I was hesitant to enter with my female companion who eats lightly, but we decided to try the 5-course limited-time short course. We enjoyed a mini hamburger consommé, Sirloin 150g pasta Bolognese (small portion for the lady), and dessert. The ladies were able to finish everything and thoroughly enjoyed the meat! The meat was cooked to perfection, and we didn't get tired of eating it. The consommé in the wine glass had an amazing aroma! The service was also fantastic. Since our clothes were wet from the rain, they turned off the air conditioning, so we could stay warm. The staff's behavior was also excellent. Thank you for the wonderful meal. We will definitely go back.

Visited again in April (23.4) and the deliciousness left me speechless, surpassing my previous visit! Highlights this time were the superbly cooked wagyu beef tongue steak and the Kobe beef sirloin and fillet charcoal-grilled steaks! Menu highlights included Kobe beef sliders, Kobe beef sirloin roast beef rolls with shiso, scallions, and pickles, black wagyu tongue stew in a bread bowl with butter carrot mousse, Kobe beef consomme jelly with Hokkaido sea urchin, scallops from Aomori and white asparagus from France's Loire, tapenade sauce, wagyu beef tongue steak (50g), Kobe beef sirloin and fillet charcoal-grilled steaks (each 90g), Kobe beef ground bolognese spaghetti, white chocolate and strawberry mousse, Jersey cow milk ice cream, three types of strawberries (Kotoka, Dansetsu, Pearl White), hand drip coffee (anaerobic Colombia) with glass pairing (night) for 82,500 yen per person. This steakhouse, popular for grilling Kobe beef using a hearth oven and binchotan charcoal, is led by Chef Masaya Fujimoto. Awarded the Bronze on Tabelog and named one of the top 100 steak and teppanyaki restaurants on Tabelog. This time, I opted for the special course by Chef Fujimoto, incorporating tongue, sirloin, and fillet, priced at 50,000 yen, with a glass pairing for an additional 25,000 yen. A 10% service charge is added. The ambiance exudes an elegant and sophisticated atmosphere, reminiscent of a longstanding establishment despite not being old.

I used this restaurant for a dinner meeting. I had been invited once before, but this time was my first visit on my own. The restaurant isn't very large, with three private rooms and table seats. The building itself is a mix of Ginza clubs and restaurants, so it may seem a bit noisy when you leave. This time, I ordered a course meal and also had red wine. They have a good selection of wines, and the staff is helpful with wine recommendations, which left a good impression from the start. The course included mini hamburgers (about 3 bites each), roast beef with caviar, sukiyaki-style fillet steak with matsutake mushrooms and winter melon, consommé jelly topped with prosciutto and summer truffles (photo), scallop and sea urchin cocktail with cherry tomatoes, tongue and rump steak, lean steak, and dessert. They show you the meat before cooking it, and explain each ingredient well. The service was just right, and the overall service quality is above average. They cook the meat to your preference, and the 150g portion for the two steaks was sufficient. The crispy grilling style was popular among the guests. I would consider revisiting. In terms of cost performance, ordering a decent wine made the bill exceed 40,000 yen per person, so the cost performance is reasonable. Anyway, the meat is delicious. Thank you for the meal.

"Kobe Beef Roasted Charcoal Steak IDEA" is a restaurant in Ginza that has been awarded as one of the top 100 steakhouses in the Steak category of the Tabelog rankings for 2022. They cook the meat using Kishu Binchotan charcoal in an oven that reaches up to 900 degrees. It is said that "if you sear the meat over high heat at first, the umami flavor won't escape," so I am looking forward to it. However, I made a mistake... I thought I had reserved a full course, but it turns out my reservation was only for the Kobe beef Chateaubriand dish... The Chateaubriand, carefully selected Kobe beef cooked to perfection in the oven, had a crispy exterior and tender, exquisite meat. Truly a remarkable taste. I was disappointed that I couldn't try the Black Tongue and other dishes. It was delicious. Thank you for the meal. #KobeBeefRoastedCharcoalSteakIDEA #IDEA #DeliciousSteak #Steak #GinzaSteak #GinzaGourmet #TokyoSteak #ConnectWithGourmetLovers #GourmetInstagram #GourmetNotes #ConnectWithGourmetPeople #FoodPornGram #FoodPornEnthusiast #Tabelog #TabelogInstagrammer #FoodPornism #GourmetTravel #DeliciousnessIsHappiness #LookingForGourmetFriends #GourmetLoversClub #FoodieGirls #FoodieBoys #WantToConnectWithGourmetLovers #KantoGourmet #FoodReviewGram #GourmetReport #GourmetWriter #FoodWriter #BGradeGourmetInformation #TokyoFoodCulture"

