Wagyu Hiyama

It’s as exclusive as one can get: Wagyu Hiyama, a posh teppanyaki steakhouse only two minutes away from Ningyocho station, maintains its private disposition despite its global fame. Reservations are a must and, frankly, highly competitive: only six guests are allowed to grace the dining space a day. If that wasn’t intimate enough, the reservation time is strict to ensure each guest begins their meal together. As the sister restaurant to neighboring titan Sukiyaki Kappo Hiyama, guests can expect the same perfection and quality in an exclusive environment. The restaurant’s signature course is a culinary journey through Japan’s finest beef, from juicy tenderloin to decadent marbled cuts. The menu changes daily depending on what’s in stock; juicy hamburg gets grilled directly on the teppan plate, capped with a sunny-side-up egg, while the inner thigh from the Yamagata beef receives a treatment of smoked caviar. Sometimes, the chef pulls out the wagyu beef from Miyazaki Prefecture; the next, cattle from Yamagata Prefecture. Michelin-worthy chefs use the whole cow, expertly grilling it on top-quality teppan and charcoal grills, while a skilled sommelier suggests the perfect wine pairings for each dish. In other words: cozy up at Wagyu Hiyama’s counter and prepare to enjoy an unparalleled culinary experience with yourself and five of your new closest friends — if you even manage to snag a seat.