Best Japanese Wagyu Guide: Kobe, Matsusaka & Top Brands
Wagyu beef is globally renowned as the pinnacle of luxury dining, but with so many varieties, finding the best can be overwhelming. In this ultimate guide, we explain everything you need to know about authentic Japanese Wagyu—from A5 grading and history to a breakdown of Japan’s top brands like Kobe Beef, Matsusaka Beef, and Omi Beef. Plus, we review the best Wagyu restaurants in Tokyo, Kobe, and beyond, helping you find the perfect places to enjoy Sukiyaki, Teppanyaki, and Yakiniku on your trip!
What Is Japanese Wagyu? History, Breeds & Kuroge Wagyu
Wagyu is a type of high-quality beef produced within Japan. The name wagyu translates simply to "Japanese beef", but this does not mean that all beef from Japan is considered wagyu. This is because true wagyu beef must come from the following four Japanese breeds of cow: Japanese Black, Japanese Polled, Japanese Brown, and Japanese Shorthorn, or a mix of these breeds. By far the most common breed is the Japanese Black, called "kuroge wagyu" in Japanese. True wagyu must also be born and raised in Japan, and for authenticity and safety, must be registered in an official tracking system that both the industry and public can access.
While today wagyu beef is famous around the world as a Japanese delicacy, religious and cultural reasons meant that beef was not always a part of the Japanese diet. The wagyu breeds we know today were created around the turn of the 20th century through interbreeding native local work breeds with high-quality beef cattle sourced from Europe. This selective breeding produced a type of cow that was genetically predisposed to produce tender, marbled flesh. As Japan removed restrictions on imports of beef in 1991, Japanese beef producers survived in the market by focusing on this characteristic. They distinguished themselves from often cheaper, lower-quality international competition by focusing on technique and quality, creating the culture of luxury wagyu beef we know and love today.
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What Makes Wagyu Beef Unique?
The first thing that jumps to mind when thinking about wagyu beef may be "marbling". For the unfamiliar, this term describes a distinctive, delicate pattern of intramuscular fat that is sought-after by Japanese beef producers. The marbling of fat in the muscles helps distribute flavors through the meat. When cooked, this fat melts to create a silky, tender, and juicy texture.
Since good-quality wagyu beef will have a marbled fat quantity of around 25%, compared to the 6-8% required for USDA Certified Prime beef, wagyu may seem like a worryingly rich dish. As indulgent as it is, studies have found that the monounsaturated fat found in wagyu beef is the heart-healthy, monounsaturated type that lowers bad cholesterol and delivers important fatty acids like omega-3. So, don't hesitate to give wagyu beef a try.
Since good-quality wagyu beef will have a marbled fat quantity of around 25%, compared to the 6-8% required for USDA Certified Prime beef, wagyu may seem like a worryingly rich dish. As indulgent as it is, studies have found that the monounsaturated fat found in wagyu beef is the heart-healthy, monounsaturated type that lowers bad cholesterol and delivers important fatty acids like omega-3. So, don't hesitate to give wagyu beef a try.
The farming techniques used on wagyu cattle also differentiate wagyu from other types of beef. Readers may have heard stories of wagyu beef farmers going as far as giving massages and feeding beer to their stock! While stories like these may be exaggerated, it’s true that high-quality, nutritious feed and a stress-free environment is required to produce the most flavorsome and well-marbled wagyu beef.
Wagyu Beef Grading System Explained: What Does A5 Rank Mean?
It’s not unusual to spot descriptions like “A5 rank wagyu beef” on menus in Japan. Often these grades come with an eye-popping price to match, which may lead you to wonder what these ranks actually mean.
Wagyu beef grading is standardized by the Japanese Meat Grading Association, under which rank is determined by a number of factors. Wagyu beef grades are divided up into two factors: a letter grade (A to C) and a number grade (1 to 5).
The letter grade indicates the yield of the beef: that is, how much good-quality meat can be obtained from a given part. While you might think that that is more of the concern of the farmer than the customer, this yield does give us an indication of how well the cattle was raised.
The number in the ranking is determined by three factors, which are all judged visually: the color of the meat, the firmness and delicacy of its texture, and the color of the fat. Ideally, the meat will be a vivid red with pure white fat. Each of these factors are graded on a scale of 1 to 5, with one being poor and five being excellent.
