Bifteck no Kawamura (Ginza)
Located in Ginza, around seven minutes on foot from The Peninsula Tokyo 
Address: 8F Ginza MST Building, 6-5-1 Ginza, Chuo-ku, Tokyo 104-0061
Telephone: +81 3 6252 5011
Open every day
Lunch: Around JPY 5,000–12,000 per person.
Dinner: Around JPY 12,000–30,000 per person

 

Solid and glamorous from its rich red carpets to its brick walls Bifteck no Kawamura is a traditional teppanyaki restaurant that is famous for using the very finest beef, cut from champion cattle purchased at auction. With its English-speaking chef this is a popular place for overseas visitors to sample genuine Japanese Kobe beef as part of luxurious multi-course meals that are full of extra-special ingredients like abalone and foie gras. Tajima beef is another high-grade beef option served here and there are some tasty casual choices as well such as premium hamburger steaks.

 

Mon Cher Ton Ton (Roppongi)
Located in Roppongi, around 15 minutes by car from The Peninsula Tokyo
Address: B1 3-12-2, Roppongi, Minato-ku
Telephone: +81 3 3402 1055
Open every day except New Year (December 31 and January 1)
Lunch: Around JPY 10,000 or more per person.
Dinner: Around JPY 15,000–40,000 per person

TheSeryna brand has been a favourite option for high-grade teppanyaki for around half a century. Diners may choose from a number of courses for lunch and dinner including both lighter sets and the opportunity to upgrade to luxurious Kobe beef, lobster and abalone. These are complemented with fresh vegetables and delicious extras like truffle rice, foie gras, live-cooked shrimp and crunchy garlic chips. The dark-red interior with its bar like ambiance makes this the perfect choice for a glamorous evening out.

 

Atelier Morimoto XEX
Located in Roppongi, around 15 minutes by car from The Peninsula Tokyo
Address: I.K.N. Roppongi Building, 7-21-19 Roppongi, Minato-ku
Telephone: +81 3 3479 0065
Closed Sundays
Lunch: Around JPY 10,000–15,000 per person
Dinner: Around JPY 12,000–20,000 per person

Renowned chef Masaharu Morimoto of “Iron Chef” fame serves up an innovative contemporary approach to teppanyaki in this very striking restaurant of black-and-white tones and low lighting. As well as a variety of chef’s tasting courses (including a vegetarian option), guests may also pick and choose from the menu of delicious dishes, including luxurious Kobe beef and other fine Japanese beef, juicy oysters, sashimi and seasoned vegetables, not to mention Morimoto’s signature shrimp tartare.

 

Yamato
Located in Ginza, around 10-12 minutes on foot from The Peninsula Tokyo
Address: 7F Mikasa Kaikan Building, 5-5-17 Ginza, Chuo-ku 104-0061
Telephone: +81 3 3289 5663
Open every day except New Year’s (1 January) 
Lunch: Around JPY 4,000–6,000 per person
Dinner: Around JPY 12,000–17,000 per person

 

Closing the savoury curtain was the Japanese “Black Cow” sirloin steak. The marbled texture of Japanese beef is always impressive, how it can be both tender and juicy yet firm and flavourful at the same time. The experience at Mikasa Kaikan did not let the standard down. Filling out the course, we enjoyed a delicious miso soup and garlic rice that our chef made with a flourish, liquifying the trimmed fat from the beef to stir-fry the ingredients. This was served along with Japanese pickles and fresh bread.

 

Colza Ginza
Located in Ginza, around 8 minutes on foot from the Peninsula Tokyo
Address: B1F Nogakudo Building, 6-5-15 Ginza, Chuo-ku
Telephone: +81 3 3572 3030
Open every day
Lunch: Around JPY 10,000–15,000 per person.
Dinner: Around JPY 15,000–20,000 per person

 

Carefully selected beef, fresh seafood and seasonal vegetables, and even ice cream is roasted on a hot plate. Taste and sense this variety. The relish of Teppanyaki (roast on a hot plate) is not only to enjoy the taste but also the look, sound and smell. Chef will cook carefully screened beef, fresh seafood, seasonal vegetables and even ice cream on a hot plate or a furnace net in front of the guests. Choose your favorite food at a reasonable price. Lunch set menu is available and lady's course menu is served at 3,500 yen including tax at happy hours.

