American Beef x Japanese Flair for Unbeatable Flavor! 3 Top Tokyo Restaurants to Bookmark

Make your way to the heart of Tokyo for spots with views of Mt. Fuji in the distant sky.
VIEW & DINING THE SKY is one such spot, perched on the top floor of Hotel New Otani with an extensively luxe menu of Japanese, Western, and Chinese served in buffet style and an equally dedicadent view outside.

It all starts in 1964.
The circular upscale lounge was created with the founder’s vision of “Greeting travelers who fly in for the Olympics with a view of our beloved Mt. Fuji”.

An absolute must-order here is the Roast Beef, a long-loved favorite since the restaurant opened.
The beef used for this roast beef is US “Prime” grade, the highest quality among American beef.

Cooked at low, steady temperatures to lock in umami in every bite, each mouthful of this roast beef brings a plume of sheer flavor, delicate chew and mouthwatering juiciness.
The roast beef comes with a simple and pure gravy sauce, made to complement each bite with the true, meaty flavor.

The KINTAN opened its doors in 2013 with an unwavering motto, “to become the most loved yakiniku restaurant in town”, plus a penchant for great taste and atmosphere that so many still flock to today.

At Ebisu Yakiniku KINTAN, the specials are two premier Yakiniku cuts of American beef, “the New 30-Day Aged KINTAN” and “PRIME Harami Skirt Steak”.

The “New 30-Day Aged KINTAN” is the premium cut of beef tongue, dry-aged for 30-days in KINTAN’s proprietary maturation chamber. Heat, moisture, and wind control are all meticulous controlled for a thorough aging that brings out the utmost in rich, undeniable flavor.
The beef tongue from cattle raised on wide-open American land has a rich flavor that only improves with aging, making it a perfect ingredient for Japan’s Yakiniku scene.

Bite in for a delicately smooth and nutty, aromatic taste as the top and end tan pices present a world of different tastes and flavors.

As a well-exercised cut, “Tan-saki” (tip of tongue) is known for its excellent bite and rich umami that gets even better as you chew.
The “Tan-moto” (root of tongue) is more marbled and astoundingly juicy.
With a single serving of two different cuts at their fullest potential, “New 30-Day Aged KINTAN” is a selection of true luxury.

KINTAN’s other signature Yakiniku cut is the PRIME Harami Skirt Steak.
Made with a skirt steak cut of USDA Prime American beef, this cut of PRIME Harami Skirt Steak promises a rich marbling and super-fine chew.

Aged Tan and Harami are star dishes in Japan’s yakiniku scene. American beef delivers the level of quality and taste that meet KINTAN’s standard.

Just steps from Tokyo’s busiest Shibuya Station and the iconic “Scramble” intersection you’ll find MIYASHITA PARK, the urban park oasis and home to famed restaurant NEW LIGHT on the 3rd floor.

NEW LIGHT’s specialities are the tasteful dishes fired over Japanese beech wood.
The restaurant’s favorite is the American Luxe Black Beef, that is one dish above the rest. Raised in the sprawling American wilderness, this especially rare cut of American beef comes from a exclusive bloodline of highly coveted cattle.
A plate of steak made to perfection, bite in for the taste of sweet, fine marbling and the unadulterated flavor of lean red meat.

The Luxe Black Beef at NEW LIGHT is achieved through meticulously slow grilling over a wood fire.Unlike charcoal, a wood-fired flame helps to better retain moisture for a more juicy, finished bite.

This craft method create juiciness and mouthwatering smokiness, with a simple, exquisite seasoning of mountain wasabi, salt and pepper.
Without additional sauce, this dish is made to celebrate the full-on umami and taste of American beef, dressed with the delectable aroma of wood-fired grilling.

Pair this ultra-luxe black beef steak with a glass of red wine for a truly unforgettable food experience in Tokyo.

American beef has a hands-down taste that Tokyo continues to select and savor.
Treat yourself to a dish that lives up to your next special moment and enjoy a time away that you won’t forget.