Wagyu beef grading is standardized by the Japanese Meat Grading Association, under which rank is determined by a number of factors. Wagyu beef grades are divided up into two factors: a letter grade (A to C) and a number grade (1 to 5).
The letter grade indicates the yield of the beef: that is, how much good-quality meat can be obtained from a given part. While you might think that that is more of the concern of the farmer than the customer, this yield does give us an indication of how well the cattle was raised.
The number in the ranking is determined by three factors, which are all judged visually: the color of the meat, the firmness and delicacy of its texture, and the color of the fat. Ideally, the meat will be a vivid red with pure white fat. Each of these factors are graded on a scale of 1 to 5, with one being poor and five being excellent.
The final factor in determining the rank of wagyu beef is the marbling. The quality and amount of marbling is described with a score from 1 to 12 on the Beef Marbling Standard (BMF) score, with 12 being the best. These scores are then segmented into the same 1 to 5 rank as the color and texture elements above to determine the wagyu rank. For example, a high BMF score of anything from 8 to 12 will be given a score of 5 in the wagyu beef grading system.
The final grade of the meat is determined by the letter score and the lowest of any of the four above categories. In other words, every element of the meat has to be perfect to earn a coveted A4 or A5 wagyu rank!
The final grade of the meat is determined by the letter score and the lowest of any of the four above categories. In other words, every element of the meat has to be perfect to earn a coveted A4 or A5 wagyu rank!
Top 3 Wagyu Beef Brands in Japan: Kobe, Matsusaka, and Omi
In Japan, Kobe beef, Matsusaka beef, and Omi beef are usually considered the “top three” wagyu brands. While overseas, Kobe beef is sometimes used synonymously with the term "wagyu", it is only one in hundreds of varieties produced all over Japan.
Kobe beef comes from Tajima cattle, a variety that has been bred for work in the mountainous Tajima area since medieval times. Today, true Kobe beef must have been born and raised in Hyogo Prefecture from Tajima cattle. Kobe beef is known for the sweetness of its fat that elevates the rich umami flavors of the meat.
Kobe beef comes from Tajima cattle, a variety that has been bred for work in the mountainous Tajima area since medieval times. Today, true Kobe beef must have been born and raised in Hyogo Prefecture from Tajima cattle. Kobe beef is known for the sweetness of its fat that elevates the rich umami flavors of the meat.
This Tajima cow was also the starting point for many other major wagyu brands, including Matsusaka beef. This variety is produced in the Matsusaka area of Mie Prefecture, and is known for its excellent marbling and melt-in-the-mouth texture. Matsusaka beef is known for the extreme care its farmers take: in fact, Matsusaka farmers were the source of the famous beer-feeding and cow-massaging rumors. Some farms here do add beer to feed to increase the cows' appetites, and even attempt to boost circulation and ward off pests by massaging cows with a shochu (a kind of Japanese alcohol) infused concoction.
Omi beef comes from the Omi region around Japan’s biggest lake, Lake Biwa, in Shiga Prefecture. This variety of wagyu beef has some of the longest history in Japan: although beef was not a common food in Japan prior to the Meiji period, records exist of this meat being presented to important shoguns as far back as the late 1500s. This meat was also marinated in miso and sold as a medicine in the area as early as the Edo period. The rich natural environment fed by the clean waters of Lake Biwa produces healthy, well-fed cattle that produce a uniquely finely-textured, aromatic wagyu beef.
Omi beef comes from the Omi region around Japan’s biggest lake, Lake Biwa, in Shiga Prefecture. This variety of wagyu beef has some of the longest history in Japan: although beef was not a common food in Japan prior to the Meiji period, records exist of this meat being presented to important shoguns as far back as the late 1500s. This meat was also marinated in miso and sold as a medicine in the area as early as the Edo period. The rich natural environment fed by the clean waters of Lake Biwa produces healthy, well-fed cattle that produce a uniquely finely-textured, aromatic wagyu beef.
Unique Regional Wagyu Brands: Ishigaki Beef & Olive Wagyu
With hundreds of varieties of wagyu beef all over Japan, you could spend a lifetime trying new types. When you're in Japan, we highly recommend doing a little research into your area's local varieties. You may even discover a hidden gem!
