Niku-Azabu Shinbashi

Niku-Azabu Shinbashi stands out for a few reasons: its cool gastropub vibe, its awesome selection of drinks and, most importantly, its stock of high-quality wagyu set at reasonable price points. The first Niku-Azabu joint debuted in 2011 in Nishi Azabu and quickly became a Tokyo fixture for locals craving some yakiniku (in Japanese, “yaki” means grill and “niku” means meat). The Shinbashi branch lands itself in Tokyo’s izakaya capital, dressed in wood and a spartan look with tables outfitted with grills. The focus is on premium beef, including A5 wagyu, alongside more adventurous cuts like tongue, tripe and offal that can be ordered ala carte. Chateaubriand, skirt steak, sirloin, and wagyu cuts are prepared at an open bar and served raw for a cook-it-yourself experience. For those opting for the omakase course, the staff expertly grills the meat to your preference (a word to the wise: cooking your wagyu medium-well is a rookie mistake; trust the staff). Luxurious ingredients like caviar and sea urchins make guest appearances, too. The chef crowns the seared meat sushi with caviar and serves "uni niku” — sirloin topped with fresh sea urchin — in the premium course.