When people think of Japanese cuisine, sushi and sashimi often steal the spotlight, but Japan’s mastery of meat is just as extraordinary. The 2025 list of the World’s 101 Best Steaks is an indication of this, with several standout Japanese restaurants earning top honors.
No. 27 – Nikuya Tanaka (Tokyo)
Nikuya Tanaka, nestled in Tokyo’s upscale Ginza district, offers a refined, wagyu-centric dining experience led by third-generation meat expert Chef Satoru Tanaka. Known for his minimalist approach and deep respect for beef, Tanaka highlights the natural qualities of premium wagyu through carefully curated dishes like tartare and binchotan-grilled sirloin. The intimate, eight-seat hinoki wood counter allows diners to observe each step of the food preparation process.
No. 40 – Miyoshi (Kyoto)
Miyoshi is a wagyu-focused kaiseki restaurant led by the self-taught Chef Tsutomu Ito. Known for his precision and deep respect for premium Japanese beef, Chef Ito crafts seasonal, multi-course menus that highlight wagyu’s natural richness using minimalist techniques. Signature dishes include kombu-pressed ox tongue, beef consommé infused with white truffles, and sirloin sashimi.
No. 46 – Kitan-in (Osaka)
Located in in Osaka’s Minami-Semba district, Kitan is an intimate, omakase-style yakiniku restaurant specializing in dry-aged wagyu. Led by Chef Hiro-san, a Miyazaki-born wagyu expert, the restaurant showcases the depth and character of premium Japanese beef through carefully crafted courses. Signature offerings include dry-aged ribeye, aged to enhance flavor and tenderness, and ichibo tataki, which highlights the richness of a prized cut with minimalist flair.
No. 83 – Niku Kappō Jō (Tokyo)
Niku Kappo Jo offers an elegant, kappo-style wagyu experience under the expert guidance of Chef Jotaro Okubo. Drawing on traditional Japanese cooking techniques, the chef treats wagyu with the delicacy typically reserved for premium seafood, presenting an omakase menu that highlights the beef’s full potential. Signature dishes include sirloin shabu-shabu, aged wagyu tartare, and binchotan-grilled aitchbone steak.
No. 86 – Okadamae (Tokyo)
In Tokyo’s Azabu-Juban district, Okadamae focuses on wagyu dining, blending steakhouse tradition with kappō-style finesse. Led by Chef Kenichiro Okada, the 16-seat counter restaurant delivers a theatrical omakase experience known as “Okada Theater,” where top-tier Japanese beef—including Kobe, Matsusaka, Omi, and Sendai—is prepared in front of diners.
No. 96 – Fukutatei – The Ukai (Osaka)
Fukutatei The Ukai in Osaka provides a unique take on wagyu teppanyaki, led by chef-owner Hiroshi Ukai, whose background includes training under Italian master Gualtiero Marchesi. Specializing in premium Tajima and Kobe beef, the restaurant emphasizes precision, simplicity, and deep respect for ingredients. Cuts are chosen and cooked based on their specific qualities, either over binchotan charcoal or on the grill, resulting in tender textures and rich flavor.
No. 98 – Sugita (Tokyo)
Founded in Osaka in 1961 and now based in Tokyo, Restaurant Sugita is a long-standing institution which is highly regarded for its approach to Japanese beef. Its iconic dish—a rich wagyu cutlet sandwich—was created during Japan’s post-war boom and remains a standout. Second-generation owner Yasunao Sugita, trained in French cuisine, has expanded the menu to include multi-course meals showcasing the depth and versatility of wagyu.
No. 100 – Wagyu Mafia – The Butcher’s Kitchen (Tokyo)
Rounding out the list is WAGYUMAFIA The Butcher’s Kitchen, a members-only restaurant in Tokyo’s Nishiazabu district that reimagines the Wagyu experience. Founded by chef Hisato Hamada and entrepreneur Takafumi Horie, the concept blends a butcher shop with a live kitchen, creating an immersive dining atmosphere centered around Japan’s top Wagyu cuts. Diners sit at a 14-seat counter, watching as dishes like the famed Chateaubriand cutlet sandwich and Wagyujiro ramen are prepared with precision.
