Japan is home to a remarkably diverse food culture, starting with washoku, which has been recognized as a UNESCO Intangible Cultural Heritage. Japanese cuisine has evolved outside of tradition in a unique way by incorporating cuisines and techniques from abroad. At the center of this evolution is Tokyo, the nation’s capital and one of the world’s most influential food cities. From refined Japanese cuisine to outstanding international dining, Tokyo offers an exceptional range of restaurants across genres, all held to an impressively high standard.

Yakiniku stands alongside sushi and ramen as a category of Japanese cuisine that everyone loves. At yakiniku restaurants, which are very committed to providing the best meat quality, you can enjoy a wide variety of beef cuts and condiments. At higher-end establishments, wagyu takes center stage. Its reputation for exceptional quality has made wagyu yakiniku a must-try experience, and for many travelers, enjoying it in Japan is a key reason for the trip itself.

You will encounter terms like “wagyu” and “domestic beef” in yakiniku restaurants. Wagyu refers specifically to four native Japanese cattle breeds whose bloodlines are strictly managed. Domestic beef, on the other hand, includes any cattle raised in Japan and does not necessarily qualify as wagyu.

Wagyu’s quality is also evaluated using a grading system based on the marbling pattern, the shine of the meat and fat, overall appearance, and other criteria. The highest rating, A5, refers to beef with exceptionally fine, evenly distributed marbling, prized for both its visual beauty and its rich, full-bodied flavor.

Below, we introduce five restaurants in Tokyo where you can enjoy wagyu yakiniku. These selections span well-known areas such as Shinjuku, Shibuya, and Ueno, while standing out for their individual strengths, from deep expertise in wagyu to thoughtful halal options.

Located in the upscale residential neighborhood of Hiroo, Onikuya Keisuke Sannanbo is a yakiniku restaurant offering rare Takamori wagyu.

Takamori wagyu is produced in limited quantities each year in Yamaguchi Prefecture. With its low fat melting point, it is so tender that it melts in your mouth. The meat is carefully examined before being grilled by expert staff members and served at the perfect timing.

Signature dish: Thick-cut beef tongue

The dishes are primarily served as courses to let customers have the finest wagyu tasting experience. The thick-cut beef tongue, the restaurant’s signature dish, is featured in every course and only uses the most tender part of the tongue. Served as a thick 60-gram slice, the meat is let to rest after grilling, so that it can soak up the juices and umami flavor, bringing out the chewy texture. The faint sweet aroma is unique to Takamori wagyu.

Dipping sauces: Three options to bring out the flavor of each cut

There are three dipping sauces available: the classic sauce, the Shio Ponzu herb salt-based sauce to complement the beef tongue, and the wasabi soy sauce, which perfectly enhances the flavor of Chateaubriand. The staff is here to advise you on which sauce pairs best with each cut, allowing you to focus only on the taste of wagyu.

Popular side dish: Fillet Cutlet Slider Burger

The Fillet Cutlet Slider Burger is an exceptional side dish featuring a generous cut of perfectly fried Chateaubriand served between small buns. The tender meat and its light batter dissolve in the mouth after the first bite, while the mustard sauce with truffle leaves a refreshing aftertaste.

Nikutei Futago iki Shinjuku, located in Kabukicho, is a yakiniku restaurant offering Ota beef raised at Ota Farm in Tajima, Hyogo Prefecture.

Only female cattle are used to produce Ota beef. Its low fat melting point dissolves immediately on the tongue, and even the lean cuts are tender, allowing you to savor the unique flavor wagyu is known for.

Many visitors come specially to admire the view of Kabukicho from the tenth floor. You can even catch a glimpse of Godzilla’s head on the Shinjuku Toho Building from the window seats.

Signature dish: Sirloin on Original Soup stock

The signature dish is the Sirloin on Original Soup stock (1,650 yen per slice). Staff members quickly grill the sirloin laid across the roaster in front of you and spread a generous amount of wasabi on it. Finally, the meat is dipped in a beef bone broth. The sweetness and aroma of the sauce blend to create a surprisingly light aftertaste despite the fat of the meat. The complex flavors are a perfect example of Japanese cuisine.

Dipping sauce: Commitment to making customers savor wagyu to the last bite

The dipping sauce, a fragrant blend of leeks, green onions, and sesame seeds, brings out the sweetness of the meat’s fat. The wasabi sourced from Shizuoka Prefecture is freshly ground in-house daily. Paired with fatty cuts like short ribs, it accentuates the deep flavor of Ota beef.

Side menu: Teppan Garlic Rice

The most popular side dish is the Teppan Garlic Rice (1,650 yen). A cut of wagyu close to a short rib is shaped into a dome and served on a sizzling hot iron plate with fragrant scorched rice. The garlic flavor is rich but not heavy and is the perfect dish to conclude your meal.

Wagyu Yakiniku Panga Ueno, located in the Ueno and Ameyoko area, is a yakiniku restaurant offering halal-certified wagyu.

The restaurant uses halal wagyu cattle raised in Kumamoto and Kagoshima and offers a wide range of cuts, including rare ones. Characterized by its beautiful marbling, the wagyu has an excellent balance of lean meat and fat. It is served without sauce, so that customers can first appreciate its vibrant color and marbling.

