Browse all travel guides tagged with "Wagyu"
A new 114-seat buffet restaurant inspired by the blue of Awaji Island's sea and sky has opened at Grand Mercure Awaji Island Resort & Spa, and a Silver Week plan will add Awaji beef steak and local craft beer to the dinner buffet from September 19 to 23, 2026.
Hiyama, a Tokyo meat wholesaler and butcher operating since 1912, is opening a yakiniku restaurant, WAGYU YAKINIKU Hiyama, in Ebisu on August 8, serving mainly course meals built around the wagyu the company selects itself at Tokyo's meat market.
THE OSAKA STATION HOTEL, Autograph Collection is introducing a new autumn teppanyaki course, Menu Homard Bleu — The Ocean's Blue Diamond, at its restaurant Teppanyaki Mizuki, featuring a whole blue lobster prepared four ways alongside Matsusaka and Ozaki wagyu, available September 1 through November 30, 2026.
Sushi Tomi, the sushi restaurant at Awaji Highway Oasis on Awaji Island, will offer a quantity-limited "Summer Special Set" from August 5, pairing crisp tempura and chilled tororo soba with a selection of seasonal nigiri sushi.
On September 25–26, 2026, Tokyo Prince Hotel's Chinese restaurant 中国料理 満楼日園 will serve a two-night-only dinner course that brings together French cuisine by newly appointed Executive Chef 落合吉紀 and Chinese cuisine by Head Chef Yuji Yamamoto, marking the anniversary of the hotel's September 1964 opening.
Shinjuku Washington Hotel's 25th-floor "GRILL & DINING MANHATTAN TABLE" and its ANNEX 1st-floor "Teppanyaki Fujita" are serving specially crafted autumn menus for a limited time, from Tuesday, September 1 to Monday, November 30, 2026.
Courtyard by Marriott Tokyo Station is offering "Shinshu Terroir BBQ," a dinner BBQ menu built around ingredients from the Shinshu region (Nagano Prefecture), from August 1 to October 31, 2026, at DINING & BAR LAVAROCK on the hotel's first floor, featuring りんご和牛 ribeye, 信州太郎ポーク, venison sausage, and shell-on scallops.
From August 1 to September 20, 2026, Hotel New Otani Tokyo will hold the "Tottori Wagyu Fair 2026," featuring Tottori Wagyu across eight in-house restaurants alongside seasonal specialties such as the Shinkansen pear and Mount Daisen foothill milk.
THE BONDS SPA Ocean Private Villa - Chiba Shirahama - at the southern tip of the Boso Peninsula has added a new annex, EAST OCEAN VILLA HANARE, a two-story villa room with its own open-air hot spring bath for up to 12 guests.
From August 1 through September 30, President Chibo is offering a limited-time teppanyaki course called "Ikoi," alongside a lineup of seasonal a la carte dishes, capturing the shift from late summer into early autumn.
Sheraton Grand Hotel Hiroshima's buffet restaurant "Bridge" is holding an "America & Hawaii Fair" from August 1 to 31, 2026, featuring a wagyu-enhanced "Sheraton Burger," a lineup of American and Hawaiian dishes, a dinner-only wagyu roast beef, and a kids corner.
Steakhouse Volks's Kitayama-dori location in Kyoto's Kita Ward reopened on July 27, 2026 as a Rich Salad Bar store, one of 10 such locations nationwide, with an expanded salad bar, fresh-baked bread, a new drink bar, and two opening-commemorative specials featuring Kuroge Wagyu and harami steak.
Ahead of the Makuhari Beach Fireworks Festa on August 1, Hotel New Otani Makuhari is offering a room-view stay plan and a dinner-then-fireworks restaurant plan at Shell the Garden, with both options still available to book.
On July 14, 2026, FARO, the innovative Italian restaurant on the 10th floor of the Tokyo Ginza Shiseido Building, joined the first installment of "Regenerative Gastronomy," a special dinner with sake brand IWA and Kitasanriku Factory built around the theme of regenerating the natural environment.
FRENCH LE CHENE at Kyoto's Hotel Chourakukan is joining Kyoto Gourmet Tour 2026 Summer from August 1 through September 30, 2026, serving four limited-time lunch and dinner courses centered on Tanba beef and other seasonal ingredients inside the historic National Important Cultural Property mansion.
