Uesugi Ginza Honten

Wagyu beef is one of Japan's most famous exports, descended from the proud lineage of the Japanese Black cow, and raised with immense care. From these, very few wagyu types are considered good enough to be part of the "kings" of Japanese wagyu. Yonezawa beef, from the northern Yamagata Prefecture, is commonly considered wagyu royalty. It is this beef that is served at the Uesugi yakiniku restaurants. Yonezawa ranchers claim that the heavy snows in Yamagata keep the minerals sealed in the grass over the winter, which the cattle then benefit from as they graze in the spring. A proud wholesaler of Yonezawa beef, Uesugi eschews purchasing individual cuts from different heads of cattle in favor of purchasing an entire cow at a time. Doing so ensures consistency in quality and flavor across all the cuts procured from it, from sirloin to top round to chateaubriand. The food isn’t the only draw, however. The prime fifth-floor location of Uesugi’s main store in the heart of Ginza means that the night view is one of the most sought-after in Tokyo. Floor-to-ceiling windows allow for unobstructed views of the Tokyo skyline. Diners can enjoy a gorgeous view as they feast on equally gorgeous beef — reserve a seat early enough in advance, and a request for a seat near the windows might just be granted.