Tokyo guide: Part 2 WAGYU
Last week, we dove into some of the favourite sushi spots I visited during my last trip to Tokyo. This week, it's all about wagyu beef and yakiniku.
If you're into high quality beef, Japan has some of the best places in the world to indulge. There are countless spots serving a variety of wagyu and kobe beef in Tokyo, from small hole in the wall joints to super refined chefs-table style experiences. Either way, it’s safe to say that in most cases, you should be in good hands.
The beef in Japan speaks for itself and doesn’t require much to enjoy, but during this trip I was able to try some of the most exquisite cuts combined with really unique cooking styles. Below, I've put together a list of my top picks from the last trip – these are varying in price range and style, but I hope it’s a good starting point for you to get thinking about where to visit.
If you’re a paid sub and want any Kyoto reccs – please send me a DM and I’ll send you some of my favourite spots.
As I said last time, be sure to check the restaurant details before you go, as opening times and locations can change. So then... let’s get into it.
Shima
One of Tokyo's most famous steakhouses, and for good reason. It’s an intimate spot, run by an elderly chef called Manabu Oshima-san. He’s the warmest character you could meet. Super friendly, talkative and a pleasure to watch.
In terms of set up, there is a long counter in front of the grill here + a few small tables off to the side. Go for the counter seating if you can. The custom-built charcoal grill is one of the interesting features of this place. It produces an intense, even heat that enhances the natural flavour of the beef. At Shima they use both A4 and A5 wagyu, which is then skewered and placed into the charcoal oven on a rotating spit. It then roasts over the binchotan for a perfect crust and evenly charred exterior. There is a subtle smokiness to it, really delicious.
At dinner time, you have two options of beef usually: sirloin or chateaubriand. IMO, go for the chateau. It’s an incredible thing when you have it here as the marbling and fat content is so much higher than what you might expect typically. One of the most tender steaks I’ve had the pleasure to eat.
Shima is arguably more well known for it’s wagyu sando, though. It’s a takeaway only sandwich that uses thick cut Japanese milk bread, lathered with Japanese mustard and sweet tonkatsu sauce, with a VERY generous portion of grilled A4 wagyu beef in the centre. If I’m honest, I found this sando to be a bit hit and miss. I’ve had it a couple times now, one was incredible, the other, not so much — it really depends on who’s assembling it! That said, this spot is well worth a visit for the experience and steak itself. Manabu Oshima, the chef, is one of the kindest people you’ll meet and watching him work is a joy. I forgot what I spent here, but it was on the higher end of the spectrum but by no means the top of it.
Address: 3 Chome−5−12, Nihonbashi, Chuo City
Opening hours: Dinner only, closed on Sundays
Hikiniku to Come
Maybe one of my favourite experiences during my trip to Tokyo. Hikiniku to Come is a really innovative restaurant in Tokyo that offers a completely new take on yakiniku, focusing on hikiniku— ground meat (usually wagyu). The restaurant is a little interesting to find, but once you climb the stairs and the discreet door opens, you’ll enter a meatball heaven. There is an oval ring of seats with the grill masters in the centre slapping and shaping meatballs whilst throwing them down onto the grill. It’s a really casual but cool and delicious experience where you order meatballs that are served with rice and a selection of different condiments and toppings. Highly recommend, but queues can be crazy. You need to go in the morning and collect a ticket which will be for a specific allocated time. Worth the wait. I would go back in a heartbeat. Meatballs, rice, condiments, beer. All you need in a day.
Address: 3F, 2-28-1 Dogenzaka, Shibuya
Opening hours: 11am – 3pm and 5pm – 9pm, Closed on Wednesday
Sumibi Yakiniku Nakahara
A top-tier yakiniku grill in Tokyo. Yakiniku essentially means ‘grilled meat’ in Japanese and this spot is one of the best in town, where each table has its own little grill built-in to the table. For an even more immersive experience, sit at the counter for omakase with Chef Kentaro Nakahara (Henry), a Japanese native who spends a lot of time in Miami - so yes, it's English-friendly. He’s an incredible chef and really knows what he’s doing when it comes to elevated yakiniku.
