The GINZA Meat Collection:7Premium Picks

The “Niku-Dokoro” on the second floor (2F) is a beautiful space with cypress lattices.

Ginza Yoshizawa is a long-established restaurant that started as a butcher shop and is known to all meat lovers. In 2024, marking its 100th anniversary, the company completed a new headquarters building at its birthplace in Ginza. A butcher shop opened on the first floor, while the second and third floors feature two meat restaurants with distinct styles.


The second-floor restaurant, Niku-Dokoro, offers a bright and sophisticated space, perfect for gatherings with friends. At lunchtime, you can casually enjoy sukiyaki or steak in a set-meal style, making it so popular that it attracts lines of customers. At dinnertime, guests can enjoy sukiyaki and shabu-shabu that carry on the restaurant’s long-standing traditions, along with new menu offerings such as yakiniku and seiro-mushi (steamed dishes).

“Niku-Kappo” on the third floor is a luxurious space that is open only during dinner time hours. The elegant atmosphere created by the hinoki (Japanese cypress) counter makes it perfect for a special dinner, offering a truly memorable experience.

The "Sukiyaki Course" at Niku-Dokoro on the second floor is 12,000 yen (dinner time only, plus a 10% service charge). Includes appetizer, appetizer platter, meat sashimi, sukiyaki, rice, miso soup, pickles, and dessert. The course includes raw meat, so if you have any preferences, please let us know when making your reservation.

As a licensed wholesaler at the Tokyo Meat Market—renowned as Japan’s top Wagyu market—‘Ginza Yoshizawa’ is highly trusted for its discerning eye in selecting quality meat. Their expert meat appraisers carefully evaluate everything—from meat quality and marbling to lineage and breeding methods—then age the beef slowly and serve it only when its flavor has reached its peak. Its flavor is truly the pinnacle of luxury.

The restaurant serves only branded Wagyu, including Matsusaka, Ōmi, and Tamura beef. Moreover, the restaurant sources exclusively female cattle—accounting for only around 30% of the market supply. The reason for insisting on these rare female cattle lies in the quality of their fat. With a low melting point, the fat is so smooth it melts at body temperature. Its rich flavor spreads gently with a smooth finish, leaving no heaviness on the stomach. To experience its true value, be sure to try the signature dish, sukiyaki.

The "Shikisai Course" at Niku Kappo on the 3rd floor costs 30,000 yen (plus 10% service charge). Appetizer, Starter, Sashimi, Seasonal Dish, Filet Dish, Fried Dish, Interlude Dish, Covered Dish, Sukiyaki, Rice Course, Dessert. The course includes raw meat, so if you have any preferences, please let us know when making your reservation.


On the third floor, Niku-Kappo offers an omakase course that artfully weaves seasonal ingredients with carefully selected Wagyu, bringing out its full depth of flavor. Enjoy a gourmet experience of a higher level.

With the live experience of chefs preparing dishes right before your eyes, it becomes a special moment to savor with all five senses. You can enjoy a new flavor of Wagyu beef that you can only find here.

Nestled on historic Gaslight Street in Ginza, “GINZA sima” is a brick townhouse with no signboard. It has the charm of a hidden retreat, as if only those in the know can find their way there.

Once you step inside, you'll find warm and welcoming spaces, furnished with antiques purchased from England by the owner himself and a carefully custom-made interior decor. It offers a refined yet comfortable atmosphere, where you can relax as if at home.

The restaurant offers counter seats on the first floor with the teppan grill right in front of you, and private rooms on the second floor with chairs arranged around the grill. A luxurious experience unfolds as the chef cooks right before your eyes, while you enjoy conversation surrounded by the aromas and sounds of the cuisine—a feast for all five senses.

What is served here is Kobe beef, Japan’s world-renowned luxury Wagyu. At ‘GINZA sima,’ this exceptional Kobe beef is sourced directly from the prestigious Kawagishi Farm in Kobe, ensuring both quality and freshness so it can always be served in its finest condition.

The Kobe beef from the Kawagishi Farm is a rare purebred breed of cattle that are raised in a stress-free environment with meticulous hygiene management, while listening to Mozart. In Tokyo, only a handful of restaurants serve it, and among gourmets it is known as a truly exceptional delicacy. The moist and tender fat melts in your mouth, and has a sweet and mellow aroma. You'll be able to tell the difference with just one bite.

What’s more, they deal exclusively in A5-grade female cattle—an indulgence of the highest order. A5 is the highest grade in Japan’s Wagyu ranking system, awarded only to beef that meets every standard—including fine texture, ideal marbling, color, and sheen.