The Westin Sendai's Restaurant Symphony is serving "Chef's Journey TOHOKU -Otsuchi-," a dinner course spotlighting Iwate's Otsuchi venison alongside Miyagi's Kanpo wagyu and other Tohoku ingredients, from August 28 to December 3, 2026, for ¥20,000.
Comptoir Ruban at Kobe Portopia Hotel hosts the third "La Table du Chef" event from August 7 to 9, 2026, offering a special course centered on Kobe beef, with producer Morimoto Kazuki joining as a guest speaker on the opening night.
To celebrate its 40th anniversary this autumn, The Prince Kyoto Takaragaike is offering a limited-time stay plan featuring a guided special viewing at Jissoin Monzeki, an Imperial-associated temple in Kyoto's Rakuhoku district, followed by an autumn kaiseki dinner at Saryo, available from September 1 to November 20, 2026.
Known for the long lines at its flagship Shinjuku restaurant, thick-cut beef tongue specialist "Gyutan no Lemon" opens its Akihabara location on July 15, 2026 — an 8th store in Japan and overseas for the brand, whose board includes Takafumi Horie.
ANA Crowne Plaza Hotel Grand Court Nagoya is holding a Hokkaido Fair from July 1 to August 31, 2026 (through lunch on September 16 at Garden Court), with five restaurants and the lobby lounge each serving original Japanese, Western, and Chinese dishes crafted from Hokkaido's seafood, beef, and seasonal ingredients.
BASE LAYER HOTEL KOBE SANNOMIYA opens on Tuesday, November 10, 2026, becoming the culture business hotel brand's third location after Nagoya and Fukuoka. The 82-room hotel sits on Kobe's historic Tor Road and features a Kobe beef restaurant, a music bar with a custom sound system, a guest sauna and spa, and a room with a private in-room sauna.
Hida Takayama, Gifu Prefecture, brings its local agricultural produce and flavors to central Tokyo with the Takayama City Fair at Chiyoda Ward's Kanda area throughout July 2026, featuring product sales, a standing drink event with Hida ingredients, an upscale dinner, and special menus at partner restaurants.
Matsue Excel Hotel Tokyu is presenting "Tamayura (玉響)," a limited-time Japanese-Western fusion dinner course for 10 guests per day, featuring premium Shimane ingredients including wagyu beef fillet, abalone, nodoguro, and domestic eel, during Obon (August 8–15) and Silver Week (September 19–21, 2026).
Hotel Granvia Wakayama is introducing a new Japanese multi-course menu called Kishu Kaiseki at its fifth-floor restaurant Mari, showcasing premium local Wakayama ingredients including Kumano beef, Ogata sweetfish from Shirahama, and seasonal seafood.
Starting July 1, 2026, the luxury villa resort GRAND CHARIOT 北斗七星135° on Awaji Island will offer a summer-limited "極上プレミアムBBQ" plan featuring A5-ranked 淡路ビーフ, 淡路もち豚, 淡路鶏, and fresh abalone — enjoyed on a terrace with panoramic island views.
Teppanyaki Chigiri, located in the KOKO HOTEL Premier Nihonbashi Hamacho, is running a limited-time summer special course featuring A5 wagyu and seasonal seafood, available through the end of August 2026.
山陰湯村温泉 湧泉の宿ゆあむ in northern Hyogo is offering a summer special gourmet plan featuring white squid sashimi, abalone, Tajima beef, and Tajima chicken from June 16 through September 3, 2026.
Main Dining Itozakura at The Prince Kyoto Takaragaike is offering a special hybrid French-Japanese dinner course called "Cinq Saveurs," available from July 1 to September 30, 2026, crafted by Chef Noguchi Sawako in collaboration with Japanese cuisine head chef Goto Takahiro.
The 14th Hida Takayama Ultra Marathon takes place on June 14, 2026, drawing approximately 3,600 runners from Japan and abroad to tackle challenging 71km and 100km courses through the scenic landscapes of Takayama City, Gifu Prefecture.
