Unforgettable Wagyu Dinner in Tokyo: The Art of Kaiseki with Iga Beef

2025.02.15

The menu for February, 2025

Tokyo is renowned as one of the world’s top gourmet destinations, home to numerous Michelin-starred restaurants where visitors can indulge in traditional Japanese cuisine such as sushi, ramen, and tempura. However, for those seeking a truly special dining experience, the combination of Kaiseki cuisine and Wagyu beef is highly recommended.
Wagyu beef is one of Japan’s most prized culinary treasures, celebrated for its exquisite marbling and melt-in-your-mouth texture. Among the many Wagyu brands, Iga Beef stands out as a rare delicacy, scarcely found in Tokyo and available only at select restaurants. At Ise Sueyoshi, this exceptional beef is carefully sourced and prepared using the expertise of a skilled chef, offering a monthly-changing selection of Wagyu dishes crafted to perfection.

What is Wagyu Beef?

Wagyu (和牛) refers to a special category of beef raised exclusively in Japan. Its defining characteristics include an incredibly tender texture, rich umami flavor, and a melt-in-your-mouth sensation. Often featured in the world’s top fine dining establishments, Wagyu is considered a must-try delicacy for gourmet travelers visiting Japan.
There are several regional Wagyu brands, many of which are named after their place of origin. The most famous include Kobe Beef and Matsusaka Beef, both of which fall under the Wagyu category.
What Makes Wagyu Special?

Exceptional marbling (Shimo-furi) – The intricate web of fat enhances flavor and tenderness.
Low melting point fat – The fat in Wagyu has a lower melting point than other beef, creating a buttery texture.
Variety of regional brands – Each area in Japan raises unique Wagyu breeds with distinct characteristics.

Tokyo Wagyu Dreams

Tokyo is a global culinary capital, home to numerous Michelin-starred restaurants and high-end steak houses that attract food lovers from around the world.
When visiting Tokyo, experiencing authentic Wagyu beef is a must—it is a delicacy sought after by gourmets worldwide.
It will be an unforgettable Wagyu experience, one so extraordinary that it may even appear in your dreams.

Unforgettable Kaiseki

Another highly recommended experience when visiting Japan is Kaiseki cuisine.
Kaiseki is considered the pinnacle of Japanese gastronomy—more than just a meal, it is an artistic dining experience that embodies Japan’s four seasons, cultural heritage, and spirit of hospitality. Each dish is meticulously crafted to reflect the transition of the seasons, showcasing the chef’s skill and deep appreciation for aesthetics, from the selection of tableware to the delicate presentation.

Originally developed as part of the Japanese tea ceremony, Kaiseki began as a simple meal served before drinking tea. Over time, it evolved into a sophisticated multi-course dining experience, now regarded as one of the finest expressions of Japanese cuisine.
A defining characteristic of Kaiseki is its commitment to seasonality—each dish highlights the best seasonal ingredients, prepared with techniques that enhance their natural flavors. Dashi-based broths, charcoal grilling, and precise knife work are just a few of the methods used to showcase the essence of each ingredient.

To preserve the purity of flavors, Kaiseki avoids excessive seasoning, focusing instead on achieving a delicate balance of taste and texture. Unlike French or Italian cuisine, which often relies on butter and oils, Kaiseki emphasizes subtle umami, extracted through expert culinary techniques. This is the essence of true Japanese refinement.

The Flow of a Traditional Kaiseki Meal

Kaiseki is a meticulously curated multi-course dining experience, where each dish is served one by one, allowing guests to fully appreciate the seasonal ingredients, delicate flavors, and artistic presentation. Every course is designed to engage all senses—sight, smell, and taste—creating an immersive journey through Japan’s rich culinary traditions.
The Standard Structure of a Kaiseki Meal

Sakizuke (先付) – A small appetizer
A light dish to awaken the palate and set the tone for the meal.

Wanmono (椀物) – Soup
A delicate, umami-rich broth that highlights the depth of Japanese dashi.

Tsukuri (造り) – Sashimi
Fresh seasonal fish, carefully sliced and presented with an artistic touch.

