19 top steak spots in Ginza for an amazing meal! Luxury dining to enjoy before or after shopping

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On the 8th floor of the building, you’ll find a hideaway steak restaurant where you can enjoy a luxurious tasting comparison of Tajima-gyu kettou Kobe (Kobe beef of Tajima bloodline), Sanda-gyu (Sanda beef), and Iwate Tankaku-gyu (Iwate Japanese Shorthorn).

There are also Private room options available for 2 or more people (for a fee), where you can spend an elegant time with high quality steak.

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Kobegyu Rogama Sumiyaki Steak Ginza Ichimiya started with the owner's wish to share the appeal of Kobegyu (Kobe beef), one of the signature foods of Kobe, with the world.

The steak tasting comparison is popular, and it seems to be available depending on the course and the number of people.

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The steaks use Special Kishu bincho-tan (high-grade Kishu white charcoal). They grill them in a custom hearth oven, using heat as high as 900 degrees and skilled technique.

The course menu is served in a French style and includes Appetizers and seafood dishes. They use carefully selected ingredients, and every dish has a reputation for being delicious.

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This is the sister restaurant of a members only steakhouse that has long been loved in Ginza, an area known for its many famous restaurants.

At the slightly more casual, non membership "PENTHOUSE GINZA hanare:", you can enjoy its traditional steaks.

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The signature “PENTHOUSE Wagyu Strip loin steak” is finished with the same skilled grilling technique that has remained unchanged for 50 years since the restaurant first opened.

The outside has a crisp seared crust, while the inside is juicy with high quality fat.

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High-quality female cattle are Specially selected for the filet and filet Chateaubriand.

For the course, you can choose either a Strip loin or filet plan. Since this is a certified restaurant for serving raw beef, the course comes with beef sashimi.

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Akita Gyu Teppan-yaki Ginza Gomei is well known for its great atmosphere and attentive service, and people visit it for all kinds of occasions.

The interior incorporates fittings and other details from an old Akita house that is more than 200 years old, giving it the charm of a traditional Japanese home while still feeling polished and modern.

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The main dish of the course is a steak made with Akita-gyu (Akita beef), a Japanese Black Wagyu raised in Akita Prefecture.

They slowly grill high quality Akita-gyu graded A4 and A5 on a Teppan-yaki iron plate, then finish it at high heat with top grade butter to lock in the flavor.

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This restaurant serves courses only, including seasonal limited plans. The main steak of Akita-gyu (Akita beef) is available in courses that can be upgraded to filet or Chateaubriand.

The especially rare Chateaubriand is said to be a premium cut.

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Located inside Courtyard Marriott Ginza Tobu Hotel, this is a Teppan-yaki restaurant where you can enjoy top grade kuroge Wagyu (Japanese Black beef) Strip loin and seafood.

The interior has a modern feel, with a marble counter paired with Homemade solid wood chairs crafted by artisans.

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One of the best parts of Teppan-yaki is getting to watch the powerful flambé up close.

The restaurant’s recommended Kuroge Wagyu (Japanese Black beef) Strip loin steak has fine marbling, or fat in the lean meat, and a melt-in-your-mouth texture.

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For the Kuroge Wagyu (Japanese Black beef) steaks, there are options besides Strip loin, including Tenderloin and Chateaubriand, and some guests are said to promise themselves they will come back to try them.

In the course meals, the main dish is steak, and they also serve Teppan-yaki of ise-ebi (spiny lobster) and awabi (abalone) taken fresh from the tank.

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On the 7th floor of Daini Shimbashi Kaikan facing Ginza's main street, Kobe Gyu Rogama Sumiyaki Steak IDEA Ginza is known for serving great steaks expertly grilled from the finest cuts of Kobe beef, with a focus on Strip loin and filet.

The interior, with round windows that bring to mind a passenger ship, has a stylish and calm atmosphere.

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In a luxurious space in Ginza, you can enjoy steaks made with Kobe beef, grilled in a special wood-fired oven.

The steaks are aged to bring out the meat’s full flavor, then cooked in the oven using Kishu Binchotan (premium white charcoal) made in Wakayama Prefecture.