Ishigaki beef from Japan’s southern islands, Okinawa, is known for its deliciously tender texture thanks to the fact that its fat melts at a lower temperature than other varieties. Okinawa’s warm, sunny climate and wide open spaces also allows cows to enjoy plenty of time outdoors, and the farmers here are known for carefully guarding the details of their high-quality feed blends.
Ishigaki beef from Japan’s southern islands, Okinawa, is known for its deliciously tender texture thanks to the fact that its fat melts at a lower temperature than other varieties. Okinawa’s warm, sunny climate and wide open spaces also allows cows to enjoy plenty of time outdoors, and the farmers here are known for carefully guarding the details of their high-quality feed blends.
Another island-raised variety of wagyu is Olive wagyu. Olive wagyu comes from small producers on Shidoshima Island on the Seto Inland Sea. The island's sunny, Mediterranean climate produces high-quality olives, a fact harnessed by local farmer Masaki Ishii to create a unique brand of wagyu beef. Ishii discovered a way to dry and roast leftovers from the olive oil-producing process so that it appealed to a bovine palette. The result? Beef with a rich, buttery flavor that has won admiration from chefs and wagyu fans all over the world. If you see olive beef on a menu, don't miss it!
Best Wagyu Beef Restaurants in Tokyo, Kobe & Beyond
As you can see, you'll find delicious examples of wagyu beef all over Japan. Here are our picks for some excellent restaurants serving high-quality wagyu beef from a variety of brands.
Tokyo Region (Wagyu in the Capital)
Shabuzen Shibuya Branch
Not only Yakiniku, Shabu-shabu and Sukiyaki are also good choices if you want to try Wagyu. In Tokyo, our suggestion for good Wagyu quality Shabu-shabu and Sukiyaki is Shabuzen Shibuya Branch. Brand-name beef, including Kobe and Omi, is available for Shabu-shabu and Sukiyaki at the Shabuzen. The draw of this eatery is its unlimited supply of top-notch beef. Rib eye steak and sirloin, which have a lovely marbled texture and melt-in-your-mouth flavor, are carefully chosen by the restaurant since they are meticulous about the types of meat they serve.
Shabuzen Shibuya Branch
Open: Dinner 5:00 pm - 11:00 pm (L.O. 10:00 pm)
Closed: None
Average price: [Dinner] 10,000 JPY
Access: 8 minutes walk from Hachiko Exit of Shibuya Station on the Yamanote Line, 8 minutes walk from Yoyogi-Hachiman Station on the Odakyu Odawara Line, 5 minutes by car from Harajuku Station on the Yamanote Line
Address: B1F, Shibuya Creston Hotel, 10-8, Kamiyama-cho, Shibuya-ku, Tokyo Map
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Closed: None
Average price: [Dinner] 10,000 JPY
Access: 8 minutes walk from Hachiko Exit of Shibuya Station on the Yamanote Line, 8 minutes walk from Yoyogi-Hachiman Station on the Odakyu Odawara Line, 5 minutes by car from Harajuku Station on the Yamanote Line
Address: B1F, Shibuya Creston Hotel, 10-8, Kamiyama-cho, Shibuya-ku, Tokyo Map
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Omoki Yaesu Tekko Building Branch
Just a one-minute walk from Tokyo Station's Yaesu Exit, Omoki Yaesu Tekko Building Branch offers a refined dining experience specializing in shabu-shabu and sukiyaki served in traditional kaiseki style. Guests can savor high-quality meats, including A5 Matsusaka beef and Matsusaka pork, prepared in personal individual pots alongside seasonal vegetables and exquisite dipping sauces. With a modern, relaxing ambiance, comfortable low counter seating for solo diners or small groups, and available all-you-can-drink plans, this venue provides a perfect setting for business entertainment, private dining, and special gatherings.
Omoki Yaesu Tekko Building Branch
Open: [Weekdays] Lunch 11:00 am - 3:00 pm / Dinner 5:00 pm - 11:00 pm, [Saturday, Sunday] Lunch 11:00 am - 3:00 pm / Dinner 5:00 pm - 10:00 pm, [National Holidays] 5:00 pm - 10:00 pm
Closed: None
Average price: [Dinner] 4,000 JPY / [Lunch] 1,000 JPY
Access: 2-minute walk from Tokyo Station (JR Lines & Tokyo Metro Marunouchi Line), via the Yaesu North Exit or Nihonbashi Exit. 2-minute walk from Exit B10 of Otemachi Station (Tokyo Metro lines).
