You’ve Had Wagyu Before. But Not Like This.

If you’ve visited Japan before, you may have tried Wagyu. Rich. Tender. Incredibly marbled.

But what if there’s another kind of Wagyu?

One that’s leaner, deeper in flavor, and cooked by a chef who once trained in Michelin-starred restaurants in France—but chose a quieter path in Tokyo.

Welcome to QUNIOMI, a hidden gem in Ebisu, where Kumamoto Akaushi, Japan’s rare red Wagyu, is the star—and flavor, not fat, takes center stage.

Why Travelers Are Choosing Lean Wagyu

Tourists often chase the melt-in-your-mouth sensation of marbled Wagyu. But many leave feeling it was… too rich. Too much.

That’s why more and more visitors are discovering Lean Wagyu—beef that’s flavorful, juicy, but not heavy.
It’s the kind of meal that satisfies without overwhelming.

And at QUNIOMI, it’s done with precision, balance, and deep respect for the ingredients.

Why Lean Wagyu Is the Next Luxury Meat Trend in Japan

Discover how lean Wagyu like Kumamoto Akaushi is changing the game in Japan's beef scene.

A French-Trained Chef, A Japanese Spirit

The chef at QUNIOMI spent years working in Michelin-starred kitchens across France—from one-star brasseries to three-star icons.
He learned how to build complex dishes, impress with sauces, and create dramatic plates.

But when he returned to Japan, he chose a different direction.
Not to compete for stars, but to honor the flavors of home.

At QUNIOMI, he combines French techniques with a Japanese sense of restraint.

No piles of garnishes. No foams or tricks.
Just pure, honest cooking—where every element on the plate has meaning.

This is not fusion. It’s a quiet conversation between France and Japan, spoken through food.

What Makes Kumamoto Akaushi So Special?

Among all the Wagyu breeds in Japan, Kumamoto Akaushi is one of the rarest—only 1.3% of all Japanese Wagyu cattle.

Unlike the heavily marbled black Wagyu you often see in tourist guides, Akaushi is naturally lean, with a rich umami flavor and satisfying bite.

It’s the perfect match for QUNIOMI’s style of cooking—minimalist, fire-focused, and flavor-first.

Every piece is carefully seared, never drowned in sauce.
The goal is to taste the beef, not the chef.

Why Lean Wagyu Is the Next Luxury Meat Trend in Japan

Discover how lean Wagyu like Kumamoto Akaushi is changing the game in Japan's beef scene.

What You Can Expect at QUNIOMI

•  A Wagyu course menu crafted with seasonal Japanese ingredients
• Beef grilled to perfection using traditional fire techniques
• A small, calm space—only 18 seats, reservation only
• Located in Ebisu, just 5 minutes from the station

This is not a flashy restaurant.
It’s the kind of place where guests take a bite, pause, and smile.

Who Is QUNIOMI For?

QUNIOMI is the perfect choice for travelers who:

• Want to experience a different kind of Wagyu—not the rich, fatty kind everyone talks about
• Prefer quietly crafted dishes over flashy presentation
•  Are looking for a hidden local gem with true skill behind the food
• Appreciate cuisine that blends French finesse with Japanese soul
• Want their meal to be a meaningful part of their trip to Japan, not just another dinner

If you’re the kind of person who likes to come home from a trip and say,
“We found this place no one told us about—and it was unforgettable,”
then QUNIOMI is waiting for you.

How to Book

Reservations are required. We recommend booking 3–7 days in advance, especially on weekends.

📍 The Wagyu You’ll Talk About
When You Go Home

Experience Akaushi in Tokyo

*Please note: The course menu changes with the seasons. For the latest details, see the link above.*

Final Words

If you’ve had Wagyu before and thought,
“That was delicious, but I’m full for the rest of the day…”

Then QUNIOMI might surprise you.

Here, you’ll discover a different kind of Wagyu experience—one that’s lighter, deeper, and crafted with quiet confidence.

Because great food doesn’t need to shout.
It just needs to be remembered.