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Kato Gyuniku-ten Ginza
In 1930 a butcher's shop opened in Yokohama specialising in Yamagata beef; its Ginza restaurant, Kato Gyuniku-ten, serves that beef as a seven-course steak menu at a 14-seat counter.
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By Hugo Ledger · Steakpedia editorial voice · Who writes
Why go01
Kato Gyuniku-ten is a butcher's restaurant, and it buys like one: only Yamagata heifers that have never calved, graded A5 with a marbling score of 11 or more, sold within 20 days of cutting. The menu is one course for every guest, so the evening is the beef from start to finish, steak, corned beef, hamburg and curry alike. Tabelog gave it a Bronze award in 2017, 2018, 2019 and 2020, and named it to its Tabelog 100 steak and teppanyaki lists in 2021 and 2022 and to the EAST list in 2024 and 2025; it scores 3.65 from 318 reviews.
What to order02
- The seven-course dinner
- House corned beef
- Yamagata beef bentō to take away
02What to order
- The seven-course dinner¥24,200 a head, tax included, plus 10 % service: house corned beef of Yamagata beef, a cold dish, a seasonal plate, a platter of three A5 heifer steaks, a Yamagata beef hamburg, Yamagata beef curry and dessert.
- House corned beefSalted, cooked for eight hours and shredded by hand while hot; the butcher also sells it by post as tehogushi beef, 100 % Yamagata, at ¥1,720.
- Yamagata beef bentō to take away¥5,500, tax included, to be reserved two days ahead.
03The beef
The beef is Yamagata-gyū, and the house restricts it to heifers that have never calved, of grade A5 and BMS 11 or higher. The butcher sells all the beef it buys within 20 days of breaking it down: it is fresh beef, not aged. The house standard comes as three limits: grade A5, BMS 11 or more, 20 days at most.
04The story
The business began in Shōwa 5, 1930, as a butcher's shop in Yokohama specialising in Yamagata beef. Today it trades as Kato Gyuniku-ten Ltd, with its head shop in Tomioka-nishi, Kanazawa-ku, Yokohama, and Atsushi Kato as its representative; the group also runs a Kato Gyuniku-ten in Nishi-Azabu and Yondaime Kato-gyū in Yokohama. The sources do not give the year the Ginza restaurant opened, so 1930 belongs to the butcher, not to this counter. The menu has moved with time: in 2018 Time Out listed sirloin, fillet, rump and hamburg, with seven-course menus from ¥17,000; the course now costs ¥24,200.
05The practical
Kato Gyuniku-ten is on the ground floor of the Tony Building, 6-4-15 Ginza, three minutes from exit C2 of Ginza station; the phone is 03-5537-2220. Hours are 17:00–23:00, closed Sundays and over the year end. Tabelog lists 14 counter seats and no private room; the whole counter can be booked for up to 20. Every guest orders the course, and guests must be of secondary-school age or older. No smoking, no dress code, service 10 %. Cancellation costs 50 % from two days before and 100 % from the day before.
- Address
- Tony Building 1F, 6-4-15 Ginza, Chuo-ku, Tokyo
- Phone
- +81 3-5537-2220
- Website
- katogyu.co.jp
- Directions
- Google Maps ↗
What beef does Kato Gyuniku-ten Ginza serve?
Yamagata beef from heifers that have never calved, graded A5 with BMS 11 or higher, sold within 20 days of cutting and not aged.
How much is dinner at Kato Gyuniku-ten Ginza?
The seven-course menu is ¥24,200 a head, tax included, plus 10 % service; every guest orders it.
Is Kato Gyuniku-ten from 1930?
The butcher's shop was founded in Yokohama in 1930. The opening year of the Ginza restaurant is not given in the sources.
Does Kato Gyuniku-ten open for lunch?
No. Hours are 17:00–23:00, and it closes on Sundays and over the year end.
06Sources
award.tabelog.com · tabelog.com · japan-food.guide · katogyu.co.jp · katogyu.co.jp · katogyu.co.jp · savorjapan.com · timeout.com
Last verified 25 Oct 2026.