Our Story

Togyushiʼs story began with a simple curiosity to share a deeper understanding of Wagyuʼs heritage from Japan with the world. True to our name, meaning “bull fighter," we believe in the boundless potential of Wagyu and its power to inspire. Togyushi is a contemporary Japanese restaurant with a progressive spirit, blending tradition with modern creativity to redefine the Wagyu experience in New York City. Guided by the “Five Tastes + Oneˮ philosophy, our Chef's Counter Omakase showcases rare expressions of Wagyu through Japanese techniques such as warayaki-style straw infusion and rice bran fermentation.

Led by Owner and Executive Chef Ken Yamasaki, one of the few certified Wagyu Masters in the world, Togyushi is driven by a singular vision to present Japanese Wagyu in America at its highest expression. We partner exclusively with Zao Farm in Yamagata, Japan, bringing their award-winning GI Zao Wagyu to the United States for the first time. We work solely with female Wagyu, prized for their refined marbling, exceptional tenderness, and depth of flavor.