Komiyama
Nishiazabu, Tokyo

At age 27 in 1997, Chef Komiyama turned in his white-collar job to become the manager of yakiniku restaurant La Bouef in Yoga, Tokyo. The restaurant rose to popularity after he began offering then rare A5 grade wagyu beef. He subsequently launched A5 grade wagyu beef specialty restaurant "Cossott'e" in Komazawa, before striking out on his own in 2019 with the opening of Yakiniku Komiyama. He uses not only sirloins and tenderloins, but also offals and hard parts of beef such as shank meat, which typical yakiniku restaurants do not use.

komiyama-nishiazabu.tokyo