Sanda is a Roppongi restaurant centered on Kuroge Wagyu and the full range of beef cuts, from familiar grilled selections to more adventurous offal dishes. The cooking is structured as a kaiseki-style progression rather than a casual barbecue: courses bring together appetizers, soups, chawanmushi, grilled beef, shabu-shabu and a finishing noodle course. It is a strong option for diners who want a deeper look at Japanese beef cookery beyond standard steakhouse menus.
The current official course list includes an ¥8,000 Kuroge Wagyu omakase course and an ¥8,000 Wagyu shabu-shabu course. The omakase may include beef-tongue dumpling soup, Wagyu dishes, seared nigiri, five grilled cuts and cheek-meat shabu-shabu, with details changing by season and supply. Other options include a six-cut Wagyu motsunabe course and a Saturday-only Wagyu sukiyaki course, each ¥6,600. Drinks range from beer and highballs to shochu and wine.
Sanda is at 4-5-9 Roppongi, Minato-ku, about two minutes from Roppongi Station Exit 6. Official hours list lunch Monday through Friday, dinner Monday through Saturday, and closure on Sundays and public holidays. The restaurant is suited to a planned dinner, so reservations are sensible, especially when aiming for a particular course or celebrating with a group.
The appeal is the chance to compare textures and preparations across Kuroge Wagyu in one meal: grilled cuts, simmered dishes, soup, nigiri and hotpot-style elements. Choose it for a distinctly Roppongi evening that is more chef-led and course-driven than a typical yakiniku stop.
