Wagyu Beef Fair 2026 at Hotel New Otani Tokyo: A Meat Feast from Golden Week to Early Summer

Hotel New Otani Tokyo is running the "Kuroge Wagyu Fair 2026" from April 29 (Wednesday, public holiday) through July 31, 2026 at eight of its in-house restaurants. The lineup spans Japanese, Western, and Chinese cuisine — from tantanmen and katsu sando to bolognese and udon — each reimagined with kuroge wagyu.

Hotel New Otani's Commitment to Wagyu

The hotel's chefs personally travel across Japan to source wagyu, keeping 6 to 8 varieties on hand at all times. The selection includes "Ozaki Beef," "Kobe Beef," and "Kagoshima Kuro-gyu" — a breed that has won back-to-back championships at the National Wagyu Excellence Competition, an event held once every five years. Each cut is assessed individually to ensure it reaches guests in its best possible condition.

Phase 1 Lineup: April 29 – June 14

Chinese Restaurant "Daikanyen"

Kuroge Wagyu Tantanmen — ¥4,500

Rather than ground meat, this tantanmen features thin-sliced kuroge wagyu as the star ingredient. The fat from the wagyu melts into the creamy sesame broth, building a rich, layered depth of flavor, while house-made chili oil adds a sharp accent that draws out the beef's savory character.

Tel: 03-3238-0030

All-Day Dining "SATSUKI"

Kuroge Wagyu Katsu Sando — ¥5,800

Thick-cut kuroge wagyu is deep-fried at high heat, resulting in a crispy exterior and a medium-rare interior that releases a burst of juice with every bite. A special house sauce and soft, fine-textured bread complete the sandwich.

Tel: 03-5275-3177

Western Cuisine "BELLA VISTA"

Kuroge Wagyu Bolognese — ¥5,000 (image is for illustration purposes)

Coarsely ground kuroge wagyu is slow-cooked into a sauce, then topped with a generous portion of wagyu braised in red wine until tender. The sweetness of the beef, the umami of the tomato, and the acidity of the wine layer together, finished tableside with freshly shaved cheese.

Tel: 03-3238-0020

Noodle Restaurant "NAKAJIMA"

Kuroge Wagyu Niku Udon — ¥5,100

Clear golden dashi is paired with a generous portion of kuroge wagyu, whose fat melts into the broth adding remarkable depth. The noodles come from Kitakyushu's "Buzen Urajiten" group, known for a unique production method that yields a bright, transparent appearance with a slim but resilient texture. The combination of the broth, the beef, and this distinctive noodle creates a bowl that stands apart.

Tel: 03-3221-2789

Buffet & Bar "VIEW & DINING THE SKY"

Kuroge Wagyu Boeuf Bourguignon (image is for illustration purposes)

Wagyu slow-braised in red wine, with all its concentrated flavor, is available as part of the buffet — enjoy as much as you like.

Tel: 03-3238-0028

Japanese Cuisine "KATO'S DINING & BAR"

Kuroge Wagyu Japanese-Style Steak — ¥13,500

Wagyu cooked on a teppan until aromatic on the outside and juicy within. Served with two accompaniments — ponzu and garlic sauce — and eaten with chopsticks in the style of a Japanese restaurant.

Tel: 03-3221-2857

Special "Meat Day" Menu on the 29th of Each Month

During the fair period, two restaurants offer exclusive courses on April 29 (Wed.) and May 29 (Thu.), the "Meat Day" dates.

Teppanyaki "Sekishin-tei"

Sekishin-tei Exclusive Course — ¥64,000

Set within a historic Japanese garden spanning approximately 10,000 tsubo (about 3.3 hectares), this tucked-away teppanyaki restaurant offers a Meat Day course featuring Kobe Beef mini croquettes and a choice of Kobe Beef fillet or sirloin.

Tel: 03-3238-0024

Steakhouse "Rib Room"

Rib Room Exclusive Menu — ¥67,000

The hotel's full-service steakhouse keeps 6 to 8 varieties of wagyu from across Japan at all times. The Meat Day course includes "Double Beef Consommé," an appetizer called "The Ultimate Radiance," and a main course of Kobe Beef sirloin or fillet.

Tel: 03-3238-0026