Time Out says
Looking to sample fine wagyu but don't care for all that fat? Try this new steakhouse in Shibuya's Kamiyamacho, which specialises in beef from the vast Tokachi agricultural region up in Hokkaido and is named after the Ainu words for 'cow' and 'home'. A leaner type of wagyu, their Tokachi Ohira beef can be sampled in steak, cutlet and minced form, while you'll also find a brief but carefully curated selection of Hokkaido veg and various appetisers on the menu.
4-18 Kamiyamacho, Shibuya-ku
|Transport:||Yoyogi-Koen Station (Chiyoda line), exit 2|
|Opening hours:||11am-11pm daily|