Nagoya Sakae's newly opened teppanyaki bistro Meat &! Must-eat pressed beef patty and Chita beef

2026.09.25

Nagoya Sakae's newly opened teppanyaki bistro Meat &! Must-eat pressed beef patty and Chita beef

After shopping at department stores and seeing the night view in Sakae, Nagoya, for dinner you want to eat Aichi local meat, and you hope the atmosphere is more suited for wine than a traditional izakaya, and on August 20, 2026, you have [...]Meat & Nagoya Roy StoreYou can list the names of the tables. The restaurant is a 3-minute walk from Yeong Station. It specializes in hot iron plate meat dishes, seasonal vegetable plates, and wines from around the world. The space is a hidden little tavern-style setting, perfect for a date for two, or for a gathering of friends.

The signature dish at the restaurant is a "pressed beef steak" made by pressing 100%% pressed beef with vegetables and ingredients on a plate. Compared to a typical thick hamburger steak, this method increases the contact area with the plate, with a more pronounced aroma on the outside while still retaining the beef's own juices. For a dinner on the go that is both substantial and doesn't require entering an overly formal steakhouse, this price and atmosphere are just right between a ryotei and a restaurant.

The signature roasted beef ribs offer a firsthand experience of the charred flavor of the iron plate.

The 100%% pressed beef steak sold for 1,980 yen is the main dish that is most easily understood upon first visit. The beef is pressed on a high-temperature plate with the ingredients, creating a crispy crust on the edges while retaining the juiciness in the center. When dining with a group of friends, you can also order a few vegetable plates and bread to share, so that the flavors don’t remain concentrated in the meat alone.

If you want to try the local ingredients of Aichi Prefecture, you can choose 200g of Aichi beef steak, paired with red wine sauce and Burgundy cream, priced at 3,480 yen; 150g of Aichi pork loin steak costs 1,580 yen. The former is suitable for a main course for the evening, while the latter is easier to pair with a variety of side dishes. When ordering, you can first let the staff know that you would like to share it, making it easier to arrange the order.

Seasonal vegetable plates add variety to meat dishes

The restaurant not only emphasizes meat, but also prepares small plates made with seasonal vegetables, such as salt-baked eggplant with shrimp tartar sauce. These types of dishes are perfect for pairing with wine before the main course arrives, and can also make a multi-course meal more interesting. The lobster bread costs 290 yen, making it an easy addition when you want to start with a glass of white wine.

Wine glasses start at 600 yen and there are bottle options from different countries. If you’re not familiar with the wine, you can ask the staff for help in pairing it with the main dish. If you prefer a heavier steak or a steak tartare, start with a red wine; vegetables and seafood platters are suitable for a more refreshing white wine. Don’t drive after drinking; walking to Roppongi Station is the best way to enjoy this restaurant’s benefits for travelers.

Three different packages, ranging from a relaxed dinner to a complete meat-based dinner

To save time by choosing ingredients one by one, you can also choose a package that includes unlimited drinks. The Iron Plate Restaurant with Chut-Pao Beef and Seasonal Vegetables set is 5,000 yen; the Opening Anniversary Set with Chut-Pao Beef and Famous Roast Beef is 6,000 yen; and the High-End Set with Chut-Pao Beef and a Selection of Meat Dishes is 7,000 yen, perfect for those who want to try Chut-Pao Beef sashimi and a selection of meat dishes.

This is the first time the two have been to the restaurant; the 6,000 yen set menu is the best way to fully experience the signature dishes. When you have a large group or need to drink alcohol, the set menu is easier to control your budget. If it’s just a second serving or you don’t need much food, ordering a single plate of meat and two to three small plates with a glass of wine is more flexible. You can check the set menu availability and reservation conditions from the official menu before departure.

How is the evening itinerary arranged?

The store is located at 7-4, Roan 3-chome, Naka Ward, Nagoya. It is on the first floor of the TOSHIN SAKURA building. You can start by visiting Roan Underground Street, Department Store, and Oasis 21, and then come back for dinner after watching the night view around the Central Japan Electric Power MIRAI TOWER. It is open from 11:00 PM on Tuesdays to 11:00 PM on Fridays and Saturdays, and you can still finish your shopping even if it’s a little later.

Open from 15:00 on Saturdays, Sundays, and public holidays; suitable for arranging an earlier dinner; avoid the peak hours and visit the night view later. Closed on Mondays. The entrance to the basement floor may not be as eye-catching as the street-level store; after arriving near the location, you can directly confirm the building name and floor number, avoiding the need to go back and forth in the alleys of Yeongsin.

Store Information

Store Name:Meat & Nagoya Roy Store

Opening Day:August 20, 2026

Address:3-7-4 TOSHIN SAKURA Building, Chuo Ward, Nagoya City, Aichi Prefecture, B1

Traffic:It is about 3 minutes on foot from Rong Station.

Business Hours:Monday to Thursday 17:00-23:00; Friday and holidays before the holiday before 17:00-23:30; Saturday 15:00-23:30; Sunday and national holidays 15:00-23:00

Public holidays:Monday

Phone:052-263-1122

Official Website:Meat & Nagoya Roy Store

Nightlife in Nagoya is more than just izakaya and fried chicken wings

Meat & Hon’s dinner now offers a selection of local meat dishes, charcoal-grilled flavors, and wines. The signature Kobe beef rib steak has a nostalgic appeal; the know-how beef and vegetable platter adds the flavors of Aichi’s local cuisine. If you’re looking for a place to sit down and enjoy a leisurely meal in the bustling commercial district, this is a perfect choice to end the day.