came to Tokyo, the world-class gourmet city. There are so many famous restaurants and high-CP restaurants, among which Japanese wagyu is the favorite of independent travelers. This article will be recommended by locals in Tokyo and will select 3 "high-end Wagyu restaurants" in Ginza and Roppongi! If you want to leave good memories, celebrate special holidays, and romantic dates in Tokyo, why not come and experience the good taste of top A5 Wagyu!
▲The kiln grill Chateaubriand Steak of "Kobe Beef Furnace Charcoal Grill IDEA Ginza"
▋ [Roppongi] USHIGORO S.: Tabelog ranked the top ten national yakiniku!
"USHIGORO S." is a well-known A5 Kuroge Wagyu yakiniku restaurant "焼肉しごろ" Group launched the high-end brand in 2017, currently only has two locations: Nishiazabu and Ginza . The restaurants were selected as the top ten of in 2019, and they have been praised by Tabelog (食べログ), a Japanese iconic gourmet website, with more than 4 points. With a simple chain-washing design and a hidden space with all-inclusive boxes, the "USHIGORO S." , which has only been opened for more than two years, has become the favorite of political and business celebrities and gluttons, and seats are hard to find.
The secret of deliciousness: the very rare Japanese production of "Mita Beef"
"USHIGORO S." All the meat of the meals are made from Tamura Ranch and Kawagi Ranch " Sanda Beef " in Kobe. Feeding, but not yet bred but horse cattle , the annual output is only about a thousand heads, which is very precious. It also highlights the preciousness and price of "USHIGORO S." .
▲ "USHIGORO S." Chateaubriand steak
Actual experience: taste the most luxurious and luxurious "K" course
This time I will introduce the course of Nishi-Azabu branch "USHIGORO S. NISHIAZABU" , divided into "A" "23 dishes, "S" 23 dishes, "Q" 19 dishes, and "K" 22 dishes, there are four kinds. The content of the set menu changes according to the seasonal ingredients. The key dishes introduced in this article are for reference only. In order to appreciate the essence of a restaurant, I chose the "K" set meal. The overall serving size is just not too full. You can savor the deep delicacy of each dish.
Sea Urchin Beef Barehand Roll with Caviar
Thick cut beef tongue
Fried steak with truffle and truffle salt
If you make a reservation, you will be given a small cake to celebrate your visit.
"USHIGORO S." has quite a few signature dishes, among which the most well-known ones are: Today's Minced Meat Platter (本日のユッケ) , the layered texture of the salty sauce meat stew with fragrant cheese is the most impressive Profound, because the taste is richer, the clerk recommends that you save it until the end; Chateaubriand Melaleuca (シャトーブリアンのミルフィーユ) , taken from the softest part of the middle section of Philip, and the name Melaleuca is Because the beef is folded into a size that is convenient for one bite, with truffles and egg yolk, it is soft and silky, and the cheeks are fragrant; the protagonist Chateaubriand steak (シャトーブリアンのステーキ) , grilled by the professional staff After grilling, the crispy outside and tender inside are unforgettable
Today’s meat stew platter, the left is truffle raw beef nigiri sushi
Chateaubriand Melaleuca
z8SHIDOBRION steak. NISHIAZABU」's cooking essenceIt is delicious, but due to the limited number of people and the high price, it is recommended for business receptions, gatherings with friends and family, or visiting on important anniversaries!
Reminder: needs to be noted that "A" and "S" require four or more people, "Q" requires three or more people to click, and "K" requires at least two or more people. If you want to taste "USHIGORO S." people should pay attention to the number of meals.
USHIGORO S. NISHIAZABU
・Address: 〒106-0031, Nishiazabu, Minato-ku, Tokyo 73 B1F
・Business hours: 17:00～24:00
・No public holidays About an 8-minute walk from Exit 2 of "Roppongi" Station on the Oedo Line and Tokyo Metro Hibiya Line / About an 8-minute walk from Exit 3 of "Hiroo" Station on the Tokyo Metro Hibiya Line / No. 5 Nogizaka Station on the Tokyo Metro Chiyoda Line About 6 minutes on foot from the exit
▋ [Ginza] Kobe Beef Furnace Charcoal Yaki IDEA Ginza: comparable to Michelin standards!
