Sagagyu Sagaya Ginza

Restaurant Details

These days, the kitchen team behind Sagagyu Sagaya Ginza is putting its focus entirely on Saga beef, one of the best wagyu brands in Japan and, by extension, the world.

Saga beef cows, descended from the Japanese Black cattle line, enjoy a life of luxury from calfhood, raised in the lush pastures of Saga Prefecture. The meticulous breeding techniques and stress-free environment all contribute to the beef’s renowned “tsuya-sashi,” or glossy marbling.

The same luxury extends to the restaurant. The menu runs a dedicated program for Saga beef, which is aged for three weeks and prepared in various ways depending on the cut. Diners can expect blockbuster highlights like beef fillets grilled directly over the crackling heat of binchotan charcoal or sirloin bathed in a rich truffle-flavored “sabayon” sauce. Meanwhile, delicate beef slices are transformed into a sukiyaki, further topped with truffle shavings.

There’s a touch of kappo, a cuisine focused on seasonality and the chef’s connection with the ingredients, woven into this meat-focused degustation. Seasonal dishes become the supporting role of Saga beef’s headlining act. For example, summer shines with sweetfish (ayu), while autumn brings earthy mushrooms like Matsutake and fragrant truffles. The final dish, Saga rice, is cooked in a claypot in Japanese stock made from beef, chicken, vegetables, bonito flakes, kelp and flying fish.

The menu continues to draw in hits with its superb selection of wines, primarily from France’s Burgundy, as well as sake distilled in Saga Prefecture. Dishes are served on contemporary Arita ware, and the darkly chic interior is accented with gold and wood. With service that meets five-star standards, this is the place to impress gourmet companions in glitzy Tokyo.