6 Best Wagyu Beef Restaurants in Shibuya 2025

If you are in Shibuya and feeling hungry, you’re in luck! In Shibuya, you’ll be able to find a wide variety of delicious and high-quality dining options.

And if you happen to feel like eating Wagyu beef when you’re in Shibuya, you’re doubly fortunate because here I’m going to introduce you to six of the best Wagyu restaurants in Shibuya where you can enjoy this exquisite beef!

There are many ways you can enjoy Wagyu in Shibuya, so I hope there’s a restaurant that captures your attention.

For a general overview of the Shibuya area, check out our All-in-One Guide to Shibuya!

*Please note that this article contains affiliate links.

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Best Wagyu Beef in Shibuya

Compare the Best Wagyu Restaurants in Shibuya

1. Hakushu

Hakushu (白秋) is a cozy, family-owned teppanyaki gem tucked just four minutes from Shibuya Station. Since opening in 1966, it has earned consistent acclaim, including the Travelers’ Choice Award on TripAdvisor for six years running, strong evidence that diners keep coming back for a reason.

Step inside, and you’ll find friendly chefs working right before your eyes on a teppan grill, offering both entertainment and a sense of connection to this longstanding Shibuya institution. The star here is Kobe beef, a top-tier Wagyu known for its marbling and melt-in-your-mouth texture, and reviewers note it “literally melts in your mouth”.

True to its signature style, the sizzling beef is often served atop grilled bread, perfect for soaking up the juices, then revisited as a crisp, savory toast, a detail that regulars rave about. Featuring a snug dining room of just around 20 seats, split between counter seats for one or two, and a few small tables, it has a welcoming, relaxed charm. Guests frequently describe the atmosphere as warm, authentic, and intimate—a quiet escape from Shibuya’s bustle.

Menu-wise, expectations are realistic: mid-range Kobe steak courses land between ¥8,500–10,000 for 150 g fillet or sirloin, with dinner typically topping out around ¥15,000 per head. Those looking to stretch their yen or craving comfort might delight in the Kansai-style okonomiyaki, a fluffy savory pancake that traces back to the owner’s Hyōgo roots.

Service is prompt and professional, and dishes arrive at a steady pace, so you never feel rushed or bored. Though the wine list is modest (one affordable bottle usually available), it pairs well enough with grilled Kobe.

Recommendations

• Reserve early, especially for evening counter seats—walk-ins may be turned away even during off-peak hours.
• Try the grilled bread: this signature touch is a love letter to the meat juices.
• Pair your steak with their homemade garlic and ponzu sauces, or opt for salt and pepper if you prefer simplicity.
• Consider the okonomiyaki for something lighter or nostalgic, but make room for Kobe.
• Go with a relaxed mindset: it’s great for casual dinners, celebrations, or solo indulgence, but don’t expect luxury frills.

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Information

Access	4-minute walk from Shibuya station South Exit
Business Hours	5:30pm ~ 9pm
Closed	Mondays
Price	10,000 Yen ~
Official Website	https://hakushu.foodre.jp/

For more teppanyaki restaurants in Tokyo, check out our list of the Top-Rated TEPPANYAKI in Tokyo.

2. Yakiniku Kaneko

Yakiniku Kaneko(焼肉かねこ) in Daikanyama is a discreet, highly acclaimed yakiniku restaurant offering chef-curated, high-end Japanese black Wagyu in a quiet, semi-private setting, perfect for intimate dinners or special dates. Run by owner-chef Kaneko and his wife, it offers a refined, minimalist twist on premium Japanese black Wagyu.

What sets it apart is the omakase-style “Chef’s Recommendation”: a curated wooden box featuring six select Wagyu cuts (ribeye, sirloin, fillet, rump, etc.), each served with either salt or house-made tare sauce. These aren’t random choices—they’re traceable, beautifully prepped, and bloodline-certified, primarily drawn from elite Tajima/Tamura strains.

Critics and diners consistently highlight the tare sauce, a legacy from Kaneko’s eight-year apprenticeship at Yakiniku Kunimoto. It’s described as mellow yet bold, adds depth without masking the meat’s pure character, and reviewers often “moan ‘ume~’” upon tasting.

Patrons also rave about the roast beef starter—thin, softly textured, and so addictively savory that it’s deemed a “must-order”. The rich red-meat flavors are topped off with Kimchi, Chanja, garlic rice, and cold noodles—perfect companions to the star cuts. 

Reviewers praise the service and atmosphere: attentive, warm, and smoothly polished. Kaneko-san oversees the recommended grilling order—salt first, then tare (“Z-order”)—switches out plates and nets discreetly, and even provides umbrellas on rainy nights. This consistent care elevates the overall dining experience.