The restaurant’s international staff can provide service in English and offer detailed explanations about wagyu and yakiniku to ensure each customer has a comfortable experience.

Signature dish: Wagyu Premium Beef Platter (6 kinds)

The signature dish is the Wagyu Premium Beef Platter (6 kinds) (17,600 yen), featuring four recommended rare cuts of the day, steak, and yakisuki. This is made possible by the restaurant purchasing entire cows. Trained staff members grill the steaks, sirloin, and other cuts according to your preferences. I recommend trying it rare to fully savor the umami of wagyu.

Dipping sauces: Various options without compromising on halal compliance

The dipping sauces include a classic soy sauce, a spicy version using gochujang, a lemon sauce, and a sauce to spread on the meat before grilling. The four sauces are halal-certified. Instead of alcohol, creative substitutes like oolong tea and wine grape juice are used to add depth to the flavors. The mirin used in the seasonings is also halal certified, and vinegar is not used in the lemon sauce.

Side dishes: Stone-roasted Wagyu Garlic Rice and Rice in a Miso-mased Spicy Wagyu Soup

As side dishes, I recommend the Stone-roasted Wagyu Garlic Rice (1,650 yen). You can savor the fragrant crispy rice and the wagyu together in a heated stone pot.
Despite its bright red color, the Rice in a Miso-mased Spicy Wagyu Soup (990 yen) has just the right amount of spiciness and is packed with delicious flavors to enjoy in between bites of wagyu. Side dishes like salad and kimchi also pair perfectly with the flavor of the beef.

Gyumon Halal Wagyu Yakiniku, located in Shibuya, has been a pioneer of halal wagyu for nearly 20 years.

The restaurant primarily offers A5-grade wagyu, characterized by its fine marbling and tender lean meat. Slowly grilled over charcoal, it is packed with flavor.

Attracting mainly customers from countries with a large Muslim population, such as Malaysia and Indonesia, the restaurant bustles with tourists from open hours at lunchtime.

Signature dish: Premium A5 Wagyu Set

The restaurant mainly offers courses designed to let first-timers appreciate the difference in meat quality. The popular Premium A5 Wagyu Set (9,680 yen) features four cuts: Prime Kalbi (Rib), Top Loin, Shoulder Loin, and Sirloin steak, allowing you to try classic cuts of Japanese yakiniku.

The wagyu can also be enjoyed sukiyaki-style, simmered in a sweet and savory sauce. You will surely appreciate how the flavor can change depending on the cooking method.

Dipping sauces: Flavors refined within restrictions

The restaurant only offers dipping sauces using halal-certified seasonings, without alcohol or pork-derived ingredients. Despite being mirin-free, a lot of thought was put into crafting a sweet and rich flavor as close to authentic Japanese yakiniku restaurants as possible.

Side dishes: Kimchi, namul, and popular milk pudding

The set comes with kimchi and namul, two essential side dishes when having yakiniku. The house-made namul with carrots, bean sprouts, and other vegetables serves as a palate cleanser between bites. The milk pudding dessert also does not contain any pork-derived ingredients, making it suitable for all customers. Among the drink menu, the popular Ramune, a Japanese carbonated beverage, offers a refreshing taste that surprisingly pairs well with wagyu.

Kobe Beef Yakiniku Halal Wagyu Nikubei, located in the cosmopolitan Akasaka area, is one of the few yakiniku restaurants in Tokyo offering both Kobe beef and halal wagyu.

In addition to Kobe beef, known for its tender texture and rich aroma, the restaurant purchases entire halal-certified wagyu cattle and offers high-quality cuts. With over 30 years of experience in yakiniku, the owner personally examines the meat and determines the ideal thickness.

Signature dish: KOBE BEEF Golden Excellentball Assortment

The signature dish is the KOBE BEEF Golden Excellentball Assortment (two servings for 10,978 yen). It is served as a 35-cm diameter golden ball containing nine Kobe beef cuts, including the recommended sirloin, as well as upper skirt steak, letting you savor the rich flavor of lean meat.

Find your favorite cut among the various textures and flavors. Grilling the wagyu over charcoal also enhances its delicious aroma.

Order the Halal Goldenball Yakiniku Set (10,000 yen per person) to enjoy wagyu dishes you will only find in Japan, such as meat sushi.

Dipping sauces: Three options that complement the flavor of wagyu

There are three types of sauces, including the original sauce. The Setouchi-grown lemon sauce, which includes both the juice and the peel, offers a refreshing yet slightly bitter taste that brings out the sweetness of the fat from the meat. Finally, the popular soy sauce koji features a mellow flavor from the rice koji, and adding wasabi makes it even more delicious.

Side dishes: Celebrating the philosophy of buying entire cattle

The recommended side dish is the tofu salad (858 yen), served with a spicy sauce on top and ground wagyu, reflecting the restaurant’s commitment to using every part of the animal. The salad can be prepared according to halal restrictions with halal-certified soy sauce.

Each of Tokyo’s wagyu yakiniku restaurants offers a unique dining experience through not only the high quality of the meat, but also the staff’s expertise when it comes to grilling and seasoning, as well as the overall ambiance. Please stop by restaurants you will only find in Tokyo and enjoy delicious wagyu.