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Tokyo Station Surrounding Gourmet｜Sukiyaki Twelve Heavens: Marunouchi Premium A5 Black Wagyu Sukiyaki Specialty Store

Update-Date: Jun 19, 2026

Author: Leo

Categories: Teppanyaki Sukiyaki

Tokyo Station Surrounding Gourmet｜Sukiyaki Twelve Heavens: Marunouchi Premium A5 Black Wagyu Sukiyaki Specialty Store

In the heart of Tokyo's Marunouchi, if you're looking for a low-key, luxurious, and exquisitely delicious wagyu feast, be sure to include "Sukiyaki Twelve Heavens" in your must-visit list! This A5 wagyu sukiyaki specialty store has received an impressive rating of 4.6 stars on Google and is very popular among tourists visiting Japan. Enjoy high-quality wagyu in an elegant private room, with a Kansai-style cooking method complemented by professional table-side service, making it a rare choice in Marunouchi that combines quality with an all-you-can-eat experience. If you're dining here on a special occasion, I highly recommend the set menu featured in this article, which allows you to experience the thoughtful arrangement of the meal sequence, creating wonderful memories during your trip to Japan.

Leo

A Taiwanese living in Japan

First arrived in Japan in 2016 on a working holiday.Returned in 2022 because of some special connection. Conquered all four extreme points of Japan(North, South, East, and West) Currently based in Tokyo. Outside of the professional career, also active as an "Awa Odori dancer" and is passionate about sharing the unique charms of Japan's many tourist destinations
#AwaOdoriDancer
#SetouchiTriennale2025KoebitaiVolunteer

Originating from the ultimate rating of B.M.S. level 12

The "Twelve Heavens" sukiyaki specialty store not only offers the most popular sukiyaki dishes but also provides various cooking methods such as shabu-shabu, oil grilling, and teppanyaki steak to showcase the deliciousness of Japan's top-grade wagyu beef.

The brand was established in 2020, and the store name is derived from the highest level of the Beef Marbling Standard (B.M.S.), which is the 12th level. Generally, in the A5 grade, the "5" standard must reach BMS levels 8 to 12, and the restaurant offers the highest grade of wagyu, representing its absolute confidence in the quality of the meat. With the group's strong supply system, the restaurant can consistently obtain rare A5 grade black-haired wagyu from various renowned production areas in Japan, allowing customers in Marunouchi to enjoy a variety of culinary experiences showcasing top-grade wagyu.

In terms of the provision of meat products, in order to maintain the freshest quality, the meat will be sliced and plated only after being taken out from the low-temperature refrigerator after the order is placed, allowing customers to fully enjoy the premium Wagyu beef.

Carefully Selected A5 Black Wagyu | Taste the top-quality meat selected by artisans (Marbled & Lean)

The restaurant only offers the highest quality A5 grade black wagyu beef, selected daily by artisans based on the condition of the meat.
The "Black Wagyu Beef Sukiyaki Set" that you will taste this time allows you to experience two completely different layers of marbled and lean meat at once. The marbled slices have a sweet, melting fat that "melts in your mouth," while the lean meat showcases a solid chew with a "rich meat flavor."

Since the menu is adjusted according to the season, if you have any questions about the dishes on the day of your reservation, such as allergies to certain ingredients or other dietary needs, you can easily contact the restaurant through the message section in the reservation process on the SAVOR JAPAN official website, alleviating any anxiety about language communication.

Sukiyaki Jyuniten

Open: [Monday - Sunday, National Holidays] Lunch 11:00 am - 3:00 pm (L.O. 2:00 pm) / [Monday - Saturday] Dinner 5:00 pm - 11:00 pm (L.O. 10:00 pm) / [Sunday, National Holidays] Dinner 5:00 pm - 10:00 pm (L.O. 9:00 pm)
Closed: Irregular
Average price: [Dinner] 15,000 JPY / [Lunch] 2,000 JPY
Access: 5-minute walk from Marunouchi South Exit of Tokyo Station / 5-minute walk from International Forum Exit of Yurakucho Station / 3-minute walk from Exit 3 of Nijubashimae Station
Address: 3F, Brick Square, 2-6-1, Marunouchi, Chiyoda-ku, Tokyo Map

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Preliminary｜Shiga Prefecture Produced Omi Beef Ribeye Raw Ham

The first dish is "Wagyu Ribeye with Mascarpone Cheese and Berry Jam." The rich fat of the aged Omi beef paired with Mascarpone cheese makes the texture even more tender. The slight acidity of the berry jam stimulates the taste buds, not only enhancing the appetite but also creating a delicate layering that makes one look forward to the next dish.

Sashimi | Yamagata Prefecture Zao Wagyu Shoulder Tri-Tip Raw Beef

The second dish is raw beef, this time using shoulder tri-tip from Yamagata Prefecture's Zao Wagyu. (Shoulder tri-tip is a rare lean cut from the shoulder of the cow, named for its triangular shape, with little marbling, and has a delicate texture and rich flavor.) Unlike the fatty flavor of Wagyu, it presents the sweet and fresh part of the meat. The slices of meat are wrapped with white radish marinated in sweet sake, topped with egg yolk, and paired with a sauce carefully handcrafted by the shop, showcasing a completely different deliciousness from the first dish.

