Tokyo’s Best Wagyu Omakase. This Spot Might Be It.

Tokyo is full of great spots for Wagyu. On this channel we want to give you the full spectrum of what you can get in Tokyo for food. So while we recently showed you some of the more budget-friendly Wagyu options out there, today we're bringing you one that is especially luxurious and creative. And for the cherry on top, it was ranked as one of the best steak restaurants in Japan. So before I go find our restaurant for today, please take a second to hit that subscribe button so we can continue bringing you new Japan travel content and great food recommendations. All right, let's go find the restaurant. Today I am back in the very fancy neighborhood of Azabu Juban. This neighborhood has a lot of must-see landmark views nearby, but most importantly this area is known for their excellent restaurants. They even have tons of really high-end Wagyu and Yakiniku or grilled barbecue restaurants. And speaking of those really good restaurants, I'm gonna be checking out one today. So let's go find it. This is Yakiniku Kappo Note and it is a Niku Kappo restaurant. Niku meaning meat and then Kappo meaning literally to cut and cook. So normally Kappo restaurants are traditional Japanese restaurants where they cook and prepare the meals right in front of you. And they normally serve really traditional dishes that usually include fish, but this time it's a Niku Kappo, so they specialize in Wagyu beef. This restaurant is also featured in the top 20 best steak restaurants in Japan as ranked by a ranking called the world's best steak restaurants. So it's got to be good and I hear that a lot of celebrities come here too. So let's go inside and find out what makes it so special. This is a bit of a joke, but it's a live kitchen, so the sound of the kitchen knife cutting the meat is what makes this restaurant so special. Is there a reason why you chose this place? What do you normally say to your foreign guests? I ask where I'm from and how did you find here? Yeah, something like that. That's perfect! Your English is excellent! Did you study abroad? No, I didn't. I didn't study abroad. Yeah, but I was working in South France. Do you speak a little bit of French? And there you go, we spoke a bit of French too! Alright, let's try this champagne that's been aged in the sea. It is remarkably different in appearance from other champagnes I've seen. And there were so many bubbles. I'm not sure if it being aged in the sea for so long had something to do with that effect. But let's see how it affects the taste. The taste is really rich. It just feels like all of the flavour has been condensed. More so than in other champagnes and sparkling wines I've tried. It's very rich. This is everything A5 Wagyu. And everything female and everything black cow. We always chose female because it has more flavour and texture, tasty. So today are we going to be using all types? Yes, all types. Good evening! I'm Sato, the chef. Do you usually cook together? Yes, we do. What is your role? Basically, I make the food and he explains it to me. And he also serves the drinks. What I think is amazing is that he is a very hospitable person. He has been to many countries. And now he has a lot of foreign customers. He knows how to make people happy. I think that's what I'm lacking. This is soup. Wagyu consomme with Japanese dashi mixed in. Inside, Japanese herb seri, Japanese small radish, and shiso flower. It honestly looks like a lily pond. I cannot wait to give it a try. Already, visually, I'm enjoying the visual scents. You get the richness of the wagyu beef broth. Let's give it a taste then. Oh, that is some very good soup. The beef consomme is wonderful. It's not too salty. It's got this brightness and refreshingness of the citrus, as well as the fragrance of the herbs. So it's a really complex tasting soup. Plus, you can enjoy drinking it out of a fancy glass. So I think that's part of the textural experience as well. I want to open a restaurant that uses Japanese ingredients. I want to make it look like a sushi restaurant. I want to show people how wonderful Japanese beef is. So I don't care about the brand name. I just want to provide Japanese beef from all over the country. Wow, thank you. This is a five-type appetizer. This is wagyu sashimi, part of leg. Sashimi is usually raw food, but this is already cooked one. The top jelly is Japanese dashi with vinegar jelly. And this is like sushi one, also part of leg, and around nori, seaweed, and chive and ginger. Wow, I have to say the presentation is very exciting. It's beef, but it's presented like a sushi platter. It looks just like that, actually. I love the presentation. Let's start with the wagyu sushi. Here we go. That is just a blast of flavor. I'm not even joking. That surpasses really even any fish sushi I've ever had in terms of just juiciness and flavor impact. I think some people are a little scared that it would taste kind of too raw, but it doesn't have a lot of raw meat taste to it. So it's really easy to eat, just refreshing and bright. Let's try this next one. It's the wagyu beef with the jelly on top. That looks so good, and it's so jiggly. I love a jiggly dish. So now I get to enjoy it with jelly on top as well. Let's give it a