Yakimono (焼き物) – Grilled dish
A seasonal fish or premium wagyu beef, grilled over charcoal to enhance its natural flavors.

Nimono (煮物) – Simmered dish
A slow-cooked vegetable or fish dish, prepared with meticulous attention to texture and seasoning.

Shiizakana (強肴) – Special main dish
A highlight of the meal, often featuring premium wagyu beef served as sukiyaki, shabu-shabu, or charcoal-grilled steak.

Gohan (御飯) – Rice dish
Seasonal rice, carefully steamed with complementary ingredients.

Konomono (香の物) – Pickles
A selection of traditional Japanese pickles, offering a refreshing contrast to the meal.

Kanmi (甘味) – Seasonal dessert
Fresh seasonal fruits or Japanese sweets (wagashi) to conclude the experience on a refined note.
Through this beautifully orchestrated sequence of courses, Kaiseki dining allows guests to fully immerse themselves in the aesthetics, flavors, and philosophy of Japanese cuisine.

Kaiseki: A Culinary Journey Through Japanese Culture

Kaiseki is more than just a luxurious dining experience—it is a cultural immersion, offering a glimpse into Japan’s rich history, traditions, and the spirit of “omotenashi” (hospitality). Every dish reflects seasonality, craftsmanship, and artistry, making it a truly unique and memorable experience.

The Beauty of Japan Expressed Through Kaiseki

The Changing Seasons – Each dish and tableware choice embodies the essence of Japan’s four seasons, allowing guests to experience the beauty of nature through cuisine.
Attention to Detail – Every element, from the selection of ingredients to the final presentation, is crafted with thoughtfulness and precision.
Tradition Meets Innovation – While rooted in time-honored techniques, Kaiseki also embraces modern interpretations, creating a dynamic balance between tradition and creativity.

For international guests seeking to deepen their understanding of Japanese culture, Kaiseki provides the perfect opportunity to explore the country’s rich culinary heritage in an elegant and meaningful way.

Read More about Kaiseki: What is Kaiseki cuisine

The Perfect Combination: Wagyu and Kaiseki

Tokyo is home to countless restaurants, but if you’re looking for a truly exceptional evening, Kaiseki cuisine is the perfect choice. To make your stay in Tokyo even more memorable, we highly recommend experiencing the harmony of Japan’s finest cuisine and culture through Kaiseki dining.

Here’s a suggestion to elevate your experience:
Why not enjoy both Kaiseki and Wagyu in one extraordinary meal?

At Ise Sueyoshi, their Kaiseki course features premium Wagyu, allowing you to savor the delicate balance of Japanese culinary artistry and the rich flavors of world-renowned Wagyu beef.
Ise Sueyoshi’s Kaiseki course is crafted with a selection of Japan’s most prized ingredients, including:

Wagyu beef – Tender, marbled, and exquisitely flavorful.
Ise Lobster – A rare and luxurious delicacy.
Fugu (Pufferfish) – A delicacy known for its refined taste and unique texture.
Maguro (Tuna) – Freshly sourced, highlighting the excellence of Japanese seafood.

By blending traditional techniques with modern innovation, Ise Sueyoshi offers a one-of-a-kind Kaiseki experience, where premium ingredients and exceptional craftsmanship come together in perfect harmony.

For more about our Fugu delicacy and its unique culinary experience, please visit this page:
Poison Fish: Exploring Fugu, Japan’s Most Expensive Delicacy

BestWagyu Beef

Among Japan’s Finest Wagyu: Why Ise Sueyoshi Chooses Iga Beef

Among the many renowned Wagyu brands in Japan, Ise Sueyoshi proudly selects Iga Beef (Iga-gyu).

Iga Beef is a premium Wagyu variety raised in the pristine natural environment of Iga, Mie Prefecture. This region, characterized by a cool climate, significant temperature variations, and pure water sources, provides ideal conditions for cattle farming.

Expertly raised by Mr. Okuda, a dedicated Wagyu farmer, Iga Beef is uniquely nurtured with locally grown Iga rice and sake lees (a traditional fermented byproduct of sake brewing), making it a truly authentic Wagyu from Iga.

