Steak around Shimbashi Station! 19 popular spots that will satisfy your stomach and your heart

Photograph:カフェモカ男

Gorio is a steak restaurant located midway between Shimbashi Station and Tsukijishijo Station, with a strong focus on ingredients. For its main steak cuts, it sources only female Tajimagyu (Tajima beef) cattle that have never given birth.

In addition, it offers a wide range of drinks. As for the wine, a sommelier will choose options that pair well with the seasonal dishes and the beef.

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You can enjoy steak grilled in a hearth oven using high-grade shirozumi (white charcoal), Kishu no Binchotan (Kishu Binchotan charcoal). Thanks to the far-infrared effect, the meat’s flavor is locked in tight, and it is said to taste great even with just salt and pepper.

The meat is tender and is said to pair perfectly with wine.

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The non-meat dishes also have a reputation for being high quality.

The "Jika Konetsu Kunsei Salmon (house high-temperature smoked salmon)" in the photo is especially notable. Finished in a ro-gama (hearth kiln), it offers a rich aroma, strong sweetness, and a juicy texture. It is a popular dish that keeps people coming back.

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Akita Gyu Teppan-yaki Ginza Gomei is a steak restaurant located on the basement level of a building, midway between Shimbashi Station and Yurakucho Station. This restaurant is known for its focus on high quality meat, even operating its own cattle barn at a ranch in Akita Prefecture.

Along with the meat dishes, guests also enjoy the wide selection of wines chosen by the sommelier and the luxurious atmosphere.

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You can enjoy a course meal that includes steak made with Akita Gyu (Akita beef), a branded meat. The seats are arranged around the Teppan-yaki grill, so you can also enjoy watching the cooking.

The meat is slowly cooked at a low temperature, and is said to have an irresistibly tender, melt-in-your-mouth texture and rich flavor.

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The photo shows a popular Appetizers dish made with caviar. The large pearls of caviar have a rich taste, are highly satisfying, and pair well with wine.

They also offer well reviewed side dishes made with premium seafood such as omar ebi (lobster) and awabi (abalone), as well as organic vegetables.

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"PENTHOUSE GINZA hanare:" is a steak restaurant on the third floor of a building, about a 3-minute walk from Shinbashi Station Exit A5. The interior, with white walls accented by navy tablecloths, has an elegant and calm atmosphere.

Along with the main steak, you can also enjoy high quality dishes from Appetizers to dessert.

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You can enjoy Special Wagyu steaks. You can order items such as tenderloin and Chateaubriand made only from female cattle, as well as Strip loin with a crispy surface.

They cook the steaks to just the right doneness to bring out the full flavor, and they are said to taste great even with simple seasoning.

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They also offer a wide selection of wines that pair well with steak.

The lineup includes French champagne favored by the British royal family, as well as brand wines from a winery founded by a Japanese owner in California, USA.

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Prime42 steakhouse & sky bar is a steakhouse located in the Shiodome City Center Building, a 3-minute walk from the Shiodome Exit of Shimbashi Station. Since it is on the 42nd floor, you can enjoy great views at any time of day. You can also reserve seats with a view of Tokyo Tower.

The food is delicious, and the drink selection is extensive, with wine, whiskey, cocktails, and more.

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The beef steaks here are made with carefully selected cuts sourced through a search of Wagyu from across Japan and meats from around the world, and they are said to be cooked to just the right doneness.

The outside is nicely browned with a light crust, while the inside is juicy, tender, and delicious. They also pair well with wine.

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The course has an unusual structure, starting with elegant French cuisine and ending with a charcoal grilled steak.

Dishes like vegetable potage and sauteed seafood are said to showcase fresh ingredients in bright, eye pleasing presentations.

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Saga Gyu Kiraku Ginza is a Teppan-yaki restaurant located a 9-minute walk from Shimbashi Station toward Ginza Station.

Run by an agricultural cooperative in Saga, the restaurant lets you enjoy a range of dishes made with high quality ingredients from Saga Prefecture, including its main steak offerings.

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The steak made with Saga-gyu (Saga beef), known for its rich flavor, is said to have a great balance of sweet fat and savory meat, making it very delicious.

The cooking is also spot on, and because you can enjoy a different kind of good flavor at each level of doneness, many people seem to share it or have it cooked in two rounds so they can compare the different tastes.

