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Oh, Tokyo. I often think and daydream about what an amazing adventure the two weeks my boyfriend and I spent there in February. And when I say often, I really mean once every few weeks (not ashamed to admit it at all!!).

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The country. The culture. The food. The people. Everything is wonderful. And it’s unfortunately taken me ages to post about the best beef experience and all in all best restaurant that I’ve experienced / had the absolute pleasure of eating at in my entire life thus far – Sumibi Yakiniku Nakahara (炭火焼肉 なかはら). Mostly because I was unsatisfied by the photos I took (low lighting struggles), and because I really needed the photos to clearly capture the meal. It was SO epic, from the service to the food, which is so meticulously prepared and cooked.

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It took me two months of deep research to narrow down a solid Tokyo food itinerary (consulting Tabelog, and other food blogs), and this spot topped the list of must-eats. I’m a HUGE steak person, and needed to experience wagyu in Tokyo. This highly recommended spot needed a reservation made one month in advance, and it was a thousand times worth it.

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My cousin, boyfriend and I sampled different slices of cuts from the highest quality Tajima Black Wagyu beef, from wagyu sirloin, oyster blade, ribeye, and so many more.

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Look at this beauty – MY GOD, the marbling!

This was 100% on another level – my eyes literally rolled to the back of my head with every bite of meat, with my favourite being the ribeye. This is likely the best beef experience in the entire world.

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The charcoal grill was really important in melting off a bit of that fat, and it also gave the meat a slight char/torched flavour. This is mainly the reason why I chose to go with yakiniku style (grilled meat) of cooking for wagyu. To top it off, the service was outstanding, and it felt like we were welcomed in the restaurant like we were old friends.

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The tireless search for perfection of food and of the craft is evident in so many restaurants that I visited, in Tokyo. Sumibi Yakiniku Nakahara in particular stood out to me, when I read a what owner Kentaro Nakahara said about wagyu: a miniscule 0.2mm difference in thickness or a slight change in knife angle can cause a complete transformation in texture and taste. I was lucky enough to speak to him in person, and you really can see his passion and commitment to the serving highest quality beef and hosting an amazing yakiniku experience.

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These pictures don’t do the entire experience justice at all. If you’re visiting Tokyo soon, I would REALLY recommend booking through here!

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Sumibiyakiniku Nakahara (炭火焼肉なかはら)
GEMS Ichigaya 9F, 4-3 Rokubancho, Chiyoda-ku, Tokyo (map)
+81 3 6261-2987

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