No. 26 in the world · November 2026
Bifteck Kawamura
No. 26The cut to order
Kobe beef on the teppan, priced by the gram
The Tokyo outpost of a Kobe beef house founded in 1972.
Why it's here: guide2japan.com · restaurantsforkings.com
Make it at home
Wagyu steak, seared Japanese style, with wasabi and ponzu
30 minutes · Serves 2 to 4 (richness, not size). How Tokyo's teppan and charcoal rooms treat very marbled beef: cut small, seared fast and hard so the fat melts without the meat overcooking, cut into bite-size pieces, and eaten with the simplest things: salt, fresh wasabi, garlic chips and a little ponzu.
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Checked November 13, 2026. Hours and booking rules change; check with the restaurant before you go.
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