In Ningyocho, for over 100 years, "Nichiya" has been involved in wholesale beef, retail meat, and sukiyaki restaurants. They have created a "modern Japanese beef restaurant" with only 6 seats at a counter with a teppan grill. We enjoyed the luxurious space where the finest Japanese beef is grilled on a teppan with charcoal. Here is the "One-Time-Only Course" we had that day: A course using almost all parts of a single Japanese beef. - Beef Tea 2020 Domestic Black Wagyu Shin, Bone, Tail - Hokkaido Yuubetsu Wagyu Inner Thigh Smoked Caviar - Hokkaido Shirako - Hokkaido Biei Wagyu Neck - VERDE ESMERALDA Momosuke, Ayame Kabu (from Ume-no-san in Yame City, Fukuoka) - Ibaraki Black Wagyu Sirloin, Yumotoyama Salt House Mountain Salt Mini Carrot (from Ume-no-san in Yame City, Fukuoka) - Yamagata Beef Tongue, Special Cultivated Koshihikari Rice from Toyama, Hokkaido Black Wagyu Sirloin - Yayoihime (Ibaraki), Setoka (Ehime) Milk from Shiratamaya Shinzaburo Kinako Awa Evening Tea (Tokushima) A commitment to the origin. Excellent cooking. Maximizing the umami of the ingredients with salt. Enjoyed dishes that make the most of Japanese beef and seasonal ingredients to the end!! It was a pleasure to watch the meat being grilled up close using charcoal, giving it a live feeling. Adding color to the meat, then slowly adjusting the heat with the preheated charcoal. It was enjoyable to receive detailed explanations about the dishes, not just their names, and to see adjustments made to the cooking based on the quality of the meat. The restaurant offers a unique dining experience with high-quality Japanese beef that transcends genres such as teppanyaki, meat cuisine, Japanese and French cuisine, allowing us to discover the inherent deliciousness of Japanese beef and new ways to enjoy it! I would love to visit again! It was a wonderful restaurant!

I've always wanted to visit WAGYU Nihayama✨ When I visited, I had the counter all to myself and was able to relax and enjoy the experience. It started with a soup that really brought out the flavor of the beef, followed by a tartare topped with smoked caviar. Needless to say, it was delicious. The flounder spring roll was light and fluffy, and the abalone and beef neck hamburger had a great texture and flavor. After a refreshing olive oil, crab, and sweet sake sorbet, I enjoyed a perfectly cooked Chateaubriand seared on the surface on a charcoal grill. I tried cutting it in different ways to experience the different flavors. Then, I had three bowls of rice for the finale - gyudon, sukiyaki, and ochazuke. The freshly cooked rice was so delicious, I couldn't stop eating. The lacto-fermented tea served with dessert was also very tasty. I left feeling completely satisfied! I definitely want to visit again!

In the historic town of Ningyo-cho, the long-established sukiyaki restaurant Nihayama offers a unique dining experience as a French-style butcher shop serving only 6 guests per day in a private setting. The restaurant is known for its high-quality meat sourced from reputable suppliers, often used by famous yakiniku restaurants in Tokyo. The owner of Nihayama personally selects the best cuts for each guest, creating a one-of-a-kind culinary experience. During a private event with the owner present, the menu included special dishes such as wagyu beef, caviar, and lobster, paired with a selection of wines. The French-inspired cuisine, presented like works of art, left us satisfied and delighted throughout the evening.

The meat is delicious, but I don't use the teppan much, haha. I prefer it raw because it's fresh. I've tried various dishes, but what left a lasting impression was the carrots from Mr. Umeno in Yame City, Fukuoka Prefecture. They were small but packed with flavor and delicious. Thank you for the delicious kinako chocolate from Shiratamaya Shinzaburo ☺️

I made a reservation online for 6:30 pm, and received an email asking me to arrive at 7:00 pm to coincide with two other customers. When I arrived at exactly 7:00 pm, I was warmly welcomed. The restaurant is a well-established place that used to serve sukiyaki on the second floor but has now been transformed into a teppanyaki restaurant on the first floor. The interior is luxurious and the service provided by the chef and staff is above average. Personally, I'm not a fan of wine and I don't have a sophisticated palate for meat, so if someone says it's delicious, I agree, and if they say it's just okay, I also agree. However, my companion enjoyed the meal, so I consider it a good experience. They are particular about the origin of their ingredients and serve the best available on that day. The steak was juicy and delicious, but I wish I could have eaten ten times more. Between us, my favorite was the shrimp spring rolls.

