Aragawa
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/ Price RangeTokyo
American: Steakhouse
Aragawa Description
Located in Tokyo, Aragawa is a renowned steak and teppanyaki restaurant that has been selected as one of the top 100 steak and teppanyaki restaurants in Japan for 2022. What sets Aragawa apart from other dining establishments is its commitment to using only the finest ingredients and its unique cooking method. The restaurant specializes in serving steak made from specially raised, long-term fattened Tajima beef, which is cooked to perfection in a traditional roasting kiln. The use of high-quality Binchotan charcoal gives the steak a crispy exterior while sealing in the rich flavors and juices of the meat.
The Tajima beef used at Aragawa is sourced from Okazaki Ranch in Shiga Prefecture and Kei Nishizawa in Mita, Hyogo Prefecture. These cows are raised with great care and attention to their environment and diet, resulting in a meat that is incredibly tender and flavorful. The restaurant also offers a monthly wine fair, featuring rare wines that perfectly complement the quality of the beef.
Stepping into Aragawa, guests are greeted by a classic and elegant atmosphere that has been passed down since the restaurant's founding. The attention to detail in both the cuisine and the decor creates a dining experience that is truly unforgettable. Whether you're looking for a special occasion dinner or simply want to indulge in the finest steak in Tokyo, Aragawa is the perfect destination for meat lovers and connoisseurs of Japanese cuisine.
The Tajima beef used at Aragawa is sourced from Okazaki Ranch in Shiga Prefecture and Kei Nishizawa in Mita, Hyogo Prefecture. These cows are raised with great care and attention to their environment and diet, resulting in a meat that is incredibly tender and flavorful. The restaurant also offers a monthly wine fair, featuring rare wines that perfectly complement the quality of the beef.
Stepping into Aragawa, guests are greeted by a classic and elegant atmosphere that has been passed down since the restaurant's founding. The attention to detail in both the cuisine and the decor creates a dining experience that is truly unforgettable. Whether you're looking for a special occasion dinner or simply want to indulge in the finest steak in Tokyo, Aragawa is the perfect destination for meat lovers and connoisseurs of Japanese cuisine.
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Aragawa Overview
Nearby Stations
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Onarimon Station
Toei Subway Mita LineOperating Hours
Sun: Closed
Mon: 12:00PM-11:00PM
Tue: 12:00PM-11:00PM
Wed: 12:00PM-11:00PM
Thur: 12:00PM-11:00PM
Fri: 12:00PM-11:00PM
Sat: 12:00PM-11:00PM
Mon: 12:00PM-11:00PM
Tue: 12:00PM-11:00PM
Wed: 12:00PM-11:00PM
Thur: 12:00PM-11:00PM
Fri: 12:00PM-11:00PM
Sat: 12:00PM-11:00PM
Payment Methods
Cash, Visa, Master Card, AMEX, Diners Club, JCB
Restaurant Features
Reservations Accepted
Wine List
Craft cocktails
Upscale
Private Dining Room
Non-smoking
WiFi Available
Aragawa Reviews
Aragawa Google Average Rating
4.3
5
Google
Serves best Kobe steak in the world. I’ve been to this restaurant a few times, and always looking forward to revisit. Very simple menu - two different kind of beef, 36 months Kobe and 48 month Tajima, and three different size. The smallest order is 400g, which is generally plenty for one person. Kobe is 55,000 and Tajima is 77,000¥. Probably enough to share between two. There are also options for a few appetizers. The wine list is not exceptional but very sufficient for a small restaurant, which sits maybe 20 max. It has never been busy every time that I visit. Sometimes I hope they are doing better business so they will continue to be around for years to come.
5
Google
One of the best meals of my life. The steak was divine. Perfectly marbles and really unlike anything I’ve ever eaten. The melon was a surprise as well. I have never have a juicer melon. By far the most expensive meal I’ve ever had, but the experience was unforgettable.
5
Google
An absolutely phenomenal experience that is guaranteed to impress your guests. Likely the top steakhouse in Japan, exclusive beef and wine. Reservations are absolutely required.
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