It was not crowded, including private rooms, and we were able to enjoy our meal very slowly in a private setting. The selection of champagne, wine, and delicious coffee after the meal was particularly satisfying, and it was kind of them to ask about the amount of meat we wanted. We visited for a birthday celebration and felt very cozy. Thank you very much.

Kama-yaki steak! I really wanted to eat steak, so I visited this restaurant. I love tongue, so I chose a course with tongue steak. Everything was delicious, and it was a place where I felt happy!! The full course of fillet Kishu Binchotan charcoal grilled steak included Kobe beef Golden Consommé sauce served in a wine glass-like glass, with truffle-infused consommé soup! It was rich and flavorful! Kobe beef mini hamburgers were cute one-bite size burgers packed with the deliciousness of beef! Caviar and Inca Awakening Puree used Italian Black Opal caviar, offering a balanced taste of saltiness and the sweetness of Inca Awakening! It also had truffle which added a great aroma. Kobe beef Diablo with whole grain mustard and garlic powder as accents. A flavorful treat with a touch of junk food taste! Kobe beef Bolognese and penne gratin - I love this ❤️ I want to eat this even for lunch! The Bolognese had a rich flavor that I really liked!! Black Wagyu tongue steak grilled in a kiln - the unique elasticity and texture of the tongue were amazing! If you come here, definitely go for the course with tongue steak. The fillet steak had a crispy outer layer and a burst of beef umami inside that made my mouth happy! For dessert, chocolate terrine and Jersey milk ice cream. The milk ice cream was rich, soft, and incredibly delicious! Every dish was fantastic, and the calming atmosphere of the restaurant allowed me to have a wonderful time! 8 minutes walk from Ginza Station, 33,000 yen. #GinzaGourmet #IdeaGinza #Steak #TokyoOLGourmet #MeatLoversUnite #KobeBeef #Ginza #Foodstagram #Idea #Gourmet #MeatLover

Every time I visit, Chef Fujimoto impresses me with his skills. His passion for cooking is amazing and slightly eccentric, making conversations with him enjoyable. Lately, I've been visiting his restaurant frequently. The cooking is consistently excellent, especially the beef tongue which is superb! This time, I was also surprised by the dessert. The chocolate terrine was so delicious that I immediately wanted to buy it for takeout or order online! The Kobe beef consomme soup was a perfect starter for the colder weather. The Kobe beef mini hamburgers were delightful. The appetizer of Italian black opal caviar and Inca puree with mashed potatoes mixed with Spanish black truffles was a unique and tasty combination. The Kobe beef diable sirloin was seared in the oven, giving it a wonderful aroma. The Kobe beef bolognese and conchiglie gratin was made with luxurious minced Kobe beef. The grilled black wagyu tongue was like a first main course, it was that good! The Kobe beef fillet and sirloin, each 200g, were also grilled to perfection. The chocolate terrine with Jersey cow milk ice cream was rich and flavorful, with a perfect texture thanks to precise baking. I hope this becomes a regular item, as I would love to order it for takeout or online! The hand-drip coffee, prepared by a sommelier, was smooth and easy to drink, with a mild yet slightly bitter taste.

