Discover Wagyu: Japan's Finest Beef and Where to Savor It in Tokyo
Updated: Dec 12, 2024
HELLO, I'M AYU!
I am one of the staff members at Patia, where we offer cooking classes specifically designed for foreign tourists in Tokyo. I have two children, and I love cooking! I look forward to sharing my passion for cooking with you and making your experience in Japan truly memorable!
Wagyu beef, renowned for its exquisite marbling, buttery texture, and rich umami flavor, is a must-try for any food enthusiast visiting Japan. This blog delves into the world of Wagyu, highlights top restaurants in Tokyo to savor it, and introduces an exciting Wagyu cooking class. For a visual experience, we've also included a must-watch YouTube video about Wagyu.
Table of Contents
What is Wagyu?
Wagyu refers to four Japanese cattle breeds—Kuroge, Akage, Nihon Tankaku, and Mukaku. Among these, Kobe beef, a type of Kuroge Wagyu, is world-famous. Wagyu's luxurious appeal comes from its intense marbling, which enhances both the flavor and tenderness.
Farmers in Japan go to great lengths to ensure the highest quality, from specialized diets to stress-free environments for their cattle. This meticulous care elevates Japanese Wagyu to a global icon of culinary perfection.
The Types of Wagyu: A Rich Diversity of Flavor
Wagyu beef is not a single type of meat; it comes from four specific Japanese cattle breeds, each offering unique characteristics. Understanding these types can enhance your appreciation of this luxurious beef.
1. Kuroge Washu (Japanese Black)
The most common breed, Kuroge Washu, makes up about 90% of all Wagyu cattle in Japan. Known for its exceptional marbling (called shimofuri), this breed produces the tender, buttery texture that Wagyu is famous for.
Famous Brands: Kobe Beef, Matsusaka Beef, Omi Beef.
Characteristics: Highly marbled, rich umami flavor, and melts in your mouth.
2. Akage Washu (Japanese Brown)
Also known as "Red Wagyu," Akage Washu has less fat and more lean meat compared to Kuroge Washu. It offers a lighter, healthier option while retaining its juicy flavor.
Famous Brand: Akaushi Beef from Kumamoto.
Characteristics: Mild taste, lower fat content, and a focus on the natural flavor of the meat.
3. Nihon Tankaku Washu (Japanese Shorthorn)
Primarily raised in Japan’s northern regions like Iwate, this breed thrives on pasture grazing. The result is a beef with bold, beefy flavors and less fat than Kuroge Washu.
Famous Brand: Iwate Tankaku Beef.
Characteristics: Leaner, earthy flavor, perfect for those who prefer robust taste profiles.
4. Mukaku Washu (Japanese Polled)
The rarest of the four breeds, Mukaku Washu, is predominantly raised in Yamaguchi Prefecture. Known for its red meat and low-fat content, it provides a clean, light flavor.
Characteristics: Extremely rare, lean meat, and subtle flavor.
Must-Watch YouTube Video: The Art of Wagyu
To better understand Wagyu and how it’s raised, check out this captivating YouTube video: How Wagyu Is Made (Farm To Table).
This video takes you behind the scenes at a Wagyu farm in Japan, offering insights into the dedication and craftsmanship involved in producing this premium beef. It's an inspiring way to appreciate the journey from farm to plate.
Watch the video here: How Wagyu Is Made (Farm To Table)
Channel Name: Nick DiGiovanni
3 Must-Visit Wagyu Restaurants in Tokyo
If you’re a Wagyu enthusiast, Tokyo is the place to be. With a variety of dining experiences offering the finest cuts of this prized beef, here are 3 standout restaurants where you can indulge in Wagyu like never before:
1. Oniku Karyu (おにく 花柳)
Source: Oniku Karyu
At Oniku Karyu, Chef Haruka Katayanagi’s passion for Kuroge Wagyu is infused into every dish. The restaurant offers a truly unique dining experience where Wagyu takes center stage in an array of inventive dishes. The meal kicks off with charcoal-grilled Chateaubriand, setting the stage for a series of courses that include Wagyu sushi, stew, and even cutlet sandwiches. Combining Wagyu with luxurious ingredients like sea urchin, each dish delivers a rich, indulgent experience. With the warm hospitality of Chef Katayanagi and his team, this restaurant is a must-visit for Wagyu lovers looking for something exceptional.
Access
2-minute walk from Tokyo Metro Yurakucho Line "Ginza-itchome Station" Exit 10
3-minute walk from Toei Asakusa Line "Takaracho Station" Exit A3
5-minute walk from Tokyo Metro Hibiya Line and Toei Asakusa Line "Higashi-Ginza Station" Exit A8
6-minute walk from Tokyo Metro Lines "Ginza Station" Exit A13
Hours
5:00 PM to 11:30 PM
Closed
Sundays and national holidays
Map
2. Towa (常)
Source: TABLEALL
At Towa, Wagyu is the star of the show, prepared with precision and attention to detail, using both traditional Japanese techniques and modern twists. The journey begins with light appetizers and progresses into rich, flavorful courses. Notable dishes include beef tail spring rolls and charcoal-grilled Wagyu tongue and tenderloin, paired with seasonal vegetables for added vibrancy. The beef tail soup with Japanese dashi is a standout, using seasonal ingredients like eggplant in the summer and shrimp taro in the winter. With a deep respect for Japanese culinary traditions, this restaurant is perfect for those who appreciate the artistry behind Wagyu preparation.
