Nowhere in the world you can have such excellent beef as in Japan. Wagyu (which literally means “Japanese beef” ) can be so marbled and fatty that if you go for the highest grade beef you might feel as if you are eating foie gras or pure fat. (So my tip is to choose one grade under the most marbled..) There are many ways of preparing beef in Japan and some of my favourites are Japanese style hot pot sukiyaki and teppanyaki, where iron griddle is used to grill the meat. Ukai-tei is a high end restaurant chain in Tokyo and some other locations in Japan specializing in teppanyaki.
Ukai-tei Ginza (Jiji-Tsushin Building, 5-15-8 Ginza, Chuo-ku;tel. 03-3544-5252) and Ukai-tei Omotesando (Omotesando Gyre 5F, 5-10-1 Jingumae, Shibuya-ku;tel. 03-5467-5252) are the only teppanyaki restaurants in Tokyo which each have a Michelin star, but there are many other excellent teppanyaki restaurants around Tokyo where you can have an excellent wagyu steak without paying Michelin stars premium.
My lunch at Ukai-tei Omotesando.