Recommendations

• Booking is mandatory: No walk-ins allowed. Book early for coveted weekend and date-night slots.
• Start with the roast beef: reviewers emphasize this must-order as a delicate opener.
• Follow their grilling order: salt first, then tare—Kaneko-san’s recommended “Z-order” brings the best flavor flow.
• Pair with light wines: A small but decent wine list (e.g., Napa Decoy) offers thin reds that complement lean Wagyu.
• Leave room for sides: Cold noodles, kimchi, garlic rice, and desserts round out a satisfying meal.

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Information

Access	7-minute walk from Daikanyama Station
Business Hours	6pm ~ 11:30pm
Closed	Monday
Price	10,000 Yen ~
Payment method	Cash only
Official Website	http://yakiniku-kaneko.com/

3. Shabuzen

Shabuzen(しゃぶ禅) inside the Shibuya Creston Hotel is a refined shabu-shabu and sukiyaki specialty restaurant offering premium A5 Kobe and Omi beef in a tranquil, tatami-lined setting. With its spacious layout, traditional decor, and attentive kimono-clad staff, it’s a popular choice for group dinners, family gatherings, and business lunches where quality and comfort matter equally.

What defines the experience is its all-you-can-eat course menus featuring hand-selected Wagyu cuts, especially Omi beef, one of Japan’s top Wagyu brands, known for its velvety texture and buttery marbling. The shabu-shabu preparation is elegant and simple: swish a slice briefly in boiling kombu broth, then dip in citrusy ponzu or rich sesame sauce. Sukiyaki fans can also opt for a slightly sweeter and heartier version cooked tableside.

The restaurant impresses with consistency. Diners report evenly sliced meat served in impeccable condition, with standout ribeye and sirloin cuts that are rich but not heavy. For variety, the menu includes domestic pork, seasonal vegetables from Japanese farms, kishimen noodles, and kaiseki-style appetizers. Each element complements the star ingredient without overwhelming it.

What also sets Shabuzen apart is the ease of group dining. Its private tatami rooms can accommodate up to 30 guests, and the staff provides fluent service even during peak hours, creating an experience that feels both organized and personalized. English menus are available, and the staff offer guidance to first-timers on preparation techniques and flavor pairings.

Critics and patrons mention that while it’s not the absolute pinnacle of Tokyo luxury dining, the restaurant delivers solid value for money, with well-executed wagyu experiences and no-nonsense hospitality. Pricing is straightforward if you choose the course menu, though some diners caution about service fees and extras.

Recommendations

• Make a reservation: It’s popular, especially for weekend group dinners—call or book online early.
• Choose the shabu-shabu & sukiyaki set: For those new to both, this dual-style course is the most satisfying and versatile.
• Go for Omi beef if you want a more mellow, melt-in-mouth texture; Kobe ribeye delivers more richness.
• Ask staff for cooking tips: They’ll guide you through proper timing and pairings (e.g., ponzu vs. goma sauce).
• Leave room for sides: The kishimen noodles and seasonal vegetables round out the meal in a balanced way.

Making reservations in advance is strongly recommended since this is a very popular restaurant. You can make reservations from the link below!

<<Book your table at Shabuzen in Shibuya, Tokyo!>>

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Information

Access	8-minute walk from Shibuya station (JR Lines)
Business Hours	5pm ~ 11:30pm
Price	6,000 Yen ~
Official Website	https://www.shabuzen.jp/shibuya/

4. Han no Daidokoro Bettei

Han no Daidokoro Bettei (韓の台所 別邸) in Shibuya is a polished Korean-style yakiniku restaurant, just a two-minute walk from Shibuya Station. It specializes in premium A5‑rank Yamagata beef, sourced by purchasing whole cattle heads, allowing guests to enjoy rare cuts alongside Kobe beef from its registered licensing. The restaurant’s sizeable space—140 seats total, including private rooms for 4–6 guests—suits private dinners, parties, or business entertainment.

What makes it distinctive is the whole‑cow procurement of Yamagata beef, enabling access to prime and obscure cuts—such as misuji (chuck flap), chateaubriand, or otoro tongue—served in assortments of 4, 6, or 10 pieces, depending on the day’s selection. As a Kobe Beef Designated Restaurant, it also offers certified, genuine Kobe beef with fine marbling and clean fat.

Diners praise the variety and dining format, enjoying grilled kūbuta‑charcoal aromas over table-top grills. Signature dishes include the Yamagata beef sashimi starter, premium ribeye rolls, beef sushi, fresh yukhoe, and desserts rounded out with kimchi and cold noodles—all approved for raw service by health authorities.

Service is bilingual and well-organized, with private rooms for focused conversations, counter seats with city views, and English menus. It’s also smoke-controlled, family- and wheelchair-friendly.

Recommendations

• Try a mixed Yamagata & Kobe course: Premium selections like chateaubriand, otoro tongue, and other rare cuts (4‑, 6‑ or 10‑piece sets).
• Book a private room early: Excellent for groups or business meals, rooms for 4–6 go fast.
• Start with raw dishes: Order the Yamagata sashimi or golden yukhoe (raw beef tartare) for a fresh, melt-in-your-mouth treat.
• Balance with sides: Kimchi, namul, cold noodles, and rice are more than just fillers; they’re designed to lift the meaty experience.
• Pair with drinks: Select wines, shochu, or makgeolli from a menu tailored to rich beef flavors.

