A legendary Tokyo steakhouse known for serving some of the world’s most sought-after Tajima beef—simply, reverently, and at a price.
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Aragawa occupies a quiet basement in a nondescript office building near Onarimon, yet its name echoes far beyond Tokyo. Established in 1967, this discreet steakhouse helped define high-end wagyu culture, known for one thing: charcoal-broiled Tajima beef, dry-aged and grilled to perfection over binchotan. The setting is spartan—wood-paneled, white tablecloths, no theatrics—and that’s the point. Here, provenance and patience take precedence over presentation. Each steak is cut thick, seasoned modestly, and served with little more than baked potatoes and mustard. With only a handful of tables and no menu aside from the set steak course, Aragawa remains one of the city’s most exclusive—and quietly uncompromising—meat temples.
Facilities & Services
- Steak set menu only
- Charcoal-grilled Tajima beef
- Reservations required
- Intimate dining room
- No walk-ins accepted
Contact
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