Bou-ya Horumon-kan Ueno Rokuchome

Restaurant Details

Ueno is known for many things — a major transportation hub, a trove of museums and a dynamic dining scene. And now, thanks to the addition of Bou-ya Horumon-kan Ueno Rokuchome, the latest branch of the Bou-ya brand, wagyu has firmly established itself in the local foodie lexicon.

Just a few minutes from the station, Bou-ya is one of the first in the city to buy whole wagyu cows rather than selective cuts. Their meat experts visit the Tokyo Central Wholesale Market in Konan to carefully bid on wagyu, chosen according to a stringent set of criteria. This is why Bou-ya is able to offer some of the rarest and highest-quality cuts of wagyu. Be warned, though — if you’re eyeing a popular cut like beef tongue, don’t be surprised if it’s sold out before your order is placed.

But this commitment to quality, rather than quantity, is what has made Bou-ya synonymous with wagyu excellence. The restaurant leads a menu of prime cuts of deliciously tender wagyu, alongside, as its name suggests, horumon, or offal. Those getting started in the world of wagyu should heed the word of advice to sample their tasting course, where they would get to compare different cuts — even different types — of wagyu beef.

The ambiance at Bou-ya Horumon-kan complements its identity as a yakiniku house. The space is light, bright, and laid-back, with wooden menu boards listing the cuts of the day. Individual electric roasters are set at each table and counter. There’s even a TV mounted by the counter. After a museum visit or shopping spree, sit back, relax, and enjoy the show.