Meat lovers' paradise from Golden Week to early summer. Enjoy Kuroge Wagyu Fair 2026 at Hotel New Otani
Hotel New Otani (Tokyo) will host the 'Kuroge Wagyu Fair 2026' from April 29 to July 31. Eight restaurants will offer exquisite dishes using premium Wagyu, elevating classics like udon and cutlet sandwiches.
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- 📰 Published: April 23, 2026 at 23:00
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Hotel New Otani (Tokyo)
Kuroge Wagyu Fair 2026
See Details
Hotel New Otani (Tokyo) will hold the "Kuroge Wagyu Fair 2026" at eight of its directly managed restaurants from Wednesday, April 29 (Holiday) to Thursday, July 31, 2026. Popular dishes across diverse culinary genres including Japanese, Western, and Chinese—such as Tantanmen, Cutlet Sandwiches, Bolognese, and Udon—have been elevated into extraordinary feasts using "Kuroge Wagyu" (Japanese Black Beef). Please savor to your heart's content the high-quality dining experience where the powerful umami of Kuroge Wagyu, carefully selected by the "New Otani of Culinary Excellence," harmonizes with delicate techniques, drawing out the rich flavors inherent in the ingredients.
Hotel New Otani's Dedication to Wagyu
At Hotel New Otani, the chefs themselves travel to production areas across the country, carefully selecting and delivering only Wagyu of uncompromising quality. We consistently stock 6 to 8 varieties of Wagyu, including "Ozaki Beef," "Kobe Beef," and "Kagoshima Kuroushi," which has won the overall championship for two consecutive tournaments at the National Wagyu Ability Expo, known as the "Wagyu Olympics" held every five years. Furthermore, we assess the condition of each individual animal and cut to maximize the potential of the ingredients, ensuring they are always served in their peak condition.
[Phase 1 Lineup] Wednesday, April 29 (Holiday) - Sunday, June 14
Chinese Restaurant "Taikan En"
"Kuroge Wagyu Tantanmen" ¥4,500
A luxurious Tantanmen featuring thinly sliced Kuroge Wagyu beef instead of minced meat as the star ingredient.
The sweetness of the premium fat, which melts with the heat of the soup, blends with the creamy richness of sesame, creating a deep and profound flavor. The spiciness of the homemade chili oil acts as an accent, further enhancing the mellow umami of the Wagyu and leaving a deep lingering taste with every bite.
Please enjoy this ultimate bowl woven by masterful soup techniques and prime ingredients.
All-Day Dining "SATSUKI"
"Kuroge Wagyu Cutlet Sandwich" ¥5,800
Thickly sliced Kuroge Wagyu is flash-fried at a high temperature to be crispy on the outside and medium-rare on the inside. The secret special sauce, which brings out the maximum flavor of the meat, pairs perfectly with the fine-textured, moist bread.
This is the ultimate cutlet sandwich, characterized by meat juices that overflow the moment you bite into it, and a tenderness that melts in your mouth.
Western Restaurant "BELLA VISTA"
"Kuroge Wagyu Bolognese" ¥5,000 *Image is for illustration purposes.
A luxuriously topped dish featuring chunks of meat tenderized in red wine, served over a sauce made by slowly simmering coarsely ground Kuroge Wagyu. This is a dish for meat lovers, where the "sweetness" of Wagyu, the "umami" of tomatoes, and the "acidity" of wine overlap. By scattering freshly grated cheese as a finishing touch, the rising steam envelops the dining table in a rich aroma. It is a blissful masterpiece for meat lovers, allowing you to enjoy a different expression of meat with every bite.
Noodle Restaurant NAKAJIMA
"Kuroge Wagyu Meat Udon" ¥5,100
A special bowl featuring a generous topping of carefully selected "Kuroge Wagyu" in a clear, golden broth. As the premium fat unique to Kuroge Wagyu melts into the piping hot soup, it adds overwhelming depth and richness to the broth, stimulating all five senses with its mellow aroma.
Catching this powerful flavor are the noodles from the Kitakyushu "Buzen Uchi-kai". Characterized by a sparkling transparency created by a unique manufacturing process, and a supple yet resilient texture despite being thin. The unique noodles of this "Uchi-kai" and the rich umami of Kuroge Wagyu intertwine and resonate in the mouth. Golden broth, powerful Wagyu, and one-of-a-kind noodles. Please enjoy this supreme bowl, woven together as a trinity, to your heart's content.
"Kuroge Wagyu Boeuf Bourguignon" *Image is for illustration purposes.
Buffet & Bar VIEW & DINING THE SKY
A dish condensing the umami of Wagyu beef slowly simmered in red wine.
You can enjoy as much as you like in a buffet style.
Japanese Restaurant KATO'S DINING & BAR
Teppanyaki, grilled fragrantly on the outside and juicy on the inside.
Enjoy the dual flavors of ponzu and garlic sauce with chopsticks, a style unique to Japanese restaurants.
"Kuroge Wagyu Japanese Style Steak" ¥13,500
Exclusive Menu for "Meat Day" on the 29th of Every Month
During the "Kuroge Wagyu Fair 2026", on the two "Meat Days" falling on Wednesday, April 29 and Thursday, May 29, 2026, a special course that meat lovers must not miss will be exclusively available at two restaurants: Teppanyaki "Sekishintei" and Steakhouse "Rib Room".
◆Teppanyaki "Sekishintei"
"Sekishintei Exclusive Course" ¥64,000
"Sekishintei" is an urban hideaway standing quietly within a vast Japanese garden of about 10,000 tsubo with over 400 years of history. The Meat Day exclusive course includes the luxurious "Kobe Beef Mini Croquette," which tightly seals in the rich umami of Kobe beef, fried fragrantly on the outside and fluffy on the inside, as well as the fine and elegantly flavorful Kobe beef fillet, and the rich, deeply flavorful sirloin.
