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Other · Nihonbashi · Tokyo
Seiyo Ryori Shima
Shima, opened in 1991, is a 28-seat basement in Nihonbashi where dinner usually comes down to one choice between two Wagyu cuts: sirloin or chateaubriand.
OpenNot yet visited · facts from 4 sourcesNo paid rankings
By Inès Vacher · Steakpedia editorial voice · Who writes
Why go01
The case for Shima is a short list backed by a long run of awards. Tabelog gave it a Bronze award four years in a row, from 2017 to 2020, and placed it on its Tabelog 100 steak lists in 2021, 2022, 2024 and 2025. Opinionated About Dining rated it Highly Recommended in Japan in 2023 and 2026, and ranked it No. 176 in 2024 and No. 201 in 2025. On Tabelog it holds 3.70 from 269 reviews. The kitchen is open, and eight of the seats face the grill.
What to order02
Wagyu sirloin
Wagyu chateaubriand- Wagyu sandwich, to take away
02What to order
- Wagyu sirloinOne of the two cuts most diners choose between at dinner, according to a 2025 Wagyu guide.
- Wagyu chateaubriandThe other half of that choice. Photos on Tabelog show a 500 g piece of loin.
- Wagyu sandwich, to take awayTakeaway only: thick Japanese milk bread, Japanese mustard, tonkatsu sauce and grilled A4 Wagyu. Tabelog adds that any steak left over can be packed as a sandwich.
- Crab cream croquette and onion gratin soupTwo of the house's other dishes, as listed on Tabelog.
03The beef
The breed and the farm are not published in the sources. What they give is a grade, and from one source only: a 2025 Wagyu guide reports A4 and A5 beef, and names A4 for the sandwich. That is a guide's account rather than the house's own statement, so read the grade as reported, not as declared. No ageing period appears anywhere. Shima's menu, in other words, speaks through the cut — sirloin or chateaubriand — more than through the label.
04The fire
The same 2025 guide describes the cooking: the beef is threaded on a skewer and turned on a rotating spit over binchōtan, inside a charcoal oven built to order for the kitchen. Eight counter seats sit in front of that grill.
05The story
According to Tabelog, chef Manabu Oshima opened Shima in 1991. The name is written 西洋料理 島, read Seiyō ryōri Shima: Western cuisine, Shima. Its award record on Tabelog runs without a gap from 2017 to 2022, with the steak list returning in 2024 and 2025.
06The practical
Shima is in the basement of 3-5-12 Nihonbashi, four minutes from Kyōbashi and Nihonbashi stations. It serves dinner only, Monday to Saturday — Tabelog gives 18:00–21:00 and En Primeur Club 17:30–21:00, as of March 2026 — and closes on Sundays. Of the 28 seats, eight are at the counter and 20 at tables; there is no private room, but the whole restaurant can be booked. Booking is online, payment by card only (Visa, JCB, Amex, Diners), and the room is non-smoking. Tabelog lists a budget of ¥30,000–39,999 a head. The number: A4 to A5, in a guide's account.
- Address
- B1F, 3-5-12 Nihonbashi, Chuo-ku, Tokyo
- Phone
- +81 3-3271-7889
- Directions
- Google Maps ↗
When did Seiyo Ryori Shima open?
In 1991, opened by chef Manabu Oshima, according to Tabelog.
Can you buy the Wagyu sandwich at Shima?
It is sold for takeaway only, with A4 Wagyu, thick milk bread, Japanese mustard and tonkatsu sauce; steak left over at dinner can also be packed as a sandwich.
What grade of Wagyu does Shima serve?
A 2025 Wagyu guide reports A4 and A5. The sources consulted do not give the house's own statement of grade, breed or ageing.
Does Shima take reservations?
Yes, online. It seats 28, can be booked whole, and takes cards only.
07In Tokyo’s selections
08Sources
award.tabelog.com · tabelog.com · enprimeurclub.com · notoriousfoodie.substack.com
Last verified 25 Oct 2026.