Dry-aged Kobe beef is one of Japan's ultimate gourmet foods, and now it can be enjoyed in the heart of Tokyo. The Steakhouse Pound Group's latest location, Jukusei Kobe Beef Steakhouse Premium Pound in Kamiya-cho, opened on June 25th and eating there is sure to be a mind-blowing gastronomical experience.
Based in Kyoto, Steakhouse Pound has opened numerous stores all across western Japan, but the Kamiya-cho location is surprisingly just the second one in Tokyo. With the concept "meat for meat lovers," Steakhouse Pound's top draw is its dinner course menu, which allows you to order absolutely any cut of their dry-aged beef – known for its extra tenderness and more concentrated beef flavour and stronger taste. The beef is aged for 40 days and it is worth noting that this is the only restaurant in the world that specializes in dry-aged Kobe beef.
The combination of a variety of delicious appetizers, earthen pot-cooked rice, dessert, and coffee or tea is 6,000 yen for set menus, while dry-aged Kobe beef steak ranges from 3,500 yen for the outer thigh to 15,000 yen for chateaubriand (per 100 g). Each type of meat has a distinct flavor, but for first-time visitors the sirloin and brisket are recommended. In addition to the dinner course, the restaurant also boasts an assortment of a la carte menus that will have your mouth watering and a collection of top wines that complement the Kobe beef on offer.
Jukusei Kobe Beef Steakhouse Premium Pound in Kamiya-cho is located within walking distance from Kamiya-cho–, Roppongi-itchome– and Tameike-sanno stations. It's roughly a 15-minute walk away from Tokyo Tower too. You can plan to spend in the 10,000–15,000 yen range for dinner (18:00–23:00, last order 21:00), while lunch menus (11:00–15:00, last order 14:00) are offered from 3,500 yen.
A very spacious restaurant with 70 available seats, Steakhouse Pound makes for a prime setting for virtually any purpose, whether it be with an important client, a special person or a night out with a few friends.
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Intern at JapanTravel & rising 4th year (senior) at the University of Virginia. 3/4 Japanese and 1/4 Australian; born and currently live in Yokohama. My favorite spots in Japan (aside from Yokohama) are Hokkaido, Okinawa, and Tochigi, but hopefully someday I'll get to visit all 47 prefectures.