Two summer-exclusive menus are running at Kobe Portopia Hotel through September 2026 — chilled noodle dishes at Chinese restaurant Shukeien on the 29th floor, and a four-variety curry lunch at dining cafe SOCO.
From June 2026, Omi Beef Burger SUDAKU in Ryuo Town, Shiga Prefecture is running two weekday-exclusive deals — ¥100 (tax included) iced drinks from 10:00 AM to 2:00 PM, and a patty add-on option available every day from 5:00 PM.
The renovated restaurant THE DESERT at Grand Park Hotel Panex Tokyo, a 2-minute walk from JR Kamata Station, has reopened with a new Kobe beef lunch half buffet launching on June 6, available every Friday, Saturday, and Sunday.
Zojirushi Shokudo's Osaka Honten and Umeda locations are introducing new summer menus from June 5, featuring colorful dishes and spices designed to help beat the summer heat.
Kyoto Century Hotel's La Jyho Live Kitchen is presenting a summer buffet featuring wagyu and diverse Japanese, Western, and Chinese meat dishes rotating every 30 minutes, from June 25 to August 26, 2026.
Matsuya Foods is opening its first permanent department store location, "Matsuya PREMIUM," in the basement of Matsuya Ginza on June 10, 2026. The premium outpost offers exclusive menus featuring Kobe beef, domestic wagyu, and more.
HESTIA GINZA, a Ginza restaurant known for herbal hot pot and meat dishes, celebrates its 4th anniversary on June 1, 2026, offering special anniversary courses at discounted prices throughout June.
The 76th Hida no Aji Matsuri gathers local specialties from across the Hida region in Takayama on June 6 and 7, 2026, featuring Hida beef skewers, local sake, and special vendors from sister cities.
Mampei Hotel in Karuizawa is offering a special dinner course to celebrate the 90th anniversary of its historic Alps Wing. Featuring Shinshu local ingredients and time-honored recipes, the course is available starting July 1, 2026.
From June 3 to 9, 2026, the Yamagata Edition of the Harukas Nippon Japan Expo takes place at Abeno Harukas Kintetsu Main Store in Osaka, showcasing early summer cherries, brand-name wagyu beef, craft whisky, and traditional Yamagata crafts.
The Japanese restaurant Shunkasado "Shunka" on the second floor of Hotel Metropolitan in Ikebukuro will offer a summer edition of its Shikisai Course from July 1 to August 31, 2026, featuring a limited-time option of grilled unagi kabayaki paired with charcoal-grilled wagyu beef.
Three new premium Kobe beef teppanyaki courses are coming to "Shioji" on the top floor of Hotel Plaza Kobe in Higashinada, Kobe, starting June 3, 2026 — including the flagship "Wadatsumi" course featuring live lobster and abalone alongside specially selected Kobe beef.
Steak House Shingo, the renowned teppanyaki restaurant from Kyoto's Gion district with over 50 years of history, has opened a new location in Ginza, Tokyo, offering its acclaimed Chateaubriand to guests in the capital.
A limited-time collaboration course is available at Shinjuku Nadaman Binkann and Nihonbashi Nadaman from May 16 to the end of June 2026, blending classic Japanese cuisine with international condiments from Youki Foods Corporation at ¥13,000 per person.
Biwako Hotel in Otsu, Shiga opens its rooftop outdoor BBQ "Hoshi" from July 1 to September 30, 2026, featuring Omi beef grills and a newly added champagne free-flow tapas plan.
Starting June 1, 2026, Edomaekisen's popular yakatabune cruise on Tokyo Bay is offering black wagyu beef fillet steak as an optional add-on, with reservations already open from May 11.
SCAPES THE SUITE, a compact design hotel in Hayama, Kanagawa, is now accepting reservations for its summer seasonal stay program FOUR SEASONS STAY "ESCAPE & TWILIGHT," running from July 1 to August 31, 2026, limited to one group per day.
The Ginza-born fried sandwich specialty shop Age.3 opened its Hida Takayama location on May 3, 2026. Lines have been forming every day since opening, with made-to-order sandwiches and a Hida beef exclusive drawing visitors to the historic street food destination.
Hotel Kanazawa in Kanazawa City is introducing a new all-inclusive premium banquet plan starting May 1, 2026, showcasing Hokuriku's finest ingredients including Noto beef, abalone, and nodoguro in two curated course menus.
