Our Japanese Beef Selection

A Decadent Japanese Delicacy

Celebrated for its indulgent, melt-in-the-mouth quality, Wagyu is widely renowned as the most exquisite variety of beef in the world. Intricate fat marbling gives Wagyu beef its unparalleled tenderness and captivating, buttery flavour profile, granting it its status as a highly coveted Japanese delicacy.

Here at NIJŪ, we pride ourselves on serving only the most premium cuts of Wagyu beef and being one of just eighteen restaurants in London that is licensed to serve Kobe beef. Based in the heart of Mayfair, we offer an authentic Japanese dining experience inspired by the principle of Omotenashi, the Japanese concept of hospitality and mindfulness. Our exquisite cuts of Wagyu beef are cooked over charcoal and served on a Konro grill with the highest attention to detail, with the intention of connecting decadent Japanese flavours with genuine joy.

Japanese Beef Cattle Breeds

Wagyu is the collective term for the four principal breeds of Japanese beef cattle: Japanese Black (Kuroge), Japanese Brown (Akage), Japanese Shorthorn (Nihon Tankaku), and Japanese Polled (Mukaku).

Wagyu farmers take great pride in rearing and caring for their animals. Cattle are fed a nutritious, high-fibre diet, with starchy foods introduced as the cows reach maturity. Wagyu cattle graze on lush, green pastures year-round with an abundance of fresh grass, clean water, and sunlight. At night, Wagyu cattle are housed in spacious, warm, ventilated barns.

For beef to qualify as Kobe beef, it must be a product of the Tajima strain of Japanese Black cattle and raised in the Hyogo Prefecture region of Japan under very strict protocols. Even among these Tajima cattle, the stringent quality criteria to earn the title of Kobe beef is only fulfilled by a select few satisfactory calves.

Tajima calves are reared on a careful and highly tailored diet. They consume only the finest grain feed and receive only fresh, clean water to drink. It takes around thirty-two months for the meat to mature to the correct quality and texture.

Whether you opt for Wagyu or Kobe beef on your visit to NIJŪ, you’ll be rewarded with sensational flavour. Our dishes have been created to be served on the table for everyone to share, encouraging conversations and building relationships by experiencing new things together.

Buttery, Tender, and Exquisite

Considered to be the finest quality of beef Japanese cattle can produce, Wagyu beef has a distinctive and enthralling flavour profile and is hallmarked by intricate fat marbling which caramelises beautifully as it grills. Its refined sweetness and aromatics harmonise with its rich, buttery flavour and incredibly succulent texture, setting it in an elite culinary league of its own.

One of NIJŪ’s defining features is our use of a traditional Japanese cooking methods. Using NIJŪ’s iconic charcoal mix of binchotan, briquette, and cherry wood, our expert chefs infuse our Wagyu beef with a deliciously unique flavour, creating a luxurious and highly memorable dining experience.