Among the many Japanese beef brands, Kobe beef is one of the most popular due to its rarity and high quality, but it also comes at a high price. However, one of the attractions of "GINZA sima" is that it procures this special Kobe beef directly from the Kawagishi Farm, allowing you to enjoy it at a more reasonable price than other restaurants that serve Kobe beef of the same quality.

[55,000 yen Course] Wagyu & Beluga Caviar Tasting — 55,000 yen (plus 10% service charge)
・Beluga Caviar Nature (10g)
・Seasonal grilled vegetables (varies depending on the season)
・50g of Kawagishi Farm Kobe beef fillet (cooked on a hot plate)
・Kawagishi Farm Kobe Beef Sirloin 100g (Charcoal Grilled)
・Koshihikari rice from Uonuma, "Senju," Niigata Prefecture
・Red miso soup, pickles
・Dessert
・sima special blend coffee

In addition to the star ingredient—Kobe beef—the course also incorporates luxury items such as caviar and seasonal vegetables, with each dish carefully crafted to reflect the flavors of the four seasons.
What’s more, the dishes are served on warmed tableware, with the choice of vessels reflecting the same careful attention to detail. In addition to traditional Japanese tableware such as lacquerware and Karatsu ware from Saga Prefecture, the restaurant also uses tableware from famous European potteries such as Meissen and Royal Copenhagen, further enhancing the appeal of the cuisine. Enjoy a feast for both the eyes and the palate, paired with fine wine or sake.

Enjoy an unforgettable dining experience at GINZA sima, where Japan’s world-class hospitality comes to life.

Sukiyaki (lunch) from 5,300 yen, (dinner) from 8,000 yen.

Founded in 1947, “Ginza Rangetsu” has long been beloved in Japan’s premier district, Ginza, and is renowned as a long-established restaurant for its menus featuring the highest-grade A5 black Wagyu beef.

"A5 grade" indicates the highest quality in Japan's Wagyu beef grading system, and only beef that receives the highest marks in all aspects, including fineness of meat, marbling (fat content), color, and luster, is certified.
Furthermore, at Ginza Rangetsu, only heifers that have never calved are sourced, ensuring finely grained, tender meat quality. Because the fat of female cattle has a lower melting point, it gently melts in the mouth, offering a smooth, mellow flavor without any heaviness.

In addition, by contracting with trusted producers and purchasing whole cattle (‘ittō-gai’), the restaurant maintains high quality while keeping costs under control. From the ever-popular sukiyaki to shabu-shabu and steak, guests can enjoy premium Wagyu prepared in a variety of ways.

Specially selected A5 Wagyu beef grilled with grated radish 2,000 yen. Comes with salad, rice, miso soup, and pickles.


At lunchtime, a variety of dishes featuring specially selected A5 Wagyu are available. Dishes such as hamburg steak, curry, and red wine stew are available, offering a casual way to enjoy premium Wagyu.

One of the most popular choices is the “Special A5 Wagyu Mizore-yaki,” which lets you savor a variety of A5 Wagyu cuts all at once. Lightly dipping the Wagyu into two sauces—mellow shio-kōji ponzu and classic ponzu—brings out the richness of the fat with a refreshing flavor that keeps you coming back bite after bite. It pairs perfectly with the colorful assortment of vegetables!　Even at lunch, you can fully enjoy the charm of A5 Wagyu beef.

The restaurant offers three types of seating. In addition to bright and open table seating where natural light pours in through large glass windows, there are also semi-private and fully private rooms available.

The semi-private room facing the glass windows accommodates up to 4 guests. The restaurant offers a special atmosphere overlooking the Ginza cityscape and just the right amount of privacy, making it the perfect place to enjoy a relaxing meal in between sightseeing and shopping.
*For use of the semi-private rooms, a charge of 500 yen per person applies at lunchtime and 1,000 yen per person at dinnertime.

For those looking for a quieter and more relaxed atmosphere, we recommend a private room. You can choose from rooms for 4, 6, or 8 people, and private rooms can be connected to accommodate up to 20 people. Perfect for family or group dining.
*When using a private room, a 10% service charge will be charged in addition to the private room fee.
Private room fees are charged per room.
・Private room for 4 people: Lunchtime 2,000 yen / Dinnertime 4,000 yen
・Private room for 6 people: Lunchtime 3,000 yen / Dinnertime 6,000 yen
・Private room for 8 people: Lunchtime 5,000 yen / Dinnertime 10,000 yen

1 minute walk from Ginza Station. Step inside ”Yonezawa Beef Oki Ginza,” and you’ll find a warm, inviting space with a calm wood-grain interior accented by traditional Yamagata textiles. Among Japan’s proud Wagyu brands, Yonezawa beef, this restaurant offers the very finest in flavor.