They say the doneness is excellent, with a nice charcoal aroma and the rich umami and sweetness of Kobe beef spreading across the palate.

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The steaks are a given, and the restaurant is also known for serving delicious Appetizers made with premium ingredients and careful cooking methods.

The photo shows “uni (sea urchin) and botan-ebi (spot prawn), Caspian Sea caviar, and aonori (green laver) sauce.”

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This is a new brand Teppan-yaki restaurant from the world-famous Wolfgang's Steakhouse, which was founded in Manhattan. It is located on the 7th floor of ONE GINZA, which houses shopping and gourmet restaurants.

The interior incorporates Japanese elements, creating a refined space.

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They focus on lively service, including live performance touches like the flames of Teppan-yaki.

For the main steak, they grill rare beef rated Prime grade after long dry aging it.

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In addition to prime grade beef, akagyu (Japanese Brown Wagyu) is also aged in a dedicated aging room before being served.

Akagyu is a Wagyu with a high proportion of lean meat and less fat, and it is said to be flavorful, tender, and relatively healthy.

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The interior, designed by a master of sukiya-zukuri (traditional Japanese residential architecture), blends modern style with Japanese charm that brings to mind a tea room.

In this calm setting, you can enjoy Teppan-yaki steak made with A5-ranked branded Kuroge Wagyu (Japanese Black beef).

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Rather than fixing the beef to one production region, the head chef sources the best available meat each day.

Depending on what comes in, Chateaubriand may also be available. There is a wide range of courses, including a plan where you can compare Tenderloin and Strip loin.

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At Teppan-yaki Kaika, you can enjoy high-end ingredients such as Domestic kuroge Wagyu (Japanese Black Wagyu), live awabi (abalone), live ise ebi (spiny lobster), and foie gras.

For drinks, they offer rare wines from around the world, with a focus on French labels. Enjoy the pairing with Teppan-yaki prepared right in front of you.

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This restaurant is on the 10th floor of Granbell Square, in Ginza Corridor-gai (Ginza Corridor Street), a dining district lined with restaurants and bars in many genres.

It has a stylish dining area and open terrace seating with views of the Ginza night skyline.

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What the restaurant serves is top grade, high end marbled beef. It is meat that only makes up a very small portion of American beef.

By aging it, the umami and aroma become richer and the texture changes. They use US Prime Dry Aged beef, they say.

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The photo shows the “Ou Beef Fillet Steak (100g～).” It is made with Oshu-gyu (Ou Beef), a branded beef from Iwate Prefecture, grilled over charcoal.

It is said to have rich lean meat flavor and aroma, with a fine-textured quality. You can also enjoy it as one dish in a course meal.

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Ginza Teppan-yaki Steak K-sio carries on the technique and flavors of Kuroshio Kaikou, a well-known restaurant in Ehime Prefecture, while continuing to evolve even further.

The upscale interior comes with counter seats and fully private rooms.

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There is a seasonal course where you can enjoy steaks of top-grade A5-ranked Kobe beef and branded wagyu.

Many reviews highly praise the grilling, saying you can fully enjoy Teppan-yaki steaks with a smooth texture and great taste.

It is said to have a well-regarded lineup of Japanese sake from all over Japan, each with its own character. They also offer a tasting comparison of 3 kinds of Japanese sake served in ochoko (small sake cups).

They also Special select Japanese sake that pairs well with meat, so you can fully enjoy a Japanese style world together with a Teppan-yaki steak.

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Ginza Wagyu Teppan-yaki USHIGAMI offers a full lineup of Teppan-yaki courses centered on Japanese Black Wagyu steak. There are lunch and dinner plans.

The interior is chic, and the plating and tableware are stylish at this grown-up Teppan-yaki restaurant.

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The counter is a Special seat where you can enjoy the chef’s masterful technique up close.

You can watch the Teppan-yaki cooking process with a real sense of being there, feeling the aromas and heat as you take in the refined knife work and bold performance.