"Sukiyaki Kappo Nihayama," operated by Nihayama Co., Ltd., opened a new teppanyaki restaurant in June 2020. This new concept offers a limited premium seating experience for 6 guests per day, providing a special and intimate atmosphere. The chef, Tomoya Konishi, who gained experience at a Michelin-starred French restaurant, leads the culinary team. Nihayama has a long history, dating back to its founding in 1912 by Teiichi Murakami. Originally starting as a meat retail business in Hiroshima, it later expanded to Tokyo's Nihonbashi Ningyocho area in 1928, where it began serving sukiyaki in 1935. Today, Nihayama operates as Nihayama Livestock for wholesale meat and Nihayama for food and beverage, separate from the meat business. The teppanyaki restaurant was previously a beefsteak corner under the Nihayama brand but was revitalized in June 2020 with a new chef and concept. The WAGYU Nihayama basic course, "Ichigo Ichie," offers a unique dining experience tailored by the chef to highlight the best ingredients of the day. Standout dishes include the steak and dashi chazuke. The hamburger with abalone inside was intriguing, although the liver sauce could use more flavor. The restaurant offers relatively affordable teppanyaki dining and provides a luxurious dining experience for 1-2 groups per day.

It was amazing. The dishes were carefully crafted and all delicious. Even at a three-star restaurant, not everything is tasty, but here, everything, including the meat, was delicious and perfect. Personally, I was especially impressed by the Yukhoe appetizer, tongue, flan, and spring rolls. The service was great, with a charming chef who explained everything well, and the sommelier's wine pairings were soulful. I'm already thinking about requesting my favorite variety next time for pairing. I hesitated to post this review because I don't want it to become too difficult to get a reservation. LOL

I visited "WAGYU Nichiyama," a fusion restaurant that combines Japanese beef, teppanyaki, and French cuisine, known as a popular yakiniku group in Tokyo that is also a supplier of high-quality meat. Located in the historic Nihonbashi area, this restaurant offers a unique dining experience with a limited seating of only six seats. The menu changes daily, offering a one-of-a-kind course named "Ichigo Ichie" to showcase different cuts of meat from various regions. The chef, with experience from renowned restaurants like Dominique Bouchet and Revo, creates innovative dishes, while the sommelier, a former manager at Le Fevresons, complements the dining experience. The course included dishes like beef consomme jelly made with collagen, smoked caviar with special egg yolk sauce, and Hiroshima wagyu shakushi spring rolls. The highlight was the Saitama wagyu sirloin served with tomato and paprika stew and a side of beef tail. Each dish was expertly prepared over charcoal, breaking the traditional concept of teppanyaki and offering a unique blend of French and Japanese flavors. Overall, the dining experience at "WAGYU Nichiyama" was exceptional, with a perfect balance of creativity and quality ingredients.

"Sukiyaki Kappo Hiyama" operated by "Kabushiki Kaisha Hiyama" opened a new teppanyaki restaurant in June 2020 as a new business format. The restaurant offers a special seating experience with only 6 seats available for one rotation per day, providing a serene atmosphere for guests to enjoy a special time. The chef, Tomoya Konishi, has experience working in a Michelin-starred French restaurant. Hiyama has a long history, established in 1912 with over 100 years of experience. The founder, Teiichi Murakami, started a meat sales and retail business in Hiroshima in 1912, later opening a meat wholesale and retail store in Nihonbashi Ningyocho in 1928. In 1935, the sukiyaki kappo was established at the same location, which is the root of the current business. The restaurant was previously known as "Hiyama Beefsteak Corner," but after being closed for several years, it was re-launched in June 2020 with a new concept and chef. The WAGYU Hiyama basic course, "Ichi-go Ichi-e," offers a unique dining experience tailored by the chef based on the best ingredients of the day. The steak and dashi chazuke were particularly impressive. The hamburger with abalone inside was interesting, although the liver sauce could have had a bit more punch. The restaurant offers teppanyaki at a relatively reasonable price, and with only 1-2 groups per day, it provides a luxurious dining experience.

