These Steak Restaurants in Japan Know Just How to Cook Their Meat Right
And they all have a different specialty, too.
These days, more restaurants in the Tokai area are offering delicious steak dishes. Here are five select restaurants you should try:
Toushituseigen x Nikutama x Wine BOTTI Meiekiminami Branch
2F Kanamori Bldg., 1-5-22 Meiekiminami Nakamura Ward, Nagoya City, Aichi Prefecture
Open daily from 5 p.m. to 12 p.m. (last order is at 11 p.m.) and 5 p.m. to 1 a.m. (last order is at 12 a.m.) on Fridays and Saturdays.
This restaurant sources their meat from long-established and esteemed butcher shop, Sugimoto, so you know that they’re not playing around. In fact, you can distinctly make out the taste of Chita and Owari, two types of Wagyu beef that are prepared using ice temperature aging, at the restaurant. If you’re worried about carbs, don’t worry as the manager, who was once a personal trainer of a famous gym, created a low-carb menu as well.
Most people order the Super Muscle Mori 500g (¥4,838). It’s made up of five varieties of meat: ice-aged chita beef shanks, owari bottom flap and Ichibo, roast pork, and herbed chicken.
Washoku Nikusakaba Nikuhashi
3-24-9 Meieki Nakamura Ward, Nagoya City, Aichi Prefecture
Open daily from 5 p.m. to 12 a.m. (last order is at 11 p.m.) except Sundays.
As the name of the store suggests, the concept of the store is Niku Hashi, which means to eat meat with chopsticks. On the first and second floors, you can choose the type of chopsticks you want to use out of 48 different patterns with different thicknesses and colors. The restaurant uses Owari and Kuroge Wagyu for the steaks and serves them in hot pot dishes, with the most popular one being the broiled Owari Beef.
Owari-gyu Aburi Moriawase (Broiled Owari Beef Moriawase) ¥3,672, Menu with 100g each of Owari Beef Romp, Serloin, and Short Rib cuts. After cooking on low heat, the meat is seared and infused with savory flavors.
Steak House Indians
2-10-12 Meieki Nishi Ward, Nagoya City, Aichi Prefecture
Open from 11:30 a.m. to 3 p.m. (last order is at 2:30 p.m.), 5 p.m. to 11 p.m. (last order is at 10:30 p.m.)
Store will be in operation until food stocks last.
At Steak House Indians, you can enjoy steaks that are usually served in upscale restaurants in a casual environment and cooked on a teppan (Japanese-style griddle) counter. The selling point is the casual space, and the luxurious beef chunks. Customize your steak to your own taste with steak sauce, grated radish, and condiments.
US Beef Belly Cut Indians Steak (one pound for ¥2,138) is grilled rare, so that the meat’s original flavor can be directly conveyed. One pound is approximately 450 grams, so you’ll definitely feel satisfied.
GRILL & TAPAS BAR BON MEAT
5-105-1 Takaracho, Tajimi City, Gifu Prefecture
Open from 11:30 a.m. to 2:30 p.m. (last order isat 2:00 p.m.), and from 5 p.m. to 12 a.m. (last order is from 11 p.m.) On Sundays, it’s open from 11:30 a.m. to 2:30 p.m. (last order is at 2 p.m.), and from 5 p.m. to 11 p.m. (last order is from 10 p.m.).
This New York-style restaurant also serves one of the best meats in town. The US Beef is chilled for 49 days using a wet aging process, and with the likes of Angus Beef and Kuroge Wagyu Beef on offer, you can try meat from different parts.
If you visit GRILL & TAPAS BAR BON ? MEAT, try ordering the Bon Meat Meibutsu! Steak no Kiwamimori (Bon Meat Famous Dish! The Ultimate Steak Plate) (¥3,974). It’s a dinner menu item that includes US Beef Sirloin Steak, Beef Belly Steak, Hamburger Steak, so you can really eat your fill.
Oniku Bar Mono Grande Yokkaichi Branch
1-2-2 Yasujima, Yokkaichi City, Mie Prefecture
Open daily from 5 p.m. to 12 a.m. (last order at 11:30 p.m.)
This restaurant prepares carefully selected meats such as Kuroge Wagyu Beef and Aussie Beef, with organic vegetables from contracted farmers. Enjoy the meal with Niku Senyou Sawa Jintoni (Special for Beef Gin Tonic) (¥626), a dish that’s seasoned with black pepper!
They cook their specialty Gyu 100% Hanbagu Steak (100% Beef Burger Steak) for ¥1,598 on low heat in an oven until it’s just cooked crisp on the surface.
Provided by Japan Walker™, Walkerplus™, and Tokai Walker ™ (3 April 2018)