OKADAMAE

Okadamae – A Temple of Wagyu Artistry

Tucked away in the refined enclave of Azabu-Juban, Okadamae redefines the steakhouse experience through the lens of Japanese kappō cuisine. Helmed by veteran chef Kenichiro Okada, this intimate 16-seat counter restaurant is a masterclass in wagyu precision, theatre and reverence.

The dining experience unfolds like a culinary performance, with every dish prepared in front of guests—an immersive concept affectionately dubbed “Okada Theater.” Here, wagyu is not merely grilled; it is transformed. Chef Okada sources elite cuts from Japan’s most prized breeds, including Kobe, Matsusaka, Omi and Sendai beef. Each is showcased in a seasonal omakase course that balances indulgence with restraint.

The journey begins with delicate preparations such as beef tartare adorned with caviar and yukhoe (seasoned raw beef), progressing to richer offerings like menchi-katsu (minced meat cutlet) and the signature sirloin sukiyaki—a Kansai-style preparation featuring melt-in-the-mouth Matsusaka beef. The climax is a perfectly seared steak, cooked over a Spanish charcoal oven, which imparts a deep, smoky complexity to the meat.

What sets Okadamae apart is its meticulous attention to detail. Chef Okada’s philosophy emphasises freshness and timing; meat is sliced and cooked to order, ensuring optimal flavour and texture. The selection of beef focuses on cuts with balanced marbling to avoid a heavy aftertaste, allowing diners to appreciate the nuanced flavours of each breed.

Complementing the meal is a curated selection of fine wines and sake, including rare labels like “IWA,” a sake crafted by a master winemaker specialising in Champagne and limited vintage wines from Kenzo Estate. These pairings enhance the dining experience, highlighting the versatility of wagyu in both Japanese and Western culinary contexts.

Okadamae is more than a restaurant; it is a celebration of wagyu’s versatility and depth. For those seeking a transcendent meat-centric dining experience in Tokyo, Okadamae offers an unforgettable journey through the art of Japanese beef.