Midtown Wagyu Omakase With A5 Ribeye and No Tipping
Taste a Midtown wagyu omakase built on Wagyu kappo technique, from A5 ribeye to chutoro with smoked wagyu tartare.
🥩 A Wagyu Kappo Tasting
A5 ribeye and chutoro tuna with smoked wagyu tartare share the tasting at Togyushi Japanese Wagyu Steakhouse, an intimate Midtown wagyu omakase room at 37 W 37th St. The multi-course format treats Japanese beef as a full dinner, with sake cocktails alongside.
The kitchen practices Wagyu kappo, pairing traditional Japanese techniques with modern culinary details under a Japanese head chef. The menu centers on GI Zao Wagyu, selected to avoid overwhelming richness, which keeps each course from feeling heavy by the third bite. The Kyoto Gold cocktail is a staff favorite to pair with the beef.
Pricing is upscale, and a strict no tipping policy applies, in the manner of service in Japan. Dinner runs Monday through Thursday from 5 PM to 10 PM and Friday and Saturday from 5 PM to 11 PM, with Sunday closed. It suits a celebration dinner, a quiet date, or a group booking built around beef.
