Steak Ichimiya

For those in pursuit of the ultimate steak, the journey often leads to two essential elements: rogama (a traditional Japanese charcoal-fueled clay oven) and Tajima beef. Years ago, Arakawa was the only name in Tokyo associated with this cooking style. Today, many restaurants have adopted it, but the quality of wagyu and the precision in rogama technique vary significantly from place to place.

Among these, Steak Ichimiya stands out as one of the few truly trustworthy destinations. Chef Hiroyuki Ichimiya trained at renowned restaurants like IDEA and VESTA in Ginza, mastering every nuance of the rogama. He regularly returns to his hometown in Hyogo Prefecture—the birthplace of Tajima cattle—to source the finest wagyu Japan has to offer.

While the filet is excellent, it is the loin that truly defines the experience here. This cut showcases wagyu’s quality most vividly. Ichimiya’s skill with the rogama allows him to perfectly sear the surface while maintaining a moist and silky rose-pink interior. The richness of the lean meat and the refined flavor of the fat come together in perfect balance.

There is no better way to appreciate the essence of wagyu than through steak. The Kobe beef, Sanda beef, Matsusaka beef, and Omi beef served at Ichimiya all come from the highest quality Tajima lineage. Each is selected with extreme care and cooked with precision.

The extensive wine list includes a thoughtfully curated range of Burgundy and Bordeaux, chosen specifically to complement the depth of the wagyu. For those seeking an extraordinary wagyu dinner in Tokyo, Steak Ichimiya should be at the top of your list.