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Information

Access	2-minute walk from Shibuya station Hachiko Exit
Business Hours	Lunch: 11:30am ~ 2:30pm / Dinner: 5:30pm ~ 10:30pm
Price	Lunch: 1,000 Yen ~ / Dinner: 4,000 Yen ~
Official Website	https://hannodaidokoro-bettei.com/en_us/

5. BLACOWS

BLACOWS (ブラッカウズ) is an upscale Wagyu burger joint located between Daikanyama and Ebisu stations, known for its 100% Japanese black (Kuroge) Wagyu patties and carefully curated ingredients. With only 28 seats, its sleek, open‑kitchen layout lets you watch patties being hand-formed in real time.

Its 100% Wagyu beef blend, combining sirloin, fillet, neck, shoulder, and shank cuts for a coarse, juicy patty that delivers the sweet, buttery flavor of premium Japanese beef without the heaviness. The buns are custom-made by Maison Kayser daily, and the burger is finished with a double sauce system, homemade BBQ, and tartar, to balance umami richness with tangy flavours.

Signature menu items include the Bacon Cheese Avocado Burger or indulgent options like the California-Style Smash Burger, with a double-patty option available. Regardless of your choice, all guarantee juicy, tender, meaty patties that stand up well to melted cheeses. The atmosphere and service strike a balance between modern and inviting: brick walls, wood accents, calm vibes, and attentive staff.

Recommendations

• Go for the signature burgers: Try the Bacon Cheese Avocado or try the California Style Smash Burger.
• Watch the process: See and savour the open‑kitchen patty-making.
• Vegetarians welcome: Blacows also offer a plant-based alternative burger.
• Reserve for dinner: The place fills quickly in the evening; lunch is usually less crowded but still popular.

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Information

Access	5-minute walk from Ebisu Station or Daikanyama Station
Business Hours	Lunch: 11am ~ 3pm / Dinner 5pm ~ 9pm
Closed	Tuesday
Price	2,000 yen ~
Official Website	https://valuet.co.jp/brands/blacows/

For more burger restaurants in Tokyo, check out our list of the Best Burger Restaurants in Tokyo.

6. Wagyu Yakiniku Nikutarashi

Wagyu Yakiniku Nikutarashi (和牛焼肉 肉たらし) is a hidden, upscale yakiniku destination located just steps from Yoyogi Station’s west exit. Known for its refined yet cozy ambiance, it caters to savvy diners seeking premium Kobe and A5-grade Wagyu in a relaxed, stylish setting.

Its full-course offerings feature Kobe beef and rare Wagyu cuts. The Standard Course includes grilled yukhoe-style Wagyu, beef tongue, chuck flap, skirt steak, sirloin nigiri, as well as a side of sea urchin–salmon roe roll, with two kinds of Kobe beef. The Premium Course adds extra indulgences such as tenderloin, sukiyaki-style sirloin, and three-piece Wagyu sushi. For Wagyu purists, the menu allows ordering individual Kobe or A5 Wagyu cuts, such as chuck flap, misuji, zabuton, skirt steak, tongue, or premium sushi items like caviar-topped strip loin and ur-sankaku nigiri.

Guests praise the meat quality and texture, describing the beef as thickly cut yet tender, with clean marbling that melts in the mouth. The beef tongue, in particular, is called “exquisite,” while the grilled yukhoe and meat sushi create memorable flavor highlights. One diner said even in a busy dinner rush, “timing of dishes was perfect and service excellent”.

The atmosphere feels like somewhere between NY-Brooklyn casual with Japanese sophistication: a stylish first-floor counter and a smoke-controlled lower dining area with private booths. Voice-level is polite, plates are switched efficiently, and the mood is well-suited for dates, celebrations, or small group outings.

Recommendations

• Book early: Walk-ins are rare; evening slots fill fast. Late arrivals affect your 2‑hour seating time (restaurant closes at 23:00).
• Start with the Standard or Premium Course: Ideal for experiencing a full spectrum of Kobe and rare Wagyu.
• Don’t skip the beef tongue: Thick-cut and perfectly seasoned with coarse salt, it’s frequently described as “exquisite”.
• Sample the specialty items: The grilled yukhoe-style Wagyu and uni‑ikura rolls are popular highlights.
• Elevate with sushi: Wagyu nigiri and caviar-topped strip loin add a luxurious finish.

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Information

Access	1-minute walk from JR Yoyogi Station
Business Hours	5pm ~ 11pm
Price	10,000 Yen ~
Official Website	https://nikutarashi.jp/

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Are you looking for other food options in Shibuya? Here are more ideas for you to check out!