The absolute signature of Ginza Rangetsu for nearly 80 years. Prime cuts of A5-grade Japanese Black Wagyu are chosen for their extreme marbling and buttery texture. The meat is lightly seared at the table and then simmered in a proprietary 'warishita' sauce (soy sauce, sugar, and sake) along with high-quality vegetables like leeks, shiitake mushrooms, and tofu. Reviewers consistently praise the incredible richness of the beef and the perfect balance of the sweet-savory sauce. It is widely cited as the best traditional sukiyaki experience in Ginza.
Tips from diners
This is non-negotiable! The A5 fat is remarkably sweet. Dip the hot beef immediately into the provided raw egg yolk—it creates a rich, velvety sauce that perfectly counters the savory soy glaze. The lunch version (¥5,300) is an incredible value for this quality of beef.
A favorite for those wanting a bolder and more direct meat experience. Prime cuts of Japanese Black Wagyu are grilled over high heat until they have a savory char and a melt-on-the-tongue texture. It is seasoned simply with high-quality salt and pepper to allow the pure flavor of the beef to shine. Reviewers highlight the incredible fat quality and the superior variety of textures. It is a textbook execution of the classic steakhouse style refined for a Japanese palate.
Tips from diners
The steak is remarkably juicy! Try the first bite without any extra sauce to taste the quality of the wagyu. It pairs perfectly with a glass of high-quality Japanese red wine.
A favorite for regulars during the lunch rush. This multi-compartment box features an incredibly diverse assortment of high-quality items—including seasonal sashimi, traditional pickles, and tender pieces of wagyu beef. Reviewers highlight its incredible visual beauty and the perfect balance of flavors and textures. It represents the heart of the Kaiseki-influenced bento tradition.
Founded in 1947, Ginza Rangetsu is a foundational pillar of Tokyo's high-end sukiyaki and shabu-shabu culture. Located in a spectacular multi-story building in the heart of Ginza, the restaurant has maintained its formal, classical standards for nearly 80 years. The kitchen is celebrated for its highest-grade A5 Black Wagyu and its signature secret-recipe sukiyaki sauce. It remains a reliable destination for Ginza's elite, for business entertaining, and for travelers seeking a consistent, refined traditional dining experience.
The building has several floors with different atmospheres. Request a seat in the traditional tatami room for the full cultural experience, or the modern dining room for a more relaxed vibe. All rooms are remarkably quiet and formal.
Reservations are highly recommended, especially for dinner. Arrive for an early lunch (11:30 AM) to walking right into a table. The service is remarkably formal and attentive—expect a long, relaxed dining exploration.
Their house-made sukiyaki sauce is available for purchase in the shop on the ground floor. It makes for a perfect gift or a way to recreate the Rangetsu experience at home.
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