Togyushi

Togyushi is a Japanese Wagyu house on West 37th Street, in the Garment District, built around a single rare beef. Owner and executive chef Ken Yamasaki, one of the few certified Wagyu Masters in the world, works exclusively with Zao Farm in Yamagata Prefecture, and the restaurant says it is the first place outside Japan to serve GI Zao Wagyu, from female cattle prized for fine marbling and a lighter, buttery richness. The name means "bull fighter," and the place has two sides: a hushed chef's counter for omakase and the Vinyl Lounge, a livelier bistro bar with records, cocktails and shareable plates. It feels like a small embassy for one of Japan's quieter culinary treasures.

At the counter, Chef Yamasaki's Wagyu omakase runs nine courses guided by a "Five Tastes + One" philosophy, using Japanese techniques such as warayaki straw smoking and rice bran fermentation; the restaurant lists it at $195 per guest as of October 2026. The Vinyl Lounge serves an à la carte Wagyu bistro menu and takes walk-ins when there is room, which makes it the easier entry point. Togyushi was featured by the YouTuber New York Turk in 2025. Reservations for both experiences are on Resy, smart casual dress is encouraged, and the counter can seat parties of up to six. Allow a couple of hours for the omakase.