Sumibi Yakiniku Nakahara

A lot of restaurateurs boast about their top-quality wagyu beef, but few go to the same lengths in guaranteeing this fact as Kentaro Nakahara, who contacts suppliers directly when purchasing to verify the provenance, heritage, and quality of all of his meat. At his yakiniku restaurant in Tokyo, this meat is transformed into an impressive range of grilled dishes. The black, silver, and red interior is much more modern than most yakiniku places, feeling instead like a trendy Omotesando bar. Few parts are wasted, with everything from the offal to the chateaubriand on offer here. Order the “Legendary Wagyu Tongue” at the time of your reservation if you want to enjoy this most popular dish: three parts of tongue cut with grooves to let the seasoning fully soak in, then grilled above hot coals. A carnivorous feast — don’t pass up the chance to dine at this modern yakiniku paradise.