Kobe beef Bifuteki Kawamura Roppongi — Restaurant in Tokyo

This is truly one of the places to come and try genuine Kobe beef, we had the good fortune of being served by Renz who was a truly gracious host, from meeting at the streets to guiding us to the room and giving a detail overview of the stories (or mysteries) surrounding the kobe beef it was truly interesting and entertaining, Renz also add a very personal feel to the whole experience which really made a difference, also his recommendations definitely resonated with what we wanted which was to try the A7 & A12 cuts of beef. Do note the experience does cost quite abit do be certain of your budget before booking a session.

The chef was also superb, deftly cooking up the vegetables to beef and carefully serving them up, watching him cook the varying dishes is truly like art with precision.

We had the A7 and A12 wagyu and you can tell the difference immediately, the A7 was course fantastic but the A12 was really tender, while I hesitate to say melt your mouth it was a really tender well marbled with good texture.

The meal itself was relatively quick as I imagine it was more a tasting experience as opposed to an western style beef course, after the meal the restaurants seems to encourage a quick turnaround this is a part to note.

In summary if you are after a genuine kobe beef experience and you have the budget and after a purely food experience this is the place to be. I would say it does not...

Let me tell you about one of the best restaurants in Tokyo...

Many people have told me, "wagyu and kobe are overrated." "it is like meat-butter". So I was worried I would not like it, but I wanted to try it just once so I knew for sure. So I made my reservation at Bifteck Kawamura.

The service here is excellent. The server speaks good English, he explained the way the beef is made and graded, and made recommendations for the menu as well. The atmosphere is also lovely. It was not busy at all when I visited, so I was able to enjoy a quiet and relaxing dinner.

Onto the food. I ordered a prime grade kobe fillet. They also cooked some crispy garlic chips and told me to top each piece of steak with a garlic chip and eat it that way. Finally, they have an excellent house-made sauce created by the chef. The combination of tender steak, garlic chip, and house-made sauce is a marriage made in the heavens. The steak itself is so juicy and tender, not like "meat-butter" but its bite and texture and perfect were so lovely. This soft texture combined with the light crunch of the garlic chip, and the unique flavor of the sauce, it is all incredibly revolutionary and delicious.

I am in despair. How can I return to my home country knowing I will never again taste a steak that is this good? I have become enlightened and cannot return to what I was before. I will be dreaming about Bifteck Kawamura for a long...

I thought to myself, there’s no way you can go wrong with kobe. All the popular restaurants were fully booked. This one has a 4.5 rating so can’t be that bad right? With that much marbling on the kobe wagyu, even if you overcook it I’ve never has anything other than soft and buttery. We got the A4-A7 grade.

Well for the price we paid, the chef managed to serve up the most underwhelming and so far, my most regrettable dining experience. The fillet was so unevenly cooked. As he was transferring the uncooked fillet one chunk of it fell off which surely resulted in the uneven cooking. Very amateurish from the chef which you wouldn’t expect from a high end restaurant. Some parts were over cooked and some parts served raw on the inside as he sliced the steak in half. So he had to cook the raw parts and slice it to even smaller pieces which definitely contributed to the overall dryness and unevenness. The only saving grace was the sirloin which was saved by the marbling and flavour. For the price, more than 50k yen for 2 people, the other courses were just some random assortment of vegetables....