Highly acclaimed wagyū is a premium type of Japanese beef that’s a culinary sensation not only in its homeland but also around the world. Fortunately, there’s a welcoming spot in Tokyo’s bustling Shibuya district where you can indulge in this gourmet delight.
Quadruple the pleasure with Miyoshitei’s “Japanese Wagyu beef Spencer roll meat hitsumabushi”
Located within Shibuya Mark City, adjacent to Shibuya Station, the restaurant Wagyū to Kome Miyoshitei—translating to ‘wagyū and rice Miyoshitei’—has gained popularity for serving delicious wagyu at reasonable prices. For ease of reference, we’ll refer to it as Miyoshitei throughout this article.
Inspired by Nagoya’s famous dish hitsumabushi—a Nagoya-style eel dish served over rice that’s enjoyed in three distinct ways: plain, with condiments, and soaked in a flavorful broth—Miyoshitei’s signature dish is “meat hitsumabushi.” Unlike traditional hitsumabushi that uses eel, Miyoshitei offers a variety of meat hitsumabushi featuring delectable selections such as aged skirt steak and wagyu roast beef.
Their Japanese Wagyu beef Spencer roll meat hitsumabushi is particularly popular, attracting crowds and forming queues even on weekdays.
“和牛リブロースひつまぶし,” Japanese Wagyu beef Spencer roll meat hitsumabushi 2,200 JPY (tax included)
With the tagline “the ultimate wagyu diner, where you can enjoy the true deliciousness of meat,” Miyoshitei sets high expectations. To put these claims to the test, Bensky, a member of the Umami bites editorial team, dropped by for a meal.
As soon as Bensky entered, the savory aroma of wagyu filled the air, making his heart race. He ordered the most popular dish, the Japanese Wagyu beef Spencer roll meat hitsumabushi, and while waiting, he discovered something noteworthy in the English menu book.
English menus are available and include an explanation on how to enjoy meat hitsumabushi
Both English and Japanese explanations on how to enjoy meat hitsumabushi are provided, making it approachable even for first-timers.
As Bensky was engrossed in reading the instructions, the Japanese Wagyu beef Spencer roll meat hitsumabushi arrived.
Set including wagyu Spencer roll on rice, gomtang [beef bone] soup, poached egg, pickles, condiments and soup stock [broth]
The wagyu beef, glazed with a special sweet sauce, immediately whetted Bensky’s appetite. Transferring a few spoonfuls to his rice bowl, he first tasted it without any condiments.
The meat is incredibly delicious! It’s so tender that it almost melts in your moth. Pure bliss.
What’s astonishing is the generous amount of wagyu served. Miyoshitei aims to let as many people as possible enjoy the deliciousness of wagyu, thus they don’t skimp on this premium beef.
Next, Bensky tried adding some condiments.
Adding green onions gives it a refreshing taste and wasabi makes the sweetness of the wagyu stand out even more.
Miyoshitei’s wagyu is characterized by its subtle sweetness. Even without any toppings, the beef is delicious. However, adding condiments presents a different taste profile.
In no time, Bensky emptied his bowl, refilled it, and immediately poured a poached egg over the wagyu.
The sight of wagyu topped with a poached egg was mouthwatering. Mesmerized by how appetizing it looked, Bensky took a moment to admire this poached egg and meat on rice before diving in.
The poached egg and meat on rice was a revelation. The sweet glaze on the wagyu perfectly matches the egg yolk. I couldn’t stop eating it!
The silky egg yolk creates a luxurious texture, enhancing the overall flavor of the hitsumabushi. Bensky seems to have been completely smitten by this indulgent bowl. Lastly, he poured bonito (katsuo) broth over the dish, turning it into a delightful chazuke rice soup.
This was my favorite way to eat it. The bonito broth blends perfectly with the wagyu meat drippings; it’s great!
