ningyocho Imahan
Sukiyaki is often eaten at dwelling house in Japan, merely tasting this simmered cuisine at a specialty restaurant is some other experience altogether. Established 120 years ago, Ningyocho Imahan is a slaughter-house and restaurant in one, and then y'all know you'll be getting only the finest quality meat here. As you have upward your seat in the elegant space, your waitron will cascade a small amount of a sweet soy-based soup into the heated atomic number 26 pot on your table, before simmering the beautifully marbled beefiness in the sauce. When the beef is medium rare, information technology's taken out of the pot and dipped into a beaten egg. Trust us, you won't have any qualms near eating raw eg after you've tasted it like this.
Yakiniku
Nikugatou
The term 'Japanese beef' ordinarily summons up images of meat with plenty of fat marbling, but as recent health trends sway towards lean meat, even wagyu enthusiasts are looking for ways to cut back on the fat. Nikugatou is i yakiniku restaurant that really specialises in lean wagyu cuts. Their 'Japanese beef A5 lean meat 'rock'' (i.e. a large chunky cut) is sliced in an open up kitchen before beingness grilled for you with a lip-smacking garlic butter soy sauce. The beef is eaten rare as the fatty gradually melts and the sauce soaks through.
Cossott'e SP
This yakiniku restaurant is firmly committed to using only the all-time quality A5 wagyu. In fact, they always purchase the whole cow, always a female, and then use every part of the animal for the restaurant'south yakiniku bill of fare. This ensures the freshest and best wagyu, and also means at that place is no waste. Each cut of meat on the card is carefully prepared by the chef for optimal grilling at your table.
Ushigoro Bambina Ebisu Hilltop
If you fancy pairing your wagyu beefiness with a bottle of fine vino, head to i of Ushigoro Bambina'southward six branches effectually Tokyo. We visited their Ebisu Hilltop location, where bottles are on offer for around ¥ii,900 and the sommelier will recommend a practiced fit for your meal. Equally for the meat, the restaurant is not that concerned with specific brands; their focus is on sourcing the best A5 form beef of the solar day. Each cut of meat is prepared in just the right way to bring out its inherent flavour, just nosotros were especially diddled abroad past the sugariness of the thinly sliced misuji (marbled shoulder), which we ate rare. We'd also recommend the sirloin, prepared in two different ways: thinly cut in sukiyaki way with raw egg, and as a steak with the especially prepared onion sauce. And don't ignore the side-menu items such as the Tomato Motsu Nikomi Stew, which features motsu (offal) simmered slowly with twenty kinds of vegetables.
Manten
The only thing fresher than offal (organ meat) is a live cow. Information technology'south not easy to get your head around eating small intestines, we know, just every bit long equally you lot eat it at a renowned eating house you're unlikely to actually loathe it. In fact, a eating house like Manten shows off the charms of offal so well that you might actually love information technology. At Manten Yoyogi, you can enjoy charbroiled wagyu beefiness offal that's been procured on the day.
Oonishi
This Ebisu yakiniku restaurant is laid out in the counter way that's common in Osaka. Before you visit, watch the video on their website (which has English subtitles) to observe out about the various cuts of meat they serve. Once there, start off by ordering the combination platter since this allows you to try pocket-size portions of various cuts – perfect if y'all're dining lone. The platter is composed primarily of lean meat selected from Osaka's finest cuts and you lot'll marvel at how the chefs cascade heart and soul into carefully preparing each slice. They're open until midnight, making this a great identify to pop in for a late-night repast.
Jiromaru
Back in the former days, the term 'standing eatery' conjured upwardly images of overworked salarymen cramming in soba noodles as quickly as possible during their strictly regulated breaks. But recently, continuing bars and restaurants have go something of a trend and you can now bask a range of different cuisines on two anxiety. I of the nearly popular restaurants in the category is yakiniku restaurant Jiromaru, where singles can comfortably detect a spot at the counter and enjoy a repast on their own.
Teppanyaki
Teppanyaki Grow
Superior quality wagyu is a priority at Teppanyaki Grow. You will only be served the highest course A5 beefiness here and you can guarantee it volition be cooked to perfection. Every dish is prepared on the teppanyaki fe hot plate and the best seat in the business firm is at the bar in front of the activeness. To appreciate the full wagyu feel you can choose from v ready course menus.
