Japan Premium Beef
“You get what you pay for and yes Wagyu is on the pricey side, but it's oh so GOOD!”
“It brands itself as selling 'Washugyu', which is basically Kobe-style beef that is raised in Oregon.”
“New York strip steak, and followed the butcher's recommendation to the letter: sear for 3 minutes each side on medium high heat.”
Japan Premium Beef
Take-out: Yes
Accepts Credit Cards: Yes
Bike Parking: Yes
Wheelchair Accessible: Yes
Price range.
$$$ Price range Pricey
8 reviews
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A true carnivore? Enjoy high end meats? Got chedda to burn? You found the right spot.
Establish in 2009, JPM has been running game in the NoHo area ever since and with good reason – delicious premium Japanese meats. Unfortunately you won't find Kobe beef here but if you found your way to this place, you're most likely looking for Wagyu or Washugyu.
A tip for the novice – If you're planning to buy meats from here, you should do your research first. Customer service here is lacking as i came in and asked basic questions about the products only to be met with straight forward answers topped with impatiences. Maybe he was busy? After all, it was only me in the store.
I decided on a ribeye cut of Wagyu imported from Japan. Luxury at its finest. As soon as it hit my tongue, it all just melted away. Freaking amazing.
The Washugyu would be another great option if the imported Wagyu is not in stock. Washugyu is basically American Wagyu ( black wagyu crossed bred with American Angus cattle). Both at about the same price per lb, you can't go wrong with either when wanting to impress that special someone.
What i didn't know was that some of your favorite Japanese dining establishments get some of their meats from here as well ( EN Japanese Brasserie, Takashi and Bohemian).
I'll make a return visit for the Wagyu ground chuck that everyone raves about. People say it makes one of the juiciest burgers and for bout 5-6 dollars a lb, Its worth giving it a shot.
side note – Don't bother asking them for the phone number to Bohemian. I was met with a fake smile and a reply of " Sorry, we're different companies".
Best beef purveyor in the city. Very tasty! They also have specials / just ask if you don't see it.
I'm not a T-Rex (or more of a t-rex who perceives the rest of the family as savages..) and love my greens, but this steak makes me want to change my ways. Evenly juicy. So delicious.
We got 4 different cuts of meat (2 wagyu, marinated beef, and pork belly) and loved the wagyu. I think the other cuts weren't the best only because we're not the greatest cooks, but I think there was no way to go wrong with the wagyu. It literally melted in our mouth and will definitely bring us back!
If you love cow and you cook, you must visit this butcher regardless of where you reside in Manhattan. Japan Premium Beef, arguably one of the best butchers in NYC, specializes in wagyu beef. Wagyu beef is comes from a specific breed of cattle whose meat is known for intense marbling causing the meat to be tender and juicy.
Now, this world class meat comes at a steep price. A slab of Wagyu goes for $53 / lb. If you're on a budget like me, you can get the ground chuck for $5.50 / lb and make some of the luxurious meatballs or burgers ever.
In addition to wagyu, JPB also sells other high end items like kurobuta pork and long island duck breast. So if you want to impress a date or eat like a King then visit JPB and purchase some of the best meats available to the public.
Highest quality meat in town. It's super expensive but worth it.
Great place to get meat if you want to impress your dinner guest!
If there wasn't any evidence prior to how spoiled I am, let this serve as the first piece in whatever demise to come, because this is the only butcher I'll agree to go to… save for when I cook for my Muslim friends (I go to a halal butcher for them). Yes, I'm a snob– and after you try their marinated beef, you too, can be a snob, just. like. me.
Now that it's BBQ season, it's time to show off them grill skills from those buzzfeed listicles everyone's guilty of reading. And we all know the best way to grill a burger– is to make a steak. What Japan Premuim really delivers that other butchers can't are the uncommon cuts of meat and a marbling to make the Statue of David jealous. They have washugyu, berkshire pork belly, pork jowl… fuggin' pork jowl. If you haven't tried that yet, you're doing yourself a disfavor (It especially makes for great drunk food); it's an unpopular cut in America but that's only because we're slow on discovering true happiness. I mean… look who might become president.
Anywhooooooo, what I'm particular fond of of this place are the pre-marinated sets. Those are usually on sale and ready to grill for a quick BBQ emergency. And because they're Japanese, they come in yakiniku flavors I'm so fond of. Little umami here, a little citrus there, it's fuggin' delicious. And the best part is, when I go to a friend's bbq, I look like a hero.
This is a tiny little shop that's easy to miss (I hadn't even heard of Great Jones Street before coming here, and I've done a lot of wandering throughout Manhattan the last 3.5 years), but what a delightful little spot this is. If you're looking for amazing cuts of tender, succulent beef, there is no need to look further than this shop. It brands itself as selling 'Washugyu', which is basically Kobe-style beef that is raised in Oregon. My girlfriend and I picked up one pound of ribeye. Granted, at $50/lb, it's quite a bit more than the steak at your local grocery store, but it is more than worth the extra price. We seared the steak on a cast-iron grill for 5 minutes on each side, then stuck it in the oven to broil at the end with a crusting of ground-up porcini mushrooms. End result: a savory, aromatic steak that required no additional sauces and looked/tasted/smelled amazing.
You want a perfectly marbled steak that will taste like perfection at medium-rare? This is where you want to go. We'll definitely be back to check out some of the other cuts, but what a gem. The shop owner is pretty nice and gave us his recommendation of the cuts – we'll probably try the tenderloin next time!