Yakiniku Garuva Aqua City Odaiba

Here you can be served only the finest yakiniku, from Kuroge wagyu cows all carefully inspected for safety by knowledgeable professionals with no bias to brand of the cows. They also serve rare cuts of beef that only a few portions of which can be taken per head of cattle, such as “kuro-tan,” tongue from Kuroge wagyu cattle.
They are also famous for their “yakisuki,” made by lightly roasting the highest-quality A5-rank rib sirloin, then topping it with egg and eating like sukiyaki.
The restaurant’s large windows are set off by the stylish atmosphere, and they offer a magnificent view of Odaiba, particularly at night.