Innovative Iron Plate Cuisine ‘Ginza Wagyu Souei’ Opens in Ginza on January 28, 2024 (Sunday)!

Located on the 4th floor of a building in the Ginza Corridor, just a short walk from Hashi Station, when you step off the elevator, you’ll encounter a spacious teppanyaki counter. The atmosphere is cozy with a blend of Japanese modernity, creating a warm ambiance. “Ginza Wagyu Souei” is a traditional Japanese beef restaurant that showcases the charm of “Wagyu,” a culinary heritage Japan proudly presents to the world. The concept revolves around cherishing the Japanese spirit and spreading the essence of “Wagyu” globally. Utilizing the finest Japanese black beef such as Kobe beef, Matsusaka beef, Yonezawa beef, and Maesawa beef, alongside premium seasonal ingredients, innovative teppanyaki dishes are crafted. These dishes incorporate techniques from French and Italian cuisines while maintaining a distinctive Japanese flare. Careful attention is given to the presentation of each dish, showcasing the chef’s creativity. Indulge in a variety of exquisite dishes, each offering a unique culinary experience that can only be savored here.

Wagyu Souei Courses

Wagyu Souei offers three types of courses: “Souei Omakase Course (12 dishes/¥33,000),” “Eirin Course (9 dishes/¥19,800),” and “Chef’s Omakase Course (12 dishes/¥55,000).” Each course allows you to enjoy seasonal flavors from various regions of Japan. They source carefully selected black Wagyu beef from across Japan, offering not only fillet and sirloin but also rare cuts such as Chateaubriand, which are only available from two portions per cow. To maximize the quality of the Wagyu beef, our menu includes items like beef sushi and beef sashimi, as well as a Sukiyaki dish infused with French essence, a signature of Japanese cuisine. The rice, cooked in a clay pot for the finishing touch, uses organic Koshihikari rice from Sado Island, Niigata Prefecture. For dessert, we serve seasonal fruits alongside desserts crafted by our chef, ensuring a blissful moment to savor each course. Our drink selection includes a variety of wines, Japanese whiskies, and carefully selected Japanese sake.

“I thoroughly enjoyed the ‘Eirin Course (¥19,800)’ paired with a set of Champagne and four types of wine by the glass (¥11,000~).” (Photo shows the March menu. Course content changes with the seasons.

Yonezawa Beef Cream Puff with Wasabi and Plum Dressing
Small choux pastries finished with two flavors, using homemade Yonezawa beef corned beef.





Champagne Marbaumont & Co Brut
Origin: France

G.H. Martel, one of the top champagne producers in France, meticulously handpicks grapes nurtured in calcareous soils, then rigorously selects and crafts them into a special cuvée.

The aroma offers nuances of grapefruit, lemon, apple, quince, with subtle hints of toast and honey. The ripe fruit dances on the palate with lively bubbles, delivering an exceptionally dynamic and fresh taste.


Fresh Caviar and Beef Tartar with Blini
Caviar from Lake Qiandao in Zhejiang Province, China, known for its large, delicious pearls.

Served wrapped in small pancakes made with buckwheat flour.





Chateau de la Gardine
Origin: France
With sweet blackberry and classic violet undertones, it boasts an extremely elegant structure and wonderful acidity.





Specialty Dish
Souei Style Sukiyaki
On top of Yonezawa beef sirloin lies fugu (blowfish) milt. This dish expresses the effect of dipping sukiyaki in egg for a smooth taste using milt. Spring vegetables such as rapeseed blossoms with a hint of bitterness, sweet leeks, and wilted spinach complement the tender meat perfectly. The sauce, made with sherry wine and Tsugaru apple juice, emits a fresh aroma. Accompanied by roasted Kyoto seven-spice blend for an accent.



Beef Sushi
3 Types of Beef Sushi: Sirloin, Rump, Fillet
Uni (sea urchin) is paired with the rump, ikura (salmon roe) with fillet, and daikon radish with sirloin, all wrapped like a traditional roll.

Manotsuru Junmai Daiginjo “Karakuchi Kiippon
Sake pairing with sushi.

A dry Junmai Daiginjo made from Niigata Prefecture’s “Gohyakumangoku” rice polished up to 50%. It offers a soft mouthfeel and a delightful aroma of fruits.

Yonezawa Beef Chateaubriand Steak with Seasonal Grilled Vegetables
A beautifully marbled Chateaubriand steak, with delicate texture, rich flavor, and elegant aroma that spreads in the mouth.

Les Hauts de Canon La Gaffeliere Saint Emilion 2019
Origin: France
With a lovely ruby hue resembling black cherry, this wine exudes aromas of black cherry, vanilla, and spices. Smooth, rich, and full-bodied on the palate.


Rice Dish
Rice Cooked using Pesticide-Free Koshihikari Rice from Sado, Sumashi Red Soup Stock and Pickles
For counter seats, they serve white rice cooked with kombu (kelp) dashi. For table seats, they prepare rice cooked in a clay pot with seasonal ingredients. Today’s offering was rice cooked with firefly squid and rapeseed blossoms, reflecting the colors of spring.





Tarte Tatin and Ice Cream
Served with Coffee or Tea



Baked Sweets
As a final touch reminiscent of a French course, handmade adorable baked sweets are also served.


Lhéraud Pineau des Charentes Vieux Pineau
Origin: France
Like a sweet dessert wine, made from blending Cognac with grape juice and aging it, sourced from the Cognac region’s specialty. It boasts excellent balance, elegant acidity, and a robust flavor, with aromas of candied walnuts and pears lingering in the background.





The interior of the restaurant not only showcases a blend of Japanese modernity but also incorporates a sense of wabi-sabi by utilizing pillars and beams relocated from old folk houses, creating a cozy and inviting atmosphere.

The counter seats at the open kitchen offer diners the opportunity to witness the chef’s skillful techniques firsthand, experiencing the excitement of teppanyaki cooking. Additionally, private rooms with views of Ginza’s night scenery are available, making it perfect for special occasions such as dinners, dates, or business entertaining. With an English menu available, it’s also an ideal choice for hosting guests from overseas. A Wagyu dinner experience here is sure to be unforgettable.


Restaurant Information

Name: Teppanyaki Cuisine Ginza Wagyu Souei
Address: 4th Floor, Ginza Jiden Building, 8-3-1 Ginza, Chuo-ku, Tokyo
Phone: 03-6264-6783
Opening Hours: Lunch: 11:30am to 3pm (Starting from April 1, 2024)
Dinner: 5:30pm to 10:30pm (Food last order at 9pm, Drink last order at 10pm)
Closed: Sundays, New Year’s Holidays
Seating Capacity: 23 seats (7 counter seats, 3 private rooms)