When you get off the elevator on the 7th floor of a building in Shinbashi, you'll find a world where you can enjoy classical atmosphere and Kobe beef steaks cooked skillfully over an open hearth by Chef Fujimoto. It's nice that you can enjoy conversations with the chef. Maybe I'll call it a special day and celebrate here!! Having Dom Pérignon in such a wonderful restaurant is great! The Kobe Beef Mini Hamburger is a classic amuse-bouche that is finished right in front of you, making it juicy and delicious. The Kobe Beef Fillet Yukhoe is made with Kobe beef fillet, quail egg, Miyagi Murasaki sea urchin, sweet bean sauce, sesame oil, bonito dashi, myoga, shiso, and green onion, creating a flavorful and melt-in-your-mouth dish. The Kobe Beef Roast Beef Tartare Brioche features Kobe beef thigh roasted in a kiln, mixed with onions, pickles, parsley, and mustard, served on a brioche canapé. The Kobe Beef Fillet Mignon Gratin is a special gratin made with Kobe beef fillet mignon in a béchamel sauce with Kobe beef consommé, providing a deep flavor and tender texture. The Black Wagyu Beef Tongue Roasted Steak is a classic dish cooked to perfection in the hearth, offering a mouthful of happiness with its excellent tenderness. The Kobe Beef Consommé is a labor-intensive dish that the chef seems to work hard on, but customers will surely appreciate its deep flavor. The Kobe Beef Chateaubriand and Sirloin Roasted Steak are served in the best condition, allowing you to compare and savor the Chateaubriand and sirloin steaks. The dessert includes Ehime Wenzhou Mandarin Jelly and fruits, and Jersey cow milk and vanilla bean ice cream. We shared the recommended Kobe beef sirloin 150g course for ¥30,750 and Kobe beef Chateaubriand 150g course for ¥40,500. We had a wonderful time listening to Chef Fujimoto's personality and passion for ingredients. We will visit again.

A meat lover's paradise. The lean meat and tongue were very tender and easy to eat. Also, the caviar was the most delicious I've ever had. Everything paired perfectly with wine. Highly recommended for those who want to fully enjoy meat.

The interior has been renovated to meet the long-standing demand for counter seating. The elegant and chic atmosphere remains, but now with an open kitchen that creates a more spacious and inviting ambiance. In addition to the joy of watching the cooking right in front of you, Chef Fujimoto is a very interesting person, making the counter experience truly unique! It seems like the fan base is only going to grow from here. ●White Peach Soup: A soup that enhances the sweetness of peaches with Amami salt from Kochi Prefecture, with accents of perilla leaves. The refreshing sweetness makes it a great start to the meal. ●Kobe Beef Mini Hamburger: A small hamburger made with only eggs and onions, seasoned with salt and pepper. Hmm, definitely tastier than last time! Despite the mini size, it's incredibly juicy! ●Smoked Caviar Monaka: By lightly smoking the surface of Italian "Black Opal" caviar, the unique fish egg smell is eliminated. Served with crushed eggs and low-oil caviar, accompanied by unsalted butter from Isigny in France. ●Kobe Beef and Hokkaido Rishiri Uni Cold Pasta: Thinly sliced Kobe beef roast with plenty of uni, seasoned only with salt and pepper. The extra virgin olive oil used is a rare find produced by Mr. Fontodi, a renowned producer of Chianti Classico, with only about 10,000 bottles released annually. ●Kobe Beef Filet Mignon Cutlet: Coated with crushed kataifi instead of bread crumbs, served with pea sprouts and edamame below. The dashi broth, boiled for 4 hours without just using kombu, is immediately strained after adding bonito flakes and poured over the dish. The scent of sudachi is refreshing. ●Black Wagyu Tongue Roasted Steak: The tongue of the black Wagyu, currently extremely rare, is roasted in the hearth. Another signature dish that stands alongside the main steak. ●Kobe Beef Golden Consommé Soup: "It may be outdated as a modern dish that can only be made with a lot of effort and time, but I believe that the effort and cost will be appreciated by customers, so I will continue to make it." A consommé soup filled with the chef's thoughts, clarified for about 12 hours with the addition of Australian black truffles. ●Kobe Beef Evaluation 2022 Excellence Award: A rare Kobe beef that won the Excellence Award from Mr. Kazutaka Seito of Sando, Hyogo Prefecture, served as a hearth-roasted steak alongside Chateaubriand. It's amazing just to be able to source such high-quality meat. Served when the meat juices are at their peak, and when cut effortlessly by the Perceval, it tastes absolutely delicious! Chef Fujimoto's cooking technique was superb! ●Homemade Brioche ●Fruit Jelly made from grape juice used to make white wine and fruits: Shine Muscat from Yamanashi, blueberries from Gunma, red-fleshed melon from Kumamoto, and cherries from Yamagata. ●Freshly made ice cream with plenty of Jersey cow milk and vanilla beans: "I wanted to create the ultimate soft serve." And here it is. It has an airy texture but is rich and deliciously milky. Topped with Spanish Amarena cherries.

