"Meat Kappo," "Japanese-style Yakiniku," and "Course-by-Course Preparation..." The classic way of enjoying yakiniku, a meat consumption staple, has recently evolved and diversified into various styles. We would like to introduce you to noteworthy establishments that continue to propose ways of enjoying meat dishes that genuinely highlight their deliciousness.
Wagyu Kappo: Migakishow Nagayama
While enchanted by the live sensation of 'polishing' right before your eyes, a supreme Japanese beef experience that nurtures and fully embraces the ingredients awaits.
Just a 2-minute walk from Akasaka Station, on the second floor of a little-known mixed-use building behind an unmarked black door, you'll find Migakishow Nagayama. Inside the dimly lit space, the focal point is an elegant stainless steel counter with eight seats that gleam with light. It quietly elevates the feelings of those who visit this hidden gem.
At Migakishow Nagayama, you can experience the concept of "Japanese Beef Kappo," where carefully selected Japanese beef, tracing back to how the cattle were raised, and dishes made with seasonal ingredients are served. While the beef is delicious throughout the year, the addition of seasonal ingredients expresses the four seasons of Japan. Each dish is crafted to be enjoyed exclusively during the peak of each season. Throughout the course, various cooking methods are employed, such as the 'Grilled Japanese Beef Tongue,' 'Instant Smoked Japanese Beef Carpaccio,' and 'Japanese Beef Rib Cap Tartare,' creating a dynamic rhythm that keeps the experience with Japanese beef engaging until the end. Through these culinary innovations, the chef strives to convey the genuine flavor of Japanese beef to customers, incorporating the sentiments of the producers. This genuine dedication to showcasing the true essence of Japanese beef is sure to come across to diners as they share a meal that embodies the chef's desire to transmit his passion.
The strong desire to convey the deliciousness of Japanese beef goes beyond just what's presented on the plate. The owner himself visits local ranches to carefully select female cattle that have not been given hormonal treatments. They adhere to the belief that "what cattle and people consume shapes their bodies," and only healthy Japanese beef that meets these criteria is chosen. The owner personally eats and evaluates the beef, considering the surrounding environment as well, until he finds beef that he feels comfortable feeding to his own children. Moreover, the signature technique of the restaurant, which involves "polishing the meat" — skillfully deboning and trimming excess fat and sinew from the meat while beautifully handling it — serves both as a special performance for guests and as a means to assess the condition of the meat instantly. This enables the chef to decide on the best cooking method based on the meat's condition at that very moment. Throughout the dining experience, characterized by moments of surprise and awe, this establishment continuously captivates and entices patrons to return.
: [Tuesday-Saturday, Day before National Holidays] Dinner 6:00 pm - 10:00 pmClosed
: Monday, Sunday and National HolidaysAverage price
: [Dinner] 30,000 JPYAccess
: From Exit 1 of Akasaka Station on the Chiyoda Line, turn right towards Hitotsugi-dori, then turn left at the end of the street. The establishment is located on the second floor of the buildingAddress
: 201 Dorumi Akasaka, 3-14-2, Akasaka, Minato-ku, Tokyo MapMore Details Reservation
Japanese Yakiniku: Nihon Yakiniku Hasegawa Bettei Ginza
An approach of course menus featuring specially selected wagyu beef from across the country and the finest ingredients enjoyed as Japanese cuisine.
Nihon Yakiniku Hasegawa is renowned for its innovative fusion of Japanese cuisine and yakiniku, creating a new style of grilled meat. Their additional establishment, Nihon Yakiniku Hasegawa Bekkyotei Ginza, is conveniently situated just a 3-minute walk from Ginza Station. Here, they meticulously prepare carefully chosen rare cuts of Japanese wagyu beef from all over the country alongside seasonal premium ingredients, using traditional Japanese culinary techniques. Guests have the opportunity to savor an opulent "Chef's Choice Course" that embodies pure extravagance.
The structure of the experience perfectly resembles the traditional Japanese kaiseki course. It begins with a seasonal clear soup served in a bamboo shoot, known as "Suiren Tororo Surinagashi," followed by delicacies like Hokkaido Nemuro's Bafun Uni and Latvian Fresh Caviar, as well as the exquisite "Kuroge Wagyu Luxury Meat Sushi" adorned with gold leaf. The progression continues with an assortment of small dishes known as "Hassun," including items like "Wakasagi Koshinage Sencha Shio." Throughout this seamless flow, the incorporation of yakiniku into the world of Japanese cuisine feels effortless and harmonious. Witnessing this seamless fusion of "Yakiniku x Japanese Cuisine" is truly remarkable and leaves one with a fresh and satisfied perspective.
The meats served here are meticulously selected by craftsmen known as "Meat Artists," individuals deeply knowledgeable about meat who source exclusively from around Japan, choosing only the most elusive and unexplored cuts of wagyu beef. These selections go beyond just freshness, flavor, and aroma; they consider factors such as the cattle's raising period and the producers, showcasing an unparalleled dedication to quality. Particularly, the best Tan (tongue) and Harami (skirt steak) are items so rare that only a handful of establishments in Tokyo can offer them. The dishes, which bring out the fullest potential of these cuts, reflect the mastery of the chefs. The ambiance, which enhances the experience, features meticulous details, from ceramic works by pottery artists to clay walls crafted by plasterers. Immerse yourself in the world of "Nihon Yakiniku" within a setting that's meticulously designed down to the tiniest elements, and feel the essence of the experience with every fiber of your being.