Behind this restaurant is Yonezawa Beef Oki, a long-established butcher shop founded 102 years ago and headquartered in Yonezawa City, Yamagata Prefecture. They boast one of the largest handling volumes of Yonezawa beef in Yamagata Prefecture and have earned strong trust through the discerning expertise cultivated over many years.
For procurement, the president personally visits the Yonezawa beef carcass market, carefully inspecting each head of cattle one by one. Rather than relying solely on grading numbers, only carefully selected cattle are used—chosen with close attention to marbling, firmness, and even the environment in which they were raised.

The Yonezawa beef offered is limited to heifers. The reason is that, compared to steers, the fat has a lower melting point, allowing for a fragrant aroma and a smooth, melt-in-the-mouth texture. It melts softly the moment you put it in your mouth, and its delicate, non-greasy flavor is something you'll never forget once you've tried it. Furthermore, by extending the feeding period to over 33 months—longer than usual—the beef develops a rich flavor even in the lean meat. With each bite, the rich umami spreads across your palate, sure to bring a smile to your face.

Yamagata's rich natural environment also contributes to its deliciousness. The stark seasonal climate—harsh winters and hot summers—together with mineral-rich snowmelt water and premium rice straw feed, creates the unique, profound flavor of Yonezawa beef.

Sukiyaki course 20,000 yen. Includes highest-grade ribeye core (150g), along with an appetizer, assorted hors d’oeuvres (4 items), Yamagata’s local chilled soup, rice, miso soup, pickles, dessert, and coffee.

The signature dish, sukiyaki, uses a secret miso sauce that has been passed down for generations. The special warishita sauce, based on red miso and perfectly blended with soy sauce and other seasonings, enhances the rich flavor of Yonezawa beef even further.

What’s more, the restaurant is particular about using ingredients and seasonings from Yamagata Prefecture. For the rice, only the top-grade “Premium Tsuyahime” is served, while eggs are the richly flavored “Benibana Tamago” —showing attention to detail in every aspect.

One of the charms of this restaurant is the lineup of alcoholic beverages that complement the food. The sake is carefully selected from rare local sake from Yamagata. The particularly popular sake brand "Juyondai" is always available in 5-6 varieties. The wine selection includes brands from Yamagata Prefecture and around the world that go well with Yonezawa beef. They also suggest pairings tailored to the cut of meat and cooking method.

The interior is adorned with Yonezawa-ori textile art throughout, creating an elegant and refined atmosphere. In addition to table seating, there are also private rooms of various sizes that can accommodate 2 to 12 people, making it a great choice for those who value privacy.
In Ginza, savor Yonezawa beef—nurtured by skilled expertise and the blessings of nature—for a truly luxurious dining experience. With Japanese aesthetics, heartfelt hospitality, and the culinary treasures of Yamagata all in one place, you are invited to enjoy a dining experience that will stay with you.

Tucked away in a back alley of Ginza, “Teppanyaki Shiroya Ginza-tei” is a lively teppanyaki dining experience where chefs cook right before your eyes. Here, you can indulge in a luxurious moment that delights the senses—through sound, aroma, and sight.

All ingredients are carefully sourced from within Japan, featuring only the finest selections such as Kuroge Wagyu “Kita-Satsuma Beef,” live Ise lobster, and live domestic abalone. The sizzling sound on the teppan and the rising aroma further awaken your appetite.

The true pride of the menu is Kita-Satsuma Beef, a renowned Wagyu brand from Kagoshima Prefecture. Delicate marbling, melt-in-your-mouth tenderness, and an abundance of rich umami. All of this creates a unique experience that you won't find anywhere else.

What’s more, only the highest grade—A5—of this Kita-Satsuma Beef is carefully selected and served. An experience of pure indulgence. "A5" is the highest grade given to Japanese Wagyu beef. This certification is given only to beef that meets all standards, including meat quality, fat content (marbling), and color.

"Ougi" course: 32,100 yen. A total of 11 dishes, including 60g of Kitasatsuma beef teppanyaki, seasonal seafood, grilled vegetables, garlic rice, and dessert.

The recommended course, Ougi, features teppanyaki of Kita-Satsuma Beef—your choice of filet or sirloin—accompanied by a well-balanced selection of vegetables and seafood. The highlight is the meat, grilled to perfection—an impressive dish that captures the very essence of teppanyaki, to be savored with all five senses.

