Sumibiyakiniku Nakahara

Tokyo, Japan

Beef is the name of the game at Sumibiyakiniku Nakahara, where it is patently understood that a tiny change in knife angle or a mere 0.2mm difference in thickness can transform the cut’s texture and flavour. Chef-owner Kentaro Nakahara sources his wagyu directly from producers in order to be confident of its provenance. Going far beyond the remit of your average yakiniku barbecue restaurant, the menu showcases superlative raw beef, grilled meat, breaded cutlets and wagyu katsu sando sandwiches. dishes are served at counter seating in the industrial-chic space, its moody colour palette and low lighting punctuated by the bright red chairs. For true aficionados, the wagyu tongue (limited to one portion, per customer, per visit) is not be missed: a melt-in-the-mouth wonder with flavour that ricochets off the palate.

Key Information


GEMS Ichigaya 9F, 4-3 Rokubancho, Chiyoda Ward, Tokyo, 102 0085