The doll town <WAGYU Niyama> offers a combination of teppanyaki, traditional Japanese cuisine, and French cuisine, resulting in a unique teppanyaki French dining experience. The attention to quality ingredients is evident throughout the course, with not just delicious meats but a variety of other tasty ingredients that make the meal enjoyable from start to finish. The Pairing Course includes dishes like Wagyu beef shank, bone, and tail, smoked Ossetra caviar with Sendai beef inner thigh, Yamagata beef tongue, angel prawn with fava beans, green peas, and snow peas, Yamagata beef neck with onions and sweet sake, Hokkaido Wagyu Chateaubriand, Yamagata beef sirloin sukiyaki, and a dessert of Ponkan, Yumeho, and Kanjuku's panna cotta.

This is a restaurant that converted an old steakhouse into a teppanyaki restaurant. There are only 8 seats at the counter in front of the teppan, and they offer course meals that start all at once. Reservations are limited, so it is recommended to book in advance. However, it seems that most regular customers make their next reservations before leaving, so available slots may be limited. The chef is handsome and maintains a clean appearance despite constantly cooking meat on the teppan. They have a lot of videos on Instagram. They mentioned that it is possible to share meat with Imahan nearby. We had a family meal in a private room, which was relaxing. Since it's a simultaneous start for 8 people, it's recommended to book a private room if you want to enjoy conversations without bothering other guests. I heard that the price is quite reasonable, around 30,000 yen per person with wine pairing. I feel sorry because the chef dedicates his time to only 8 people, so it seems like a poor cost performance. We were shown the meat that would be used for today's meal. The chef explained the different cuts of beef and how they vary based on cooking methods and seasonings. I tried caviar beef for the first time, and it was more flavorful than uni beef which was popular before. The broad beans were cooked in front of us, eliminating any unpleasant bean smell. The thick-cut Chateaubriand steak and abalone hamburger were delicious as expected. The abalone in the hamburger added a unique texture that you wouldn't experience elsewhere. The not-too-strong sauce complemented the meat and vegetables well. The rice cooked in a hearth was shiny and delicious. Watching the chef cook each course in front of us was impressive. The variety of dishes made it challenging to keep up, especially with the simultaneous start. There were unique combinations like Italian olive oil and amazake. The portion size was generous, so be prepared. Most people opt for wine pairing, which can slow down the pace, so non-drinkers may need to adjust accordingly. The "once-in-a-lifetime" course changes daily based on ingredients. The thick-cut Chateaubriand steak is a regular menu item. The cutlery, including knives and forks, was made by a famous Japanese craftsman. Despite the elegant design, most dishes are eaten with chopsticks due to the teppanyaki style, which is close to Japanese cuisine. It was a delightful meal.

◆Traditional Special Steak Dinner▪︎ WAGYU Hinoyama (Nihonbashi Ningyocho, Chuo-ku) Beef fragrant tea Kazusa Wagyu inner thigh Ozaki Farm Tosa Jiro Cuf Gunma Prefecture's Shimonita Negi Fukuoka Prefecture's Itojima Oki Farm Spring Daikon Yamagata Beef Neck Citrus Hitachi Beef Chateaubriand, Mountain Salt, Wagyu Juice Iwate Prefecture's Black Wagyu Sirloin Iberico Blue Lady ◾︎ Meat Lover's Heaven

Sukiyaki Kappo Hiyama is a teppanyaki restaurant operated by Hiyama, known for its high-quality meat. Established in the first year of the Taisho era, this long-established butcher shop offers a unique dining experience with teppanyaki and hints of French culinary techniques. The enjoyment of watching the teppanyaki in front of you, combined with the rich flavor of the meat, makes this place truly special. On this particular day, we brought our own wine and enjoyed the pairing of wine with the meat. Every type of meat was delicious, but the Chateaubriand, cooked slowly over low heat, was exceptional. It's the kind of place you'll want to visit again and again.