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They offer a wide selection of Japanese sake from breweries in Saga, and even the rice is from Saga Prefecture, so you can fully enjoy the appeal of the region through its food.

The photo shows an assortment of Appetizers, which includes seasonal vegetables topped with truffle and sashimi made with seasonal fish. Of course, the vegetables and seafood are also from Saga Prefecture.

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Kobe-gyu (Kobe beef) Rogama Sumiyaki Steak IDEA Ginza is a steak restaurant located along Konparu-dori in Ginza, a 5-minute walk from Shimbashi Station. Its chic atmosphere is part of the appeal, and it is said to offer a relaxed setting where you can enjoy your meal.

You can enjoy dishes centered on rogama-yaki (furnace-grilled) steaks.

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You can enjoy steak made with Kobe Beef, one of Japan's three major Wagyu brands. The popular choices are the Strip loin, with its rich fat that melts in your mouth, and the filet, where you can fully enjoy this brand's unique aroma and flavor.

They also pay close attention to their tools, including a custom-made rogama (hearth oven) and binchotan (high-grade charcoal), and their expert heat control and seasoning with salt are said to bring out the best in the ingredients.

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It seems that the dishes aside from the main course are also of a high quality.

The photo shows a fish dish served as part of a course meal. It is garnished with caviar on seasonal fish. The fish used is kinmedai (golden eye snapper) from Chiba Prefecture, and the white wine sauce is said to be very good.

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You can enjoy A5 rank Domestic Kuroge Wagyu (Japanese Black beef) steak made with carefully selected female cattle. The thick-cut meat is said to be nicely browned on the outside and juicy inside.

The grilled vegetables on the side are also popular, with grilling said to bring out their natural sweetness and make them very tasty.

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Seafood dishes are also well reviewed. High end ingredients such as awabi (abalone) and ise ebi (spiny lobster) are bought fresh every morning and kept in the fish tank.

Awabi in particular is said to be thick and pleasantly firm, with both the liver and meat tasting great.

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Teppan-yaki Shiroya Ginzatei is a Teppan-yaki restaurant on the 3rd floor of a building along Ginza Azuma-dori, about a 9-minute walk from Shimbashi Station.

You can enjoy Teppan-yaki dishes including steak, seafood, and vegetables. They also offer a wide range of alcoholic drinks to go with your meal, with a good selection of wine and Japanese sake.

The interior seems to offer a space that feels both calm and elegant.

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You can enjoy steaks of Kuro Satsuma Gyu (Kuro Satsuma beef), said to be known for its fine textured meat, melt-in-your-mouth fat, and rich umami, along with kuroge Wagyu such as Kobe Gyu (Kobe beef) and Miyazaki Gyu (Miyazaki beef).

The doneness brings out the ingredients' natural umami, and the pairing with seasonings also seems to make for a highly satisfying meal.

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There is also a course where you can enjoy premium seafood such as Ise ebi (spiny lobster) and awabi (abalone).

The Ise ebi is served steamed on the Teppan-yaki grill, and you can also enjoy it at the end as miso soup. It is said to be full of rich dashi and have a comforting taste.

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Honten Yamashina is a Teppan-yaki restaurant on the 11th floor of GINZA PLACE, a 10-minute walk from Shimbashi Station. From the counter seats, you can enjoy not only the cooking process but also views of Ginza.

It has a reputation for high-quality food, and it also offers a wide selection of alcohol, including fine wine, Japanese sake, and whisky.

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You can enjoy Special Wagyu selected from all over Japan. Among them, the "Omi gyu (Omi beef)" uses "kanjuku Omi gyu (fully matured Omi beef)," which is raised over a long period of 40〜50 months.

It is said to offer a rich aroma and deep, layered flavor.

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You can also enjoy dishes made with luxury ingredients such as ise-ebi (spiny lobster), ikura (salmon roe), and matsutake (pine mushroom). They are said to have an excellent balance of ingredient pairings and seasoning.

In addition, the delicate yet glamorous presentation also seems to be part of the appeal.

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Kaika Teppan-yaki is on the 4th floor of a building, a 7-minute walk from Shimbashi Station.

The refined space was crafted by artisans of sukiya-zukuri (traditional Japanese architectural style) and has a distinctly Japanese feel. It is said to be well regarded as a place where you can enjoy a calm meal. You can savor Teppan-yaki dishes including steak, along with a wide selection of wines.