Address: B1F, Tekko Bldg. South Tower, 1-8-2, Marunouchi, Chiyoda-ku, Tokyo Map
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Closed: None
Average price: [Dinner] 4,000 JPY / [Lunch] 1,000 JPY
Access: 2-minute walk from Tokyo Station (JR Lines & Tokyo Metro Marunouchi Line), via the Yaesu North Exit or Nihonbashi Exit. 2-minute walk from Exit B10 of Otemachi Station (Tokyo Metro lines).
Address: B1F, Tekko Bldg. South Tower, 1-8-2, Marunouchi, Chiyoda-ku, Tokyo Map
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Matsusaka Ushi Tajima
Just a minute's walk from Toyocho Station, Matsusaka Ushi Tajima is a Japanese barbecue restaurant directly managed by a butcher shop. Leveraging its wholesale background, it sources top-tier A4 to A5 grade female Matsusaka beef alongside fresh offal and rare cuts directly from suppliers. The relaxing interior features private rooms, table seating, and counter space, accommodating everything from business entertainment and special occasions to casual dates or family meals. It offers a welcoming setting for both important celebrations and everyday dining with premium beef.
Matsusaka Ushi Tajima
Open: [Monday - Friday] 5:00 pm - 11:00 pm (L.O. 10:30 pm) / [Saturday, Sunday, National Holiday] 4:00 pm - 11:00 pm (L.O. 10:30 pm)
Closed: None
Average price: [Dinner] 6,000 JPY
Access: 1-minute walk from Exit 4 of Toyocho Station on the Tokyo Metro Tozai Line
Address: B1F, Toyo Bldg., 4-6-16, Toyo, Koto-ku, Tokyo Map
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Closed: None
Average price: [Dinner] 6,000 JPY
Access: 1-minute walk from Exit 4 of Toyocho Station on the Tokyo Metro Tozai Line
Address: B1F, Toyo Bldg., 4-6-16, Toyo, Koto-ku, Tokyo Map
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Omi Ushi Yakiniku Niku TATSU Aoyama Main Branch
Omi Ushi Yakiniku Niku TATSU Aoyama Main Branch serves rare Omi beef, which boasts the longest history among Japan's three major beef breeds. Sourced primarily from Ryuo Town in Shiga Prefecture through an exclusive route, this beef comes from cattle raised in the traditional way with underground water from the Suzuka Mountains and traditional steamed feed. The resulting lean meat offers exceptional firmness and quality, allowing guests to savor an authentic and meticulously cultivated culinary experience.
Omi Ushi Yakiniku Niku TATSU Aoyama Main Branch
Open: [Monday - Thursday] 4:00 pm - 10:30 pm (L.O. 10:00 pm), [Friday] 12:00 pm - 10:30 pm (L.O. 10:00 pm),[Saturday] 11:30 am - 10:30 pm (L.O. 10:00 pm), [Sunday, National Holidays] 11:30 am - 10:00 pm (L.O. 9:30 pm) *Take-out and delivery also follow the same operating hours.
Closed: None
Average price: [Dinner] 10,000 JPY / [Lunch] 4,000 JPY
Access: 4-minute walk from Gaiemmae Station
Address: 2-11-15, Kita Aoyama, Minato-ku, Tokyo Map
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Closed: None
Average price: [Dinner] 10,000 JPY / [Lunch] 4,000 JPY
Access: 4-minute walk from Gaiemmae Station
Address: 2-11-15, Kita Aoyama, Minato-ku, Tokyo Map
Kobe & Hyogo Area (Authentic Kobe Beef)
Teppan-yaki Kokoro
Teppan-yaki Kokoro serves high-quality Kobe wagyu beef in a stunning setting overlooking Kobe Harbor. This restaurant specializes in course menus for both lunch and dinner that feature Kobe beef and other local brands such as Awaji beef, Tajima beef, and more. If you're looking for a venue for a special occasion, your loved one is sure to be delighted by this restaurant’s elegant private rooms and surprise service, where the restaurant will arrange to surprise a loved one with cake, champagne, or flowers.