It was amazing! The collaboration menu of French cuisine and top-quality Japanese beef was the ultimate. Each dish was meticulously prepared with the best ingredients of the season and the day, following the theme of "once in a lifetime". It was a 2-hour experience of watching the process of each dish being carefully cooked. It was a top-notch dining entertainment. As a fan of rare meat, French cuisine, and creative dishes, this restaurant has become one of my all-time favorites. Each dish was like a work of art, full of surprises that I couldn't have imagined from the menu. The optional white truffle + sukiyaki for an extra 6000 yen was a taste that I believe can't be surpassed in life. Considering the cost and everything, I thought it was quite affordable. I feel like it will become so popular in a few years that it will be hard to get a reservation, so I plan to revisit soon!

A new style of dining introduced by Nisayama, which has a history of over 100 years. It combines French cuisine, teppanyaki, and meat cuisine, creating a unique dining experience. The exclusive dinner in a private house is luxurious and leaves a lasting impression. - Beef Tea: The meal starts with beef tea brewed using a siphon. - Tartare of Inner Thigh: - Yamagata Beef Tongue: Grilled over charcoal with salt and wasabi. - Yonezawa Beef Hamburger: A hamburger with abalone! A special dish combining abalone liver sauce with juicy meat. The crunchy texture of abalone adds to the dish. - Tochigi Black Wagyu Chateaubriand: Chateaubriand slowly cooked with Andes red potatoes and black cabbage. The main dish of the day is beautifully prepared, leaving a mesmerizing impression. - Beef Tail Rice: - Dessert: - Organic Awa Evening Tea The venue can be rented out starting from 150,000 yen.

Located just a 2-minute walk from Ningyocho Station, a well-known sukiyaki restaurant, Hiyama, has launched a new concept. A fusion of French cuisine, meat cuisine, and teppanyaki. I was dragged there by a friend who insisted it would become a reservation nightmare in the future. Only 6 guests per day, one turnover. The confidence here is evident. With the Hiyama Group behind it, the quality of the meat is outstanding. It's difficult to choose which was the best, but if I had to pick, the beef soup was delicious. Yes, soup! I know it sounds strange, but the richness of the beef flavor, delicately cooked, was truly impressive. They also offer private bookings, making it great for business entertaining. Perfect for a date or celebration. --- Tabelog Rating: 3.36 Budget: 30,000 yen Hours: 18:00- Closed: Sundays, holidays, 1st and 3rd Mondays of the month Address: 2-5-1 Nihonbashi Ningyocho, Chuo-ku, Tokyo

Celebrating a friend's birthday at Ningyocho WAGYU Nichiyama, a long-established meat shop founded in the first year of the Taisho era. It was my first visit and the interior of the restaurant is modern and stylish, making you forget that you are in a downtown area. The food was amazing!! Chef Konishi, who honed his skills at famous restaurants, creates modern wagyu dishes that are truly exquisite. Every dish that comes out is exciting and you can keep eating without feeling heavy. The sommelier and manager, Mr. Ohashi, is known for his excellent wine pairings, but on this day we brought our own. It's great that they allow corkage for ¥5000 per bottle. We had a very satisfying dinner and vowed to visit again. Thank you for the wonderful meal!

On a regular day at 6:00 pm, we made a reservation for 6 people and visited a private counter room at a restaurant with a serene and beautiful Japanese atmosphere, where jazz music was playing. This is a new concept by "Nisama," the operator of the famous "Sukiyaki Kappo Nisama." They specialize in cooking the finest Japanese beef on a hot plate with binchotan charcoal, offering modern Japanese beef cuisine. Chef Konishi, who has experience in French restaurants, prepares the dishes right in front of you on a large hot plate. The menu, priced at 23,100 yen, is simple with only the names of the ingredients listed. It's exciting to see what dishes will be served. The dishes included Hokkaido Wagyu sirloin with angel prawns, black wagyu beef tea served in a siphon, Yamagata beef tongue grilled over binchotan charcoal, Miyazaki beef neck with abalone hamburger, Tochigi black wagyu Chateaubriand with Andes red potatoes, black cabbage, and carbornero, beef tail cooked rice, and a dessert of sweet water shingen mochi. Each dish was delicious, and the chef explained the ingredients and cooking process, making the dining experience enjoyable and educational. The quality of the ingredients, including the beef, vegetables, and tea, was exceptional. Overall, it was a delightful dining experience.

