Updated: February 14, 2020
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12 Best High-End Kobe Beef and Wagyu Steakhouses In Tokyo!

Tokyo

This selection is of the very best, high-end Japanese wagyu steakhouses in Tokyo. They have the legendary wagyu Kobe beef on their menu and many more exquisite brands.

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Kobe Plaisir Ginza

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To experience Japan's legendary Kobe Beef, Kobe Plaisir Ginza in Tokyo is a first-rate choice. They specialize precisely in Kobe Beef prepared teppanyaki style.

The restaurant is just a few steps away from the A3 exit of Ginza subway station (Ginza line, Marunouchi line, Hibiya line), on the top floor of Ginza Place. Upon entry, the spacious atmosphere, stylish clean-lined design, and warm lighting will soothe you.

Unlike other high-end Japanese restaurants which may feel sombre and a bit intimidating to go to if you're not Japanese, this place is particularly welcoming to foreigners.
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tcc ROGAMA Steak

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tcc ROGAMA Steak specializes in incredible steak cooked in a traditional Japanese stone oven called a 'rogama.' In a rogama, the steak is cooked directly over bamboo charcoal that reaches temperatures of more than 900 degrees. The outside of the steak is thus quickly seared, locking in all the juices. The steak is then moved to the side of the oven, where the temperature is much lower, and the heat evenly penetrates all the way through the steak. Steak prepared in a rogama is very tender and juicy while being evenly cooked throughout.

tcc ROGAMA Sumibiyaki Steak is the only restaurant in Tokyo to get its beef from Maruki Fukunaga Kisaburo Shoten, a famous meat supplier in Omi, Shiga Prefecture that also provides beef to the top-rated steak restaurant in Kyoto. Maruki Fukunaga Kisaburo Shoten's cows are raised in Omi, and the brand is known for its extremely high standard of quality. Despite this, tcc is actually a bit less expensive than other steak restaurants in Ginza, with courses available for around ¥12,000.
retina_Ginza_tcc_steak_view_from_the_window

Kawamura (かわむら)

This is the famous steakhouse of master chef Taro Kawamura. The restaurant serves the pinnacle in terms of Japanese beef, purchasing its products from award-winning cattle raisers. Above is a picture of a charcoal grilled tenderloin Kobe steak. Kawara makes use of the best seasonal ingredients so the dinner courses vary depending on what is available. If you would like suggestions of wine pairings, just ask the chef. You can get bottles of fine wines aged 40 years or more. Expect to pay over ¥30,000. A reservation before-hand is required to dine at this prestigious establishment. Kawamura is located a 5-minute walk from the Ginza Station.

IDEA GINZA

Idea Ginza is one of the best Japanese steakhouses for wagyu Kobe beef. The exquisite meat is grilled in a first-rate kiln which gives it a unique scent. At Idea, you will not only taste some of the best Kobe beef in Japan if you have a course, but you will also be served some of the countries other delicacies such as Hokkaido crab served with caviar as a topping. This is a very high-end restaurant so expect to pay around ¥30,000 for dinner. Idea is located a 5-minute walk from the Ginza Station, on a 7th floor.

Nakasei Uchimise (中勢以 内店)

Nakasei Uchimise is more affordable compared to the previously introduced two addresses. It specializes in aged meat. The meat is placed in special cellars and kept in a controlled environment to be aged for four to eight weeks. The process breaks down connective tissue and makes it more tender and have a deeper umami taste. Two courses are available: the Uchi 10 (¥10,000) which has 8 servings and the Uchi 15 (¥15,000) which has 9. For each of these courses, the main dish consists of two 60g pieces. You can also go there for lunch, in which case, the bill should be under ¥10,000. This steakhouse is located at a 5 minute walk from the Myogadani Station.

Trois Fleches (トロワフレーシュ)

Trois Fleches is another outstanding Japanese steakhouse in Ginza. The steak here is charcoal grilled (using a special kind of selected charcoal) in a beautiful brick kiln. Using prime quality wagyu beef, and seasoning in the simplest way, you get to taste the full natural flavor and umami of the delicate meat. A course meal is available for ¥18,000. They have an excellent selection of wines and champagnes as well. Trois Fleches is located a 4-minute walk from the Ginza Station. Private rooms are available.

Vesta (ウェスタ)

Vesta is a classy European-style steakhouse near Tokyo Station that specializes in French cuisine as well. The restaurant prides itself on using the absolute best wagyu, including Kobe beef, that it carefully selects. The meat is very slowly grilled on umabe oak charcoal which is said to bring out the most amazing qualities of the meat. Wine is also an important part of the experience. It is served in the most delicate Japan-made glasses. The restaurant only opened in 2015, but it has already been widely praised by connoisseurs. Expect to pay around ¥30,000. Vesta is located a 2-minute walk from the Nihonbashi Station.

Niku Kappo Jo 肉割烹 上

The sign of this restaurant consists of only one character that reads "jo" (上) which means above, a fitting name for a restaurant of such outstanding quality!

The cuisine that they serve is called "niku kappo". Niku means meat, and kappo is the most refined kind of Japanese cuisine that consists of a course, usually with fish as the main element, served in numerous small servings that are exquisite both in taste and visually.

Meat kappo is not nearly as popular as the more traditional fish kappo. If you are willing to try something a bit different then this one will not disappoint. Of course, Jo is a very high-end restaurant with just 11 seats (7 at the counter and one private room) so you will need a reservation. Courses are about ¥20,000 to ¥30,000. They serve several kinds of top quality wagyu beef, and what is on the course might vary.

Ginza Ukai-Tei 銀座うかい亭

Nothing but the best from Ukaitei Ginza! Offering a range of items as part of a course-style menu, you'll get to taste dishes using only high-end ingredients. It's all about courses here so expect to pay around ¥20,000 and you'll get the best of the best Tokyo has to offer in terms of Teppanyaki, including Kobe beef.

Another reason to go there is the wonderful views of the city lights and elegant interior.

Teppanyaki Nakamura 鉄板焼 中むら

It's hard to get any better that than when the chef shows you the awards of his ingredients that he'll use for making your meal. That's what you get at this famous teppanyaki address in the lovely district of Kagurazaka. You can get served the Kobe beef as part of courses but the place specializes in all kinds of teppanyaki cuisine, including seafood and vegetables.

The restaurant has a very simple classy interior with two tables for and a couple of counter seats from which you can see the chef cooking the dishes on the large iron plate.

Bifteck Kawamura ビフテキのカワムラ

Finally, a high-end restaurant that is relatively available has made this list! Bifteck Kawamura in Ginza is a much more laid back resto that specializes precisely in Kobe beef. What's so great about this place is that you can have lunch-time sets with the famous beef that start at around ¥5,000. The quality is still outstanding and you get a true teppanyaki experience as well, which explains why this place is so popular and was even featured in overseas media outlets.

If you want a more luxurious experience, you can also go for the dinner course, which is about from ¥15,000 to ¥25,000.

Mon Cher Ton Ton

This upscale restaurant in Roppongi serves incredible Kobe beef. Their specialty is the delicious sauce they use to cook the steak, as well as the Japanese sense of hospitality. The lunch course starts at ¥7,560 and comes with different types of teppan-grilled appetizers, Wagyu beef, etc.

The dinner course starts at ¥15,120 with teppan-grilled seafood, vegetables and prime Wagyu, including Kobe beef!

Other Kobe Beef Reataurants In Japan

If you'd like to have a Kobe beef experience in other parts of Japan, check out the links below for some other outstanding restaurants serving Japan's most famous meat!

Restaurants Mentioned in this Article

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