The interior of the restaurant had a main color scheme of dimmed lighting, black, and brown, with both private rooms and regular table seating available. Despite having an open kitchen, only the area where they bake in the hearth oven was visible from the table seats. The courses were simple in composition, presentation, and flavor, with the dishes being straightforward. Considering the prices, the appearance may feel lacking. It was interesting that they let customers choose their own chopsticks and take them home. The grilled beef tongue was cooked perfectly, and the grilled chicken thigh as the main dish was also excellent. The service staff's handling was also excellent. (5-star rating) Price: $$$$ Taste: ⭐︎⭐︎⭐︎⭐︎ Service: ⭐︎⭐︎⭐︎⭐︎

I heard that it had been further improved, so I visited again promptly. The carefully selected meats of the day at this place included Chateaubriand, Tete de Moine, sirloin, and rump. We decided to share the sirloin and rump among us. The mini hamburgers were also delicious, with a lot of attention to the ingredients used. The tongue and main steaks were consistently delicious! The wine this time was also wonderful, making for a very enjoyable dinner.

The Kobe beef charcoal-grilled steak at IDEA Ginza is so amazing that words fail to describe it. It's a bit hard to get a reservation, but the taste is worth every bit of effort. I can't wait to go back again.

Located on the 7th floor of the building, the restaurant is right there as soon as you get off the elevator. The atmosphere inside the restaurant changes dramatically as soon as you step out of the elevator; it is chic and calming. The meat used in the dishes is all thickly cut and cooked in a hearth oven, resulting in wonderfully tender yet with a proper texture dishes.

I had the lunch course. Everything from the amuse-bouche hamburger to dessert was delicious. They showed us the meat before cooking. When the cooked meat was beautifully plated, I savored each bite, thinking, "This is how the meat transformed." It was incredibly tender and delicious, living up to the restaurant's atmosphere. Everything, not just the meat, was delicious. The interior is suitable for dates, business entertainment, or hanging out with friends.

Located in Ginza, this steakhouse is a pioneer in using a kiln oven. The Kobe beef, cooked using Kishu Binchotan charcoal in an oven that reaches up to 900 degrees Celsius, has a crispy 1-millimeter surface while remaining juicy and tender inside. You can choose between rosewood and ironwood chopsticks; go for the ironwood. The Kobe burger is adorable, served as mini burgers on a plate. The rich texture and high-quality juices make it an excellent start. The Kobe beef roast beef tartare is presented in a golden spherical container resembling a Dragon Ball, with tartare inside. Made from a part of the beef's tenderloin, roasted with cherry wood chips, accentuated with horse dung sea urchin and Ossetra caviar, and adorned with gold leaf. The smoky flavor adds an adult touch. The Kobe beef and foie gras menchi-katsu is finished with Amami salt and truffles, highlighting the quality of the meat. The Italian Parma ham idea special salad also includes meat (prosciutto). The course structure is a bit monotonous and starting to feel repetitive. The salad dressing is somewhat lacking. The beef tongue dish is also quite substantial! It might be a bit too much, but the taste is impeccable. Feeling full, the ratatouille side dish is left unfinished. Initially concerned that the fillet steak might not be enough at 100 grams, it turned out to be quite generous with additional portions. Regretting not skipping a dish, as the meal was unexpectedly filling and causing discomfort. The cooking is flawless, allowing you to enjoy the wonderfully tender pure lean meat. The meat, carefully cooked in the impressive kiln oven, deepens in flavor as you chew, with a subtle sweetness lingering. Three types of mustard are provided for varying tastes. For dessert, enjoy Shine Muscat grapes, special pudding, freshly made ice cream, and chocolate cake as the asset dessert. Accompanied by herbal tea. The restaurant arranged a private room as it was available, and the bill was not significantly different from the course price. A hamburger sandwich was also received as a souvenir.

