Lean Wagyu in Tokyo | Kumamoto Akaushi French Bistro – QUNIOMI
At QUNIOMI, every cut of Kumamoto Akaushi beef comes direct from long-standing farm partners.
We are one of the few in Tokyo with access to ultra-rare, pasture-raised Akaushi — trusted by local farmers for over 13 years.
Chef Kuniomi Kobayashi trained under Michelin-starred chefs in France and Japan.
Here, French technique meets the delicate umami of lean Japanese Wagyu, for a lighter, healthier steak experience you won’t find elsewhere.
Slow-cooked Kumamoto Akaushi beef, full of umami. Enjoy a refined, healthy dining experience just minutes from Shibuya.
✓ Rare Akaushi Lean Wagyu – under 1 %
✓ 6-course Chef’s Tasting ¥13,800
✓ 48 h refundable deposit link
💳 Reserve Now – ¥4,000 Deposit
📍 Quick Reservation Request
Fill in the form below. We will reply within 48 hours (closed on Mondays) with a secure Square link for the ¥4,000 deposit.
Deposit deducted from your bill. Fully refundable up to 24 h before.
What Happens Next?
- Submit your request via the quick online form below.
- Receive a Square payment link by email (within 48h, except Mon).
- Pay the ¥4,000 deposit within 48h to confirm your reservation.
- Show your confirmation email when you arrive.
Cancellation/Change Policy: Free up to 24h before, 50% within 24h, 100% no-show.
*Fully refundable up to 24 h before; 50 % fee within 24 h; 100 % for no-shows.
Want to Try Rare Cuts?
Upon request, we may be able to offer limited portions of premium cuts—such as rare sirloin or tenderloin—not usually included in the standard menu.
These cuts are extremely limited and not always available, so please ask in advance or notify our staff before your course begins.
Our tenderloin is so rare that even we cannot secure it regularly—some guests travel to Japan just to try it.
QUNIOMI is a French-bistro in Ebisu, Tokyo, specializing in Kumamoto Akaushi beef—a rare Wagyu known for rich umami and a lighter mouthfeel. The chef, trained in France and Japan, carefully slow-cooks each course for optimal texture and taste. Ideal for those avoiding heavy, fatty cuts.
🌟 Tripadvisor 4.7/5 — Trusted by food lovers worldwide
Business Hours & Payment
- Dinner: 18:00–22:30 (L.O. 22:00)
- Closed: Mondays & irregular holidays
- Payment: Visa, MasterCard, Amex, JCB
- Fatty cuts feel heavier than before.
- You want a healthier meal without sacrificing flavor.
- You seek a refined dining spot that values quality ingredients.
Let lean beef delight your palate.
Kumamoto Akaushi – Japan’s Best Lean Wagyu
Akaushi cattle raised in the lush fields of Kumamoto. Known for their lean meat and rich umami.
- • A rare Japanese heritage breed from Kumamoto Prefecture
- • Leaner than typical Wagyu for a lighter mouthfeel
- • Contains over twice the umami amino acids of black Wagyu※
- • Under 1.3% domestic distribution—sourced through our exclusive network
※NARO Livestock Research, “Free Amino Acids Comparison” (2023)
Our Chef’s Journey
At just 18, Chef Kuniomi Kobayashi began his culinary career in Tokyo, mastering the fundamentals at renowned local kitchens. He then refined his craft in France—working under Michelin-starred teams at Amphitryon (1★) in Paris, Le Sauternes (2★) in Périgord, and Le Jardin des Sens (3★) in Montpellier.
Back in Japan, he led the pass at L’air in Yokohama and Adding Blue in Minami-Aoyama before opening QUNIOMI in Ebisu in 2012. Since then, he’s devoted himself to perfecting the art of lean Wagyu, delivering a lighter, more umami-packed experience that’s uniquely healthy yet indulgent.
Satisfaction with Less Fat—Our 3 Secrets
For years, Japanese fine dining focused on marbled, fatty beef. But discerning food lovers are now discovering the deep, clean flavor of red Wagyu—beef that’s easier to digest and lets the true umami shine.
Our chef built direct relationships with Kumamoto breeders to bring you this rare taste. “I want guests to enjoy Wagyu’s essence—without the heaviness,” he says.
