Hotel New Otani (Tokyo) is holding the “Kuroge Wagyu Fair 2026” from April 29 to July 31.
Eight directly managed restaurants are offering limited menus that use Japanese Kuroge Wagyu beef in classic dishes such as dandan noodles, cutlet sandwiches, Bolognese, and meat udon. The chefs have traveled to production areas throughout Japan to select beef such as Ozaki Beef, Kobe Beef, and Kagoshima Kuro-ushi, and they use 6 to 8 varieties of wagyu at any given time, selecting cuts and preparations according to their characteristics.
The first phase runs from April 29 to June 14, featuring dishes such as “Kuroge Wagyu Dandan Noodles” at Chinese Restaurant Taikan-en, “Kuroge Wagyu Cutlet Sandwich” at all-day dining SATSUKI, “Kuroge Wagyu Bolognese” at Western Restaurant BELLA VISTA, and “Kuroge Wagyu Meat Udon” at noodle restaurant NAKAJIMA. At buffet & bar VIEW & DINING THE SKY, guests can enjoy “Kuroge Wagyu Boeuf Bourguignon” simmered in red wine, while Japanese Restaurant KATO’S DINING & BAR serves “Japanese-style Kuroge Wagyu Steak” with ponzu and garlic sauce.
On “Meat Day” (the 29th of the month) on May 29, teppanyaki restaurant Sekishin-tei and steakhouse Rib Room will offer special courses centered on Kobe Beef. The Sekishin-tei limited course includes items such as mini Kobe Beef croquettes and teppanyaki of Kobe Beef fillet or sirloin, while the Rib Room limited menu features double beef consommé, an appetizer titled “The Ultimate Brilliance,” and Kobe Beef sirloin or fillet.
The second phase runs from June 15 to July 31. Prices include 4,500 yen for “Kuroge Wagyu Dandan Noodles,” 5,800 yen for “Kuroge Wagyu Cutlet Sandwich,” 5,000 yen for “Kuroge Wagyu Bolognese,” 5,100 yen for “Kuroge Wagyu Meat Udon,” and 13,500 yen for “Japanese-style Kuroge Wagyu Steak,” among others.