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The carefully selected Domestic branded beef and Kuroge Wagyu (Japanese Black Wagyu) are said to be tender and full of flavor.

The seasonal vegetables served on the side are also well liked, and the chef’s cooking is said to bring out the natural sweetness of the ingredients.

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The seafood ingredients include luxurious options such as ise-ebi (spiny lobster) and awabi (abalone).

The ise-ebi is said to have a plump, springy texture with a touch of sweetness. Since they prepare it after you order, watching the cooking process is part of the fun as well.

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BEEF STEAK CLUB KIYO GINZA is a steak restaurant on the 10th floor of Granbell Square in Ginza Corridor Street, a 5-minute walk from Shimbashi Station.

The stylish interior with its natural feel is very open, and you can enjoy beautiful views. In particular, dinner time with the night view is said to have an outstanding atmosphere.

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You can enjoy steaks made with Aged meat.

They say you can feel the appeal of each kind of meat, including Michinoku Oshu-gyu (Michinoku Oshu beef), which some people say surprises them with how tender it is, and US Prime Beef, known for its rich meat flavor and aroma.

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In addition to steak, they offer a wide range of dishes, including Italian and bistro style menu items.

The photo shows their popular onion gratin soup. This luxurious dish is topped with truffle until you say “stop,” and the rich soup pairs well with the piping hot cheese.

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Ginza Teppan-yaki Steak K-sio is a steak restaurant on the 4th floor of a building, located midway between Shimbashi Station and Higashi-Ginza Station. The interior has a calm atmosphere, and in addition to counter seats where you can enjoy the live feel of the cooking, Private room are also available.

It follows the tradition of a Japanese restaurant that became popular in Ehime, and you can enjoy a menu featuring local specialties and seasonal ingredients.

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The main dish of the course is a steak made with Special branded Kuroge Wagyu beef.

The meat, grilled by a skilled chef, is cooked just right, letting you enjoy the meat’s sweetness and juicy, melt-in-your-mouth texture. It also goes well with the special sauce.

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Menu items made with fresh seafood are also popular.

Not only the classic abalone Teppan-yaki, but the "Uwajima Tai-meshi (Uwajima-style Sea Bream rice)" in the photo is popular as well. The rice, infused with the flavor of Sea Bream, is said to be refined yet satisfying.

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Gyuan is a hideaway steak restaurant located in the basement of a building, about a 9-minute walk from Shimbashi Station. This kominka-style (traditional Japanese house style) restaurant asks guests to remove their shoes before entering, and its atmosphere is said to make you forget that you are in the middle of the city.

In addition to quality beef dishes, the limited-quantity Hamburger Steak served at lunchtime is also popular.

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All the Kobe beef used here is A5 grade. The steak made with Tajimaguro (a proprietary Kobe beef brand) raised at a partner farm is especially recommended.

It is said to be thick-cut, full of flavor, and satisfying to eat.

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Besides steak, you can also order tempting beef dishes such as sukiyaki and shabu-shabu.

The beautifully marbled sliced meat looks large and satisfying piece by piece. The fat is not too heavy, and you can really enjoy the flavor of the beef.

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Shimbashi Teppan-yaki Purachina FISH&MEAT is a Teppan-yaki restaurant located a 5-minute walk from Shimbashi Station. This is a small place with only 6 counter seats, and you can enjoy the live Teppan performance from any seat.

It is well known not only for high-quality mains like meat and seafood, but also for its Appetizers and closing dishes.

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The meat is said to be cooked with perfect heat control and tastes amazingly good.

Depending on the course, they offer Strip loin, filet, and Chateaubriand, and each one is said to fill your mouth with rich flavor and juices the moment you take a bite.

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The seafood Teppan-yaki is also well liked, including plump Ise ebi (spiny lobster) and awabi (abalone) that tastes great even with the sauce. The shellfish is nice and meaty, and it is said to be very satisfying.

The aroma at the moment it cooks on the teppan whets your appetite, so you can enjoy it even before you take a bite.

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Ginza Wagyu Teppan-yaki USHIGAMI is a Teppan-yaki restaurant on the 4th floor of a building, a 6-minute walk from Shimbashi Station.

In addition to counter seats where you can enjoy watching the cooking, Private room are also available. The atmosphere is casual and comfortable, calm without feeling too formal.