The Unique Qualities of Iga Beef

The inclusion of sake lees, a fundamental ingredient in Japan’s fermented food culture, enhances the beef’s nutritional profile, leading to:

A vibrant red color in the meat
A higher concentration of amino acids, which contributes to its exceptional umami

Mr. Okuda is committed to raising cattle in the healthiest and most sustainable way, ensuring that every cut of Iga Beef meets the highest standards. His scientific approach to Wagyu farming, combined with deep respect for tradition, sets Iga Beef apart.

A Rare Delicacy in Tokyo

Iga Beef offers quality comparable to Matsusaka Beef, one of Japan’s most prestigious Wagyu brands. However, due to limited distribution, it is rarely available in Tokyo, making it an exclusive culinary treasure.
At Ise Sueyoshi, Iga Beef is chosen for its superior balance of marbling, delicate sweetness, and exquisite tenderness—qualities that elevate the Kaiseki experience to an unforgettable level.

Okuda of Iga beef | Okuda is an Iga beef producer and direct seller. In recent years, Iga beef, which has been especially popular among customers as a delicious brand of beef, is raised on our own directly managed ranch, and we sell Iga beef in the retail department, and in the restaurant department, you can enjoy Iga beef as yakiniku, sukiyaki, shabu-shabu, steak, and raw.

The Art of Technique

The Art of Wagyu Cooking: Perfecting Flavor and Texture

To bring out the best possible flavors and textures of Wagyu beef, precise cooking techniques are essential.

At Ise Sueyoshi, every cut of Wagyu is prepared with careful attention to its melting point, ensuring that the fat renders at the perfect temperature for maximum tenderness and umami. Depending on the cut, different cooking methods are applied, each enhancing the beef’s natural qualities.

Three Signature Wagyu Cooking Methods

1️⃣ Sumibiyaki (Charcoal Grilling) – A deep, smoky aroma and a perfectly seared crust create a juicy, flavorful bite.

2️⃣ Sukiyaki – Thinly sliced Wagyu is simmered in a rich, sweet-savory sauce, allowing the umami of the meat to shine while absorbing layers of delicate flavors.

3️⃣ Shabu-Shabu – Lightly swirled in a hot broth, the Wagyu melts in your mouth, offering a delicate, buttery texture.

Mastery Beyond Cooking: The True Art of Wagyu Preparation

At Ise Sueyoshi, these techniques are not just about cooking—they are about elevating Wagyu to an art form. Every aspect, from heat control to knife techniques, is meticulously refined to bring out the beef’s purest expression. When dining at Ise Sueyoshi, you don’t just eat Wagyu—you experience the dedication and craftsmanship behind every bite.

Meet Chef Yuuki

Meet Chef Yuuki Tanaka: The Master Behind Ise Sueyoshi

At Ise Sueyoshi, every dish reflects the dedication, precision, and deep respect for Japanese culinary traditions. Behind this extraordinary dining experience stands Chef Yuuki Tanaka, a seasoned 32-year veteran of Japanese cuisine.

Located in a small, intimate counter-style restaurant in Hiroo, Tokyo, Chef Tanaka personally prepares each dish, ensuring an unparalleled fine dining experience with the highest level of hospitality.

Chef Tanaka’s Culinary Philosophy

✔ Mastering Wagyu Preparation – Enhancing the natural umami and texture through precise temperature control and cooking techniques.

✔ Tailored Kaiseki Menus – Crafting seasonal, custom-made Kaiseki experiences based on each guest’s preferences.

✔ A Cultural Experience in English – Explaining each dish’s history, ingredients, and traditions to provide a deeper understanding of Japanese cuisine.

An Unforgettable Kaiseki Experience

At Ise Sueyoshi, dining is more than just a meal—it is an educational and immersive journey into authentic Japanese culture. Chef Tanaka personally introduces each course, sharing insights into the origin of ingredients and the philosophy behind Kaiseki dining.

With his warm hospitality and deep culinary knowledge, guests leave not only satisfied but also enriched with a newfound appreciation for Japanese cuisine.

If you visit, don’t hesitate to ask about the Wagyu of the day—Chef Tanaka’s passion for his craft will surely inspire you.