Teppan-yaki Kokoro
Open: Lunch 11:30 - 15:00 (Last order: 14:00) Dinner 17:30 - 22:30 (Last order 21:00)
Closed: None (excludes events and private parties)
Average price: [Dinner] 15,000 JPY / [Lunch] 5,000 JPY
Access: Ten minutes by taxi (about 1000 yen) from JR Sannomiya Station and Hankyu, Hanshin, and Subway Sannomiya Station.
Address: Hotel La Suite Kobe Harborland 2F, 7-2 Hatoba-cho, Chuo-ku, Kobe, Hyogo Map
More Details Reservation
Closed: None (excludes events and private parties)
Average price: [Dinner] 15,000 JPY / [Lunch] 5,000 JPY
Access: Ten minutes by taxi (about 1000 yen) from JR Sannomiya Station and Hankyu, Hanshin, and Subway Sannomiya Station.
Address: Hotel La Suite Kobe Harborland 2F, 7-2 Hatoba-cho, Chuo-ku, Kobe, Hyogo Map
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Kobegyu Steak Sai Dining
Kobegyu Steak Sai Dining highlights the rich flavors of top-grade A5 Kobe beef, celebrated as one of the world's finest meats. Every ingredient is carefully chosen, featuring courses rich in seasonal produce selected by a vegetable sommelier. Guests can also order fresh teppanyaki fish a la carte, prepared to sashimi-grade standards. Simple seasoning lets the natural quality of the food shine through. Diners can watch skilled chefs prepare seafood, vegetables, and high-quality meats right before their eyes, creating an engaging dining experience showcasing culinary skills.
Kobegyu Steak Sai Dining
Open: Lunch 11:30 am - 3:00 pm (Last Entry 2:00 pm) / Dinner 5:00 pm - 10:00 pm (Last Entry 9:00 pm)
Closed: None
Average price: [Dinner] 13,000 JPY / [Lunch] 5,000 JPY
Access: 5 minutes on foot from Sannomiya Station. Upon exiting the station, proceed west along Sunset-dori Street, make a right at the street after the intersection with Tor Road, and the restaurant will be 150 meters ahead on the right.
Address: B1 Cosmo Building, 3-1-9 Shimoyamate-dori, Chuo-ku, Kobe, Hyogo Map
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Closed: None
Average price: [Dinner] 13,000 JPY / [Lunch] 5,000 JPY
Access: 5 minutes on foot from Sannomiya Station. Upon exiting the station, proceed west along Sunset-dori Street, make a right at the street after the intersection with Tor Road, and the restaurant will be 150 meters ahead on the right.
Address: B1 Cosmo Building, 3-1-9 Shimoyamate-dori, Chuo-ku, Kobe, Hyogo Map
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Kobe Beef Steak SAKURA
Kobe Beef Steak SAKURA offers a memorable dining experience centered on course meals of premium A5 grade Kobe beef and seasonal ingredients. Guests can enjoy beef served as teppanyaki steak or teppanyaki shabu-shabu alongside prawns, abalone, grilled vegetables, earthen-pot cooked rice, and griddle-prepared chawanmushi. The interior captures traditional Japanese aesthetics with washi paper lanterns and gold leaf folding screens depicting dragons and cherry blossoms. Guests are invited to indulge in attentive hospitality and exciting culinary performances across the restaurant’s three dining counters.
Kobe Beef Steak SAKURA
Open: Lunch 11:30 am - 3:00 pm (L.O. 2:30 pm) / Dinner 5:00 pm - 10:30 pm (L.O. 9:00 pm)
Closed: Monday
Average price: [Dinner] 15,000 JPY / [Lunch] 5,000 JPY
Access: 5-minute walk from [Sannomiya Station]. On the 2nd floor of the building next to Ikuta Shrine.
Address: 203, Lion Bldg. Sannomiya, 2-17-10, Shimoyamate-dori, Chuo-ku, Kobe city, Hyogo Map
More Details Reservation
Closed: Monday
Average price: [Dinner] 15,000 JPY / [Lunch] 5,000 JPY
Access: 5-minute walk from [Sannomiya Station]. On the 2nd floor of the building next to Ikuta Shrine.
