Japan · 5 cities
Japan grades wagyu by yield (A to C) and meat quality (1 to 5), so A5 is the top mark. Regional brands are strictly defined: Kobe beef must come from Tajima-strain Japanese Black cattle raised in Hyogo, with a marbling score of BMS 6 or higher. Butchers price beef per 100 grams, and teppanyaki steak is usually served as a set course.
Beef to know
The letter is yield, the number is quality. A5 BMS 10–12 is the richest beef you can buy.
Kobe, Matsusaka and Omi are among the best-known regional wagyu brands, each with its own rules.
Highly marbled wagyu is rich, so 100–150 g per person is normal.
Cities
Teppanyaki counters, wagyu butchers and American-style chophouses.
The home of Kobe beef, with certified teppanyaki restaurants.
Yakiniku capital with wholesale beef markets.
Wagyu steak counters, teppanyaki and Kyoto beef butchers.
Teppanyaki, steakhouses and Kyushu wagyu butchers.
Directory · Japan
54 steakhouses and 24 butchers and suppliers. Filter by city, cut and service.
We only list businesses verified against public sources. Cities without listings are still being checked.
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
Large teppanyaki restaurant in the Daimyo Garden City complex next to the Ritz-Carlton, pairing steak and seafood courses with desserts made to order at a separate…
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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…
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Couple-run teppanyaki bar near Yakuin-odori that is the only Kyushu outlet for rare Takamori Wagyu from Yamaguchi, alongside cuts of Saga, Miyazaki and Kagoshima beef.
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Hotel Okura Fukuoka's teppanyaki restaurant, directly linked to Nakasu-Kawabata station, with five teppan counters and private rooms serving Kyushu A5 fillet and…
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Teppanyaki restaurant a short walk from Hakata Station's Chikushi exit, cooking A5 Kuroge Wagyu, lobster and abalone with a wine list, plus a popular rare lean-steak…
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Nakasu beef house of around 60 years where kimono-clad staff grill A5 Imari beef from Saga on a teppan counter, with private rooms upstairs for sukiyaki and shabu-shabu.
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Neighbourhood teppanyaki in Muromi serving Kyushu Kuroge Wagyu sirloin, fillet and Chateaubriand with local fish and vegetables in a relaxed, Japanese-style setting.
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Teppanyaki steakhouse on the ground floor of the WITH THE STYLE resort hotel near Hakata Station, cooking Kyushu Kuroge Wagyu and beef tongue at a long live counter.
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Miyazaki beef restaurant by Nakasu-Kawabata station run by meat company Miyachiku, with chefs grilling steak at teppan counters and private rooms for yakiniku.
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Teppanyaki lounge in the leafy Tokirikyu complex near Tenjin, serving Saga and other Kyushu Kuroge Wagyu with abalone and Ise lobster, plus steak boxes to take away.
Butcher & supplier
Saturday meat sale run by the COWSI group behind Akamiya Cowsi, selling rare cuts and offal from whole wagyu carcasses plus Iki beef on the Minoshima shopping street.
Butcher & supplier
Retail meat shop of the Fukuoka COWSI group (the meat wholesaler behind the Akamiya Cowsi grill), selling meat bought directly from producers it has visited and chosen…
Butcher & supplier
Old-established central Fukuoka butcher near Akasaka station, stocking Kyushu brand beef and Kagoshima black pork and known for hefty Saga beef steak bento.
Butcher & supplier
Butcher near Ropponmatsu with its own yakiniku restaurant upstairs, selling Kagoshima, Nagasaki and Hakata wagyu including less common cuts, with weekly sale days.
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Flagship of the Mouriya group, which has served Kobe beef since 1885, grilling A5 Kobe beef on the teppan across three floors.
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Founded in Kobe in 1945, Misono presents itself as the originator of teppanyaki steak.
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Kobe steak restaurant dating from 1956 that skewers Kobe beef and roasts it in a furnace kiln over ubame-oak binchotan.
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Kobe beef steakhouse connected to Shin-Kobe Station that grills in front of guests using its own broiling-style teppan technique.
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Teppanyaki restaurant near Hankyu Sannomiya Station serving selected Kobe beef at comparatively accessible prices, with every dish grilled on the teppan in front of the…
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Restaurant run directly by the agricultural cooperative JA Zen-Noh Hyogo since 2008, serving Kobe and Tajima beef as teppanyaki steak or shabu-shabu alongside Hyogo…
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Small counter teppanyaki restaurant on Higashimon Street serving A5 Kobe beef and A5 Japanese Black beef cooked in front of guests.
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Counter-style Kobe beef teppanyaki restaurant next to Sannomiya Station, opened in 2011 and selected for Tabelog's Steak and Teppanyaki Top 100 in 2022.