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The top grade kuroge Wagyu (Japanese Black Wagyu) steak is packed with flavor, with even the fat tasting great, and has a tender texture.

For courses, a plan built around kuroge Wagyu Teppan-yaki steak as the main dish is popular for enjoying Japanese food culture.

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A restaurant with a nice atmosphere where you can forget the bustle of Ginza, Tokyo, and take your time enjoying steak.

It is a warm Japanese style space created by relocating an authentic kominka (traditional Japanese house). In addition to table seating, there is also Sunken kotatsu seating where you can relax with your legs stretched out.

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Gyuan is well liked for its steak courses and service, with high overall Manzoku.

For steak lunch, the top pick is the "Kuroge Wagyu Strip loin Steak 150g," a marbled cut with fine fat running through the lean that melts in your mouth.

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Among the high quality Kobe beef sourced by the owner, who is from Kobe, they also offer Tajimaguro (a premium Tajima-brand wagyu), which is regarded as a top class branded beef.

The "Special Kobe Beef Tajimaguro Lean Course" is a plan that includes tsukudani (food simmered in soy sauce), aburi nigiri (lightly seared hand formed sushi), and a 200g lean steak.

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Latina Parrilla is a steak restaurant that serves high quality Domestic and Australian beef in a South American style.

The interior has a chic look with red and black accents. It also has a sense of weight and lets you enjoy an atmosphere that feels out of the ordinary.

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South American-style steaks grilled over okibi (glowing embers) from firewood are popular here. Because okibi means the core of the wood burns red without open flames, the heat hits the ingredients gently.

This locks in the meat’s flavor and leaves it juicy.

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The steaks include Kumamoto-produced akaushi (Japanese Brown beef), Kuroge Wagyu Top blade, and Matsusaka-gyu (Matsusaka beef) Sirloin cap. With the course, they apparently show you the actual cuts of meat.

The pairing of steak and wine is also recommended, with the wines said to be Special selections mainly from South America.

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Teppan-yaki Ginmeisui Ginza is a designated registered Kobe Beef restaurant that serves authentic Kobe Beef.

The restaurant follows the concept of "sincerite (sincerity)" from French. With premium ingredients and warm hospitality, you can enjoy a luxurious time here.

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Teppan-yaki prepared by the head chef and other staff who have trained hard and honed their skills.

The counter seats in front of the teppan are Special seats where you can watch the pros at work right in front of you. Some reviews say the signature Teppan-yaki performance really got them excited.

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The restaurant is known for serving steaks made from carefully selected rare female Kobe beef, bringing out the best in the ingredient.

In addition to steak as the main dish, it also offers a wide variety of courses featuring luxury ingredients such as Ise ebi (spiny lobster), abalone, Teppan-yaki, and truffles.

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Sumiyaki Ginza Matsumoto has a casual atmosphere that makes it easy to use for many different occasions.

Inside, the restaurant features plenty of classic, warm brown tones, creating a calm and relaxing space.

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For dinner, chargrilled steak and wine are the standard favorites, while lunch is known for its rare Hamburger Steak.

For a course meal, the charcoal-grilled dinner plan is recommended, including Domestic beef tenderloin steak as the charcoal-grilled main dish, along with seasonal Appetizers and dessert.

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The à la carte menu is also extensive, with steaks such as the “Domestic beef fillet 300g” and the “Rare grilled Top sirloin of crossbred Wagyu 300g.”

The Top sirloin has a nice balance of lean meat and fat, and it is said to be cooked juicy with lots of flavor.

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This is a restaurant serving innovative cuisine x Teppan-yaki by the renowned Tokyo Azabu-Juban restaurant Sublime.

Conveniently located right by Ginza Station Exit B3, the restaurant is known for its Teppan-yaki steak made with top grade A5 rank kurokegyu (Japanese Black beef).

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At the counter seats, you will likely find it hard to look away from the many skills on display over the Teppan-yaki grill.

The entertainment value of the performance, along with the sounds and aromas of the Teppan-yaki dishes, is one of the seasonings that makes the food taste even better.