Address: 203, Lion Bldg. Sannomiya, 2-17-10, Shimoyamate-dori, Chuo-ku, Kobe city, Hyogo Map
Mie Area (Authentic Matsusaka Beef)
Takeya Gyuuniku-ten
Takeya Gyuuniku-ten offers high-quality Yakiniku, purchasing whole Matsusaka beef selected by strict standards. Divided into 100 distinct cuts from head to tail, the beef allows guests to compare various parts. The daily changing "Koyoikagiri-mori" assortment ensures a fresh experience with every visit. To complement the meal, a selection of alcoholic beverages like wine and sake creates ideal pairings. Featuring table seating and private rooms, the spacious venue suits dates, business meals, and family dinners, making it an ideal setting for celebrating special occasions.
Takeya Gyuuniku-ten
Open: Lunch 11:00 am - 3:00 pm (L.O. 2:00 pm) / Dinner 5:00 pm - 11:00 pm (L.O. 10:00 pm) / Take-out 10:00 am - 6:00 pm
Closed: None
Average price: [Dinner] 6,000 JPY / [Lunch] 1,500 JPY
Access: 15-minute walk from JR Takachaya Station / 30-minute walk from Tsu Station on the Kintetsu Nagoya Line
Address: 344, Aza Mizutani, Takachaya Komori-cho, Tsu-shi, Mie Map
More Details Reservation
Closed: None
Average price: [Dinner] 6,000 JPY / [Lunch] 1,500 JPY
Access: 15-minute walk from JR Takachaya Station / 30-minute walk from Tsu Station on the Kintetsu Nagoya Line
Address: 344, Aza Mizutani, Takachaya Komori-cho, Tsu-shi, Mie Map
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Matsuzaka-gyu Ganso Wadakin
Matsusaka beef is delicious served as sukiyaki, or hot pot style. Matsuzaka-gyu Ganso Wadakin has been offering an authentic expression of this local dish since 1878. In fact, this restaurant controls quality from farm to table by raising Tajima cattle at their very own ranch! If you're new to sukiyaki, don’t worry. While this dish is often cooked by customers at the table, this restaurant is known for its legendary hospitality. Expert servers will handle it all for you to ensure the meat is prepared to absolute perfection.
Matsuzaka-niku Ganso Wadakin
Open: [Weekdays] 11:30 am - 9:00 pm (Last entry 7:00 pm, L.O. 8:00 pm) [Weekend, National Holidays] 11:00 am - 9:00 pm (Last entry 7:00 pm, L.O. 8:00 pm)
Closed: Every 4th Tuesday of the month, and in some months the 2nd Tuesday
Average price: [Dinner] 10,000 JPY
Access: 428 meters from Matsusaka Station of JR Kisei Main Line and Meisho Line, and Kintetsu Yamada Line.
Address: 1878 Nakamachi, Matsusaka, Mie Map
More Details Reservation
Closed: Every 4th Tuesday of the month, and in some months the 2nd Tuesday
Average price: [Dinner] 10,000 JPY
Access: 428 meters from Matsusaka Station of JR Kisei Main Line and Meisho Line, and Kintetsu Yamada Line.
Address: 1878 Nakamachi, Matsusaka, Mie Map
More Details Reservation
Nagano Area (Kobe Beef & Premium Wagyu)
Yakiniku Botanen
Established in Kobe in 1951, Yakiniku Botanen now resides a short walk from Matsumoto Station. Managed by a mother and son, this stylish venue combines a welcoming, homey feel with sophisticated dining. Guests enjoy premium Kobe beef, selected A4 and A5 Japanese black beef, offal, and Shinshu pork. Set against a soothing backdrop of gentle jazz, white accents, and warm wood grains, the serene interior accommodates up to thirty diners across tables, sunken kotatsu, and counter seating, offering a comfortable atmosphere to savor exceptional yakiniku.
Yakiniku Botanen
Open: [Tuesday - Sunday] Dinner 5:00 pm - 11:00 pm / Please note that the restaurant may close early due to particular circumstances.