, independently opened by a two-Michelin-star French chef, "Kobe Beef Furnace Charcoal Yakisudo Ginza (hereinafter referred to as "IDEA Ginza")" is a Kobe steak restaurant that combines French and Japanese ingredients. The store uses the world’s highest quality Kobe beef and rare short-horn beef. With the blessing of the chef’s kiln and oven, the deliciousness makes "IDEA Ginza" one of the favorite restaurants of celebrities, political and business people. Tabelog has a high score of 4 or more .
The micro open kitchen can see the busy figure of the chefs
delicious secret: only use the highest grade [Kobe beef] and the premium beef with a domestic circulation rate of only 1% [Iwate shorthorn]
Mostly "black hair and species" , "Japanese short-horned species", "brown hair and species" and "no-horned species" are relatively rare in the market, and "IDEA Ginza" except for the use of awards In addition to the highest grade Kobe beef , the extremely rare " Iwate shorthorn beef " is also used as the main restaurant. Because Iwate shorthorn cattle are bred in the form of grazing, the fat ratio is low, the meat is tender and bitter, and the taste is very different from the evenly distributed Kobe butter flower. It is a choice for wagyu fans.
The actual experience of the Kobe Beef Sarang
used in the set meal: Try the "Kobe Beef Sarang 100g" set
"IDEA Ginza" The price of the set meal changes mainly depending on the part and quantity of the wagyu beef. The course content other than meat dishes is based on French cuisine prepared by the chef’s ingenuity using fresh local Japanese ingredients. The dishes in high-end restaurants are changed according to the ingredients purchased on the day. Before the meal, the chef will display the ingredients of today’s set meal and the meat parts purchased for customers to choose. Therefore, even if the portion and parts of the main dish have been selected when making a reservation, Can be adjusted on site.
Tuna and natural sea urchin
Hokkaido Botan shrimp, natural sea bream from Awaji Island, and caviar appetizer
Stir-fried chiba bream and white asparagus with white wine sauce
1
1 is the most famous ``IDE squeezed with white wine sauce'' Its signature kiln grill cooking, even some apprentices opened their own business after practicing at "IDEA Ginza" and received a high Michelin star rating. But don’t neglect the other set meals. After all, they are chefs who have received two Michelin stars. They are all wonderful and never disappointed. In addition, since the main dish is meat, other dishes are mostly seafood, and the overall balance of the meal is better than that of roasted meat restaurants.
is so delicious that you can’t forget
kiln grilled meat dishes that have become a trend in Japan in recent years, The first to debut is the kiln oven thick-cut black hair wagyu truffle (black hair wagyu thick cut り牛タンの焼餅焼きとトリュフ) . In fact, the method and collocation of this dish is not uncommon, and you can taste it in many Wagyu restaurants. But "IDEA Ginza" has the ability to make thick-sliced beef tongue that is a must-have for kiln grills. It is grilled until the skin is crispy and juicy, and the meat still maintains the perfect taste of freshness and elasticity. It is paired with fragrant truffles. , To reach the highest state of complementarity.
Kobe Beef Sarang Steak
The most exciting Kobe Beef Sarang’s kiln-grilled charcoal grilled steak (Kobe Beef サーロイン no 焼殺焼ステーキ) , using the sirloin of the highest grade Kobe beef, and Kishu Bincho Charcoal is roasted in a special kiln oven, the outer skin is crispy, the inner is sweet and juicy, and not as greasy as baking on an iron plate, and a little rose salt is enough to season. The level of deliciousness makes people can't help but ignore the purse and add a Kobe Beef Chateaubriand 100g, puts an end to this luxurious meal.
Kobe Beef Sarang for one person
Dotted Kobe Beef Chateaubriand (400g)
"IDEA Ginza" is not only delicious, but the service is a plus! The insight of the service staff is superior, and they can immediately find the customers’ preferences and make adjustments to the meals. For example, if the customer is left-handed, change the direction of the tableware immediately, adjust the cooking maturity if not interested in raw food, and assist the elderly to facilitate the entrance to adjust the size of the ingredients It is a restaurant that can be used for business receptions, appointments and elders with peace of mind.
Reminder: restricts children over 12 years old to dining because of the importance of the dining environment in the restaurant.
