The absolute signature of Shima and a global cult favorite. The sandwich features a thick, succulent piece of premium Japanese Black Wagyu tenderloin, grilled precisely over charcoal until it reaches a perfect medium-rare. It is glazed in a secret savory-sweet sauce and tucked into buttery, toasted white bread. Reviewers consistently praise the incredible tenderness of the meat and the way the sauce integrates with the beef fats. It is widely cited as the best 'sando' in the world. Originally only available to diners who finished their meal, it can now be pre-ordered for takeaway.
Tips from diners
You must pre-order this! It's one of the most difficult sandwiches to secure in Tokyo. The takeaway box is remarkably high-quality and the sando stays delicious even after it cools down. The meat is so tender it literally melts.
A favorite for those wanting a traditional sit-down experience. Prime cuts of wagyu fillet are chosen for their clean flavor and incredibly soft texture. They are grilled precisely to order, resulting in a savory char and a melt-on-the-tongue center. Reviewers highlight the absolute purity of the beef flavor and the superior quality of the charcoal technique. It is a textbook execution of the classic Japanese steakhouse style.
Tips from diners
The fillet is remarkably juicy! Try the first bite with just a touch of the provided real wasabi and salt—it highlights the sweetness of the beef fat perfectly. The wine list is small but excellently curated to match the smoky meat.
A technical highlight from the 'otsumami' (appetizer) section. High-quality seafood—including items like fresh prawns and seasonal white fish—is paired with market greens and a bright, savory house vinaigrette. Reviewers praise the incredible freshness of the raw ingredients and the way it acts as a perfect transition to the heavy meat courses.
Chef Manabu Oshima's Shima is a foundational pillar of Tokyo's high-end steak culture. Located in an intimate basement space in Nihonbashi, the restaurant focuses on the highest quality Japanese Black Wagyu, grilled over premium binchotan charcoal. Shima has achieved global cult status for its takeaway steak sandwich—originally created for regular diners to take home—which is now considered the most prestigious 'sando' in Japan. It is celebrated for its precise execution, its soulful hospitality, and its status as a city-wide favorite for an elite meat experience.
Reservations are mandatory and released 30 days in advance via phone only. It is extremely difficult to secure—your best chance is through a high-end hotel concierge. If you only want the sando, call at least two weeks ahead.
The restaurant is located in the basement of the Fuji building. Give yourself extra time to find the entrance—it's very discreet and easy to miss from the street. There is no waiting area inside, so arrive precisely on time.
The interior is traditional, quiet, and very intimate. It feels more like a private club than a standard restaurant. Smart-casual attire is expected. Chef Oshima's presence is commanding but welcoming for serious meat fans.
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