TOGYUSHI Gallery | Wagyu Omakase & Dining in NYC

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Three pieces of seared Wagyu with seasonings in a patterned bowl

Wagyu mousse with caviar, Kyoto white miso, and yuzu

Wagyu shigureni with rice and Kyoto pickles

Seared Wagyu with wasabi and seasonal garnishes

Wagyu tartare with caviar on a nori crisp

Wagyu Katsu Sando with Japanese milk bread and red wine jus

Refrigerated display of marbled Wagyu cuts at Togyushi

Rice-straw-infused Wagyu being seared over an open flame at Togyushi

Clear cocktail with edible flower garnish on a vinyl record coaster

Yellow cocktail with a foamy top and herb garnish

Spoonful of ikura salmon roe on ice at Togyushi

Cold Sanuki udon palate cleanser in a glass bowl

Togyushi Japanese restaurant and Wagyu bar in Midtown Manhattan

Chef’s Counter omakase seating at Togyushi, a Japanese Wagyu restaurant in Midtown Manhattan

Close-up of sliced medium-rare Wagyu steak

Thinly sliced, heavily marbled Wagyu beef arranged on black trays

Wagyu dish with sauce and lemon zest

Braised Wagyu shank with port wine and Wagyu jus at Togyushi

Zao Wagyu sign above Togyushi’s open kitchen

Selection of raw marbled Wagyu cuts with whole fish and seasonal vegetables

Whole bamboo shoots on a plate lined with green leaves

Wagyu Sukiyaki with Wagyu striploin, napa cabbage, chrysanthemum, tofu, and mushrooms

Thinly sliced marbled Wagyu beef on a black plate

Bundles of straw stored in a wooden crate

Assorted seasonings in spoons on a dark surface

Thinly sliced Japanese Wagyu topped with microgreens and pine nuts at Togyushi

Chef’s Counter omakase seating at Togyushi in New York City

Togyushi dining room and Chef’s Counter in Midtown Manhattan

Chef Ken Yamasaki holding a platter of marbled Wagyu cuts

Braised Wagyu shank with port wine and Wagyu jus at Togyushi

Chef Ken Yamasaki slicing seared Wagyu on a cutting board

Rice-straw-infused Wagyu being seared over burning straw

(212) 702-3737 | 37 W 37th St, New York, NY 10018 | [email protected]