1. Gentle Low-Temperature Cooking
Light sear and low-heat cooking retain juices, yielding tender, flavorful lean meat.
2. Light, Flavor-Boosting Sauces
Our brown sugar balsamic adds subtle sweetness and acidity—enhancing umami without heaviness.
3. Pure Umami, Clean Finish
By trimming excess fat, we concentrate the deep flavor of lean beef for a perfect pairing with wine.
⭐️ Tripadvisor 4.7/5 — Trusted by food lovers worldwide
What Guests Are Saying
“Perfect for those who usually avoid fatty Wagyu. The beef was delicate yet packed with flavor.”
— Google Review, 2024
“An unforgettable dining experience. The chef’s skill shines through every course.”
— Tripadvisor, 2025
“Lean yet unbelievably satisfying!” — Female, 50s
“The best beef you’ll find anywhere.” — Male, 50s
“So flavorful I couldn’t stop the wine.” — Male, 40s
“Lighter than marbled but more blissful.” — Male, 30s
Chef’s Tasting Course Menu
-
Amuse-Bouche
Organic rye blini topped with salmon tartare and premium caviarFirst Appetizer
Country-style pâté with foie grasSecond Appetizer
Smoked lean Japanese beef with Basque-style piperadeMain Dish
Roasted Kumamoto Akaushi – a rare Japanese lean Wagyu – served with brown sugar balsamic saucePasta
Fresh pasta in a creamy sauce made from 100% lean Wagyu beefDessert
Lemon cake with fresh frutsBeverage
Coffee or tea - Price: ¥13,800 (tax included)Check current exchange rate
Allergen Information
This course contains: Milk, Eggs, Wheat, Soy.
Please inform us of any other allergies when booking.
While we specialize in Wagyu beef and cannot offer vegetarian/vegan courses,
we can adjust side dishes for allergies (milk, eggs, wheat, soy, nuts) and omit pork or alcohol-based sauces on request.
For religious dietary needs (Halal, Kosher, etc.), please email in advance — we will do our utmost to accommodate.
We proudly serve Kumamoto Akaushi – a rare Japanese heritage breed prized for its naturally lean, tender, umami-rich red meat.
Our supply comes directly from a select Kumamoto farm network.
Only 1.3% of Wagyu served in Japan is Akaushi, and our chef personally selects every cut.
Our Commitment
We work directly with trusted producers to hand-pick each Akaushi cut. With only 14 seats, every dish is timed to perfection for discerning meat lovers.
FAQ
- Q: Dress code?
- Smart casual recommended but not required.
- Q: Where can I eat Akaushi beef in Tokyo?
- At QUNIOMI in Ebisu. We specialize in lean Kumamoto Akaushi Wagyu, cooked in French style.
- Q: What time does the course start?
- All courses begin at either 18:00 or 20:30 as a fixed-time service.
We cannot accommodate late arrivals or time changes.
Please book accordingly. - Q: Can I request a message plate?
- Yes — please call us by the day before
to request a custom message plate (+¥3,300).
Online booking notes are not accepted.
Limit: 25 characters in Roman letters.
Same-day requests are not accepted. - Q: Allergy accommodations?
- Please inform us when booking; we’ll do our best to adapt.
- Q: Cancellation policy?
- Contact us by the day before to avoid fees. Same-day no-shows: 100%, previous day: 50% charge.
How to Find Us
How to Book at QUNIOMI: Full Guide
- Fill out the reservation request form with your preferred date/time/party size.
- We will confirm and email you a secure Square deposit link (usually within 48h, closed Mondays).
- Complete the ¥4,000 deposit payment within 48h. (Fully refundable up to 24h before.)
- Receive a confirmation email. Show this upon arrival at the restaurant.
- To change/cancel, contact us by email up to 24h before to avoid fees.
- 🚉 Ebisu Station (East Exit): Turn right when you exit.
- ➡️ Walk straight for about 7 minutes.
- 🎯 Look for the small blue awning—our hidden bistro awaits.
Enjoy a night of lean wagyu without the heaviness. Reserve your seat today.
© 2025 QUNIOMI | Bringing the charm of lean Wagyu to more people.