Yoyogi Imahan

Among the many branches that trace their lineage to Tokyo’s legendary Imahan, Yoyogi Imahan stands apart. While most Imahan establishments are known for sukiyaki, this quietly refined restaurant in Yoyogi focuses exclusively on shabu-shabu, elevating the style to its own craft.

The restaurant is helmed by Chef Minoru Takaoka, a direct descendant of the Imahan family, who set out to create a version of the brand defined by simplicity, restraint, and purity. Established under the same name that first appeared in 1895 as a beef hotpot house in Azumabashi, Yoyogi Imahan carries more than a century of heritage yet follows its own path.

Its defining dish is the wagyu tongue shabu-shabu—a house signature and the first of its kind in Japan. Only the prized root section of the tongue is used, carefully aged to draw out depth and tenderness. Each slice is dipped briefly into a clear dashi, then seasoned with one of several artisanal salts sourced from Italy and Vietnam, infused with lemon, plum, garlic, basil, or black pepper. The pairing with crisp tōmyō (pea shoots) adds texture and balance, creating a bite that feels both rich and cleansing.

The rest of the course—seasonal vegetables, hand-cut kuzukiri, and house-made noodles—follows the same philosophy: natural flavor over excess, refinement over show. The meal ends with a simple dessert, such as mikan sorbet and roasted tea, in perfect harmony with the calm, intimate atmosphere of the dining room.

Yoyogi Imahan is entirely reservation-only, with no credit cards accepted—a reminder that this is not a place for convenience but for ritual. Among Tokyo’s many interpretations of wagyu, this one remains singular: a celebration of purity through one ingredient, sliced paper-thin and treated with reverence.