We also pay particular attention to the seasonings, carefully selecting high-quality domestic soy sauce, miso, salt, and oils. With Japanese umami as its foundation, the cuisine enhances the natural appeal of each ingredient.

There is also a well-curated selection of wine courses, including champagne, as well as sake such as Juyondai and Kokuryu, with pairings offered to complement each course. Plans that include champagne for toasts are also popular.

A refined space for the sophisticated to relax, with lighting, music, and even fragrance carefully considered. With a luxurious L-shaped marble counter and a private room that retains the warmth of Japanese design, you can enjoy a refined moment worthy of Ginza.

This experiential dining concept, blending Japanese hospitality with culinary culture, is a must-visit for those who wish to savor fine cuisine in a relaxed setting.

From the Kobe Beef Short Course (12,000 yen), appetizers include a waffle cone with sea urchin cream, cream puffs, and monaka. Includes: Two recommended cuts of Kobe beef (with salt), Silk Loin, Kobe beef sushi, today’s soup, two recommended cuts of Kobe beef (with sauce), Kobe beef filet, and today’s sherbet.

Although meat a la carte dishes are also available, the true essence of Ushiya Ginbei Ginza is its course meals. Rooted in French technique and creativity, the world of ‘Innovative French’ cuisine comes together with Japan’s renowned Kobe beef to create a new gourmet experience.

The cuisine is crafted by a chef who trained at the acclaimed “Ogasawara Hakushaku-tei,” a two-star restaurant in the Michelin Guide. Going beyond the boundaries of traditional yakiniku, each dish—from appetizer to main course to dessert—is crafted to inspire both surprise and delight.

Appetizers include a tartare of Kobe beef topped with sea urchin cream, presented to resemble gelato; a monaka wafer filled with Hakkaisan sake lees, mascarpone cheese, and prosciutto; and a playful amuse of choux pastry stuffed with foie gras mousse and fig compote, finished with an injection of vincotto sauce. Each piece, small enough to be taken by hand, unites visual elegance with exquisite taste—culinary art at its finest.

Of particular note is the Kobe beef silk loin, which is chilled and not frozen. With its smooth texture, and the rich aroma and umami that spread the moment it touches your palate, this is a truly exceptional dish—one you shouldn’t miss when visiting this restaurant.

The restaurant is equipped with counter seats, table seats, and private rooms (private room fees apply: starting from 2,000 yen per room). In a refined setting perfect for special occasions and anniversaries, you can enjoy a new gourmet experience where Kobe beef and French cuisine come together.

There is also a wide selection of alcoholic beverages available to enjoy with your meal. In addition to wines carefully selected by the sommelier, there is also sake, beer, whiskey, and shochu, allowing you to choose the perfect drink to suit your taste.

This popular restaurant, beloved for many years as Japan's first churrasco restaurant, will reopen in 2024 as "Latina PARRILLA," where you can enjoy Argentine-style meat dishes.

PARRILLA means "grill" in Spanish, and is a traditional method of cooking meat by slowly grilling it over a wood fire. Though heat control can be challenging, the method locks in the meat’s natural juices, resulting in a crisp, light exterior and a plump, juicy interior. The meat is wrapped in a fragrant aroma and rich flavor, which will hook you at first bite. The firewood used is of three types: oak, chestnut, and cherry. These further enhance the flavor of the meat.

Parrilla Wagyu Cheeseburger (200g) 2,800 yen. Lunch only. Limited quantity Served with salad, French fries and ponteguejo.

The Parrilla Wagyu Cheeseburger is a masterpiece that boasts a patty made with 100% Wagyu beef, and absolutely no additives. Bold and satisfying, this dish lets you savor the ingredients’ natural flavors to the fullest. The Wagyu used varies depending on the day’s procurement, with cuts such as Matsusaka beef ichibo expertly combined for a perfect mix. The natural umami and savory aroma of the meat fill your mouth with every bite.
The buns are made with bread from Mineya, a renowned bakery favored by gourmet burger shops. Its rich flavor and pleasant bite perfectly complement the bold taste of the Wagyu patty, enhancing the overall balance.

The interior, wrapped in chic, warm lighting, offers the calm atmosphere for a sophisticated hideaway. The modern interior, with its black and red accents, creates the perfect setting for a special occasion.

There’s something stylish about savoring a hamburger—often seen as casual—in such an elegant setting. Enjoy a superb lunchtime experience.