Steakhouse
Aragawa
Tokyo steak institution opened in 1967 that sears Tajima-line beef over binchotan charcoal and rests it in a clay oven, served with little more than salt and pepper.
Steakhouse · Omotesando / Jingumae, Tokyo
Teppanyaki chef's-table restaurant on the fifth floor of Omotesando GYRE, grilling the group's selected Kuroge Wagyu alongside seafood in a room built with beams from an old Kanazawa merchant house. Desserts are served from a trolley in a separate lounge.
Verified ✓ · checked against 3 public sources on 2026-10-03
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Steakhouse
Tokyo steak institution opened in 1967 that sears Tajima-line beef over binchotan charcoal and rests it in a clay oven, served with little more than salt and pepper.
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Teppanyaki restaurant of the Ukai group where chefs grill selected Kuroge Wagyu and seafood on the iron plate in front of diners.
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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.