Why Ise Sueyoshi’s Kaiseki is Truly Special

At Ise Sueyoshi, we take pride in offering a uniquely curated Kaiseki dining experience that blends exquisite seasonal ingredients, masterful culinary techniques, and an authentic cultural immersion.

Carefully Selected, Premium Ingredients
• Iga Beef, a rare Wagyu raised by Mr. Okuda in Mie Prefecture
• Ise Lobster, freshly caught from Ise Bay, known for its sweet and succulent texture
• Seasonal seafood such as fugu (pufferfish), maguro (tuna), and tai (sea bream), sourced at their peak freshness
Unparalleled Craftsmanship & Attention to Detail
• Expertly executed Wagyu preparation, with meticulous heat control based on the fat’s melting point
• Deep, umami-rich dashi (Japanese broth), made from premium Hokkaido kombu and Makurazaki bonito flakes
• A thoughtfully crafted, monthly rotating menu, reflecting the best of each season
An Immersive Cultural Experience
• Aesthetic plating and tableware selection, embodying Japan’s artistic traditions
• Presentation techniques that capture the beauty of each season
• English explanations by Chef Yuuki Tanaka, offering deeper insights into the history, techniques, and philosophy behind each dish

At Ise Sueyoshi, we personalize each menu to cater to individual guests, ensuring a private and unforgettable dining experience.
For those who wish to indulge in both Wagyu and Kaiseki, we invite you to join us for a truly extraordinary evening of fine dining and cultural discovery.

Customer Reviews

The best of the best.
Nov 2024 • couples
Ise Sueyoshi, as others have observed, is a 10 out of 10, not just a five — or as Spinal Tap fans will understand it’s even an 11. The concept is beautiful. A small , welcoming space, with five seats at the bar and a few tables elsewhere, serves cuisine based on the refined provisions that come from the Mie prefecture, particularly the Ise area, where Chef Tanaka comes from and where his father Sueyoshi owned a restaurant. The chef himself is involved in the serving and explaining the wonderful seasonally based cuisine he prepares. It’s exquisite and presented like a work of art, with items from nature that add grace note to the plates. There is a book at each table that he refers to when presenting ingredients from the prefecture, such as the incredibly tender local wagyu beef, served Shabu shabu style — or why the rice is outstanding, as someone there cultivates it and cares about it. There’s even someone who has devoted himself to catching potentially poisonous puffer fish, which requires a license to serve. Another standout was special tuna sashimi from Mie that was smoked and brushed with soy sauce as it was fast-seared over and open flame and served between smoky leaves. we opted for the sake pairing, many beautiful examples of the perfect accompaniment for this fantastic experience. My partner only wanted a half pairing and they were fine with that too. For an outstanding example of the best Japan and Tokyo has to offer in kaiseki style cuisine. Ise Sueyoshi is a perfect choice. We just loved it, such subtle and wonderful flavours!

We are proud to continue delivering an exceptional dining experience that earned us the Tripadvisor Travelers’ Choice Best of the Best 2024 award, ranking among the Best Restaurants in Tokyo. Our commitment to excellence in service and our dedication to offering the finest kaiseki dining experience in Tokyo remain unwavering. Discover more about our journey to becoming one of the best restaurants in the city[here].

Visit Ise Sueyoshi

Location: Conveniently located 12 minutes from Roppongi Station and 8 minutes from Hiroo Station.
Hours: Open 5:00 PM – 10:00 PM, reservations only. Closed on Sundays and Mondays.
Book Your Experience ☟

Reservation Page

Conclusion

At Ise Sueyoshi, we humbly invite you to experience a dining journey that caters to all dietary needs. Whether you’re vegan, halal, or have specific preferences, we are here to create a memorable and inclusive dining experience for you, especially for special occasions like a honeymoon.

Looking ahead to 2025, we promise to continue striving as the “Best Kaiseki Restaurant,” delivering unique culinary experiences that reflect the beauty and depth of Japanese culture. Reservations are now open through the end of 2025. We encourage you to plan early and join us for a special dining experience. May our dishes and hospitality create cherished memories for your journey.

Unforgettable Wagyu Dinner in Tokyo: The Art of Kaiseki with Iga Beef | 伊勢すえよし

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