Access
About a 12-minute walk from “Hiroo Station” on the Tokyo Metro Hibiya Line.
Hours
6:00PM-10:00PM
Closed
Sundays and national holidays
Map
3. Kappo Ryu (割烹 隆)
Source: OMAKASE
For those seeking a more creative take on Japanese cuisine, Kappo Ryu offers a free-spirited and innovative approach to Wagyu. The chef crafts memorable dishes by layering flavors in unexpected ways. Try the beef tongue with a tangy vinegar-based sauce, or the Wagyu cutlet, wrapped in bread and deep-fried to golden perfection. The restaurant skips traditional offerings like soup and small appetizers, focusing solely on Wagyu dishes that push the boundaries of flavor and presentation. It’s a great spot for anyone looking for a fresh, exciting take on Japanese beef cuisine.
Access
6-minute walk from Tokyo Metro "Omotesando Station" Exit A5
Hours
Monday to Friday:
6:00 PM to 10:30 PM (Last order at 8:00 PM)
*Reservations required by 6:00 PM the day before.
Saturday:
Lunch: 11:30 AM to 3:00 PM (Last order at 2:00 PM)
Dinner: 6:00 PM to 10:30 PM (Last order at 8:00 PM)
*Reservations required by 6:00 PM the day before.
Closed
Sundays, public holidays, and irregular holidays
Map
Explore 2 Unique Japanese Cooking Classes in Tokyo
Discover the art of Japanese cuisine through two immersive cooking classes. Learn to prepare exquisite dishes featuring premium Wagyu beef, from kaiseki-style multi-course meals to creative Temari Sushi. Both classes offer hands-on experiences and guided by friendly, English-speaking instructors. Perfect for food lovers seeking an unforgettable culinary adventure in Tokyo!
Small-Group Wagyu Beef and 7 Japanese Dishes Tokyo Cooking Class
Source: Viator
Discover the art of Japanese cooking with a hands-on kaiseki ryouri class in Tokyo! Limited to just 8 participants, this intimate class focuses on crafting a full-course meal featuring tender Wagyu beef, fresh Japanese vegetables, and authentic seasonings.
Start by making dashi, the essential soup stock in Japanese cuisine, before diving into the preparation of seven exquisite dishes. Learn traditional and modern recipes, food presentation techniques, and intricate cutting methods—all under the guidance of friendly, English-speaking instructors.
Enjoy a warm, homey atmosphere as you create everything from appetizers to dessert, finishing your experience with a feast paired with sake and green tea.
Embrace this chance to elevate your culinary skills and gain a deeper appreciation for Japanese food culture!
Duration: 3 hours
Price: 10,500 JPY
Temari Sushi & Wagyu Beef Bento Class & Street Walking
Source: airKitchen
Celebrate the world-famous Wagyu beef in this hands-on cooking class in Tokyo. As part of a beautifully balanced menu, you’ll enjoy preparing a tender, flavorful piece of Wagyu steak, highlighting the incredible quality of Japanese beef.
In addition to Wagyu, the class also includes:
Temari Sushi (small, artistic sushi balls with edible flowers and greens)
Rolled egg (sweet, unsweetened, or with cheese – your choice!)
Three traditional Japanese vegetable dishes
Clear soup or miso soup
Dessert: Zenzai (sweet red bean with mochi) and green tea
You’ll start by learning how to craft sushi rice and soup stock from scratch. Then, create a variety of dishes that beautifully balance flavor, texture, and presentation—all using fresh, organic ingredients. Your instructors will guide you every step of the way, ensuring your Wagyu steak is perfectly cooked and plated.
As a warm welcome, enjoy a bottle of natural Hokkaido water upon arrival. Optional raw sake is also available for 500 JPY per glass.
Dive into this class for an unforgettable culinary experience, centered around the excellence of Wagyu beef!
Duration: 3 hours
Price: 9,000 JPY
Why You Should Try Wagyu in Tokyo
Trying wagyu in Tokyo is a must for any visitor looking to experience the pinnacle of Japanese cuisine. Known for its exceptional marbling, tenderness, and rich flavor, wagyu is celebrated worldwide, and Tokyo is home to some of the finest varieties, including Kobe, Matsusaka, and Omi beef. Whether you enjoy it as yakiniku, shabu-shabu, or sukiyaki, skilled chefs in Tokyo bring out the best of this premium beef using traditional techniques. Beyond its incredible taste, wagyu represents an essential part of Japan's culinary heritage, making it a truly unforgettable dining experience.
Japanese Cuisine Making Experience in Tokyo
For a full hands-on experience with traditional Japanese food, learn from a cooking instructor in Patia’s Japanese Cooking Class in Tokyo. After your class, you’ll be taking home skills as well as memories…and a full belly!
We share more behind-the-scenes moments, cooking tips, and beautiful photos from our classes on Instagram! Be sure to follow us and join in the Tokyo food adventure.
Check us out at @patiajapanesecooking
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