ステーキ・鉄板焼き
Kobe beef, Matsusaka and Omi wagyu, seared on an iron plate by a chef in front of you.
Teppanyaki is the Japanese steakhouse: a chef cooks wagyu on an iron griddle in front of you, cut by cut, with garlic chips, vegetables and garlic rice to finish. Kobe is the home of the format and of the most famous beef brand on earth, but Matsusaka, Omi, Hida and Miyazaki wagyu are rated just as highly by Japanese diners. Tabelog's steak ranking is where you confirm a restaurant is serving certified beef rather than trading on a name.
Kobe beef is sold only by restaurants registered with the Kobe Beef Marketing Association, and the certificate with the animal's ten-digit ID is displayed at every legitimate one. Tabelog's Kobe steak ranking is effectively that list sorted by quality.
Sannomiya · Kitano · Motomachi · Harborland
Okinawa's steakhouses date from the American occupation and serve big cuts with A1 sauce in diners open until 4 a.m.; eating steak after drinking is a Naha tradition. The top-rated ones on Tabelog in Naha and Chatan use local Ishigaki or Motobu beef.
Kokusai Dori · Chatan · Naha
Kobe beef vs wagyu explained: the certification rules, which to order, and the top two places in Kobe, Osaka and Tokyo with prices and payment.
The best Kobe beef teppanyaki in Kobe, ranked by Tabelog: seven picks from ¥4,000 lunches to a ¥50,000 steakhouse, with payment and booking tips.
Courses are sold by cut (sirloin or fillet) and weight, with 100 to 150 g being plenty for A5 wagyu because it is so rich. Rare to medium-rare is standard. Lunch courses are roughly half the dinner price for the same beef.
Teppanyaki restaurants in Kobe, Tokyo and Osaka are the most English-ready category in Japan because of their international clientele.
Steak and teppanyaki restaurants above 3.6 are the real thing. Certified Kobe beef restaurants display a bronze statue and a certificate with the animal's ID number; TabeDog links to the Tabelog listing so you can check.
Courses are sold by cut (sirloin or fillet) and weight, with 100 to 150 g being plenty for A5 wagyu because it is so rich. Rare to medium-rare is standard. Lunch courses are roughly half the dinner price for the same beef.
Lunch: ¥4,000 to ¥10,000. Dinner: ¥12,000 to ¥40,000.
Steak and teppanyaki restaurants above 3.6 are the real thing. Certified Kobe beef restaurants display a bronze statue and a certificate with the animal's ID number; TabeDog links to the Tabelog listing so you can check.
Reserve for dinner; lunch counters sometimes take walk-ins on weekdays.
Kobe, Okinawa each have a dedicated page. Kobe: Kobe beef is sold only by restaurants registered with the Kobe Beef Marketing Association, and the certificate with the animal's ten-digit ID is displayed at every legitimate one.
Open TabeDog, pick wagyu & teppanyaki, and see Tabelog's top-rated shops around you with hours, prices and payment methods in English.
Find wagyu & teppanyaki on the map