Kobe Beef Furnace Grill Charcoal Baked ステーキIDEA Ginza
・Address: 〒104-0061, 7-8-15 Ginza, Chuo-ku, Tokyo No. 2 Shimbashi Hall 7F
・Business hours: 17:00～23:00
z0 Sundays and national holidays・Access: about a 5-minute walk from Ginza Station on the Tokyo Metro Ginza Line/About a 5-minute walk from Ginza Station on the Tokyo Metro Marunouchi Line/About a 6-minute walk from Shinbashi Station on the JR Yamanote Line Minutes
▋ [Roppongi] Nishi-Azabu: Fully reserved yakiniku cuisine
selected in national yakiniku 100 restaurants "Nishiabu んんんんろろんしろろう (innovative) Japanese style cooking zbuken, shirou) The yakiniku is cooked in a private space with a reservation system and all rooms. It is a favorite shop of Japanese star MVP level.
style is mainly Japanese style
four-person box
delicious secrets: carefully selected the most advanced and delicious wagyu parts
is different from the first two restaurants, which have fixed main wagyu linen varieties, しzzめし2 In the Nishi-Azabu area of the first-level meat war zone, the sale of Wagyu beef from specific origins is not restricted, and the chef carefully selects the most delicious and high-end parts, providing customers with the highest delicacy. From the Dream Miyazaki Ozaki beef , which produces only 30 heads a month, to the Yamagata Yonezawa beef of the three major wagyu beef, you have the opportunity to taste it at "Nishi Azabu けんしろう" .
Course of Wagyu Chateaubriand KENSHIROU BBQ
Actual experience: Tasting Japanese beef feast "Knot-musubi-" course
"Nishi Azabu けんしろう" "Cow-gyu-gen-" 9 "9 dishes", "結-musubi-" 11 dishes, and second-time visitors can make reservations, limited to one set of one-day "飨-omotenashi-", a total of four. If it is the first time to visit, you can only choose "Jie-musubi-" if you want to enjoy it. "West Azabu けんしろう" , which specializes in yakiniku, is based on meat, allowing meat lovers to eat wagyu beef as much as possible. The portion and the feeling of satiety are the best among the three restaurants, and the quality of wagyu beef. It is also a high standard that cannot be questioned, but relatively speaking, the ingredients are more refined than the top two restaurants, and the price is relatively low.
carefully selected Sharon
salt-grilled Wagyu three-choice platter
sauce grilled Wagyu naked two-choice platter
multi-layered flavored meat stew
is the impressive set meal of yakiniku beef. Braised (Yamagata Niu ユッケ味かさね) . Even though the stewed meat has become the fixed fan in the wagyu yakiniku restaurant, it is very innovative to eat with "西麻布んしろう" , which can generally be combined with seven seasonings such as miso, sesame, egg yolk, green onions... Let each bite have a different pleasure, enrich the taste and level of the meat stew without getting tired.
Ultimate Beef Tongue Showdown
The next black hair and beef tongue and Yukimuro matured beef tongue (black hair wagyu tan and Yukimuro matured タンの食べ比べ) is also very special. I have heard of wet and dry maturing, how come you seem to be a little unfamiliar with snow room maturing ? The original snow room maturation comes from Niigata’s traditional food preservation technology. It uses snow houses covered with snow to ripen food in a low temperature and humid environment to make the meat tender and smooth, and the flavor is more intense. It is a unique Japanese ripening method. It is also popular in recent years. As for Kuroge and beef tongue or Yukimuro matured beef tongue, which one is better? Try it yourself and you will know it! The main dish of
is "West Azabu けんしろう" 's signature dish: Wagyu Chateaubriand KENSHIROU BBQ (wagyu シャトーブリアンのけんしzろう). This Chateaubriand with the aroma of smoky cherry blossoms uses low-temperature processing to keep the meat fresh and tender. With the light aroma of instant smoke, and the visually gorgeous performance, it is a high-end cuisine with complete color and fragrance.
"Nishi Azabu けんしろう" The environment is clean and comfortable, and the service staff are mostly handsome men and beauties. The atmosphere is young and lively, and most of the stores are mainly four-person private rooms, suitable for young couples to date and negotiate reception.
Nishi Azabu けんしろう
・Address: 〒106-0031 Tokyo Metropolitan Minato-ku Nishi Azabu 4-2-2 Barbizon92 1F
・Business hours: 17:00～24:00
・From Tokyo on Sundays and holidays: 02zzzzzz3 Subway Hibiya Line "Roppongi" or "Hiroo" station is about 10 minutes walk from
The above three restaurants have very high scores on Tabelog, and each has its own outstanding place in the industry. If you have an important occasion in Tokyo, want to reward yourself or your family and friends, celebrate an important day, or want to step into the favorite stores of celebrities, you may wish to put it in your pocket list and find the opportunity to experience it!
