Kabuto Nakameguro

Yakiniku, sukiyaki and shabu shabu – what else could a meat lover ask for? At Kabuto, regular domestic meat is excluded from the equation, as the restaurant focuses on one formula for its carnivorous expression: the Saga beef. Excellence is in the DNA; whereas it only requires a marbling grade of 7 to claim Saga beef, the restaurant purchases cows with grade 10 or higher. This breed, one of Japan's premier wagyu brands, hails from Saga Prefecture and is renowned for its "tsuya-sashi" — a delicate pattern of glossy, tiny marbling that infuses the meat with rich tenderness and flavor. By purchasing whole cow, the menu features various cuts of Saga beef, even the rare cuts. They are prepared in multiple ways: yakiniku, shabu-shabu with vegetables and sukiyaki. Beef tongue is boiled in salt water and served with wasabi as a starter, followed by a unique aburi (seared) beef tartare made from finely chopped Saga beef. As is common in yakiniku houses, there are some Korean-inspired touches. The meal then progresses to premium cuts such as short ribs and chateaubriand, the most tender part of the fillet. But overall, it is, as it should be, dominantly carnivorous. Open late into the night and morning (the restaurant opens until 5 am), Kabuto offers a peaceful environment where guests can unwind in private rooms, enjoying rare A5-ranked Saga beef without the pressure of time or distractions. Guests can choose from several seating options, including private rooms for up to 20 people. For VIP clients who enjoy both privacy and a bit of fun, there’s even a karaoke room. The warm lighting, stylish design and comfortable seating create a welcoming atmosphere for all types of occasions—whether it’s a family gathering, a romantic date, or a night out with friends.