Ushito, a fully private-room yakiniku restaurant that opened in Nishi-Azabu at the end of March, offers curated Wagyu courses with full-attend service and a newly added message engraving option for its signature karesansui dessert plate.
Hotel New Otani Tokyo is hosting the Kuroge Wagyu Fair 2026 from April 29 through July 31, 2026 at eight of its in-house restaurants, with menus ranging from tantanmen and katsu sando to bolognese and udon — all made with carefully selected kuroge wagyu.
Courtyard by Marriott Shin-Osaka Station is offering a Golden Week limited lunch featuring the "Shobu Course" for adults, plus children's options including a Mini Shobu Course with Omi beef and a Kids Course, available April 29 to May 6, 2026.
From May 7 to June 30, 2026, Hotel Okura Kyoto's teppanyaki restaurant "Tokiwa" on the 17th floor offers a special course featuring Kyoto Wagyu beef and seasonal ingredients to mark the hotel's founding anniversary.
On June 20, 2026, Biwako Otsu Prince Hotel presents an exclusive one-night stay plan combining lakeside fireworks viewing and special dinners featuring Omi beef, one of Japan's three great wagyu.
From April 27 to June 30, 2026, four restaurants at Biwako Otsu Prince Hotel are running a seasonal fair spotlighting Omi beef — one of Japan's three great wagyu breeds — across French, Japanese, Chinese, and buffet menus.
Hotel New Otani Osaka's all-day dining restaurant SATSUKI is hosting a limited-time GW Special Gourmet Buffet from April 29 to May 6, 2026, featuring wagyu beef, sushi, and amaou strawberry sweets.
Ushimitsu Ichimon Meguro brings a modern twist to traditional neighborhood yakiniku dining in Tokyo's Meguro area, offering signature creative menus, full-attend service, and a stylish space designed to be a local gathering spot for adults.
The Italian-style bistro known for its wagyu beef and brodo-cooked rice has opened a new branch inside Shinagawa Intercity, offering a refined dining option in one of Tokyo's key business districts.
From April 26 to June 25, 2026, Biwako Hotel in Otsu, Shiga will offer early summer lunch menus at its two in-house restaurants, featuring vibrant seasonal sushi and live-action teppanyaki with Omi beef.
Cheese Tavern CASCINA in Ebisu is adding a dramatic new dish for April 2026 — a lasagna topped with wagyu hamburg steak and a rich, stretchy flambe cheese mashed potato prepared right at the table.
Cheese Meat, a popular Italian all-you-can-eat restaurant on the 16th floor of Abeno Lucias in Tennoji, has introduced an unlimited cheese topping option for select menu items — with rich, specialty cheese poured tableside in a spectacular performance.
KIHARU Brasserie at Cross Hotel Kyoto is introducing its new spring menu "KIHARU meets Spring 2026" from April 4, 2026, featuring seasonal ingredients like cherry salmon and sea bream paired with fresh herbs, alongside a Kobe beef lunch course and a shift to weekend-only lunch service.
An exclusive winery dinner event featuring a premium vineyard tour, barrel cellar tasting, and 6-course meal with wine pairings is set for May 23, 2026, for guests staying at Fairfield by Marriott Kyoto Kyotamba.
Saimyoji Temple in Kora-cho, Shiga Prefecture — selected by CNN as one of Japan's 31 most beautiful places — showcases the Natural Monument "fudan-zakura" cherry blossoms alongside plum, azalea, and rhododendron blooms in spring, with Omi wagyu dining spots nearby.
Roast Beef Kamakurayama's Yokohama Skybiru location is offering a seasonal spring course from mid-March 2026, featuring fresh spring seafood alongside the restaurant's signature black wagyu roast beef, with panoramic city views from the 29th floor.
From Kitano's European-style houses and Nankinmachi street food to the Meriken Park waterfront and Kobe beef teppanyaki, here are the top things to do in Kobe for overseas travelers.
SHOGUN BURGER is releasing its March-limited burger, "BIG SHOCK," on March 15. The creation stacks two coarsely ground wagyu patties totaling 240g for an unmistakably bold eating experience.
