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The higher stage is a design that will catch fire using electric heat, while the lower level is a charcoal fire. Enjoy the greatest steak, fine wine, handmade bread, and a mouthwatering dessert for a perfect dinner. One of the famous spots in Tokyo to taste the best Kobe beef is Kobe Beef Kaiseki 511. The greatest Kobe beef, graded A5 (the highest), is served in a variety of ways, including steak, shabu-shabu and sushi. It’s one of the top steakhouses in Tokyo, serving premium steaks at affordable prices.
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Kobe beef is regarded as the priciest and most sought-after beef in the world, with individual servings sometimes costing more than $200. It can cost $50 per ounce in the United States, whereas other Wagyu that is not Kobe Wagyu can cost only half as much. Kobe steak has the largest marbled out of all the beef in the world, including all Wagyu. The Tajima variety of fullblood Japanese Black cow, bred in Japan’s Hyogo Prefecture, provided this meat. Kobe is actually the name of the city that serves as the Hyogo Prefecture’s capital.
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The specialty is an 8cm thick steak, and it's made from the finest cut of meat chosen that day by the chef. If you are lucky enough to get in and you find that Japanese-style steak is to your taste, you can book a table immediately after your meal. In addition to standard filet mignon, New York steak, and ribeye, the absolute best cuts served at Wa Dining are without a doubt the Wagyu filet mignon and the Wagyu New York steak.
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While you can order a la carte, it's best to opt for one of the tasting menus. The interactive Yakiniku Tasting Menu is 14 courses of pure decadence, featuring some of the most luxe seafood and steak options available. This Glendale staple is open seven days a week, ensuring that you can get your fix Monday through Sunday. While you can opt for lighter proteins such as chicken, shrimp, salmon, or even lobster, the tender steaks are the highlight of the meats at Mori Teppan Grill. Regardless of if you prefer filet mignon or New York steak, you can't go wrong with either. However, if you're looking to get a true taste of what Manpuku has to offer, order the American Wagyu tasting.
Matū is in our top three thanks to its sleek atmosphere and premium meat. Matū exclusively serves wagyu steak that is 100% grass-fed, resulting in a quality taste and texture in every bite. The Wagyu beef sourced by Matū comes from First Light Farms in New Zealand, and the featured cuts range from center-cut filet to ribeye. Since the butchers prepare the steak every morning, availability differs from day to day. While you can request that your steak be cooked longer, the standard practice at Matū is for all meat to be warm red.
Customers have to pick a cut of meat, then tell the chef at the counter how big a cut they'd like and how they want it cooked. Most of the cuts are priced by the gram, ranging from 6 yen to 12 yen per gram, with a minimum order of 200g. A satisfying meal at a steakhouse in Tokyo usually costs around 8,000 to 30,000 yen for a medium quality steak.
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Kobe Beef 511 (神戸牛 511) is a Japanese style steakhouse located in Akasaka, Tokyo. The name of the restaurant “511” presents the quality of the Kobe beef that they serve, which is A5 rank and BMS (marbling level) value No.11. The top quality Kobe beef is served with the fine culinary technique of experienced chefs as well as the warm and excellent hospitality. Great place to enjoy fine beef and authentic Japanese cuisine at the same time. Kobe Beef Teppanyaki Hakushu (神戸鉄板焼 白秋) is an award-winning wagyu beef restaurant in Shibuya since 1960s. Hakushu serves high-quality Japanese wagyu beef (Kobe beef) cooked on teppanyaki, Japanese style iron griddle cooking as well as other meats, seafood and seasonal vegetables.
Both are priced at $120, at the time of publication, so expect to spend a pretty penny ... The outside of Hikari Japanese BBQ & Grill might be unassuming, but the quality of the cuisine is top-notch. Located in a strip mall in Lomita, Hikari Japanese BBQ & Grill specializes in all things grilled meat. From Wagyu ribeye to bone-in short rib, the portions are rich, sizable, and flavorful. However, if you're wanting total freedom to order what and how much you want, this might not be the place for you since Hikari Japanese BBQ & Grill exclusively serves a prix fixe menu.
Patrons are able to choose between a teppan steak and seafood dinner or the sakura sushi dinner. If you're craving both seafood and steak, order the filet and shrimp or filet and scallops. Don't miss out on the side of sautéed mushrooms and the sakura fried rice, especially if you're ordering steak. There are even vegetarian options if you're visiting with a plant-based diner. Last but not least, Steak House Pound is a wildly popular dry-aged wagyu specialty restaurant originally from Kyoto. Now open in Ginza, this spot offers the rare opportunity to enjoy wagyu beef at an incredibly reasonable price.
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There are currently three branches in Tokyo in Roppongi (main store), Ginza and Meguro. Hama serves two types of premium wagyu, Matsusaka and Omi beef as well as well selected Japanese blackhaired wagyu cooked on the iron plate right in front of customers. Both course and ala carte dishes are available with wagyu beef, fine quality seafood and seasonal vegetables. Steak House Katsura (ステーキハウス桂) is a Teppanyaki restaurant located in The Prince Park Tower Tokyo, a luxurious hotel near Tokyo Tower. Katsura serves authentic Teppanyaki dishes cooked right in front of customers on an iron grill. The experienced chefs prepare carefully selected ingredients such as Kobe Beef, fresh fish, shellfish and seasonal vegetables with their stunning cooking techniques.
That said, if you love steak and seafood, the combo plates are where it's at. Enjoy a mix of lobster, filet mignon, and shrimp for some surf and turf, or get your protein fix with filet and chicken. There are also five different sauces to choose from such as diablo sauce, garlic butter, and yum yum teriyaki. Dry-aging is a method of processing and preserving meat before cooking. The meat has to contain a fair amount of fat and must be kept between 0 and 1° C. Generally speaking, only high quality beef could be dry-aged in order for its natural flavors to develop and intensify.
Though you can definitely order all of your meats a la carte, the restaurant also offers set combo plates if you find that to be easier. The choice of cuts include sirloin, fillet and rib eye, and you can choose between Japanese beef and Australian beef. What’s amazing is that the steaks are all freshly sliced from a gigantic slab of meat! You can customize your meal by adding a range of side dishes like rice, salad and drinks. Only the finest cuts of beef are chosen, and they are expertly cooked over Kishu Binchotan charcoal.
That said, the most popular and iconic dish at RedRock is without a doubt the sliced roast beef don. This tower of meat is just as eye-catching as it is mouthwatering, and it's definitely not for the faint of heart. Though the regular size is plenty for one person, you can also order the large to share (or tackle on your own).
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