Budget-Friendly Beef: 12 Best Affordable Wagyu Restaurants in Tokyo

Japan is well-known for its sushi, but the real star when it comes to meat is wagyu beef. So, what is wagyu beef? One of the most expensive meats in the world, it is famous for its marbling, juiciness and tenderness. 

With four official kinds, the Japanese Black, or kuroge, is the most common, making up 97% of all wagyu, and is famous for its marbling. There are also two breeds of native wagyu called Mishima and Kuchinoshima, which are extremely rare.

Traditionally in Japan, cattle were incredibly valuable for farmers, so they were rarely eaten. But with the opening of Japan in the 1860s, the demand for beef grew, and today, wagyu cattle are raised across Japan, with each area specializing in a different style. 

You may be wondering why wagyu beef is so expensive? It all started in Kobe, the first area to gain notoriety for wagyu. They set the standard for how the cattle are raised with great attention and care, from feed to water sources, and the breeds have been perfected to create a superior quality texture and flavor. 

Now considered one of the most luxurious dining experiences in Japan, wagyu can easily set you back $300 a meal, but that doesn’t mean you can’t find affordable wagyu in Tokyo — let’s get into it!

In a cool little neighborhood just west of Shinjuku is Yakiniku Hatagaya. This local shop has a relaxing atmosphere and the staff are friendly and welcoming. It’s a place where locals like to come to celebrate and will even order a bento box for a treat on a lunch break. 

One of their most popular featured dishes is the Unikura Meshi, a rice bowl topped with wagyu beef, premium sea urchin and ikura salmon roe. Since they serve A4 and A5-grade wagyu beef, lunch is one of the most affordable times to go, and whether you prefer craft beer or wine with your meal, they have you covered.

While Akasaka is known for being a particularly posh neighborhood, there are some hidden gems featuring more casual options. Yakiniku Horumon Tasuki Akasaka offers one of the best menus, from premium kuroge wagyu to rare cuts and high-quality offal. 

The founder, trained as a wagyu expert, specializes in sourcing meat, so this restaurant is farm-to-table and offers daily specials. There are also Korean-style salads, kimchi and namul (seasoned leaves) to balance your meal. 

Finally, there is a nomihoudai all-you-can-drink option with classics like Japanese beer and highballs as well as Korean specialties like makgeolli rice wine and Chamisul soju.

For a more stylish pub, Niku-Azabu Ebisu offers kuroge wagyu alongside tap beers and wines. The staff grill their wagyu and serve it over sushi rice or with a side of truffle mashed potatoes, or in a more traditional Japanese style, like salmon roe and uni sea urchin wrapped in wagyu. 

The cuts here include skirt steak, short ribs and even sirloin, and the meat is cooked rare. There is even a meat “cake,” or particularly large serving of wagyu, for special events. 

So, if you’re looking for some wagyu with a range of western to Japanese tastes, this is the place.

Located amongst the neon streets of Akihabara is Ushihachi Akihabara. With locations across the Tokyo area, each location has its own unique style, but the Akihabara location stands out with its monochrome theme.

Ushihachi, also known as the “King of Yakiniku,” aims to break down barriers and make yakiniku accessible to everyone. Since wagyu is often reserved for expensive special occasions, Ushihachi strives to serve affordable wagyu in Tokyo, helping it become one of the most popular yakiniku chains in Japan. 

The meat is strictly sourced from only female kuroge cattle, making for a rich experience and there are also over 70 types of drinks to pair with your wagyu wonders.

In the upscale neighborhood of Aoyama is the sophisticated Yakiniku Niku Tatsu Aoyama. The chef, Nishioka Ozora, studied wagyu, worked in the Tokyo meat market, and offers seasonal menus as well the rare variety of Omi beef. 

Raised with high-quality feed in mountainous areas with fresh spring water, the beef has beautiful marbling and a nice firmness. The chef is also licensed to handle raw meat, so tartare and sirloin sushi are also available. 

This is an affordable way to try some of the rarest beef in Japan, prepared by a maestro.

In the glitz of Ginza’s streets is a small Japanese hotpot restaurant called Hokkai Shabu Shabu Ginza. When thinking of wagyu, hot pot doesn’t usually come to mind, but Hokkaido is known for its rich beef, lamb and snow crab. 

The chef here brings local recipes and high quality ingredients to the heart of Tokyo, with tender and mild lamb and snow crab that can only be found in the frigid northern waters. 

Featuring kuroge wagyu from Hokkaido, this hot pot is a trio of luxury ingredients, and, since it's a hot pot, you can slow down and enjoy the meal at your own pace.

