Browse by style · Japan
8 verified steakhouses and butchers in Japan for dry-aged steak, across 4 cities. Dry-aging hangs beef in a cold, controlled room for weeks.
Japan
Steakhouse
Butcher-run grill in Haruyoshi that ages bone-in beef in its own chamber for 60 days or more and chars Kyushu Kuroge Wagyu heifer over charcoal, served by the 100 g…
Steakhouse
Fukuoka branch of the New York steakhouse inside the Grand Hyatt at Canal City, dry-ageing chilled USDA Prime beef for 28 days in house and finishing it in a 900°C…
Japan
Steakhouse
Kyoto branch of the New York steakhouse, set in a renovated old townhouse near Karasuma station, serving USDA Prime beef dry-aged for at least 28 days and a list of…
Steakhouse
Butcher-run steakhouse in a century-old machiya near Marutamachi station, where diners pick American-style dry-aged wagyu, including whole-carcass Kobe beef, from the…
Japan
Steakhouse
Osaka branch of the New York steakhouse chain, opened in July 2024 on the fifth floor of KITTE Osaka next to JR Osaka Station, serving USDA Prime beef dry-aged for at…
Steakhouse
Members-only charcoal-grill steakhouse opened in 2017 by butcher's son Katsuya Wajima, who trained at Vlado's in Melbourne and serves a single set menu built around…
Japan
Steakhouse
Tokyo branch of the Brooklyn steakhouse, dry-ageing USDA Prime beef to the same methods as the original and serving its signature T-bone for sharing.
Steakhouse
Restaurant and meat counter of aged-beef specialist Nakasei on Harimazaka, where whole Japanese Black carcasses are aged in-house for around two months.
Before you go
FAQ
We list 8 verified places in 4 cities: Fukuoka (2), Kyoto (2), Osaka (2), Tokyo (2).
A place is included only when its verified details mention dry-aged steak. Each profile links to the public sources we checked.