Three restaurants at Utsunomiya Tobu Hotel Grande in Tochigi Prefecture are presenting special spring menus and limited-time events from March through May 2026, featuring seasonal Japanese cuisine, afternoon tea, teppanyaki courses, and a dessert buffet.
barrier, a creative Japanese restaurant near Higashi Chaya district in Kanazawa, has introduced the "Ishikawa Kannou Course" (¥14,500 tax included), a full-course menu built around Ishikawa Prefecture ingredients including abalone, crab, Noto beef, and nodoguro.
Mixology Station Hakurai Bar in Shimbashi began serving lunch on March 5, 2026, under the name "Shimbashi Curry Hakurai," offering two signature curry dishes that blend Indian heritage with Japanese ingredients and technique.
A limited-time pairing dinner course, "Le Printemps," is available at Top of Yokohama Teppanyaki & Dining through March 31, 2026, pairing dishes made with Kanagawa-sourced ingredients with wines selected from around the world.
A sukiyaki restaurant set within Kyoto's famous Maruyama Park will introduce bento-style lunch sets and a 60-minute all-you-can-eat sukiyaki course on March 20, 2026 — perfectly timed for cherry blossom season.
For the entire month of March 2026, the 30th-floor dining bar at Futako-tamagawa Excel Hotel Tokyu is hosting a special food fair showcasing Fukushima Prefecture's finest ingredients — including tuna caught by high school students during deep-sea training voyages and locally raised Fukushima wagyu beef.
Royal Pines Hotel Yonezawa is celebrating its first anniversary on March 1, 2026 with four limited-time campaigns, including a ¥10,000-per-person stay plan, a Yonezawa beef steak lunch, a LINE stamp double campaign, and an Instagram giveaway.
To mark its 45th anniversary, Kobe Portopia Hotel holds a spring restaurant fair from March 1 to April 30, 2026, featuring seasonal mountain and sea delicacies including cherry sea bream, sakura shrimp, and spring vegetables across 9 restaurants inside the hotel.
A new yakiniku restaurant, Yakiniku ABC, has opened in Shin-Okubo offering all-you-can-eat courses centered on wagyu, karubi, harami, and rosu — a first for an area known for pork samgyeopsal.
HAKU Kanazawa Cuisine opens at Kanazawa Forus 6F on March 7, 2026, offering an OMAKASE course that showcases the best of Kanazawa's food culture — from hand-crafted sushi and wagyu shabu-shabu to traditional Kaga vegetables.
For a limited time from March 12, 2026, Japanese Cuisine Hanasanshou on the 25th floor of Park Hotel Tokyo is serving a spring kaiseki course celebrating cherry blossom season with seasonal ingredients and contemporary art.
From February 16, HOTEL AO KAMAKURA introduces a special dinner course highlighting Hayama Beef, a rare Kanagawa Prefecture brand known for its exquisite marbling and rich flavor. The course is paired with fresh Shonan seafood and seasonal spring ingredients.
A5-grade wagyu specialist Steak House Daichi in Kanazawa reopened in December 2025 with a significantly larger seating capacity, from 48 to 62 seats. The renovated restaurant now features private dining spaces, counter seating for solo diners, and wheelchair-accessible tables to accommodate a wider range of guests.
A new culinary landmark in Kawagoe offers chef Mitsumasa Kadohira's signature dishes. The "Bushu Kawagoe Ju" features luxurious roast beef made from local brand Bushu Wagyu beef, while the "Kameya x ECCOLA Dorayaki Gelato" combines seven flavors of Saitama ingredients, creating unforgettable tastes unique to Kawagoe.
Teppanyaki Kei in Nihonbashi Hamacho presents a special 6-day Valentine's dinner course from February 10-15, 2026. Guests who reserve in advance will receive a complimentary glass of sparkling wine or non-alcoholic sparkling drink.
Starting February 26, 2026, the Biwako Hotel in Otsu, Shiga offers spring lunch menus featuring Hyakunin Isshu-themed dishes and Omi beef specialties at their Japanese and teppanyaki restaurants.