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Flagship of the Kisshokichi group, a designated Kobe beef store that buys whole Kobe beef cattle at auction and serves them as steak courses, sukiyaki and shabu-shabu.
Butcher & supplier · Retail · Wholesale
Butcher founded in 1873 that buys whole Kobe beef cattle and breaks them down in its own facility, selling everything from fillet and sirloin to everyday cuts.
Butcher & supplier
Historic Kobe beef butcher dating from 1871, with its meat shop on the ground floor and steak, sukiyaki and shabu-shabu restaurants upstairs.
Butcher & supplier
Small family butcher in Motomachi founded in 1900 and now run by its fourth-generation owner.
Butcher & supplier
Kobe beef specialist butcher founded in the Taisho era that ages Tajima and Kobe beef by hanging whole carcasses.
Butcher & supplier · Retail · Wholesale
Ground-floor meat counter of Kobe Kikusui, a Kobe beef specialist founded in 1953, selling Kobe and black wagyu by weight next to Sannomiya station, with the company's…
Butcher & supplier · Retail · Wholesale
Meat wholesaler and retail shop near Nishi-Motomachi, founded in 1960, holding Kobe Beef designated store registration No. 13 and selling Kobe beef over the counter.
Steakhouse
Gion steakhouse founded in 1976 that steams and sears Omi and Kyoto Kuroge Wagyu on a teppan counter, long favoured by Showa-era stars.
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Renovated machiya steakhouse on Matsubara-dori, open since 1979, that grills Kuroge Wagyu over binchotan and pairs it with seafood courses and a deep drinks list.
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Family-run steak and vegetable restaurant near Saga-Arashiyama station, open since 1973, serving only female Kuroge Wagyu in set courses built around seasonal produce.
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Celebrated Katsura steak restaurant founded in 1976 that uses only pure Tajima-line Omi beef with natural marbling, cooked by chef Yasushi Yamanaka in a pan rather than…
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Kyoto outpost of Kobe's long-running Mouriya steak house, with teppan counters across three floors near Gion-Shijo station serving Kobe beef and Mouriya-selected wagyu.
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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…
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Meat-focused Western restaurant south of the Imperial Palace, run by a company that began as a Kyoto butcher, known for sirloin and fillet steaks, rare beef cutlet and…
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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…
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Basement restaurant by Sanjo Bridge, open since 1970 and fitted out like a ship's cabin, serving only Omi beef sirloin and tenderloin, most famously as deep-fried…
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Steak and sukiyaki restaurant in a 150-year-old machiya on Ryoma-dori, popular for its inexpensive steak lunches and Kuroge Wagyu, Kobe and Kyoto beef courses in the…
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Eighth-floor teppanyaki counter overlooking the Kamo River and Higashiyama, serving only whole-carcass Kobe beef in French-influenced courses from the Kisshokichi group.
Steakhouse
Counter-only steak house of nearly 50 years in north Kyoto, grilling marinated skirt steak and serving it with a tangy vinegar sauce, grated daikon and spring onion.
Butcher & supplier · Retail · Wholesale
Flagship of Moritaya, founded in 1869 as Kyoto's first beef shop, raising its own Kyoto beef on a ranch in Tamba and supplying Kyoto steakhouses as well as its retail…
Butcher & supplier
Original shop of the Hiro meat group at the Senbon end of the Sanjo-kai shopping street, buying whole cattle at the Kyoto meat market and selling steaks, yakiniku cuts…
Butcher & supplier
Retail meat counter of Mishima-tei, the sukiyaki house founded in 1873, selling Kuroge Wagyu and domestic beef aged in-house from a separate entrance in its Teramachi…
Butcher & supplier · Retail · Wholesale
Flagship counter of a Kyoto wagyu butcher founded in 1953 near the Philosopher's Path, buying whole Kuroge Wagyu carcasses and selling steaks, yakiniku cuts and its own…
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Kitashinchi steak and wine restaurant where chef Ukai roasts large blocks of Japanese Black heifer beef in a kiln for a crisp crust and juicy centre.
Steakhouse
Kitashinchi restaurant specialising in steak roasted in a kiln, using top-grade Japanese Black and brand-name beef in lunch and dinner courses.
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Small Kitashinchi steak specialist, listed in Tabelog's WEST top 100 for steak and teppanyaki in 2024 and 2025.
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Teppanyaki counter inside the Ohatsu Tenjin shopping arcade near Umeda, built around Kobe beef grilled with French-influenced touches.
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Teppanyaki restaurant on Midosuji whose courses let diners compare Kobe, Matsusaka and Omi beef grilled at the counter, with private rooms for business dining.
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Hotel teppanyaki restaurant on the 24th floor of the Imperial Hotel Osaka, grilling Matsusaka, Kobe and other Japanese Black beef with views over the Okawa river.