The Ikebukuro area of Tokyo is quickly becoming a rival to Akihabara and Shibuya, and has one of yakiniku fans’ favorite restaurants. 

The stylish and modern Yakiniku Wolf Ikebukuro, recently picked up by media outlets for its foodie devotees, is known for its signature otoshi-dare sauce and “Harami Bar,” a heaping serving of cross-cut skirt steak soaked in their famous otoshi-dare sauce. 

Serving A5 wagyu, aged beef, fresh offal, rare cuts and seasonal meats, with dishes ranging from rice bowls to sushi, you can’t go wrong. The staff are also friendly and happy to help if you’re not sure where to start.

One stop south of Tokyo Station is Zarai Oita, offering freshly sourced wagyu alongside seasonal produce and seafood from Oita. 

Famous for their seasonally sourced options, with seafood being flown in daily, this chic Japanese-style restaurant also features beautiful cedar floors and plastered walls, all created by Oita craftsmen.

The chef Masayoshi Sakurai’s concept is for guests to enjoy A4 and A5 grade Oita wagyu beef alongside vegetables and sweets from the prefecture, while overlooking the glittering views of Ginza.

While shabu-shabu is usually a communal meal, the chef at Shabu Shabu “Let Us” Shibuya Center Gai wanted to create a luxury experience where you can enjoy your own personal hot pot — as seen in this solo dining in Tokyo video with byFood host Shizuka Anderson. 

Featuring eight different broths, including the rich traditional Kiwami dashi, a Japanese medicinal-type yakuzen or even a Sichuan-style mala, this all-you-can-eat shabu-shabu restaurant also offers over 25 kinds of seasonal vegetables and 29 different sauces. 

The wagyu is all top-quality kuroge, and comes in various cuts from the marbled shimofuri sirloin to a juicy beef tongue.

Find out more: 8 Best Activities For Solo Travel in Japan

For a more local experience, the underground izakaya Genkiya is a family-run Japanese-style pub with seasonal dishes and an open kitchen. The owner’s concept is that everyone should feel at ease making it popular with the locals. 

They are known for their wagyu beef rib roast and Japanese-style fried chicken wings dressed with an in-house sauce, both of which have remained staples for the last 20 years. The blow-torch-seared mackerel is another fan favorite as it makes for a great show and has a crispy texture. 

Offering unique drinks like bamboo sake, and even an arm-wrestling stand, this is a great place to make new friends, have a good laugh and take a break from the city center.

In the south of Tokyo is Takumi Gotanda, which offers a more elevated experience. As well as some of the rarest cuts of tuna sashimi, they have amazing kuroge wagyu filets, making this a great place for a luxurious experience. 

The menu is creative, featuring seasonal ingredients and the sake that pair well with these elevated traditional meals. The interior is comfortable and intimate, with traditional and contemporary styling, and the seats range from counter seats to semi-private and private rooms for intimate evenings and special events.

For a French approach to wagyu, Ushi ni Kanabou Azabu-juban has a unique concept: upholding traditional grilling techniques while pushing new frontiers. 

Following the French school of thought, each wagyu cut is paired expertly with a carefully selected sauce. The tenderloin comes with a traditional Japanese sauce for the tenderloin while the beef tongue sings with a refreshing ponzu-citrus sauce. 

The famous Omi and Kobe beef are also available here, offering an affordable premium wagyu experience in Tokyo. The chef is also an expert in wagyu, including preparation, preservation, aging, slicing and seasoning; he carefully inspects all meat before purchasing it for his restaurant. 

If you’re planning on venturing out of the Tokyo metropolis, explore the best wagyu restaurants in Osaka and Kyoto. 

Wondering what else wagyu beef can offer? Check out our Michelin-starred wagyu beef recommendations or try the tastes of traditional Japanese teppanyaki.

There are many restaurants in Tokyo where you can find premium wagyu beef for as little as ¥3,000, many of which are on this list of affordable wagyu beef restaurants! Enjoy all the flavors of quality wagyu without the hefty price tag.

The top four types of wagyu beef in Japan are:

1. Japanese Black (Kuroge)
2. Japanese Brown (Akage)
3. Japanese Shorthorn (Nihon Tankaku)
4. Japanese Polled (Mukaku)

Find out more: Beginner’s Guide to Wagyu: Types, Grades & Where to Eat

The best grade of wagyu is A5, ranked in terms of marbling, meat color, firmness and texture, and fat distribution.