From February 1 to February 28, 2026, Nadaman restaurants at four locations in Shinjuku, Nihonbashi, Nagoya, and Umeda feature special course menus highlighting premium Hakata wagyu beef and Hakata jidori chicken at affordable prices.
Plus 1 Co., Ltd., based in Nagasaki and operating restaurants, will soon open a new location called Yakiniku Reimen Fukutora in Kumamoto. This restaurant is the sister brand of Yakiniku Reimen Gensuke, a beloved establishment known for authentic meat dishes and handmade cold noodles that continues to draw crowds even eight months after opening.
Saga Tamaya department store presents a 7-day product fair featuring carefully selected specialties from Japan's snow country regions, including Hokuriku, Shinetsu, and Michinoku, from January 22 to 28, 2026.
Ginza Yazaemon, a new aging kappo restaurant, will open in Ginza 4-chome on January 15, 2026. The restaurant features aged wagyu, seafood, and vegetables served at a counter kitchen.
Kumamoto Black Wagyu beef, one of Kumamoto Prefecture's most prized brands, will be featured in a special fair at Hibiya OKUROJI from January 9 to February 1, 2026. Five participating restaurants will offer exclusive limited menus showcasing the premium beef.
Sekiya Resort Terrace Midobaru's Yukigekka restaurant introduces a new wagyu nigiri dish featuring premium Oita wagyu sirloin. The exquisite 2-piece set offers guests a luxurious way to experience local beef with handcrafted sushi vinegar and sauce.
On January 9, 2026, two unique culinary destinations debut in Kyoto's Gion Shijo area, housed in a renovated 100-year-old machiya. A kyoto offers teppanyaki kaiseki dining, while B kyoto serves as a Japanese tea cafe-bar with views of the Kamo River.
Yakiniku Heijoen begins accepting pre-orders for its handmade premium Wagyu beef ehomaki roll, available at special prices made possible through whole-cow purchasing until January 31, 2026.
Japanese Restaurant Mai at The Westin Tokyo presents a seasonal Hot Pot Fair from January 6 to February 28, 2026, featuring four course menus including fugu hot pot, wagyu shabu-shabu, seafood hot pot, and local chicken mizutaki.
A new specialty eel restaurant offering high-quality unagi at affordable prices has opened in Okazaki City. "Fujisan" brings charcoal-grilled eel expertise with all-you-can-eat rice and premium wagyu dishes.
Two new wagyu sukiyaki pasta dishes are coming to Osaka's Shinsaibashi from September 2025. The dishes feature domestic Japanese Black Wagyu ribeye prepared sukiyaki-style, offering a unique fusion of traditional Japanese flavors and Italian pasta.
Summary This time, my sister and I went on a driving tour of Nasu~! 🚗✨ Nasu is surrounded by nature and every road is perfect for a drive. The roads are spacious, there are no cars speeding, and we had a peaceful road trip. ☺️💖 *Please note that information and prices listed are subject to […]
Summary This time we went to Miyagi Prefecture for two days and one night! On the second day, we went to Matsushima and Sendai! We went to Matsushima to see the spectacular view, and also did some light eating and walking. It was a trip where we ate quite a bit of delicious food along […]
Summary This time, we took the etSETOra to Ohkunoshima Island, famous for its rabbits. This is a luxury trip that also marks my first solo camping debut. This article is about the first day of the event. Please take a look at it for reference! *Please note that information and prices listed are subject to […]
Summary A two day and one night trip to Chatan, an area where you can enjoy a tropical resort.This is a popular area with a strong American flavor due to the proximity of an American military base. The hotel we stayed at was very comfortable and I highly recommend it! The Okinawan pig breed shabu […]
Summary This time, I went to Ishigaki Island in Okinawa and enjoyed a lot of gourmet food. Ishigaki Island is known for its beautiful coral reefs and crystal clear waters, and is a popular tourist spot for its historic landmark, Ishigaki Castle, and the spectacular view of Kabira Bay. Since I came to Ishigaki Island, […]
We spent a full day exploring three of Shibuya's most popular commercial facilities – Shibuya Scramble Square, Shibuya PARCO, and Miyashita Park. We discovered a different side of Shibuya beyond the famous crossing, enjoying lunch, shopping, and even some afternoon drinks. Follow our day plan to get the most out of these three spots.