Based on the concepts of "Enjoying a wide variety at half sizes" and " The best flavors at reasonable prices," they promise you post-meal wonder through overwhelming "cost performance." It has a clean, white interior and only has sofa seating for customers to relax in. Their pride and joy are the , which is made A5-ranked Kuroge Wagyu ribeye. It is grilled over charcoal to let the excess fat drip-free, allowing customers to take in the aromatic deliciousness of the meat. They have other superb dishes like the beautifully marbled pink , as well as a range of wines carefully selected by their sommelier. If you get hungry while sightseeing around Japan, it’s a given that you’d want to eat a lot of delicious food.
Sample all the different cuts as a set to get the most bang for your buck and add their special soy sauce paste and wasabi to enhance the flavors. If you’re looking for a truly high-end dining experience, Onodera has got you covered. You can choose between a few different course menus with prices ranging from ¥15,000 to ¥80,000, all of which focus on Japanese wagyu beef. They focus a few of their courses around Kobe beef specifically, and there is even a specialty course that ONLY serves Kobe beef cuts… which will cost you ¥50,000 per person. There’s far more to Park Hyatt Tokyo than just being the famous setting from ‘Lost in Translation’. Head chef Federico Heinzmann serves up some of the best wagyu steaks in the city.
I’ve been obsessed about visiting this restaurant ever since I heard about the legend of the no name sushi bar in Tokyo offering sushi for just JPY 10 apiece. As you’d expect, sushi at kaitenzushi restaurants isn’t of the same quality as sushi from the best restaurants in Tokyo but they’re cheap, convenient, and fun. We just love the casual atmosphere and the fact that we can grab whatever plates of sushi we want, whenever we want. Kaitenzushi restaurants also give you the option of ordering a la carte from a tablet menu. Ren went with this beautiful lunch chirashi set for just JPY 1,080.
At Manten Yoyogi, you can enjoy charbroiled wagyu beef offal that’s been procured on the day. More often than not one person will pay, and after that everybody does some quick math to see who owes how much. On the way out you may be treated to “kuchi naoshi,” a mint or some gum to refresh your palate after all the meaty-goodness. The sake selection is equally impressive, including high-quality brands like Ishidaya and Katsuyama. Another popular pick is Hideo, a low-alcohol, milky sake that resembles Korean makgeolli and goes great with meat. Rice dishes include bibimbap, roasted meat sushi, beef bowls, and plain white rice.
I am a classically trained chef now for more than 15 years so you can trust me when I say that this place is a piece of heaven here on our Earth. Yokohama was the first area in Japan to begin experimenting with beef after the Meiji 恵比寿 ジンギスガン Restoration in 1868. One of the most popular dishes that emerged was gyu-nabe (literally 'beef hot pot'). It features beef slices cooked with several other ingredients such as negi and shiitake mushrooms in a soy sauce-based soup.
The chefs spend years perfecting and mastering that one creation, unlike in North America where training would usually be months. I was so fascinated by the fact that, everywhere in Tokyo, locals just enjoy eating and drinking. One of the best things about the food scene in Tokyo that most North Americans are not used to is that there is no tipping in restaurants. In Toronto, the same sushi cost CAD9 per piece, and the quality is nowhere near as what you’ll be getting in Tokyo. Coming from North America, the prices are similar or, usually much cheaper.
You will not only experience having good food, but also the fun you have with your friends, and the earth and greenery around you, which all stimulates your senses. Enjoy wagyu beef even when you’re on a budget at Nikubei Akasaka. This Tokyo restaurant specializes in Matsuzaka beef – one of Japan’s finest quality cuts – that’s cooked over a charcoal grill.
Within wagyu, the main criteria for defining quality are grade and brand. The “Yield Grade” refers to how much high-quality meat one cow can produce, not counting internal organs and other offal. The grades range from A to C with the highest yield grade being A. The letter is always followed by a number from 1 to 5 which signifies the “Quality Grade,” with 5 being the highest grade. The quality grade is determined based on the amount of marbling, meat color and brightness, firmness and texture, and the luster and quality of the fat itself.
Malaysian cuisine is becoming increasingly popular among Japanese people. One of the reasons for this is that many Malaysian dishes are based on rice or noodles, which generally goes well with Japanese people’s tastes. Hatsu, a section of the heart that can also be enjoyed raw, is the best way to tell the quality and freshness of the beef. Dressed simply with salt, pepper, sesame oil, the meat has great texture and depth of flavor. Misuji is another tender part of the cow, just below the shoulder and tastes great with soy and garlic.
You’ll find the best restaurants in Tokyo focus on one type of dish whether it be sushi, tempura, curry and steak. Coming up with a guide for the best restaurants in Tokyo is difficult. It’s like coming up with a restaurant guide for New York City. It’s almost an impossible task so we focused on local restaurants and well-established brands that have withstood the test of time. Nori did all the cooking himself to make sure the meats were cooked perfectly.
It’s probably evident from the moment you step inside, but in this restaurant, you’re the chef! Each spot at the counter comes with a small gas-powered grill. While most yakiniku restaurants involve sitting around a large tabletop grill, this one involves standing around a small one.
Visit this restaurant to fully enjoy extraordinary moments with someone important. This is a genghis khan specialty restaurant that’s about a minute’s walk from Akasaka Station. A Hokkaido specialty, “genghis khan” is a dish that combines yakiniku and nabe , and is distinguished by its usage of mutton or lamb meat. The sheep meat is grilled at the raised part of a special pot, and vegetables are simmered in the meat juices and sauce that collect in the groove at the edge of the pot. There are 8 kinds of courses available that range from 5,000 JPY - 7,800 JPY. The recommended course is the , which uses lean thigh meat with little fat, making it great for health-conscious people.
In Tokyo, one of those regional specialties is fukagawa meshi which is a Japanese dish of clam and long onion cooked in miso and topped over rice. My Japanese friend ate here a few weeks before we did and was blown away by this ebi miso tsukemen. If you’ve never had tsukemen before, it’s like a deconstructed type of ramen where the noodles and broth are served separately. To eat, you dip the noodles into the broth which is typically more concentrated in flavor than regular ramen broth. I believe the type of ten yen sushi they give you changes by the day but I got fifteen pieces of kohada which is a type of gizzard shad fish. It was delicious and nothing about it told me it was low quality sushi.
A Japanese twist on a western classic, wagyu burgers are getting more and more popular in Japan as a higher quality alternative to fast food and diners. At Henry’s Burger, they only use ground Kuroge wagyu and focus on the meat quality above all else. This creates a burger that is more juicy, tender, and flavorful than your typical Angus beef burger. A single hamburger combo costs about 1200 yen, but you have the option of adding toppings to customize your burger.