On Sunday, November 29, 2026, the annual "Ii Niku no Hi" (Good Meat Day), Teppanyaki "Keyaki" (欅) on the top floor (24th floor) of Hotel New Otani Makuhari will serve a special course featuring Japan's three great wagyu, the "Teppanyaki Keyaki Limited Course."
This year the day falls on a Sunday. To mark the occasion, a limited wine pairing selected by the sommelier to go with the course has also been newly prepared.
Authentic Teppanyaki With a View of Tokyo Bay
Teppanyaki "Keyaki" on the top floor (24th floor) of Hotel New Otani Makuhari offers the chef's skill in grilling carefully selected ingredients, a view of Tokyo Bay spreading out below, and, in the evening, sparkling night views.
The chef's technique and performance in front of diners are part of the appeal of teppanyaki. The sound of the grill and the rising aroma bring out the full atmosphere of teppanyaki through all five senses. The full course runs from the main steak, which highlights the appeal of the meat, to the closing dish, and can be enjoyed to suit each diner's preferences, all with the view from the hotel's top floor.
A Course for Good Meat Day: Savoring the Three Great Wagyu
A special course has been prepared for Good Meat Day (November 29). The "Teppanyaki Keyaki Limited Course" opens with "Omi Beef Namerō Hand-Rolled Sushi," which turns the rich umami of Omi beef into a flavorful namerō. Next comes a dish of Kobe Beef's delicate lean meat and the rich flavor of foie gras, grilled until fragrant, with consommé soup tying the flavors together. A bite-sized "Matsusaka Beef Mini Croquette," with Matsusaka beef's melt-in-the-mouth texture wrapped in a crispy coating, is also included.
For the main dish, diners can choose from the three great wagyu: Omi beef sirloin steak (100 g), known for its fine-grained meat and rich aroma; Matsusaka beef sirloin steak (100 g), with its marbling and sweetness; and Kobe Beef sirloin steak (80 g, additional charge), which balances the umami of lean meat with refined fat. A rare fillet steak is also available. Sharing with a companion to enjoy twice as much is also an option.
To close the meal, diners can choose from options such as garlic rice with its appetizing aroma, "Spicy Modern-yaki," in which a special sauce and wagyu are combined, and a "Fillet Katsu Sandwich" (additional charge) made with fillet meat.
The course is built around meat dishes made with premium Japanese ingredients.
■ Menu
- Omi Beef Namerō Hand-Rolled Sushi
- Kobe Beef and Foie Gras Plancha-Grilled, Served With Traditional Consommé Soup
- Matsusaka Beef Mini Croquette
- Ebihara Farm (海老原ファーム) Special Salad
- Main dish (choose one): Omi Beef Sirloin Steak 100 g or Matsusaka Beef Sirloin Steak 100 g (the steak can be changed for an additional charge)
- Closing dish (choose one):
- White rice / pickles / miso soup
- Garlic rice / pickles / miso soup
- Spicy Modern-yaki
- Fillet Katsu Sandwich (additional ¥2,200)
- Seasonal Sherbet
- After-Meal Drink
Special Pairing From the Sommelier Manager
A pairing menu available only on Sunday, November 29, has been prepared. Ryosuke Kitagawa (北川亮介), a sommelier and the manager of the 24th-floor restaurant, selected wines that bring out the sweetness and umami of the fat of the three great wagyu, and serves them at carefully chosen temperatures.
The pairing starts with champagne, moves to an elegant white wine, and ends with an aged red wine that complements the main meat dish.
■ Wine Pairing Set of 3: ¥10,000
- Champagne: Sommelier's Selection Champagne
- White: Failla Chardonnay Sonoma Coast 2023
- Red: Château de Camensac 2014
Sales Overview
Hotel New Otani Makuhari
Teppanyaki "Keyaki"
The 29th of Every Month Is "Meat Day": "Teppanyaki Keyaki Limited Course"
https://www.newotani.co.jp/makuhari/restaurant/keyaki/nikunohi/
- Period: Sunday, November 29, 2026
- Location: Teppanyaki "Keyaki" (24th floor)
- Price: From ¥24,000
- Hours: Lunch 11:30 AM to 1:30 PM (last order); Dinner 5:30 PM to 8:30 PM (last order)
- Inquiries: Tel: 043-299-1850 (Teppanyaki Keyaki direct line)
Video: https://youtu.be/i0bpoUW5mx8