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This restaurant serves A5-ranked Kuroge Wagyu (Japanese Black Wagyu). Beef is graded based on several criteria, including the amount and quality of marbling (fat), and A5 is the highest rank.

They also offer plans that include Teppan-yaki of premium ingredients such as live awabi (abalone) and live Ise ebi (spiny lobster).

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This meat restaurant specializes in steak and has 3 restaurants across Tokyo. It is located in Ginza Corridor Gai, under the railway tracks between JR Shimbashi Station and Yurakucho Station.

The stylish and modern interior includes counter seats and bench sofa seating.

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The steak menu comes in a good variety for both courses and à la carte, so it looks like a great fit for everyday dining or when you want to casually enjoy meat dishes.

The drinks include menu items unique to this restaurant, such as low-calorie cocktails and protein drinks.

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The arosé steak made with Domestic beef tenderloin is the most popular item. Arosé is a French technique in which melted butter or oil is spooned over the meat as it cooks.

It helps prevent the meat from drying out, leaving the inside juicy and tender. Another nice point is that you can choose either Domestic beef or Australian beef.

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Ginza no Steak Ginza Chuo Ten is a rare place in the Ginza area where you can enjoy All you can eat A5 rank Kuroge Wagyu (Japanese Black Wagyu) and Kobe beef.

It is in a great location near Ginza Mitsukoshi, making it easy to stop by while shopping.

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It has become a hot topic because the chef cooks right in front of the guests, and you can enjoy the aroma of the meat as it grills and the chef's performance with All you can eat.

The course prices change depending on the beef and ingredients included, and people say they are easy to choose based on your budget. If you want to fully enjoy drinks and plenty of good steak, a plan that includes All you can drink is also recommended.

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If you want to enjoy it at a great value, the reasonably priced lunch course is a perfect choice.

It starts with Appetizers, soup, and a special dish, and includes All you can eat "A5 Kuroge Wagyu Shimofuri-niku (marbled meat) Teppan-yaki Steak" (100g) and "A5 Kuroge Wagyu Akami-niku (lean meat) Teppan-yaki Steak," plus garlic rice, aka-dashi (red miso soup), and dessert.

Reviews included comments like, "So much variety and Manzoku (fully satisfying)!"

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This dinner restaurant, located on the second floor of Hotel Musse Ginza Meitetsu, has an elegant and calm atmosphere.

Inside, there are spacious tables with plenty of room to sit comfortably, as well as counter seats facing the window.

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There is a wide variety of steak sets featuring Special Kuroge Wagyu (Japanese Black Wagyu), "Kobe Beef," and Sendai-gyu (Sendai beef), which can only use the name if it meets the highest grade standards.

They also serve sukiyaki (Japanese Hot Pot with thinly sliced beef simmered in soy sauce and sugar), and you can order a steak set and one per person serving to share.

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The course steak is cooked on the Teppan-yaki grill set up at your table. It is thick cut, but because it uses fillet from branded beef and Kuroge Wagyu (Japanese Black Wagyu), it is tender and easy to enjoy.

To finish, nori-maki (seaweed-wrapped) garlic rice awaits, with the aroma of meat juices and garlic that really whets the appetite.

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This famous steak restaurant specializes in Kobe Beef and has its Honten in Kobe, Hyogo Prefecture, with Tokyo locations in Ginza and Roppongi.

The seating includes a semicircular Teppan-yaki counter and Private room spaces with built-in teppan grills, making it a good choice when you want to enjoy steak in a calm setting.

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Teppan-yaki steak prepared by a dedicated chef. It is popular for letting you fully enjoy the next level of taste through perfect cooking, along with the sounds, aromas, and live feel of Teppan-yaki.

The main brands are Tajima Beef, the root of many high-end Wagyu brands, and Kobe Beef, which meets especially strict standards among them.

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This restaurant is committed to the real thing and pursues peace of mind and safety by posting at the restaurant the individual identification number of the Kobe beef used On-the-Day.

For the weights listed on the menu, they show the weight after removing excess fat and sinew and trimming it into lean meat, so you can fully enjoy its flavor.