The steak cooked in the Idee Ginza's hearth oven is... using Kobe beef sirloin with a low melting point of fat, fillet, and sirloin that are seared to have a crispy surface and a moist interior, while the fillet has a thick texture and a moist, smooth interior... The Iwate Tanagoshima beef also has a strong redness and a moderate amount of marbling, cooked to perfection in the hearth charcoal grill... Also, by using the finest Kishu Bincho charcoal, excess fat is drained, creating a crispy sear on the surface, locking in the flavor of the ingredients and finishing them juicy inside... [Drinks] ❶ Real Honey Oolong Tea 125ml 1980 yen (tax included) produced in Taiwan by Mokuzaku Seiryo Iron Guanyin ❷ Wenzhou Mandarin Juice 180ml 1430 yen (tax included) produced by Kajuen Kino Kuni Arita Mandarin's Taste Emperor Wakayama... [Price] 31350 yen (tax included) [Kobe Beef Chateaubriand Kishu Bincho Charcoal Hearth Oven Steak Full Course] Among the ultra-rare cuts of Kobe beef fillet, the Chateaubriand, which is the central part of the fillet... its scarcity may sometimes make it almost impossible to offer, making encountering it a near-miraculous experience of a phantom cut... Its meat quality combines the delicacy of the fillet with the richness of Kobe beef's unique fat content... ■ Kobe Beef IDEA Mini Hamburger ■ Baguette and Butter ■ Kobe Beef Roast Beef Tartare Hokkaido Rishiri Island Premium Horse Dung Sea Urchin Ossetra Caviar ■ Kobe Beef Minced Cutlet Foie Gras Australian Black Truffle Truffle Salt ■ Panteco's Custom Bread ■ Hyogo Prefecture Tanba Sasayama Corn Chilled Soup ■ Thick-sliced Black Wagyu Tongue Hearth Oven Grilled 2 Types of Zucchini 2 Types of Bell Peppers Eggplant Onions ■ IDEA Ginza Special Salad ■ Kobe Beef Chateaubriand Kishu Bincho Charcoal Custom Hearth Oven Steak ■ Assorted Desserts ■ Cold Brew Coffee, Black Tea, Herbal Tea

From the first dish to the final dessert, every aspect was flawless. Each dish showed meticulous attention to detail. This is the kind of place you'd want to take someone special to. On my second visit to this restaurant: - Kobe beef IDEA mini hamburgers - Kobe beef roast beef tartare with Hokkaido premium sea urchin and Ossetra caviar - Kobe beef and foie gras minced cutlet with Australian black truffles - Cold corn soup with Tamba Sasayama-grown corn from Hyogo Prefecture - Thick-cut black wagyu beef tongue oven-roasted - IDEA Ginza special salad featuring Italian Parma ham - Kobe beef Kishu Bincho charcoal custom oven-grilled steak - Assorted desserts featuring cute mini hamburgers, tartare-style roast beef, and minced cutlet with foie gras. Kobe beef was enjoyed in various forms, with the originally main role Tamba Sasayama-grown vegetables serving as sidekicks to complement the meat. Noteworthy is the specialty black wagyu beef tongue oven-roasted dish. The beautiful crimson cross-section, the crispy charcoal-infused surface, the juicy and bouncy texture, and the excellent chewiness make it truly outstanding. You'll understand once you taste it, but it feels almost a shame to swallow it. As for the drink, I tried the roasted green tea IRIKA for the first time. It had a refreshing aroma and umami, complementing the meal without being intrusive. It was love at first sip.

