Yakiniku Bou-ya Tokyo Station

City meat lovers rejoice: the iconic red-bricked Tokyo Station is housing the latest outpost of the famous Yakiniku Bou-ya, a Japanese barbecue powerhouse known for its bold approach to sourcing entire cattle. It’s something the restaurant takes pride in. In fact, Bou-ya has been independently bidding at the Tokyo Central Wholesale Market for select brand-name wagyu long before the trend of yakiniku houses claiming to “purchase whole cattle” took hold. That’s why, when certain cuts are sold out on the day, diners know that it is because some of their most coveted parts are honestly procured and processed. Fans of the group’s wagyu selection will be thrilled to discover signature offerings like the ultra-rare platter showcasing various wagyu brands or the opportunity to explore how one animal can produce up to 10 distinct cuts, including beef tongue, loin, and sirloin. There’s even a tasting course designed for either one. If Yakiniku Bou-ya’s wagyu is the star, then its housemade cold noodles are the unsung hero. The long, chewy noodles, served in a chilled broth, have the perfect bite and are wonderfully complemented by kimchi. The venue also caters to banquets and large groups, so it is the perfect spot for gatherings over ridiculously tender protein. It is ideal for mingling with colleagues or whenever you find yourself at Tokyo Station, which, let’s face it, is highly likely.