Sumibi Yakiniku Nakahara

This is another restaurant that is regularly declared as the best place for steak in Tokyo. It has two dinner servings per evening and booking in advance is highly recommended as spaces fill up quickly. It serves specials like Wagyu beef tongue, grilled over hot coals right in front of the diners, providing them with a special meal time experience.

You've sampled the standard steaks and entrails, and are looking to climb the carnivore ladder. There's no better place to begin your quest than this Ichigaya eatery, the successor of famed Minowa joint Shichirin. Nakahara specialises in high-quality yakiniku and always stocks excellent kuroge wagyu (Japanese Black cattle).

Like "Shimizu," this popular restaurant also only uses Japan's highest-quality wagyu beef.There are many VIPs from overseas who always make sure to stop by Nakahara when they visit Japan.Nakahara's signature dishes are its "maboroshi (phantom) tongue" and "sirloin."The delicious sirloin, with its visible extremely fine grain, has an exquisite aroma and a deep umami flavor that explodes in your mouth.While the omakase course here at Nakahara is certainly on the pricier side at 20,000 yen and up, it is absolutely a meal you should experience at least once if you're a fan of yakiniku. ◆Sumibi Yakiniku NakaharaAddress: 9F GEMS Ichigaya, 4-3 Rokubancho, Chiyoda-ku, TokyoPhone: 03-6261-2987Hours: 18:00~Closed: WednesdaysBudget: 20,000-29,999 yenCredit cards accepted (JCB, AMEX, VISA, MASTER)

When self-taught butcher Kentaro Nakahara became a chef more than 15 years ago, no one was using premium wagyu beef for yakiniku, the Japanese version of Korean barbecue that's closely associated with beer-soaked grill pubs and cheap cuts of meat. Today, he’s on a mission to elevate the genre to the level of fine dining. On any given day, you can find him at Tokyo’s Shibaura meat market investigating the provenance, age, and ancestry of the Tajima cows he buys whole; at night, he'll be behind the counter in his chef’s whites, hair tied up in a blue-and-white do-rag, gleaming knife in hand.

Nakahara is called The Chef’s Table Yakiniku not only because it’s the Yakiniku restaurant most likely to appear on Netflix’s Chef’s Table but also because Nakahara’s counter is what many consider (myself included) the best Wagyu seat in Japan. The experience of chatting and watching Nakahara-san grill your wagyu in front of you is undoubtedly the best Wagyu experience you can have. While it is one of the more expensive Yaikiniku restaurants, it is for good reason.

At Sumibi Yakiniku Nakahara, the focus is on the perfect texture of the meat as it melts in your mouth. Chef Nakahara, not confined by brand names, sources the highest-quality wagyu (Japanese beef) directly from producers, selecting only the most delectable portions to ensure an unparalleled texture. The courses are artfully designed like sushi, allowing patrons to savor each exquisite dish the moment it is served.

4-3 Rokubancho,Chiyoda City, Tokyo 102-0085, JapanPhone: (813) 6261-2987. If you're a culinary explorer looking for a brilliantly unique experience, Sumibiyakiniku Nakahara is your destination. This is a haven for Wagyu beef lovers, best known for its insurmountably delicious beef tongue which, along with various other high-grade meat cuts, is skillfully cooked right before your eyes on a charcoal grill.

$$$$ – Neck and neck with Yoroniku is chef Kentaro Henry’s yakiniku restaurant that specializes in wagyu beef tongue. Even if you’ve never had beef tongue before, if you love beef, then you absolutely need to try their “legendary” beef tongue course. It’s truly is the stuff of legends, with 3 different cuts cooked to perfection right in front of you to showcase the different textures and flavors.

For those who will only settle for the best of the best, you'll be hard-pressed to find better quality than what's on on the menu at Nakahara. The restaurant is particularly famous for their beef tongue, which is included in all courses. While it might not sound particularly appetizing to some, it's delicious, with a surprising melt-in-the-mouth texture, that highly warrants giving it a try.

The owner’s experience and skill acquired through his more than 16 years of dedication to yakiniku create this restaurant’s quality and class. The restaurant strictly offers the proudly hand-made delicious side dishes and quality meat procured with the owner’s good eye, which is best at the time along with the season. Enjoy the quality yakiniku dinner time provided by the professional.

Editor's Note: There's no photo available at the time of writing. Sumibi Yakiniku Nakahara is dedicated to serving you the most memorable experience at their shop. With a specially curated selection of meats, the head chef carefully examines every cut for its taste, texture and looks to give customers a one in a lifetime meal.

Chef Kentaro (“Henry”) Nakahara is a self-taught butcher and a master of meat. He serves a tongue-to-tail wagyu tasting menu exclusively using Ōmi beef. Book seats at the counter to watch the marbled meat expertly cut by hand and cooked in front of you on the binchotan charcoal grills.

Japan, 〒102-0085 Tokyo, Chiyoda City, Rokubanchō, ４−３ ＧＥＭＳ市ヶ谷 ９F. Sumibi Yakiniku Nakahara in Tokyo is led by Chef Nakahara, who carefully chooses and grills wagyu right in front of you. The focus on precise cooking and natural flavors makes each bite feel special.

This is a Korean specialty yakiniku shop located 3 minutes from Ikebukuro Station. Here you can enjoy the best of coal grilled meat. An amazing statistic is the over 70% of those who visit here becoming repeaters, guest who come back multiple times.

4-3 RokubanchoChiyoda City, Tokyo 102-0085, Japan(813) 6261-2987. Sumibiyakiniku Nakahara serves a variety of meat cuts, including Wagyu tongue, that is cooked tableside over charcoal in a contemporary setting.