Closed: Monday
Average price: [Dinner] 7,000 JPY
Access: 9-minute walk from JR Matsumoto Station's Castle Gate
Address: 1-14-10, Honjo, Matsumoto-shi, Nagano Map
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Closed: Monday
Average price: [Dinner] 7,000 JPY
Access: 9-minute walk from JR Matsumoto Station's Castle Gate
Address: 1-14-10, Honjo, Matsumoto-shi, Nagano Map
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Yonezawa Beef (Yamagata)
Kato Beef GINZA
Kato Beef GINZA offers a wagyu beef experience in the stylish Tokyo area of Ginza. This restaurant specializes in Yonezawa beef from Yamagata Prefecture, which is considered one of Japan’s top wagyu brands. Historically, Ginza has been home to many legendary restaurants serving yoshoku, or Western-inspired food, and Kato Beef GINZA is the perfect place to try stylish, modern expressions of this cuisine for yourself. For a unique, European-inspired wagyu dish, try the [Corned Beef]. Slow-cooked over eight hours, this tender wagyu beef simply melts in the mouth.
Kato Beef GINZA
Open: [Weekday, Saturday, public holiday, day before public holiday] normally 18:00 to 02:00
Closed: None
Average price: [Dinner] 20,000 JPY
Access: Three minute walk from Tokyo Metro Ginza Line, Hibiya Line & Marunouchi Line Ginza Station
Address: Toni Bldg. 1F, 6-4-15 Ginza , Chuo-ku, Tokyo Map
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Closed: None
Average price: [Dinner] 20,000 JPY
Access: Three minute walk from Tokyo Metro Ginza Line, Hibiya Line & Marunouchi Line Ginza Station
Address: Toni Bldg. 1F, 6-4-15 Ginza , Chuo-ku, Tokyo Map
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Ishigaki Beef (Okinawa)
Ishigaki Beef Charcoal-Grilled Yakiniku - Yamamoto
Located in the heart of Okinawa's Ishigaki City, Yamamoto is a yakiniku restaurant specializing in the area’s delicious local Ishigaki beef. This restaurant's most popular item is their [Yaki Shabu], a mix between yakiniku and shabu-shabu (sliced meat parboiled with vegetables). In this dish, thin slices of Ishigaki beef are cooked rare and served with onion and a fresh, citrus-flavored sauce. This style brings out the clean and sweet flavors unique to Ishigaki beef. Yamamoto also serves another well-known local delicacy, Ishigaki pork, which any visitor to the area should also make a point to try!
Ishigaki Beef Charcoal-Grilled Yakiniku - Yamamoto
Open: [Monday, Tuesday, Thursday - Sunday, National Holidays, Day before National Holidays] Dinner 5:00 pm - (until meat supplies last)
Closed: Wednesday
Average price: [Dinner] 6,000 JPY
Access: 10 minutes walk from the bus terminal
Address: 2-5-18 Hamasaki-cho, Ishigaki, Okinawa Map
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Closed: Wednesday
Average price: [Dinner] 6,000 JPY
Access: 10 minutes walk from the bus terminal
Address: 2-5-18 Hamasaki-cho, Ishigaki, Okinawa Map
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Where to Go for Yakiniku in Tokyo?
Yakiniku is one of the most delicious ways to eat wagyu beef, but its popularity has a downside. With so many options for restaurants, it's hard to know where to pick! We have you covered with our roundup of 30 excellent yakiniku restaurants that serve wagyu beef in Tokyo. We've divided our selections into different areas in Tokyo to make it super easy for you to pick out a restaurant near your hotel or sightseeing destination. Check out the full list below!
>>12 Best Yakiniku Restaurants in Tokyo to Taste the Finest Kuroge Wagyu Beef
>>12 Best Yakiniku Restaurants in Tokyo to Taste the Finest Kuroge Wagyu Beef
Wagyu beef is a delicious example of the kind of quality that only true dedication to one's craft can create. We hope this guide has helped give you the background you need to enjoy wagyu beef for yourself in Japan!
Disclaimer: All information is accurate at time of publication.
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Hokkaido, one of Japan's top tourist destinations, offers its charm throughout the year from the pleasant climates of spring and autumn to the beautiful greenery of summer and the pure white snow of winter. Additionally, Hokkaido is known for its delicious food. This time, restaurants in Sapporo, Otaru and Hakodate that serve Teppanyaki and Yakiniku using Hokkaido ingredients will be introduced. Be sure to experience the unique flavors that Hokkaido has to offer.
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Popular Steak and Teppanyaki restaurants around Hakata
This introduces restaurants where guests can enjoy delicious meat, ranging from Wagyu to American beef, around Hakata in Fukuoka Prefecture. If guests visit Fukuoka and Hakata, which is also famous as a gourmet city where delicious food gathers, they should definitely enjoy both sightseeing and dining!