Sumibi is a place that takes pride in its careful selection process of procuring the very best cuts of wagyu beef. I did the omakase, but their a la carte menu is also fantastic (and slightly more affordable). The wagyu katsu sando here was one of the best I had all trip, it’s a must order. He pairs this with a German beer which I forget the name of but you must try. Expect a range of premium cuts paired with delicious accompaniments. The restaurant itself is intimate, with only a few tables, making for a cozy, high-quality experience. Fantastic wine programme.
Address: 4-3 GEM S, Rokubancho, Chiyoda City
Opening hours: Dinner only, closed on Wednesdays
Edo Yakiniku
If you're after a mind-blowing wagyu omakase, this six-seat counter spot is a must. I had an amazing dinner at Edo and the chef is lovely too. He speaks zero English, so you may need to use google translate if you’re dining here.
The room is stunning and again at this spot, there are built in grills within the counter where the chef prepares everything in front of you. Every cut of beef is of the highest quality, and you’ll be able to experience lots of different cuts here from your classics like ribeye and sirloin to the more interesting like misuji (top blade), kamenoko (knuckle cap), wagyu tongue and Zabuton. Also, he serves incredible uni here. Seriously good sea urchin. He prepared this one dish which he calls an uni dog – raw wagyu beef and fresh sea urchin, all wrapped up nori. Beautiful.
Booking in advance is essential. English is very limited, but the chef, Edo, is incredibly friendly and does his best to engage with guests. The wagyu and uni dog is the absolute must have dish here. Obviously the grilled beef was outstanding too - the grills here really yield the perfect char and caramelisation.
Address: 6 Chome−6−5 HULIC & New GINZA NAMIKI 6 4, Ginza
Opening hours: Dinner only, closed for lunch
Ginza Chikamitsu
A sister restaurant to Edo Yakiniku, but with a more casual and affordable approach. They are right next to one another, but you can expect a less intimate setting and lower prices. Here, you get to grill your own selections, making it a fun, interactive experience. If you love sound of Edo Yakiniku but want a slightly less formal setting, this is the place to go. Bookings will be much easier too. FYI, it’s still a high-end offering, just not quite the omakase above. Price will be determined by what you order, of course.
Address: 7 Chome−13−2, Ginza
Opening hours: Dinner only, closed for lunch
Vesta
A truly luxurious steakhouse that sources some of the most premium ingredients and wines. Unlike the other more traditional yakiniku spots, at Vesta, the chefs prepare the beef for you in the kitchen, rather than in front of you or where you do it yourself. While steak is the specialty, the menu goes beyond with dishes like uni pasta, grilled king crab and fresh Japanese oysters. It's pricey, especially if you're drinking, but the quality of produce is undeniable. The selection of beef here is top tier - I polished their wagyu picanha. Ideal for a date night or special occasions.
Address: 3 Chome−8−13, Karen Nihonbashi Building, Nihonbashi, Chuo City
Opening hours: 12:00 PM – 11:00 PM
Nikuya Tanaka Ginza
An exceptional wagyu omakase experience led by Chef Satoru Tanaka, a true master of meat. This intimate spot seats only nine guests and offers a 12-course journey through some of the best cuts of wagyu, all prepared and grilled in front of you. You can really see all the chefs at work here. If you’re a real lover of beef and want a super refined chef’s table experience, look no further. This is different to somewhere like Edo as it’s not strictly yakiniku and there are multiple chefs at work. The beef at Nikuya is prepared in all sorts of ways, more akin to omakase where the focus is not just on the grill. Booking via Tableall.
Address: 6 Chome−4−3 GICROS GINZA GEMS 9F, Ginza
Opening hours: 5:00 PM – 11:00 PM, closed on Sundays
That’s a wrap for this week’s wagyu and yakiniku adventure. Let me know if you’ve tried any of these spots or if there are others i need to check out. Stay tuned for next week’s edition, where we’ll explore Tokyo’s best ramen, soba, and udon spots.
This an excellent cross section of spots and one or two I have not been to...I would recommend adding the old school "Grande Dame" Aragawa.
I'm going to be in Tokyo in May of 2026. Saving all these posts!
Thank you.