Shima Steak

The flavour of Japanese wagyu beef is known worldwide. The world's most marbled and most delicious meat comes from wagyu cattle.

Shima Steak is a restaurant serving Western-style wagyu steaks in the basement of a seven-storey building near Tokyo Station. There's a six-seat capacity in the section where the food is cooked, and the tables alongside take a maximum of ten.

Shima offers two cuts as a main: Chateaubriand and fillet. The Chateaubriand is Kobe beef from the Tajima farm, while the fillet is wagyu sourced from Kyoto.

Your meat is cooked by the owner, Oshima Manabu, according to your choice of cut, weight and doneness. We tried both and both were as good as expected. If we had to choose one, it would be the Chateaubriand.

Don't fill up on the starters — sashimi, beef tartare, onion soup — save yourself for the main. The two desserts offered at the end are also very good.

We'd also recommend picking up Shima's takeaway beef sandwich on the way out; it's superb even cold the next day.

When your meal is over, chef Manabu's wife settles the bill and sees you to the door. And if she takes a liking to you, she'll send you off with a wonderful cheesecake as a gift.