try. That is so delicious. The flavor changes as you chew. It really does taste like a rare wagyu steak. You get a little bit of that smokiness from the seared bit and then just that juiciness of the beef. It's delicious together. Each one, I have a lot to say about it. The stone is the same as charcoal. It emits a heat called infrared radiation, and that has the effect of making the meat very soft and moist. If you cook this meat in a frying pan, the whole frying pan is covered in oil, and the juice of the meat is leaking out. But as you can see now, there's no juice coming out, so you can keep the juice inside and cook it. It's totally different from your image of a yakiniku restaurant. Why did you use the word yakiniku? When I hear the word yakiniku, a lot of people come to me thinking that it's a style of yakiniku you cook yourself. So by putting it out one by one, I get a lot of feedback saying that it's different from what I thought it would be. That's why I named it that way. This is tenderloin steak with salt and wasabi and wagyu beef sauce. Flavor is a little bit strong. Enjoy. So for this particular dish, he's pairing it with this red wine. The color is a very deep red. If I were, from my perspective, I were to just express this in one word, it's fancy. This is a fancy wine, and I think that'll go really deliciously with a wagyu beef. Mmm. Wow, that is heaven. I'm drooling. It's so good. It tastes a little lighter, lots of flavor, juiciness, firmness. And it goes so well with this little light taste of wasabi. It is wonderful. All right, let's just try the bite with the wagyu sauce that they've made here. Here we go. Completely different flavor profile. I think that's the fun of changing up the condiments that you eat your meat with, or anything, really. The sauce, it's got a lot of sweetness to it. It's really wonderful. So it adds kind of a, yeah, like a sweet complement to the wagyu beef, which also works so perfectly. No way. Oh, it's so cold. Not only is this visually very cool, I'm getting the sense of touch. So my five senses are really being stimulated. It feels cold, like on my hands. It's wonderful. Just tomato. It's gonna be a surprise. All right, well now let's dig in to the tomato. Okay, here we go. Let's enjoy an icy, cold, magical tomato. Here we go. What is happ— What? I was not expecting— I was expecting a normal tomato. That is not a normal tomato. I mean, a tomato is a fruit, so it doesn't make any sense. But it tastes like a fruit. It is so sweet. You would not expect this the first time you take a bite. I need to find out what the secret is. I could eat this every day. This is really good. Yes. Through Instagram, I can connect with customers from all over the world, so I'm very conscious of that. He always takes photos for the customers and for him. He basically edits and posts them, so the sense of unity is all thanks to his sense. Basically, I often get introduced to the signatures. Who was the most famous person you have ever met? Barcelona's soccer player, Pujol. I used to play soccer when I was a kid, so I was really nervous when he came. I didn't even know who Pujol was, but I didn't know soccer either, so I was able to cook smoothly. Recently, you were ranked as one of the top 20 best steak restaurants in Japan. How do you feel about that? Yes. We weren't aware of it, but we did our best to make our customers happy. I'm very grateful for that. Are you planning a trip to Japan this spring? If you are, ByFood has a very special surprise for you. From February 1st until April 30th, if you reserve a restaurant or book an experience on ByFood.com, you'll get our exclusive spring-themed e-book that is completely free and jam-packed with tips to help you enjoy Japan's sakura season. It's even got some fun and surprising facts about the country's beloved cherry blossoms. You'll also be entered to win one of five premium Japanese cooking kits worth over $300 each. These curated cooking boxes are filled with Japanese cooking essentials and snacks to help you bring the flavors of Japan to your own home kitchen. So, what are you waiting for? Scan the QR code on the screen, or click the link somewhere on the screen here to make your Japan spring cherry blossom trip unforgettable. Thank you so much for today. Thank you. Everything was so delicious. I think I was able to enjoy the five senses. Lastly, do you have any comments for our international viewers? You have to book right now. Thank you for watching. That's right. Thank you. That's a great comment. Thanks for watching, guys. You definitely want to come to this restaurant. I had a, honestly, brand new wagyu experience here. So, if you're interested, the link to book will be in the description and there will be a QR code on the screen to make it really easy to book. And then you guys can come here and enjoy even more than what I had today. There's more to eat. Anyway, thank you guys so much for watching. If you enjoyed this, please give us a like, comment, share, and subscribe. And we'll see you guys very soon in another video. Thank you so much. Thank you. Bye. If you enjoyed this adventure, click the photos on the left for more fun Japan videos and click the one on the right to book the restaurant we featured today. Bye.