Steak
Gyu-An
Fifty-fifty though information technology's located in expensive Ginza, this Kobe beef speciality restaurant is reasonably priced. The interior features wood that's been recycled from an old house that one time belonged to a village headman, and has a sunken hearth to create an authentic local setting. Order the delicious marbled sirloin steak for its juicy flavour, with slithers of fatty that melt abroad as you take a seize with teeth. The beef is tasty enough on its own, but you can add a dash of Japanese aioli sauce or soy sauce paste for a twist – they won't overwhelm the meat's flavor.
New York Grill
At that place's far more than to Park Hyatt Tokyo than just beingness the famous setting from 'Lost in Translation'. Their New York Grill eating place, for one. Head chef Federico Heinzmann serves up some of the best wagyu steaks in the city. The open up kitchen is always humming and stocked with Hokkaido, Saga or Sendai beef, likewise as 'Kobe Beef of the Twenty-four hour period'. The prices are slightly inflated, simply you'll be treated to some of the highest class of food and service that Tokyo has to offer.
Pound-Ya
Wagyu beef is expensive, just if you want to get more for your money and so Pound-Ya in Roppongi is your best bet. They serve A3-A5 grade Japanese Black beefiness akami (lean meat) from ¥10 per gram, and shimofuri (marbled meat) from ¥xviii per gram. One of their most popular dishes is the Combo Steak that lets you devour both an akami steak and a hamburg (bun-free burger) for maximum wagyu intake.
Burger & hamburgs
Tsubameya
Run past the folks behind Tsubame Grill, one of Ginza's archetype meat eateries, Tsubameya offers superb wagyu beefiness at surprisingly reasonable prices. Their 100% Kumamoto Akaushi (ruby beefiness) wagyu hamburg (¥2,200 or ¥ane,580 with rice, salad and soup) is blended with enough of spices and finished with rock salt and pinkish and black pepper. By coarse grinding the meat, they allow the excess fat to fall away, leaving you lot with just the purest umami season. Try it with wasabi or yuzu kosho (a citrus chilli pepper paste), or just with a flake of salsa on top.
Blacows
This speciality hamburger restaurant is run by renowned supplier Yazawa Meat. Go for gold with the star of the prove, the kuroge wagyu (Japanese blackness) beefiness patty which combines a rough footing texture with an impeccably juicy bite. Bread masters Maison Kaiser collaborate with Blacows on the buns, which sandwich square-cut onions and a good for you portion of tomato-based BBQ sauce for a burger that gets better with each bite.
Taco rice
Ryukyu Chinese Tama
This restaurant serves Okinawan and Chinese food just the taco rice they offer features Ozaki wagyu beef. Remarkably, even though Ozaki beef is rare, the eatery has managed to keep the toll down to below ¥ane,000. Wine aficionados will appreciate the bottle-lined wall – the prices are written on the bottles so it's piece of cake to cull and society one that fits your budget. The eating place stays open until 3am, so information technology's ideal for catastrophe off a night on the boondocks.
Wagyu sushi
Get a taste of wagyu sushi in Tokyo
A perfect partner for some fine vino or quality nihonshu, the fusion delicacy of meat sushi has been rising up the popularity charts of many a Tokyo gourmand in recent years. Here, we've picked out five representative restaurants specialising in sushi made with wagyu, from an upscale joint serving nigiri topped with luxurious Yonezawa beefiness to a casual izakaya where kuroge wagyu nigiri can be had for as low equally ¥300. At a time when friends of uncooked meat accept been hit with regulations prohibiting the serving of raw beefiness liver (in 2012) and raw pork liver (2015), these meat sushi joints offer the hazard to sample raw, or almost raw, wagyu in condom, make clean and comfortable surroundings.
Gyu-nabe
Janomeya
Yokohama was the start surface area in Nippon to brainstorm experimenting with beef subsequently the Meiji Restoration in 1868. One of the most popular dishes that emerged was gyu-nabe (literally 'beef hot pot'). Information technology features beef slices cooked with several other ingredients such as negi (Japanese leeks) and shiitake mushrooms in a soy sauce-based soup. Today in Yokohama, you'll detect several restaurants that have been serving gyu-nabe since the Meiji era, with one of the nearly popular beingness Janomeya. Established in 1893, this eating house offers gyu-nabe and shabu-shabu (thinly sliced beefiness boiled in a broth), both featuring accurate A5 ranked domestic blackness-haired wagyu.
Source: https://www.timeout.com/tokyo/restaurants/where-to-eat-wagyu-in-tokyo
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