Experiences / Dining
Wagyu at a teppanyaki counter
鉄板焼きの和牛 てっぱんやきのわぎゅう
Food · High-end · Book ahead
A steel plate, a chef, a hundred grams of A5 beef seared in front of you with garlic chips and a glass of Bordeaux — the hotel-restaurant form of Japanese beef, born in Kobe and perfected in the top-floor rooms of Tokyo's great hotels and the counters of Ginza. Expensive by any measure and worth doing once with the right cut explained.
- How to arrange it
- Book a week ahead; ask the hotel to specify the cut and grade; lunch courses are half the price.
- Price band
- ¥¥¥¥
- Allow
- 120 min
Where to book it
Ginza
Ginza Ukai-tei
銀座 うかい亭
¥¥¥¥ · 120 min · English: yes
Part of the long-established Ukai restaurant group, this Ginza teppanyaki house pairs certified wagyu with a chef cooking tableside on an individual teppan, inside a multi-floor building near Kabukiza. The multilingual site and course structure are built specifically around international diners.
Marunouchi & Tokyo Station
XEX Tokyo / Teppanyaki An
XEX TOKYO 鉄板焼 杏
¥¥¥¥ · 120 min · English: yes
Set on the 13th floor of Daimaru Tokyo above Tokyo Station, this teppanyaki restaurant from the XEX group serves high-grade Japanese beef cooked at the counter with skyline views. It is run as one flagship of a hospitality group with several Tokyo teppanyaki venues, giving it a more polished, group-friendly format than a single-owner shop.
Named operators, each verified against its official site. We list the booking route and whether English is spoken; hours and prices live on the official site. All operators