Yoroniku

Tokyo yakiniku restaurant that treats wagyu with the same attention a tasting-menu kitchen would give its ingredients. The menu guides you through cuts in a specific order, from lighter, more delicate slices to richer, more marbled sections, and the staff explains how to grill each piece without overcooking it. The signature silk loin is thin, barely needs heat, and dissolves quickly. Reservations are essential and prices are high, but it is one of the more genuinely considered beef experiences available in the city.