If you have any liking for grilled beef then Sumibiyakiniku Nakahara is your place. It is in the top range of yakiniku restaurants in Tokyo which makes it in the top range of the world.

The wagyu tongue is famous and when you get to try the three different parts of the tongue you wonder why you don’t eat more tongue. The tongue will be served together with a long sequence of different cuts ranging from Sirloin, Brisket, Knuckle and so on until you wonder if there exists more cuts! This will be followed with some innards and offal come which are delicious if you like those parts. Remember also to leave some space for the famous wagyu sandwich. Chef Patron Kentaro Nakahara sources his meat by himself and you can understand by the high quality of the beef his outmost passion and knowledge here.

Food is cooked in front of you on coal and the excellent ventilation chimneys make sure there is no smoke at all in the air.

he interior is surprisingly contemporary and spartan in red, black and silver. It’s on the top floor so if you sit by the window you have a nice view. Even nicer is to sit by the counter so you can follow Kentaro Nakahara when he is cooking in front of you directly.

If you want to taste some of the best wagyu beef in the world in a relaxed contemporary setting Sumibiyakiniku Nakahara is the place to go but as in all top places in Tokyo remember to plan and book in advance to get a seat in this excellent place.

Gastronomy

Chef Patron Kentaro Nakahara

Interior/exterior

Written by Joakim