Kuroge Wagyu Fair 2026
See Details
Hotel New Otani (Tokyo) will hold the "Kuroge Wagyu Fair 2026" at eight of its directly managed restaurants from Wednesday, April 29 (Holiday) to Thursday, July 31, 2026. Popular dishes across diverse culinary genres including Japanese, Western, and Chinese—such as Tantanmen, Cutlet Sandwiches, Bolognese, and Udon—have been elevated into extraordinary feasts using "Kuroge Wagyu" (Japanese Black Beef). Please savor to your heart's content the high-quality dining experience where the powerful umami of Kuroge Wagyu, carefully selected by the "New Otani of Culinary Excellence," harmonizes with delicate techniques, drawing out the rich flavors inherent in the ingredients.
Hotel New Otani's Dedication to Wagyu
At Hotel New Otani, the chefs themselves travel to production areas across the country, carefully selecting and delivering only Wagyu of uncompromising quality. We consistently stock 6 to 8 varieties of Wagyu, including "Ozaki Beef," "Kobe Beef," and "Kagoshima Kuroushi," which has won the overall championship for two consecutive tournaments at the National Wagyu Ability Expo, known as the "Wagyu Olympics" held every five years. Furthermore, we assess the condition of each individual animal and cut to maximize the potential of the ingredients, ensuring they are always served in their peak condition.
[Phase 1 Lineup] Wednesday, April 29 (Holiday) - Sunday, June 14
Chinese Restaurant "Taikan En"
"Kuroge Wagyu Tantanmen" ¥4,500
A luxurious Tantanmen featuring thinly sliced Kuroge Wagyu beef instead of minced meat as the star ingredient.
The sweetness of the premium fat, which melts with the heat of the soup, blends with the creamy richness of sesame, creating a deep and profound flavor. The spiciness of the homemade chili oil acts as an accent, further enhancing the mellow umami of the Wagyu and leaving a deep lingering taste with every bite.
Please enjoy this ultimate bowl woven by masterful soup techniques and prime ingredients.
All-Day Dining "SATSUKI"
"Kuroge Wagyu Cutlet Sandwich" ¥5,800
Thickly sliced Kuroge Wagyu is flash-fried at a high temperature to be crispy on the outside and medium-rare on the inside. The secret special sauce, which brings out the maximum flavor of the meat, pairs perfectly with the fine-textured, moist bread.
This is the ultimate cutlet sandwich, characterized by meat juices that overflow the moment you bite into it, and a tenderness that melts in your mouth.
Western Restaurant "BELLA VISTA"
"Kuroge Wagyu Bolognese" ¥5,000 *Image is for illustration purposes.
A luxuriously topped dish featuring chunks of meat tenderized in red wine, served over a sauce made by slowly simmering coarsely ground Kuroge Wagyu. This is a dish for meat lovers, where the "sweetness" of Wagyu, the "umami" of tomatoes, and the "acidity" of wine overlap. By scattering freshly grated cheese as a finishing touch, the rising steam envelops the dining table in a rich aroma. It is a blissful masterpiece for meat lovers, allowing you to enjoy a different expression of meat with every bite.
Noodle Restaurant NAKAJIMA
"Kuroge Wagyu Meat Udon" ¥5,100
A special bowl featuring a generous topping of carefully selected "Kuroge Wagyu" in a clear, golden broth. As the premium fat unique to Kuroge Wagyu melts into the piping hot soup, it adds overwhelming depth and richness to the broth, stimulating all five senses with its mellow aroma.
Catching this powerful flavor are the noodles from the Kitakyushu "Buzen Uchi-kai". Characterized by a sparkling transparency created by a unique manufacturing process, and a supple yet resilient texture despite being thin. The unique noodles of this "Uchi-kai" and the rich umami of Kuroge Wagyu intertwine and resonate in the mouth. Golden broth, powerful Wagyu, and one-of-a-kind noodles. Please enjoy this supreme bowl, woven together as a trinity, to your heart's content.
"Kuroge Wagyu Boeuf Bourguignon" *Image is for illustration purposes.
Buffet & Bar VIEW & DINING THE SKY
A dish condensing the umami of Wagyu beef slowly simmered in red wine.
You can enjoy as much as you like in a buffet style.
Japanese Restaurant KATO'S DINING & BAR
Teppanyaki, grilled fragrantly on the outside and juicy on the inside.
Enjoy the dual flavors of ponzu and garlic sauce with chopsticks, a style unique to Japanese restaurants.
"Kuroge Wagyu Japanese Style Steak" ¥13,500
Exclusive Menu for "Meat Day" on the 29th of Every Month
During the "Kuroge Wagyu Fair 2026", on the two "Meat Days" falling on Wednesday, April 29 and Thursday, May 29, 2026, a special course that meat lovers must not miss will be exclusively available at two restaurants: Teppanyaki "Sekishintei" and Steakhouse "Rib Room".
◆Teppanyaki "Sekishintei"
"Sekishintei Exclusive Course" ¥64,000
"Sekishintei" is an urban hideaway standing quietly within a vast Japanese garden of about 10,000 tsubo with over 400 years of history. The Meat Day exclusive course includes the luxurious "Kobe Beef Mini Croquette," which tightly seals in the rich umami of Kobe beef, fried fragrantly on the outside and fluffy on the inside, as well as the fine and elegantly flavorful Kobe beef fillet, and the rich, deeply flavorful sirloin.