Nihon Yakiniku Hasegawa Bettei Ginza
: 5:00 pm - 11:00 pm (L.O. 8:00 pm)Closed
: IrregularAverage price
: [Dinner] 35,000 JPYAccess
: 3-minute walk from Ginza Station / 3-minute walk from Ginza-itchome Station / 5-minute walk from Yurakucyo StationAddress
: 4F, Ginza Optica, 3-4-17, Ginza, Chuo-ku, Tokyo MapMore Details Reservation
Meat Kappo: Azabujuban Nikukappo Okadamae
With eye-catching arrangements such as charcoal grilling using Spanish-made kilns, all done right in front of you at the prime "Chef's Counter" seat. Indulge in the 360-degree enjoyment of the allure of Japanese Black Wagyu.
The Meat Kaiseki restaurant Azabujuban Nikukappo Okadamae, helmed by the culinary expert Mr. Okada, is a constant topic of conversation with each new establishment, such as the innovative dining spot Chanto in Shinsaibashi, Ken's Dining in Nishi-Azabu, and Innocent Carvery also in Nishi-Azabu. From carving and slicing the meat to artfully plating and serving, the entire process unfolds as a theatrical performance right in front of the guests. Feedback has highlighted the immersive nature of the performance when sitting at the "Okada-san Mae'' counter seat, which is aptly named as it represents the platinum seat of the dining experience. This dynamic counter setting has become the core of the restaurant's identity. Day by day, people flock to savor meals at this prime spot, enjoying the theatrical culinary experience firsthand.
What particularly catches the eye of this establishment is the prominent charcoal oven called "Josper." This Spanish-imported oven reaches temperatures of up to 500°C (932°F), allowing the steaks to be quickly seared to perfection. Skillfully utilizing the Josper, the chefs repeatedly achieve the optimal level of doneness for the steaks. The carefully selected steaks are chosen with a delicate balance to ensure that the post-meal sensation isn't overly heavy. This deliberate approach, where marbling is intentionally moderate, brings out the robust natural flavor of the meat. This attention to detail truly reflects the expertise of the meat connoisseurs behind the scenes.
In addition, there's an array of beef dishes that showcase Mr. Okada's culinary flair, ranging from Japanese to Western styles. You'll encounter a variety of beef delights that truly highlight the essence of beef from different perspectives. Delights like the irresistible contrast between cold sea urchin and hot minced meat in the "Uni Mentsu" dish or the specialty "Tongue Sashimi," generously topped with Belgian truffles, will introduce you to the essence of beef in various forms. As a finale, Okada-Mae's signature "Roast Beef Sandwich" and "Tongue Stew" make a surprise appearance as part of the presentation. From start to finish, it's a Meat Kaiseki where the joy of savoring beef and unexpected delights continue, immersing you deeply in the world of beef.
Azabujuban Nikukappo Okadamae
: [Weekdays, Saturday, Day Before National Holidays] Part 1 from 5:00 pm / Part 2 from 6:30 pm / Part 3 from 8:00 pmClosed
: Sunday, National HolidaysAverage price
: [Dinner] 36,300 JPYAccess
: 5 minutes walk from Azabu-juban Station on Tokyo Metro Namboku Line and Toei Oedo LineAddress
: B1F, Rune Azabujuban Bldg., 1-5-23, Azabujuban, Minato-ku, Tokyo MapMore Details Reservation
Yakiniku Kappo: Setsugekka Ginza
A Yakiniku Kappo, where a single head of top-quality Wagyu beef is expertly grilled over charcoal by the chef, delivering both the grandeur of whole-beef purchase and the refined enhancement of meat flavors.
Part of Tanakaya's diverse restaurant network centered around the “Setsugekka” brand that focuses on Japanese beef, with establishments spanning Tokyo, Nagoya, Gifu, and Shiga regions. Nagoya-based Nikuya Setsugekka Nagoya has gained attention for offering the world's finest branded Wagyu beef prepared in a “Yakiniku Kappo style" by skilled chefs blending Japanese and French influences. Its sister establishment is Setsugekka Ginza. This restaurant, driven by a perpetual pursuit of novel styles, aims to provide even greater satisfaction to its visitors. It offers meticulously crafted “Yakiniku Kappo” courses using the highest quality selected Wagyu beef.
The standout feature of Setsugekka Ginza is undoubtedly the live experience of grilling pure Tanba-Kobe and Matsusaka beef right in front of you using charcoal. This adult-oriented ambiance is heightened by the culinary live performance seen from the counter seats, creating a vibrant atmosphere for various occasions like dates or banquet gatherings. Furthermore, the enjoyment of Japanese beef extends beyond yakiniku. Dishes like "Kombu-marinated Tongue," combinations of top-quality beef lean cuts and caviar, as well as "Wagyu Sashimi" with simmered stomach lining and "Today's Beef Consommé Soup," offer diverse ways to savor the delicacy of wagyu. An additional highlight is the ability to savor a variety of flavors in small portions, from soups to desserts, throughout the course, which lets you encounter meticulously crafted dishes throughout the experience, showcasing the restaurant's commitment to excellence.
The Japanese beef available at this establishment is personally selected and acquired through auction by the owner and "Meat Master," Mr. Satoru Tanaka. His grandfather, who was involved in the trade of cattle and horses, and his father, who ran a butcher shop, instilled in him a deep understanding of quality. This upbringing forged his commitment to dedicating his life to delivering the ultimate taste through the finest Japanese beef. This devotion resonates with people and continues to captivate them.
: [Weekdays, Saturday, National Holidays, Day Before National Holidays] Dinner 5:00 pm - 11:00 pm Closed
: SundayAverage price
: [Dinner] 30,000 JPYAccess
: 2-minute walk from Ginza station Exit C2. Take the direct elevator from the Nishi-Ginza parking lot. 200m from Ginza StationAddress
: 9F GICROS GINZA, 6-4-3, Ginza, Chuo-ku, Tokyo MapMore Details Reservation
Disclaimer: All information is accurate at time of publication.