Katayama

This Western-style restaurant, named after owner Yukihiro Katayama, maintains the quaint old-school atmosphere of the working-class neighbourhood in which it's found. Many of the dishes on the menu sound more befitting of a greasy spoon diner – think omurice and deep-fried cutlets – but the steaks here are prepared with the utmost seriousness. The star of the menu is the dabincho, a rump steak where the sinew has been removed using a special patented cutting technique. You can choose between Australian or Japanese beef, both selected by Katayama (who sometimes travels to Oz to choose the meat himself). Though there are often queues at the weekends, the restaurant doesn’t accept reservations, so plan accordingly.