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Headline

The Voice of Tokyo for over 50 Years

JAPAN’S NO.1 ENGLISH LIFESTYLE MAGAZINE

Serch Form
Latest Issue
About Us

CONNECT WITH US

  • Instagram
  • Facebook
  • Twitter
  • Youtube

Komatsuya

By Weekender Editor

Tuck into delicious, hearty meat dishes at Komatsuya, a quaint steakhouse in Ginza made to satisfy every meat lover’s cuisine dreams. The restaurant’s name is taken from the owner’s father’s eponymous butchery, and the menu is inspired by the flavors and ingredients the owner grew to love as a child. The owner also owns a farm from which prime cuts of Wagyu and Agu pork are imported to concoct the mouthwatering menu items served at Komatsuya. The owner describes himself as both a “meat fanatic” and farmer, producing superb quality ham and sausages from meat that is aged using a traditional technique called karashi, which has been passed down through the ages amongst Japanese butchers.

Wagyu is synonymous with Japanese traditional cuisine and holds its own among staples such as sushi, ramen and tempura; so why not give it a try at a restaurant that has mastered meat-centered dishes? As for Agu pork, which comes from a breed of pig specific to Japan, Komatsuya is one of the only restaurants in Japan where you are guaranteed to be able to eat 100% authentic Agu pork at any time.

For menu suggestions, we highly recommend the Tomahawk six-course menu, featuring thick cuts of roasted rib chop – the only dish of its kind that you can eat in Ginza. It’s prepared using only salt, pepper and olive oil, letting the Agu pork’s distinctive flavor stand out. Enjoy a delicious course of wagyu with refreshing beer or quality wine for the very reasonable price of ¥10,000.

How Much: ¥600-¥10,000

Address: 6-12-2 Ginza, Chuo-ku

Open: Lunch 11:30-14:00 (L.O. 13:30), Dinner 17:00-23:00 (L.O. for food: 21:30, drinks: 22:30). Closed for lunch on every 1st and 3rd Saturday of the month.

Website: tabelog.com   

Tel: 03-6280-6167

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