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The Best Restaurants in Japan 2025 Edition
This introduces the restaurants selected as TOP 10 in the "SAVOR JAPAN Best Restaurant Award 2024-2025," which have received numerous reservations and support from foreign visitors to Japan. These are all must-visit renowned restaurants when traveling to Japan. All restaurants can be reserved from the link below. Since each restaurant is popular, early reservations are recommended.
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A restaurant in Ginza where you can enjoy dishes made with Wagyu beef.
Japan proudly presents its finest ingredient, "Japanese Wagyu". Its beautiful marbling and rich umami have captivated gourmets around the world. In Ginza, there is a collection of renowned restaurants where you can indulge in luxurious Wagyu. This time, we will introduce restaurants where guests can fully enjoy the charm of Wagyu through dishes like shabu-shabu, yakiniku, and steak.
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Tochigi Travel Guide: Nikko, Ashikaga & Local Food Bookings
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7 Top Eel Restaurants in Fukuoka Where You Can Make Reservations! Enjoy Exquisite Unadon, Seiro-Mushi, and Hitsumabushi Without Waiting in Line
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A Peaceful Day Trip from Tokyo: Discover the Hidden Charm of Kita-Kamakura
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The Best Hokkaido Food and Sushi in Tokyo: Hokkaisushi to Robata Sushiyama Shinjuku
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![[Tokyo Restaurant Guide] Hibiya Palace｜A French Restaurant in Hibiya Park: Lunch, Menu Prices & Reservation Tips](https://rimage.savorjapan.com/svj/image/discover_oishii_japan/7238/article_head_150x105z.jpg?t=1786598582)
[Tokyo Restaurant Guide] Hibiya Palace｜A French Restaurant in Hibiya Park: Lunch, Menu Prices & Reservation Tips
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Discover Restaurants By Area
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Tokyo Area
Japan's largest city, Tokyo, is the center of culinary culture in Japan. Countless Tokyo restaurants serve every kind of food imaginable and the Toyosu fish market keeps restaurants stocked with the nation's finest fish.
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Near Tokyo
Coastal areas, mountains and valleys surrounding Tokyo are bursting with tourist destinations, such as hot springs and ski slopes, where many unique foods are only available locally.
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Kyoto and Osaka Area
The cities of Kyoto and Osaka, together with their surrounding areas, have greatly influenced Japan's culinary culture since the 7th Century. The region is renowned for its entertainment, Kobe beef, and wide-ranging traditional dishes.
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Hokkaido Area
The island of Hokkaido is home to wide-ranging produce of the finest quality, such as rice, meat, vegetables, fish and fruit. Popular dishes from Hokkaido include robatayaki (food slowly roasted on skewers) and Sapporo miso ramen.
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Northern Honshu (Tohoku)
The northern end of Japan's main island, Honshu, is renowned for its seasonal fruit and vegetables, nation-leading harvest of fish (especially tuna from Ohma), and delicious beef from Yonezawa, Sendai and Yamagata.
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Central Honshu (Chubu)
Chubu is in the center of Japan's main island, Honshu, and its culinary culture reflects its position between Japan's western and eastern halves. Delicious Hida beef, world-famous Mount Fuji and many acclaimed sake breweries are in Chubu.
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Western Honshu (Chugoku)
Chugoku, on the southwest of Japan's main island, is rich with diverse produce. Many of its products are praised as Japan's best, including Matsuba crabs from Tottori and oysters from Hiroshima. Its pears and muscats are also top grade.
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Shikoku
The mild climate of Shikoku is ideal for growing citrus fruit such as sudachi. Shikoku is also famous for Sanuki udon noodles, huge yields of tiger prawn from Ehime Prefecture and the best torafugu (tiger globefish) in the country.
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Kyushu
Western culture was first introduced to Japan through Kyushu, Japan's third largest island, where the influence of Portuguese and other western cuisine influenced the creation of a colorful culinary tradition.
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Okinawa and Ryukyu Islands
Okinawa, Japan’s southernmost prefecture, is a treasure trove of distinctive dishes and drinks that have become popular throughout Japan, including Okinawa soba, unique sushi toppings and Awamori distilled liquor.