Best-of Guides Tokyo

6 Must-Try Wagyu Restaurants in Tokyo

6 Restaurants

From sukiyaki specialists to refined kappo, discover Tokyo restaurants where wagyu’s prized marbling and depth of flavor take center stage.

Tokyo by the MICHELIN Guide

See the Tokyo guide

Updated on 23 June 2026

Wagyu represents a class of beef that demands extraordinary effort from producers. The term literally translates to ”Japanese beef,” but has come to be recognized as a hallmark of luxury dining in Tokyo and beyond.

Born of exclusive pedigree and diligent care, high quality wagyu beef delivers red meat distinguished by deep flavor. Its marbling melts effortlessly on the tongue, leaving flavor that lingers long after the bite. The appeal of Japanese beef lies partly in the wide variety of preparation methods it welcomes. From sukiyaki (traditional hot pot) steeped in tradition to kappo (chef-led counter dining) driven by culinary precision, here are Tokyo wagyu restaurants where premium protein defines the experience.

SUKIYAKI ASAI

3-11-15 Toranomon, Minato-ku, 105-0001 Tokyo

¥¥¥ · Sukiyaki

Omi beef sukiyaki is enjoyed with egg white whipped into a light meringue and 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.

Motoazabu Kushima

B1F, 3-11-2 Motoazabu, Minato-ku, 106-0046 Tokyo

¥¥¥ · Japanese

Beef cuisine crafted with the skills of kappo. Corned beef simmered slowly and patiently; tenderloin seared over charcoal; 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.

Oniku Karyu

7F, 1-14-6 Ginza, Chuo-ku, 104-0061 Tokyo

¥¥¥¥ · Beef

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.

Towa

2F, 4-11-25 Nishiazabu, Minato-ku, 106-0031 Tokyo

¥¥¥¥ · Japanese

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

Ishibashi

3-6-8 Sotokanda, Chiyoda-ku, 101-0021 Tokyo

¥¥¥ · Sukiyaki

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

3F, 2-8-6 Azabujuban, Minato-ku, 106-0045 Tokyo

¥¥¥¥ · Beef

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 Japanese wagyu beef.

Discover more restaurants in Tokyo

Copyright from top to bottom: Asai, Asai, 元あざぶ　くしま/Motoazabu Kushima, Kagurazaka Marutomi, Oniku Karyu, Oniku Karyu, Towa, Michelin, Michelin, Michelin, Michelin, Michelin