6 Must-Try Wagyu Restaurants in Tokyo

Omi beef sukiyaki is enjoyed with egg white whipped into a light meringue, with the yolk tucked underneath. The proprietress guards a technique originally cultivated at a sukiyaki shop in Akasaka. Behind a kappo-style counter, the hostess grills the beef at high or low flame according to diners’ palates.

Beef cuisine crafted with the skills of kappo. Corned beef simmered slowly and patiently; tenderloin seared over charcoal and wagyu cooked with Kujo spring onion in fragrant seasoned rice. Wagyu from the chef’s native Kyushu beguiles the diner in a wide array of appealing dishes.

Omakase dining from a chef devoted to wagyu showcases both Western and Japanese styles, including nigiri, temaki sushi, beef stew and roast beef. The range of preparations underscores the depth and versatility of wagyu.

Weaving beef cuisine into kaiseki (a traditional multi-course Japanese dining style) highlights wagyu’s inimitable appeal. Beef-tail spring rolls, chargrilled beef tongue and tenderloin cutlets attest to Towa’s boundless imagination.

Founded as a butcher’s shop in 1879, Ishibashi draws on generations of expertise to source wagyu from regions across Japan. Their secret sauce is their sukiyaki stock, which has been handed down over generations. Patrons can choose from two cuts: sirloin and marbled.

JO is a kappo dedicated to beef. Chargrilled steak takes center stage, while seasonal ingredients round out the menu. Rib roast is served as nigiri sushi, chateaubriand (the prized tenderloin center cut) as a cutlet sandwich. With each dish, JO finds inventive ways to showcase a range of cuts and the full splendor of wagyu.