Nakasei Uchimise

Definitely not an ordinary steakhouse, Nakasei Uchimise actually has a butcher shop counter out front. This must-try restaurant combines European-style grilling with Hyogo wagyu beef. Guests have full control of exactly what cut of beef they want, the wagyu's maturity, and what sides to have along with it. The selection of available cuts of wagyu beef is showcased out front at the butcher shop. The choices rotate daily according to whichever aged meat is the most appetizing for that day. The wagyu beef can be hung to dry anywhere from six weeks to six months. If you're not feeling up for a full dining experience, you can buy around twenty cuts of beef to take home and cook yourself. Choose how you would like your choice of cut to be cooked at Nakasei Uchimise and pick sides to accompany your pound of flesh, including fries, mashed potatoes, and spinach, as well as condiments like soy sauce, wasabi, mustard, and yuzu. Having full control of your meal is the ultimate privilege that can only be experienced at Nakasei Uchimise. Every penny is worth spending here, as there’s no price too high for such premium wagyu dining. Michelin Stars: 2018 - 1 Michelin star 2021 - none