5 High-End Yakiniku and Teppanyaki Restaurants Worth Trying in Ginza

1. Matoi Ginza (まとい銀座) / Yakiniku

A 5-minute walk from Ginza Station. A yakiniku restaurant where you can spend time in a calm Japanese atmosphere, forgetting the bustle of the city. You can enjoy branded beef such as Kobe beef, Matsusaka beef, and Yonezawa beef (premium beef from Hyogo, Mie and Shiga Prefecture), sourced through unique channels. Along with carefully selected prime beef of the day, they also offer luxury ingredients like matsutake mushrooms (Japanese premium and expensive mushroom), Sichuan pepper (aromatic spice from Sichuan province of China), black abalone, and Echizen crab (premium crab from Fukui Prefecture).

The interior showcases the skills of Japanese craftsmen, with beautiful plastered and stone-processed walls and bonsai (miniature trees) over 200 years old. At the counter, with an elegant bonsai in front, you can enjoy your meal while watching the chef's delicate handiwork. A custom-made wine cellar that can store 400 bottles houses a wide range of wines from Burgundy, France, Italy, America, and Japan. We hope you'll also enjoy the pairing with sake.

Recommended menu / Specialties:

Wagyu chateaubriand katsu sandwich (breaded, deep-fried cutlet sandwich), charcoal-grilled steak using Kishu Binchotan charcoal (high-quality white charcoal from Wakayama Prefecture), shabu-shabu (hot pot) combined with seasonal vegetables.

Recommended for:

Those who want to enjoy a majestic Japanese atmosphere while savoring not only wagyu but also carefully selected luxury fish and vegetable menus.

2. Ginza Yamashina (銀座 山科) / Yakiniku

1. Japan Restaurant Award, Best 100 (2021 - 24)

This is a more upscale branch of Nihon Yakiniku Hasegawa Ginza Main Store, where you can enjoy the collaboration of Japanese cuisine and yakiniku. Meat professionals carefully select only virgin Japanese Black cattle (main beef cattle breed in Japan), which is difficult to obtain, paying attention to the fattening period and producers. The course, which changes with the seasons, allows you to taste a wide variety of cuts including Kobe beef chateaubriand, sirloin, ribeye, tongue, and skirt steak.

At the counter seats, where you can admire beautiful tableware by artists including ceramic artist Koichi Uchida, you can enjoy the lively performance of the chefs right in front of you. Experienced sommeliers select hard-to-find sake and Western spirits, as well as a rich selection of wines. We hope you'll enjoy the seasonal dishes prepared with carefully selected ingredients from all over Japan.

Recommended menu / Specialties:

Wagyu chateaubriand katsu sandwich (breaded, deep-fried cutlet sandwich), charcoal-grilled steak using Kishu Binchotan charcoal (high-quality white charcoal from Wakayama Prefecture), shabu-shabu (hot pot) combined with seasonal vegetables.

Recommended for:

Those who want to enjoy meat grilled at the perfect timing by professionals, or those who want to spend relaxed time with important people.

3. Honten Yamashina (本店 山科) / Teppanyaki

This is the teppanyaki (food cooked on an iron griddle) branch of Yamashina introduced earlier. They offer teppanyaki menus focusing on Japanese beef from all over Japan, including Omi beef (premium beef from Shiga Prefecture). They serve aged Omi beef from Okazaki Farm in Shiga Prefecture, which is said to be one of the best Japanese beef, aged for over 40 months, as well as carefully selected Japanese beef from all over Japan, cooked to its most delicious state.

From the counter seats where you can enjoy watching the cooking, you can overlook the night view of Ginza from the 11th floor of the building. The interior, with its eye-catching Baccarat chandelier, is step-free and wheelchair accessible. Private rooms are also available for those who want to enjoy in a private space. They have a selection of 1,000 wines, mainly from Italy and France, including names like Romanée-Conti and Petrus. They also offer a rich selection of rare sake and Japanese whiskey.

Recommended menu / Specialties

The famous Yamashina Wagyu Slider (a popular dish where miniature hamburgers are grilled in front of you and served as burgers) and steak made from Omi beef aged for 40 months.

Recommended for

Those who want to enjoy teppanyaki where chefs cook carefully selected Omi beef steaks and fresh seafood in front of you, and those who also want to taste the chef's creative dishes like miniature hamburgers.

4. Nihonyakiniku Hasegawa Ginza Main Store (日本焼肉 はせ川 銀座本店) / Yakiniku

A restaurant with an innovative style that combines traditional Japanese yakiniku with Japanese cuisine. It's reputed to offer an experience where the unconventional becomes conventional.You can enjoy prime cuts of Japanese Black cattle from all over Japan, selected by experienced meat professionals.Advanced vegetable sommeliers select ingredients from farmers nationwide, which skilled chefs turn into Japanese dishes that pair perfectly with yakiniku.

They use works by world-renowned ceramic artist Koichi Uchida for tableware, and service professionals with 25 years of experience ensure all guests have a comfortable time.They offer a lineup of 300 types of wine and 50 types of sake, not limited to Japanese or Western styles. We hope you'll enjoy the sommelier's pairing as well.

Recommended menu / Specialties:

Prime tongue, skirt steak, rare cuts of Kobe beef (premium beef from Kobe, Japan), rare cuts of Matsusaka beef (high-grade beef from Matsusaka, Japan), and Matsusaka beef chateaubriand, all selected by meat professionals. Comparison tasting of top-grade Matsusaka and Kobe beef.

Recommended for:

Those who want to enjoy luxury ingredients selected by meat professionals and vegetable sommeliers, and the collaboration of traditional yakiniku and Japanese cuisine.

5. Nihonyakiniku Hasegawa Bettei Ginza (日本焼肉はせ川 別亭 銀座店) / Yakiniku

This is a more upscale branch of Nihon Yakiniku Hasegawa Ginza Main Store, where you can enjoy the collaboration of Japanese cuisine and yakiniku. Meat professionals carefully select only virgin Japanese Black cattle, which is difficult to obtain, paying attention to the fattening period and producers. The course, which changes with the seasons, allows you to taste a wide variety of cuts including Kobe beef chateaubriand, sirloin, ribeye, tongue, and skirt steak.

At the counter seats, where you can admire beautiful tableware by artists including ceramic artist Koichi Uchida, you can enjoy the lively performance of the chefs right in front of you. Experienced sommeliers select hard-to-find sake and Western spirits, as well as a rich selection of wines. We hope you'll enjoy the seasonal dishes prepared with carefully selected ingredients from all over Japan.

Recommended menu / Specialties

They are a recommended store for handling God's Tongue and God's Skirt Steak selected by Kamiya Shoten, an established shop at Tokyo's Shibaura Meat Market. These rare tongue and skirt steak cuts, which are limited in daily supply, can only be handled by a few stores in Tokyo

Special courses that incorporate ultra-luxury ingredients such as seasonal hair crab, shark fin, and matsutake mushrooms (prized Japanese mushroom) based on the omakase (chef's choice) course.

Recommended for:

Those who want to enjoy hard-to-obtain rare luxury ingredients and high-quality dishes that value Japan's unique seasonality.