Meat Dishes / Yakitori
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Ginza Okazaki （Tokyo Wagyu Beef） Ginza
Straw-Seared Black Beef Tongue, Cooked in Three Stages
Head chef Mutsumi Okazaki
GINZA YOSHIZAWA NIKUDOKORO Ginza-itchome
Sukiyaki Course
Head chef Naoki Kanemura
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This restaurant is devoted purely to serving the finest quality beef. Their kuroge wagyu is sourced not only by region, but by specific ranch and cattle age, with an average raising period of 34 months or more, and in some cases extending to 40-50 months. Here, you can truly savor the deeply developed flavor of perfectly matured wagyu. The sukiyaki, made with premium cuts, delivers the familiar, yet unbeatable taste of top-grade beef. From the yakiniku on the second floor, to the meat kappo dining on the third, and even a butcher shop on the first floor, every piece of meat offered is of exceptional quality.
Jinbocho GOKITA Kudanshita
Yakitori × French Cuisine ~In a Neo-Classic Style~
Head chef Yuto Gokita
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What's unique here is that chicken is the main ingredient, and it's served in the skewered style of yakitori. Yet at its core, the foundation remains classic French cuisine with sauces. Skewers of shrimp and chicken breast are accompanied by sauce américaine, while squab skewers are topped with sauce périgueux. Eating them in sequence naturally leads from white to red wine, making it clear that this is truly French cooking. The restaurant also boasts an excellent selection of French wines.
Sukiyaki Kappou Hiyama Ningyocho
Restaurant Week Special Course (Sukiyaki)
Head chef Hiroshi Kobayashi
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"Founded in 1912 and operating as a sukiyaki kappo since 1935, this venerable establishment is a true classic. The signature Hirayama Sukiyaki features carefully selected Kuroge Wagyu, simmered in a secret sauce handed down since the restaurant's founding. The result is a dish of fragrant elegance and refined flavor. Local ingredients such as senju green onions and ningyocho grilled tofu meld with the rich, thick slices of beef, which release their umami as they melt on the tongue. In the wooden three-story building, guests can savor this timeless wagyu experience in private rooms, while entrusting themselves to the attentive, skillful service of the waitstaff."
Sukiyaki Jyuniten Tokyo
A Restaurant Week exclusive course featuring our signature sukiyaki as the main dish
Head chef Yoshitsugu Asakawa
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A specialty meat restaurant meticulously selecting A5-grade Wagyu beef from across Japan, serving it in diverse preparations including sukiyaki, shabu-shabu, oil-grilled cuts, and beef steak. The name “Jūnikuten” derives from the highest 12-point marbling score for beef and the celestial guardian deities. Savor the melt-in-your-mouth umami born from the harmony of lean and marbled meat, prepared right before your eyes. The interior, designed by architect Fumihiko Sano, embodies the theme of “a restaurant where you savor the essence of meat.” In this serene space, indulge in the luxury of experiencing the finest Wagyu beef.
toritakuchan Edogawabashi
Guinea Fowl Breast Hot Pot with Damako Rice Dumplings
Head chef Takuya Takahashi
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This restaurant's name is written as "Tori Taku Chu", but read as "Tori-Taku-Chan." Mr. Takahashi, who says he loves the firm bite of local chicken, selected three types of Nagano's kogane-shimo, Tochigi's shamo, and guinea fowl. Each skewer is grilled thoroughly over charcoal from Unama in Miyazaki, producing crisp and juicy meat that brings a smile with every bite. In the course menu, in addition to 10 skewers, there are wood-fired chicken breasts and smoked chicken wings.
tonkatsu Kenshin Iidabashi
Tonkatsu Set Made with Premium Brand Pork
Head chef Kengo Hatada
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"Tonkatsu is a part of Japan's culinary culture that we should proudly share with the world," says Mr. Hatada. The pork, mainly the tender, flavorful hitachi no kagayaki from Ibaraki prefecture, along with three other premier breeds, is fried slowly at a low temperature of 110-120°C. Instead of standard lard, the frying oil is made from mesenteric fat, which has a higher melting point and stays hot longer. In addition to tonkatsu, the restaurant serves aji fry (fried horse mackerel) in summer and kaki fry (fried oysters) in winter.
RukumaTokyo Ebisu
Trial Course + Restaurant Week Exclusive: Amagi Black Pork Clear Broth Ramen
Head chef Ryo Kumai・Tasuku Katsurayama
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Charcuterie grilled over charcoal, bites like house-made bacon aged in natural salt and andouillette sausage, pairs perfectly with beer or a highball made with Arran malt whisky. Meanwhile, the freshly butchered offal, delicately grille over Kishu Binchotan charcoal, goes perfectly with junmai ginjo sake like Hiroki or Matsuno Tsukasa. The range of drink pairings also just as diverse. What stands out is the respect for ingredients, the relentless pursuing of improvement, and the clear evidence of refinement rooted in empathy for the guest's perspective.
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Starting with beef heart, followed by beef tongue, tête de filet, sagari, and ending with chateaubriand, the cuts and brands of beef vary daily, but around nine kinds of beef plus sasuke pork dishes are served one after another. "Altogether, this course provides about 400g of meat," says Chef Okazaki. However, he deliberately avoids heavily marbled beef, sometimes opting for leaner types like gibeef or Tokashi wagyu, ensuring guests don't get overwhelmed by the end. The finishing dish, clay pot rice, is also unmissably delicious.