Okazaki

After building his reputation at a wagyu restaurant in London and contributing to the success of standout establishments like Innocent Carvery and Sukiyaki Jūniten, veteran wagyu chef Mutsumi Okazaki has struck out on his own with Niku Ryori Okazaki. Grounded in Japanese culinary techniques, his cooking is defined by a free-spirited approach that highlights the unique appeal of each wagyu cut without being confined by genre.

The omakase course kicks off with skewered wagyu heart, followed by dishes like chilled shabu-shabu, wagyu nigiri, and a refined chawanmushi. Then come grilled specialties one after another: kuro-tan (black wagyu tongue), 50-day dry-aged sirloin, and sagari (hanging tender). For any wagyu enthusiast, this lineup is pure joy.

The climax arrives in the form of a chateaubriand steak served alongside freshly cooked rice from a donabe pot. The rice—“Inochi no Ichi,” a rare heirloom variety cultivated at 450 meters above sea level and nearly 1.5 times the size of standard grains—perfectly supports the nuanced flavor and aroma of the premium steak.

The wagyu is sourced from Sakaeya, a pioneering supplier of aged wagyu. Okazaki selects cuts from healthy cattle raised in open pastures, such as Hokkaido’s pasture-fed “Jibeef” and grass-fed beef, which makes for a remarkably clean and satisfying finish.

At 18,000 yen, the course offers incredible value considering the quality and craftsmanship involved. While still something of a hidden gem known mainly to serious foodies, Niku Ryori Okazaki consistently earns high praise from those who visit. If you’re less interested in name-brand wagyu and more eager to explore rare, truly delicious cuts, this is a must-visit destination.