Packed with umami, Miyoshitei’s robust broth is deliberately seasoned for a bold flavor experience. Living up to its tagline of offering “four delicious ways to enjoy it,” Miyoshitei’s Japanese Wagyu beef Spencer roll meat hitsumabushi provides a multifaceted dining experience that lets you appreciate the nuances of wagyu in diverse ways.
What Sets Miyoshitei’s Wagyu Apart?
Miyoshitei goes the extra mile to ensure their wagyu is top-notch. For their hitsumabushi, they exclusively use Kuroge (Japanese Black) wagyu from cows that have calved. This results in a lighter fat content that’s easy on the palate, and as you chew, the meat’s richness and umami flavors intensify, filling your mouth.
Miyoshitei has carefully considered the cooking process to elevate the wagyu experience. They grill the beef in thick cuts over high direct heat, a technique that seals in the wagyu’s natural flavors.
Marinated in a special sauce, then grilled over direct heat
The rice used in the hitsumabushi is a variety called Akita Komachi. Its natural sweetness pairs exceptionally well with the wagyu served at Miyoshitei, enhancing the meat’s inherent flavors. It’s this attention to detail, both in the meat and the rice, that inspired the restaurant’s full name “Wagyu and Rice Miyoshitei.”
For a comprehensive wagyu experience, try the Meat hitsumabushi Hanakago sampler set
Miyoshitei offers a variety of hitsumabushi dishes featuring wagyu, not just the Japanese Wagyu beef Spencer roll meat hitsumabushi. For those who find it hard to choose just one, they recommend the Meat hitsumabushi Hanakago sampler set which allows you to try hitsumabushi featuring aged skirt steak, Spencer roll, and roast beef in the same set.
“食べ比べひつまぶし 花籠御膳～ハラミ、リブロース、ローストビーフ～,” Meat hitsumabushi Hanakago sampler set: aged skirt steak, Spencer roll, roast beef 2,200 JPY (tax included)
Another must-try menu item is the “Ripened beef skirt steak hitsumabushi” (aged beef skirt steak hitsumabushi) featuring thick slices of skirt steak cooked to medium-rare perfection. Bensky described it as “so tender, it was a pleasure to chew.”
“Ripened beef skirt steak on rice” in the Meat hitsumabushi Hanakago sampler set
The “Japanese Wagyu beef roastbeef” is is another highlight at Miyoshitei, featuring perfectly pink slices. The steaming technique elevates the meat’s natural flavors, resulting in a dish that’s both rich and flavorful.
“Japanese Wagyu beef roastbeef” in the Meat hitsumabushi Hanakago sampler set
Bensky, visibly thrilled by the quality wagyu, thought that Miyoshitei deserved to be called ‘the ultimate wagyu restaurant.’
The restaurant is fantastic! You can try different ways to eat hitsumabushi and compare various types of wagyu. I’m definitely bringing my friends from the U.S. here next time!
Miyoshitei’s wagyu truly won Bensky over, and he left the restaurant with a satisfied smile on his face before making his way back to the Station.
If you ever find yourself in Shibuya, don’t miss the chance to try wagyu hitsumabushi at Miyoshitei!
Information
| Store name | 和牛と米 三芳亭 Wagyū to Kome Miyoshitei |
|---|---|
| Address | Shibuya Mark City 4F, 1-12-1 Dōgenzaka, Shibuya-ku, Tokyo
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| Access |
Shibuya Station（SBY）3-minute walk from Shibuya Station West Exit
Shibuya Station（SBY）5-minute walk from Shibuya Station Hachiko Exit
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| Phone number | 03-5422-3024 |
| Reservations | Not accepted |
| Payment |
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| Service charge/Table charge | None |
| Hours | 11:00-22:00（last order 21:00） |
| Closed | No holidays Excluding Shibuya Mark City holidays |
| Seating | 26 table seats |
| Smoking | All seats are non-smoking |
| Official website | https://synergyinc.jp/brands/#brand_12 |
| Other information |
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※Menu contents, prices, store information, etc. are current as of October 2023.
