Nakameguro Nakasei

One of the pioneers of aged beef in Japan, Nakasei began life as a butcher shop in Denenchofu 10 years ago. While the shop is still a core part of the business, the restaurant hidden behind it, Koshikawa Nakasei, stole the show, holding a Michelin Star for five years from 2015 to 2020. Now, Nakasei has expanded to bring its enviable selection of premium-aged wagyu to Tokyo’s trendy Nakameguro neighborhood. Here, the Japanese Black beef, or kuroge wagyu, is carefully examined and selected by meat experts to ensure that the cut can withstand the aging process for which the restaurant is known. They age just 40 cows in the restaurant’s specialized aging cellar throughout the year. The meat ages for two months under temperature, bacteria and humidity control. The result is wagyu with a rich umami taste, a melt-in-your-mouth texture and a delightful aroma. To preserve and showcase the meat’s tender flavors, the restaurant serves simple dishes, like steak and hamburger steaks, available in 10 different cuts. Don’t know which one to get? The in-house meat consultant will be happy to help. The aged wagyu is then paired with signature rice blend, Tsuyahime and Yukiwakamau, freshly cooked in a hagama pot to order. Upon entering the restaurant, diners are greeted by a modern interior with dark hardwood floors. The intimate counter seating is great for couples and provides an up-close view of the chefs preparing each piece of wagyu. Table seating is also available, a good option for larger groups. Nakameguo Nakasei is easily accessible by walking six minutes from Nakameguro Station. The storefront faces the Meguro River, a popular cherry blossom viewing spot with over 800 blooming sakura trees in spring.