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The Appetizers and soup dishes often use Special Japanese Black Wagyu, making this an irresistible lineup for meat lovers.

The main steak is said to be cooked to just the right doneness, bringing out its rich flavor. It also pairs perfectly not only with salt and wasabi soy sauce, but with the house made garlic soy sauce pickles as well.

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This restaurant is built around the concept of "enjoying Japan’s food culture." It seems you can enjoy fresh seafood caught in Japan and seasonal vegetables.

In addition, its original menu that blends Japanese and Western styles is also well received. The "A5 Kuroge Wagyu (Japanese Black Wagyu) Tsukune (chicken meatball) ODEN-style" in the photo is said to be a dish filled with the rich taste of dashi broth.

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Teppan-yaki Ginmeisui Ginza is a Teppan-yaki restaurant located midway between Shimbashi Station and Higashi-Ginza Station.

The interior has a wa-modern (Japanese modern) feel, creating a space that is refined yet still warm. In addition to counter seating, Private room options are also available for groups ranging from small to large.

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This restaurant is also a certified registered restaurant for Kobe beef. They offer a lineup of Special kuroge wagyu (Japanese Black Wagyu), including Kobe beef, and mainly source female cattle.

The steaks are said to bring out the natural appeal of the ingredients, such as their tenderness and rich flavor, through the chef’s skill.

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Seafood dishes such as scallops and ise-ebi (spiny lobster), as well as garlic rice, are also popular besides the meat menu.

In addition, the "Choice of Grilled Vegetables," where you can pick your favorites from a colorful selection of ingredients, is also popular. The freshly grilled vegetables are said to have a nice roasted aroma and natural sweetness.

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Ginza Teppan-yaki Sublime is a Teppan-yaki restaurant on the 6th floor of a building facing Miyuki-dori in Ginza, a 7-minute walk from Shimbashi Station. The chic and calm space is said to have an appealing hideaway feel.

You can enjoy innovative cuisine that blends French cooking and Teppan-yaki, created by a chef who trained in France.

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You can enjoy steaks made with carefully selected Kuroge Wagyu (Japanese Black beef), including Matsusaka beef. They are said to be cooked just right, giving them a juicy texture that melts in your mouth.

Along with classic seasonings like salt and wasabi, they also pair perfectly with the house-made sauce.

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Besides the meat, this place is also known for its carefully prepared and tasty menu items.

In particular, the “ike Ise ebi (live Japanese spiny lobster) Teppan-yaki” and “ike awabi (live abalone) Teppan-yaki” are said to be exciting to watch from the cooking process. The finished dishes are packed with seafood flavor and have a nice texture.

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"Ginza no Steak Ginza Honten" is a Teppan-yaki restaurant located on the 8th and 9th floors of a building, a 3-minute walk from the Ginza Exit of Shimbashi Station.

In addition to courses with all-you-can-eat steak, you can also order extra dishes à la carte. They also offer a wide selection of wine, making this a popular spot for people who want to enjoy plenty of good food and drinks.

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The course features A5-rank Kuroge Wagyu (Japanese Black beef) steak, and you can enjoy a range of cuts from well-marbled to lean. It is said to let you fully enjoy the appeal of each cut, including its rich flavor and tenderness.

The crisp onion garnish also pairs perfectly with the meat.

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The course meals are also said to be high quality, with beautifully plated seafood dishes, rich akadashi (red miso soup), and desserts with a clean finish.

Depending on the course, you can also enjoy premium ingredients such as ise-ebi (spiny lobster) and awabi (abalone).

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Kobe-gyu (Kobe beef) Sumibiyaki Steak Ginza Fun is a steak restaurant located on the basement level of a building, midway between Shimbashi Station and Tsukiji Station. You can enjoy course meals that blend charcoal grilling over Kishu Binchotan (Kishu white charcoal) with Italian cuisine.

It is said to be a stylish restaurant where you can enjoy a relaxed meal while still feeling a sense of class.

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The main dish of the course is steak made with high quality beef, including Kobe beef, known for its fine texture and smooth melt-in-your-mouth feel.

Not only is the meat itself delicious, but the pairing with wines selected by the sommelier is also well received.

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The table is also filled with Italian style dishes, including plates made with luxury ingredients like truffles and caviar, as well as pasta cooked to just the right doneness.

Along with the taste and texture, the presentation is also said to be top quality.