6 Best Restaurants to Eat Olive Wagyu Beef in Takamatsu

Decision Matrix: Choosing Your Olive Wagyu Experience

Every Olive Wagyu restaurant in Takamatsu serves the beef differently, so match the venue to the occasion before booking. A charcoal-grilled steakhouse, a French tasting menu, a DIY yakiniku table, and a casual arcade counter all serve the same certified beef in very different settings and at very different prices. Use this comparison to narrow down a starting point, then check the full write-up below for hours, addresses, and reservation notes.

6 Best Places to Eat Olive Wagyu Beef in Takamatsu

These six restaurants are the most consistent places to eat Olive Wagyu in central Takamatsu, grouped by style rather than ranked best to worst. Reservation habits vary a lot between them, so check each entry's notes before assuming a walk-in table is available. If Olive Wagyu isn't in the budget on a given night, Kagawa's other signature meat, covered in the bone-in chicken guide, is a cheaper alternative served in some of the same neighborhoods.

• Steakhouse Ichi-Go
  • Chef Mori grills Olive Wagyu over binchotan charcoal, a technique rarer in Japan than flat-top teppanyaki.
  • He buys whole cattle directly from local ranchers, roughly two a month, then butchers and ages the meat on-site.
  • The restaurant sits about 15 minutes from central Takamatsu on Ohta Shimomachi. Lunch sets cost far less than the dinner course, so it works well as a first taste before a bigger splurge. Pair a lunch set here with an afternoon at Ritsurin Garden.
• Alice in Takamatsu (Queen Alice)
  • Alice sits on the 30th floor of Takamatsu Tower at Sunport, with floor-to-ceiling windows over the Seto Inland Sea.
  • The kitchen serves Olive Wagyu French-style on the dinner menu, prepared differently depending on the season and the chef's ideas that week.
  • Lunch runs around ¥2,000 and dinner around ¥7,000 on average, and the restaurant closes on Sundays, so reserve a window table ahead of a weekend visit.
• Steak Ishida
  • Ishida is a Kawaramachi teppanyaki counter, where the chef cooks Olive Wagyu on a flat iron griddle in front of diners, the more common style of Japanese steakhouse compared with Ichi-Go's charcoal grill.
  • Menus have paired the beef with sides such as foie gras, though exact offerings change with the season, so check current details before booking.
  • Kawaramachi is Takamatsu's main shopping and nightlife strip, so the counter works well before or after browsing nearby stores.
• Yakiniku Nakamura (Nishinomaru Store)
  • This yakiniku counter sits about 3 minutes on foot from JR Takamatsu Station, the easiest Olive Wagyu restaurant on this list to reach without a taxi.
  • Diners grill their own cuts tableside. The special boneless short rib runs ¥1,133, the bottom flap ¥1,628, and the thinly sliced grilled meat ¥2,068, each a one-person portion.
  • An English menu was available at last report, and private or VIP rooms cost an extra ¥3,000. Confirm both when you call ahead.
• Kadono Teppan Yumeji
  • This neighborhood grill sits on the first floor of the Okada Building in Kataharamachi, opened in 2015 by owner-chef Hamaji after two decades of planning his own restaurant.
  • The menu covers Olive Wagyu alongside other cuts and side dishes, with an average check around ¥3,000.
  • It's open evenings only, from 17:00 to 23:00. Most major credit cards are accepted, though check current policy on specific card networks before relying on one.
• Amigo Morisaki
  • Amigo Morisaki serves Olive Wagyu inside an American old-west-styled dining room in the Marugame-machi arcade, alongside burgers and other steaks.
  • Its signature Steak Mountain is built for diners who want quantity over ceremony, and Olive Wagyu sits at the top of the menu's price range.
  • Lunch runs about ¥1,500 and dinner about ¥2,500 on average, open daily from 11:00 to 22:00 with last orders at 21:30, the most budget-friendly option on this list.

Olive Wagyu on Shodoshima: Eating at the Source

Olive Wagyu was created on Shodoshima Island, and eating it there adds context that a Takamatsu dinner alone can't. The island fits well into a day trip from Takamatsu by ferry, with two restaurants worth building a meal stop around, both a step removed from the city's steakhouse scene.

• Komame Shokudo
  • This café looks unassuming from the road, then opens onto terraced rice fields cascading down the hillside out back.
  • The Olive Wagyu burger is the reason to stop, served with sides and homemade baked goods for around ¥1,500 on average.
  • It closes Tuesdays and alternates Wednesdays off, so check the day of the week before making the ferry trip.
• Shimayado Mari
  • Tucked inside a seven-room ryokan, this restaurant serves a set course of local sashimi and vegetables with fresh soy sauce.
  • Olive Wagyu can be added to the course for an extra fee, lightly grilled and sliced with fresh wasabi.
  • The course runs around ¥25,000 at lunch and ¥30,000 at dinner, reflecting the ryokan setting rather than an a la carte steakhouse.

Practical Logistics: Reservations, Pricing, and Spotting the Olive Beef Mark

A few practical habits separate a smooth Olive Wagyu meal in Takamatsu from a wasted trip to a sold-out counter. Cost expectations shift a lot depending on whether the meal is lunch or dinner, and at which restaurant. Most of these restaurants sit within a short taxi ride of JR Takamatsu Station or Sunport Tower. Check the guide on How to Get to Takamatsu: 2026 Travel Guide for train and ferry connections before the trip. Book a room near the station or the waterfront using Where To Stay In Takamatsu Travel Guide so most of this list stays walkable. If a counter is fully booked, Takamatsu's seafood restaurants make a solid same-night alternative. Finish the evening with something sweet at Takamatsu's cafes and wagashi shops instead of ordering dessert at the steakhouse. Combine a lunch set with sightseeing at Takamatsu's top attractions to make the most of a short stay.

• Reserve ahead for the high-end counters
  • Steakhouse Ichi-Go and Alice in Takamatsu both run small dining rooms, so walk-ins risk a wait or a turned-away table.
  • Book by phone or through the restaurant's website a few days ahead of a weekend visit.
• Order the Olive Beef course specifically
  • Olive Wagyu supply is limited, and it can sell out on a given night even at restaurants that regularly serve it.
  • Ask for the Olive Beef course by name when reserving, rather than assuming it's on every set menu that day.
• Look for the official Olive Beef mark
  • Certified restaurants display the Olive Beef (オリーブ牛) logo near the entrance or on the menu, tied to Japan Meat Grading Association certification.
  • Asking staff to confirm the certification before ordering is a reasonable check at any counter that doesn't visibly post it.
• Know the Sanuki Beef vs Olive Beef distinction
  • Sanuki Wagyu is the broad regional category for Kagawa-raised Japanese Black cattle.
  • Olive Beef is the certified top tier within that category, fed the olive byproduct and graded 3 through 5 by the Japan Meat Grading Association.
  • A menu listing plain Sanuki beef without the Olive Beef mark is not the same product.