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Original branch of the Yakiniku M chain, which buys whole Matsusaka cattle directly from Matsusaka, so diners can compare many cuts, including rare ones, as yakiniku,…
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Upscale Kitashinchi yakiniku restaurant serving Matsusaka, Kobe and Omi beef chosen to its own marbling standards, including multi-course wagyu kaiseki menus.
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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…
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Flagship-grade Osaka branch of the Kobe steak house Bifteck Kawamura, one minute from Kitashinchi station, where chefs grill Kobe beef, including prize-winning champion…
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Only Osaka branch of the Kobe-based Ishida steak group, on the eighth floor of the LINKS UMEDA building beside JR Osaka Station, serving A5 Kobe beef (BMS 10-12) and…
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…
Butcher & supplier
Meat counter of Harijyu, the Dotonbori beef house founded over a century ago, selling Japanese Black wagyu for steak and sukiyaki alongside house-made beef products and…
Butcher & supplier
Wagyu butcher in Kuromon Market that buys Japanese Black heifers at the Kobe auction and will grill any steak bought at the counter on the spot, a big draw for visitors.
Butcher & supplier
Third-generation butcher stall in Tsuruhashi Market, founded about 80 years ago, that sells A5 wagyu with marbling scores of 11 to 12 (from Miyazaki, Kagoshima and…
Butcher & supplier
Neighbourhood wagyu butcher on the Senbayashi shopping street that also runs yakiniku restaurants supplied directly from the shop.
Butcher & supplier
Butcher near Higashi-Mikuni station, founded about 60 years ago, focused on A5-grade female Japanese Black beef from branded herds including Kobe and Tajima, with steak…
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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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…
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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.
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Akasaka restaurant dedicated to Kobe beef, serving only carcasses with a marbling score of BMS 11 or higher as steak and multi-course menus.
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Restaurant and meat counter of aged-beef specialist Nakasei on Harimazaka, where whole Japanese Black carcasses are aged in-house for around two months.
Steakhouse
Course-style wagyu yakiniku restaurant in Minami-Aoyama credited with popularising grilled wagyu wrapped around rice and dipped in egg yolk.
Steakhouse
One of Tokyo's hardest-to-book wagyu yakiniku restaurants, where diners grill premium cuts at the table in a residential corner of Shirokane.
Steakhouse
Casual teppan steak restaurant above the Satou butcher shop, serving beef from the shop's own supply, including Mie-raised Matsusaka-line wagyu, as set meals at…
Steakhouse
Teppanyaki restaurant on the 17th floor of the Imperial Hotel Tokyo, cooking steak and seafood at the griddle with views over Hibiya.
Butcher & supplier
Long-established Kichijoji meat shop famous for the queue outside for its wagyu menchi katsu.
Butcher & supplier
Flagship meat shop of the Ningyocho Imahan sukiyaki house, selling Japanese Black wagyu cut for steak, sukiyaki, shabu-shabu and yakiniku, plus prepared foods.
Butcher & supplier
Wagyu-only butcher near Yoga station, opened in 2015, that selects female Japanese Black cattle regardless of brand and cuts every order to size.
Butcher & supplier · Retail · Wholesale
Small wagyu specialist butcher in Shiba devoted to Matsunaga Wagyu, selling steaks and slices to the public and supplying restaurants and hotels.
Butcher & supplier
Neighbourhood butcher near Togoshi-Ginza shopping street that cuts A5 brand wagyu to order and ships chilled nationwide.
Nothing matches all of these filters.
Local names
Cut names change from country to country. Use the local name at the butcher counter.
| Cut | Called in Japan | Best for |
|---|---|---|
| Tenderloin | Hire (ヒレ) | Pan-sear, then oven |
| Ribeye | Rib-rōsu (リブロース) | Grill or pan-sear |
| Striploin | Sāroin (サーロイン) | Grill or pan-sear |
| T-bone | T-bōn | Grill over coals |
| Tomahawk | Tomahōku | Reverse sear |
| Picanha | Ichibo (イチボ) | Grill or skewer |
| Chuck eye | Kata-rōsu (肩ロース) | Pan-sear or grill |
| Short rib | Karubi (カルビ) | Braise, smoke or thin-slice |
Doneness
Final core temperatures after resting, with the words you'll hear on local menus.
| Doneness | Local term | °C | °F |
|---|---|---|---|
| Rare | Rea (レア) | 49–52 °C | 120–125 °F |
| Medium rare | Midiamu rea | 54–57 °C | 130–135 °F |
| Medium | Midiamu (ミディアム) | 60–63 °C | 140–145 °F |
| Medium well | Midiamu weru | 65–68 °C | 150–155 °F |
| Well done | Werudan (ウェルダン) | 71 °C+ | 160 °F+ |
For businesses in Japan
Free listings for steakhouses, butchers and suppliers. Featured placement in Japan costs ¥7,000 per month.