I finally visited the long-awaited IDEA that caught my eye on Instagram...✨=============Course Order===============Maruse Chikusan Seto-san's Kobe beef female cow sirloin 100g Kishu Binchotan charcoal kiln-grilled steak full course 25,300 yen<July course menu>- IDEA mini hamburger with Kobe beef- Kobe beef roast beef tartare with Hokkaido selected Baerii sea urchin and Osetra caviar- Kobe beef and foie gras minced cutlet with Australian black truffle- Hyogo Prefecture Tanba Sasayama corn cold soup- Thick-sliced black wagyu tongue kiln-grilled- IDEA Ginza special salad using Italy Parma ham- Kobe beef Kishu Binchotan special order kiln-grilled steak- Assorted desserts- Cold brew coffee====================================For the toast, Alain Milliat Sauvignon Blanc White Grape Juice with a pleasant aroma, slightly sweet non-alcoholic drink that I wouldn't normally have unless it's a special occasion, but it's nice to have sometimes ☺️Starting with the fun of choosing chopsticks♪First dish: A mini hamburger with an IDEA brand mark, packed with flavor! It immediately captures the palate...Second dish: Opening the golden vessel reveals a beautiful masterpiece✨ Luxurious roast beef tartare with Baerii sea urchin and even Australian caviar... with homemade bread and Echire butter, it's so indulgent that I end up eating too much bread... hahaThird dish: Impressed by the menu that continually satisfies, the juicy minced cutlet on black truffle! And inside, there's a chunk of foie gras... the combination of meat juices and foie gras fat is just divine...Closing my eyes while savoring it reveals even more depth of flavor... so moving...Fourth dish: A corn cold soup that maximizes the flavor of corn, the extra step of grilling the corn before turning it into soup gives it a toasty aroma! Topped with corn sautéed in Echire butter and cream foam ☁️ It was incredibly delicious. "The ultimate corn soup" was truly amazing ❤️Fifth dish: The kiln-grilled thick-sliced black wagyu tongue, using a rare part of the tongue, offers a firm texture, sweetness, umami, and a milky richness in abundance. There's absolutely no unpleasant taste. Closing my eyes while savoring it reveals even more depth of flavor... so moving...Sixth dish: I was surprised to see a salad at this point, but it was a salad with a presence, enjoying Parma ham and rich Mimolette cheese♪ The dressing was delicious too♪Seventh dish: Here comes the expertly grilled "Kobe beef Kishu Binchotan special order kiln-grilled steak" The sirloin's lean meat offers a rich flavor, a firm texture, and a smooth fatty layer with a crispy surface that's unique to the kiln. It's already delicious on its own, but my favorite was the green mustard! I got a brioche as a bread refill and it was so delicious that I secretly ate it with the meat ❤️Eighth dish: The luxurious dessert assortment was so extravagant that I usually don't get excited about course desserts, but this time, I was teary-eyed with joy ❤️ The richness of Jersey cow ice cream was heavenly!! And then, the "dragon's egg" pudding, Shine Muscat from Yamaguchi Prefecture, Queen Symphony melon from Kumamoto Prefecture, and the 7-hour cold brew iced coffee were irresistible. It was a perfect match with the chocolate cake. Each ingredient was truly top-notch, and I was completely satisfied from start to finish with the dishes ❤️ The service was excellent, providing a luxurious time and space filled with happiness. I can't wait to enjoy wine when alcohol is available again! Especially recommended for anniversaries or dates.

dinner食べログ4.05 A special place to enjoy Kobe beef steak cooked in a kiln on a special occasion! Maruse Livestock Seto's Kobe beef female cow sirloin 100g Kishu Binchotan kiln-grilled steak full course with 8 items for 25,300 yen (tax included). ✔️Good service ✔️Calm atmosphere ✔️Lunch reservation required at 12:00 only ✔️Chopsticks with dedication available for takeout ✔️Additional meat available for extra charge ✔️Private rooms available ✔️Non-smoking ✔️Cards accepted Dinner: ¥30,000-¥39,999 Lunch: ¥10,000-¥14,999 Business hours Lunch: 12:00-14:00 Dinner: 17:00-20:00 Closed on Sundays and holidays. Wonderful space, excellent service, and thoroughly crafted dishes made for a very satisfying experience. A place worth visiting again. #KobeBeefKilnCharcoalGrilledSteakIDEAGinza #IDEAGinza #IdeaGinza #GinzaGourmet #GinzaDinner #Steak #French #KanaminMeat #LuxuriousDinner #TimeDifferencePost #TimeDifferenceInstagram