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Teppanyaki · Ginza · Tokyo
Ginza Gomei (Akita Gyu Teppanyaki)
Kuroge Wagyu fattened in Akita, with rice in the ration, graded A4 or A5 and nothing lower: Ginza Gomei is a teppanyaki counter built around a single prefecture's beef.
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By Inès Vacher · Steakpedia editorial voice · Who writes
Why go01
Go to Gomei for a regional beef told from the farm up. The house opened on 15 October 2015 to join the Akita-gyū brand promoted by Akita Prefecture, names its own cattle shed in Yurihonjō, and even sources its rice from a contracted Akita grower. It is a small room, 16 seats with one private room for up to six, all non-smoking, and its doors and wood panels come from an old Akita house more than 200 years old. Tabelog has named it to its Tabelog 100 lists in 2021, 2022, 2024 and 2025, and scores it 3.73 from 160 reviews.
What to order02
- Steak course with Gomei-yaki
- Special course
- Chef's and winter courses
02What to order
- Steak course with Gomei-yaki¥19,800, with 100 g of Akita beef cooked the house way; add ¥5,500 for fillet or ¥8,800 for chateaubriand. It ends with clay-pot rice, miso soup, gakko pickles, a bite of sukiyaki and dorayaki.
- Special course¥38,500: beluga caviar, 100 g of selected Akita beef as Gomei-yaki, and clay-pot rice with truffle.
- Chef's and winter courses¥55,000 with chateaubriand; the winter course is ¥88,000, for two or more, booked three days ahead.
- Selected Akita beef à la cartePer 100 g: sirloin ¥11,000, fillet ¥16,500, chateaubriand ¥19,800.
03The beef
Akita-gyū is Kuroge Wagyu, the Japanese Black breed, fattened in Akita Prefecture, of quality grade 3 or higher, with part of its ration made of rice. Gomei narrows that further and uses only carcasses graded A4 and A5. The house presents a farm of its own, Akita no Kōgen Bokujō, in Yashima, Yurihonjō, as its directly run cattle shed. What the sources do not give is a marbling score or an age at slaughter, so the grade letter and number are the full measure here. The number: A4 or above.
04The fire
This is teppanyaki: the beef is cooked for a long time at low heat on the iron plate, then finished in seconds over high heat with butter. It arrives as a block, and the guest slices it.
05The story
The name comes from Kikkawa Gomei, an Edo-period haiku poet born in 1731 in the castle town of Akita; the owner of the restaurant is his descendant. Ginza Gomei is run directly by Noble creation Company.
06The practical
Gomei is in the basement of the Maxido Pier Building, 6-4-18 Ginza, two minutes from exit C2 of Ginza station and five from JR Yūrakuchō. Hours are 12:00–14:00 and 17:00–21:30 (last orders); closed Sundays and the first Saturday of each month, with tables held for two hours. Lunch is courses only, booked by phone at least three days ahead. Guests must be 13 or older, except in the private room, which costs ¥20,000 plus tax. Service is 10 %, corkage ¥11,000 a bottle, and Tabelog lists the dress as casual.
- Address
- Maxido Pier Building B1F, 6-4-18 Ginza, Chuo-ku, Tokyo
- Phone
- +81 3-6891-7711
- Website
- noble-creation.com
- Directions
- Google Maps ↗
What beef does Ginza Gomei serve?
Only Akita beef graded A4 and A5: Kuroge Wagyu fattened in Akita with rice in its ration, from the house's own cattle shed in Yurihonjō.
How much is the steak course at Ginza Gomei?
¥19,800 with 100 g of Akita beef, plus ¥5,500 for fillet or ¥8,800 for chateaubriand; service is 10 %.
How does lunch work at Ginza Gomei?
Lunch is courses only and must be booked by phone at least three days ahead.
Where does the name Gomei come from?
From Kikkawa Gomei, an Edo-period haiku poet born in Akita in 1731; the owner is his descendant.
07In Tokyo’s selections
08Sources
award.tabelog.com · tabelog.com · noble-creation.com · noble-creation.com · noble-creation.com · noble-creation.com · noble-creation.com
Last verified 25 Oct 2026.