Tempura of conger eel and seasonal vegetables

Due to the seasonal adjustments in the menu, this time's "Shinzakana" features ingredients from early summer.

One of the most representative high-end fish in early summer Japan is undoubtedly the conger eel (ハモ), especially known for its use in kaiseki cuisine in the Kansai region and Kyoto, making it an indispensable ingredient in high-end restaurants. The third dish is conger eel and baby corn tempura, where the conger eel is deep-fried to lock in its sweetness, resulting in a very soft texture. Paired with the refreshing baby corn, this dish breaks away from the original sensory experience of the two different wagyu dishes, allowing one to savor the flavors of the current season, and sets the stage for the grand finale—wagyu sukiyaki.

Main Dish | Kuroge Wagyu Sukiyaki (Marbled & Lean)

Due to the different sources of meat provided each day, the vegetable platter will also be slightly changed according to the season. Today's main dish, the sukiyaki pot, features A5 Wagyu beef from Yamagata Prefecture, paired with seasonal vegetables.

The first portion of meat will be cooked by a professional staff member, controlling the best doneness to create a high-end feel akin to a private kitchen. Using the Kansai-style "first sear, then boil" cooking method, butter is spread in a hot cast iron pot, and the beef is laid flat and pan-fried to medium-rare before being seasoned with a specially prepared sukiyaki sauce.

Traditionally, in Kansai style, sugar is directly sprinkled on the meat while frying, but the special aspect of Twelve Heavens is that, to ensure the main flavor of the high-quality wagyu, syrup (malt syrup) and honey are mixed into the sauce, allowing the meat to be coated with a layer of elegant, non-greasy caramel aroma, providing a depth of flavor far beyond traditional methods.

As soon as the staff member spreads the butter, a rich aroma wafts through the air. After placing the slices of meat, the sizzling sound seems to resonate with my stomach, and under the stimulation of visual, auditory, and olfactory senses, not only does my mouth water, but watching the staff member in a kimono carefully handle the meat slices feels like a perfect culinary performance.

The most healing moment of enjoying sukiyaki is when you put the beef wrapped in golden egg liquid into your mouth. The choice of eggs is also very meticulous, with the store using Osaka's top brand eggs "Shinku no Kagayaki", whose plump orange-red yolks are fresh enough to be easily picked up with chopsticks without breaking.

Due to the use of high-quality eggs, the egg mixture easily adheres to the slices of meat. When the extremely tender Wagyu beef absorbs the honey-scented sauce, it is gently coated with rich golden egg mixture. The moment it enters the mouth, the first sensation is the smooth texture of the Wagyu fat combined with the egg mixture, followed by the egg aroma paired with the rich sweetness of the perfectly cooked Wagyu beef. What is even more satisfying is that, despite being slices of meat, this A5 Wagyu portion is very thick, with the staff folding the slices into bite-sized pieces, and the egg mixture enveloping the stacked meat slices, creating a perfect fusion that left me in awe.

Sukiyaki Jyuniten

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Meal | Hokkaido Fukagawa-mai Gin-shari (premium white rice) and Red Miso Soup

Unlike other sukiyaki restaurants, the meat slices after the second piece are prepared using the Kanto-style sukiyaki method, allowing customers to enjoy the characteristics of both the Kanto and Kansai styles of sukiyaki at once. This is paired with carefully selected Hokkaido Fukagawa rice, which is full of moisture and has excellent elasticity. Whether enjoyed with the sukiyaki's wagyu beef slices or seasonal vegetables, it achieves a perfect balance.

Sweetness | Seasonal Selected Fruit Jelly

The dessert at the end is also full of seasonal flavor, with cool and crystal-clear jelly wrapping fresh strawberries, peaches, and pineapples, interpreting the taste of early summer. The faint floral fragrance and the sweet and sour fruit aroma bring an incredibly refreshing finish.

Geographically advantageous | The best choice for convenience and quality during your trip to Tokyo

A 5-minute walk from the Marunouchi South Exit of Tokyo Station, this restaurant features high-quality decor and a superior location, combining the metropolitan modernity of Marunouchi with the calmness of traditional Japanese style, making it one of the most representative restaurants in the Marunouchi area.

conclusion

From the meticulous selection of meat products, the freshness of freshly sliced meat, the professional cooking skills of the staff, to the seasonal changes in the menu, every detail is absolutely of high standard. Whether celebrating a special day or simply wanting to reward oneself for hard work with high-quality food, this place allows one to regain a sense of happiness for the taste buds and the soul amidst the fast-paced life in Tokyo.

Due to the high ratings of the restaurant, it is often fully booked even on weekday evenings, so be sure to make a reservation in advance. By making a reservation through the SAVOR JAPAN website, you can easily solve the booking issue, and it also provides interfaces in Traditional Chinese, Simplified Chinese, English, Korean, and other languages, making it very convenient for visitors to Japan to resolve booking issues.

Sukiyaki Jyuniten

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Disclaimer: All information is accurate at time of publication.

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