 

Kaika
Located in Ginza, around 12 minutes on foot from The Peninsula Tokyo
Address: 4F Kojun Building, 6-8-7 Ginza, Chuo-ku, Tokyo 104-0061
Telephone: +81 3 5537 7061
Open every day except New Year’s (31 December and 1 January)
Lunch: Around JPY 6,000–8,000 per person
Dinner: Around JPY 15,000–20,000 per person

 

An excellent location where attracts guests to be here and enjoy hand-picked Wagyu and Japanese seasonal ingredients, inside the decent dinning space. Courses offered are composed of top A5 level brand cow, fresh Japanese lobster, abalone etc., luxurious ingredients handled by experienced cooks, boldly yet delicately grilled on the iron griddle, even further enhances the course itself. More than 250 labels of wines are prepared, collection mainly from France is indeed the best choice for pairing with Teppanyaki. The Japanese-style dining space based on Japan "Cha-shitsu" (Room for tea), constructed by professional workers who builds characteristic Sukiya-zukuri in Kyoto.

 

Wolfgang’s Steakhouse Teppan 
Located in Ginza, around 16 minutes on foot from The Peninsula Tokyo
Address: 7F 1-8-19 Ginza, Chuo-ku Tokyo 104-0061
Telephone: +81 3-6263-0161
Lunch: Around JPY 15,000–20,000 per person
Dinner: Around JPY 30,000–40,000 per person
Open every day

 

Concept is Teppan-yaki of the Wolfgang’s unparalleled steak - “Quality, Aging and Broiling.” USDA Prime beef that is stored in an in-house aging room for long-term dry aging, is grilled on Teppan right at the guests’ table. Offers 3 “CHEF’S TABLE” course menus, grill at the table with “live” grilling feeling, also plenty of a la cart guests can pick and choose.

 

Ginmeisui
Located in Ginza, around 12-15 minutes on foot from The Peninsula Tokyo 
Address: Ginza 7-8-7, Chuo-Ku, Tokyo 104-0061
Telephone: +81-3-5537-3123
Lunch: Around JPY 10,000 – JPY15,000 per person
Dinner: Around JPY 20,000 – JPY30,000 per person
Open every day

 

Ginmeisui Ginza is an elegant teppanyaki restaurant with an executive chef who has extensive knowledge of Kobe beef thanks to a long career working in the area. As the chef is also the grand master of the Japanese Teppanyaki Association, a qualified sommelier and holds a sake diploma, there is no doubt that Ginmeisui Ginza is perfect for enjoying delicious Kobe beef paired with carefully selected wine and sake.

 

Kamon
Located in Chiyoda, 5 minutes on foot from The Peninsula Tokyo 
Address: 17F Imperial Hotel Main Bldg. 1-1-1 Uchisaiwaicho Chiyoda City
Telephone: +81-3-3539-8116
Lunch: Around JPY 20,000 – JPY30,000 per person
Dinner: Around JPY 30,000 – JPY40,000 per person
Open every day

 

Of all the dining options at the Imperial, the restaurant that uses the highest-grade meat is the teppanyaki restaurant Kamon, which has been undergoing renovations and will unveil its renewal on March 7. At the restaurant, Kamons Chef de cuisine Homare Kamiya prepares a variety of course menus and a la carte offerings that feature a variety of seasonal ingredients, from seafood to fresh vegetables. Following the renovations, there will also be a new focus on Japanese-style desserts, but there’s no doubt that the star of the menu is high quality wagyu.

 

Honten Yamashina
Located in Ginza, 10 minutes on foot from The Peninsula Tokyo 
Address: Ginza Place 11F, 5--, Ginza, Chuo-ku
Telephone: +81-5-5448-3002
Lunch: Around JPY 15,000 – JPY20,000 per person
Dinner: Around JPY 20,000 – JPY30,000 per person
Open every day

Honten Yamashina mainly uses fully matured Omi beef, the highest grade available among Shiga Prefecture’s top-tier beef, from Okazaki Farm. The cows are allowed to fatten for a considerable amount of time and live stress-free lives for over 40 months. Less than 1% of all Wagyu cattle are shipped after 24 months of age, and this delectable meat is characterized by its sharp taste and fattiness.