Jukusei Wagyu Yakiniku Aging Beef Tokyo Shinjuku Sanchome

A yakiniku restaurant on the sixth floor of a commercial building near Shinjuku Sanchome Station grills dry-aged Kuroge Wagyu. Cuts aged for several weeks in a dedicated aging cellar are served in multiple parts, eaten rare alongside wine. The dining room is large with wide spacing between seats, and smokeless roasters keep the smell off clothing. It stays open at 3 PM between lunch and dinner, and the meat portions in the course are small, so big eaters need to order more.