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How Now, Wow Cow!

February 15, 2016
The Innocent Carvery
A mural of a cow on the back wall commands your attention at this cool, contemporary, industrial-chic space in Nishi-Azabu – all sinuous chairs and sleek wood, glass and stone. Devotees of the finest wagyu beef in Tokyo make the pilgrimage to specialist eatery The Innocent Carvery to treat themselves to custom cuts procured by 'Wagyu master' Hisato Hamada (of Wagyu exporter Viva Japan) and chef Kenichiro Okada.

The restaurant isn’t afraid to show off its marbled meat in gallery-esque vitrines, which look like a stylish cross between a library, a museum and an upscale deli/butcher (best avoid inviting Smiths fans or veggie fiends).

Fret not, though, these aren’t artworks by polemic Brit Damien Hirst, they’re edible treats enticing you to indulge. The produce is artisanal stuff, served up in a choice of chef’s recommended courses or a Wagyu taster set. Expect unusual pairings such as steak with chilled noodles, with serious attention paid to the quality of the beef, grilled and finessed in different ways. Pair your beef with wine or beer.

The vibe here is casually elegant, with a mix of indoor and outdoor seating, counter spots and regular tables. Menus are in Japanese, but staff do their best to help you navigate them if you’re not native. Good beef, good grief, let’s eat!

101 Karuha Nishi-Azabu / 1-4-28 Nishi-Azabu / Minato-ku / +81 3 5411 2911 / 5:00 pm-midnight daily / innocent-carvery.jp
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