The Steakhouse (ザ・ステーキハウス) is an American style steakhouse located on 3F of ANA InterContinental Tokyo, one of the most luxurious hotels in Tokyo. With the concept of “The Neighbouhood Steakhouse”, the restaurant offers a cozy and welcoming atmosphere for both Japanese and international guests. The menu has a wide variety of dishes including steaks, seafood, burgers, side dishes and salad. They offer an impressive selection of meat including premium Wagyu Beef, the top quality domestic/imported beef and flavourful dry-age beef. The finest beef cuts are cooked on the charcoal grill to maximize its taste and flavour to perfection.
The celebration of food. Tokyo-style.
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. Kawamura is not only a well-known steakhouse in Ginza but also throughout Tokyo. Here, meat is cooked and hardened but when you slice and chew them, the umami flavor permeates throughout your tongue, yet it is refreshingly chilling. It has developed into an extremely famous restaurant in recent years and is inundated with bookings.
Hibachi Shrimp
The ideal way to eat a steak, according to chef Michael Lomonaco, is rare to medium rare. The finest way to cook beef is medium rare because it gives the meat its greatest and purest flavor and enables for a charred exterior and cool interior. The texture and taste of the meat begins to suffer at any temperature higher than medium-rare. The restaurant serves it “black and blue beef” which is a technique of cooking the steak very fast at high heat, keeping the exterior seared crispy and the interior staying juicy and rare.
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Inspired Japanese Cuisine
This method of caring for cattle is extremely specialized and unlike domestic methods in many ways. Under such meticulous and careful breeding, there is no doubt that Japanese beef is always top quality. 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.
Kids menu,
Enjoy our signature dishes as well as seasonal items that change throughout the year. Born in the Tsukishima area of Tokyo some 80 years ago, Manpuku is the pioneer of this dish and will continue to offer this time-honored specialty while creating exciting varieties. Japanese Wagyu Beef always attracts patrons by its freshness and excellent flavor. Here are our carefully selected 12 best steak restaurants in Tokyo that have the best wagyu steaks, as well as some great Western steak options.
Shibuya Teppanyaki Umi (Shibuya / Teppanyaki)
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. You can enjoy the meal with a great selection of fine wine and sake.
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Besides Yakiniku, the mouthwatering wagyu beef can be enjoyed with traditional Japanese hot pot dishes, Shabu-Shabu and Sukiyaki. At Tokyo Wako, tantalize all your senses with a new dining experience, where the freshest ingredients are prepared right at your table. Our Teppan-yaki chefs have more than a few culinary tricks up their sleeves! Prepare to be entertained while the chefs fire up the Japanese flat grill, serving up delicious steaks and seafood to your exact liking. Welcome to Benihana, where you’ll find a dining experience unlike any other! Highly skilled and well-trained, your personal chef will entertain you while cooking such favorites as steak, chicken, seafood and fresh vegetables in traditional Japanese style on a hibachi table.
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The top quality Kobe beef is served with the fine culinary technique of experienced chefs as well as the warm and excellent hospitality. With the concept of “Kobe Beef and Wine”, the restaurant offers an abundant selection of wine with the sommelier who could help you to choose the wine to match your meal or your preferences. Great place to enjoy fine beef and authentic Japanese cuisine at the same time. The Steakhouse’s hallmark dish is undoubtedly steak, as the name indicates.
Kobe Beef Teppanyaki HAKUSHU
Only the finest cuts of beef are chosen, and they are expertly cooked over Kishu Binchotan charcoal. The restaurant aims for optimizing the delectability of the steak and has grown to be well-liked with a steady stream of patrons. 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. Ginza, Tokyo’s toughest and most cutthroat gourmet neighborhood, is where this long-standing restaurant is located. This steakhouse is in the traditional Japanese manner, and is able to provide high-quality Kobe Beef meals at extremely reasonable costs.
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. At a Yakiniku restaurant, bite-sized cuts of raw beef, pork, seafood and vegetables are cooked to perfection at your table over gas or charcoal grills. Food is eaten hot and fresh off the grill with each delicious piece cooked exactly to your personal taste. Enjoy this delicious tradition that is known around the world as “Japanese BBQ”.Spend a special day or evening at Manpuku enjoying the finest yakiniku with special people. Here, the customer is also the chef in an exquisite collaboration between our succulent ingredients, the radiant heat of the grill, our highly trained preparers and servers, and you.
Hirayama san will always purchase whatever is the greatest regardless of provenance or gender. It is very juicy and astonishingly soft, unlike Sirloin, which melts in your tongue. So much so that using a fork to cut the steak made the offered knife unnecessary. You may choose from five different sirloin and tenderloin beef from Kagoshima, Iwate, and a few other prefectures at Trois Fleches.
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