This is the place to be for the finest Wagyu. To sample different cuts cooked in various ways all at once, opt for the 12- to 20-course omakase menus that need to be reserved at least three days ahead. Besides chargrilled, beef is also served in shabu-shabu, sukiyaki, sandwiches and rice bowls. Better still, you get to see them being prepared from your counter seat. The house Daiginjo sake crafted by Watanabe Sahei pairs well with the meat.