I visited WAGYU Nisama in March, where Chef Chiya Nishinishi serves modern Japanese beef dishes with a French twist. I was invited by a gourmet enthusiast who is a fan of Johnny's idols. The restaurant uses premium beef from the long-established sukiyaki restaurant Nisama, creating beautifully delicious courses featuring beef from various regions. The chef's sense and skills, honed at renowned French and yakiniku restaurants, were truly impressive. I enjoyed a luxurious beef feast, including foie gras hamburger, while listening to the chef's delightful stories. This restaurant is highly recommended for those who appreciate high-end yakiniku establishments. Today's menu included: Gunma black wagyu sirloin, angel prawn beef, Yamagata beef tongue, Yamagata beef neck, Yamagata beef Chateaubriand, Yamagata beef sirloin, and organic Awa bamboo shoots from Kumamoto. Thank you for the delicious meal!

[0] Today's Black Wagyu ★ On this day, Black Wagyu, tongue, and Chateaubriand were used. The Black Wagyu received was from individual identification number 1469479437, a 29-month-old female Yamagata cow. [1] Gunma Prefecture Black Wagyu Sirloin with Angel Shrimp A spring roll wrapped in Black Wagyu sirloin with "angel shrimp," known as a high-quality shrimp. The clear sweetness and crisp texture are enhanced by a sauce with kumquat and green chili peppers as the base. [2] Black Wagyu Cocktail Glass Extracts from Black Wagyu shin, cheek, thigh, and tail are made into a cold jelly. When mixed with raw meat tartare, the overlapping textures and flavors make your cheeks relax involuntarily. [3] Beef Tea Extracted Black Wagyu essence using a siphon, this time served warm. The clear and elegant aroma and umami become even richer, spreading throughout the body. [4] Yamagata Cow Tongue Rare Black Wagyu tongue grilled over charcoal. The outside is coated with soy sauce for a fragrant taste, while the inside is moist and glossy, showing a completely different expression depending on which side you eat from. This "First Kiss" promises to leave a lasting memory. [5] Yamagata Cow Neck ★ Abalone diced into the neck of Yamagata cow and made into a hamburger. When eaten as is, the meatiness is prominent, and when dipped in abalone sauce, the aroma of the sea enhances the unique deliciousness. The "Eclade Jullienne" bread is a significant accent. [5] Yamagata Cow Chateaubriand The queen of beef, Chateaubriand, is simply grilled on an iron plate. The moist tenderness is a given, and you will be enchanted by the depth of flavor and aftertaste. The garnish also presents a beautifully finished dish that highlights the taste of the ingredients. [6] Yamagata Cow Sirloin with Kumamoto Bamboo Shoots ★ The nobleman of beef, sirloin, served with fresh bamboo shoots from Kumamoto in a sukiyaki style. When the melting marbling and smooth meat fibers are brought to your mouth in the best condition, the unspoken happiness visits for a while. The side dishes are also of top-notch quality. The white rice is cooked with ultra-soft water from the Shirakami Mountains and pesticide-free rice. The eggs are from the famous "Tosa Jiro" chicken in Kochi Prefecture, and the seaweed is from Ohno Nori in Tokushima Prefecture. A fitting finale to the stage. [7] Sweetness① After the meal, a dessert is served. On this day, water mochi wrapped in "Tochiotome" strawberries, mascarpone cheese, and white chocolate. The black honey sauce elevates the perfection. [8] Sweetness② After the water mochi, a monaka is served. Filled with apple paste inside and decorated with a doll-shaped pattern on the skin inspired by the mountains and Ningyocho, this playful dish is enjoyed with organic Awa evening tea, creating a sweet and delightful moment.

I heard that Sukiyaki Kappo Hiyama has opened a restaurant that combines French cuisine, meat cuisine, and teppanyaki, so I wanted to come and try it out. The chef, Dominique Boucher, has honed his skills and studied Japanese beef, particularly Yamagata beef. We started with spring rolls made with loin and tartare of Japanese wagyu sirloin, followed by charcoal-grilled tongue of Yamagata beef, which was seared with soy sauce on the surface and cooked to almost rare inside. It was served with Hokkaido wasabi and Nagano's "mountain salt." The texture was crispy at first bite, then melted in the mouth. Next, we had a hamburger made with neck meat, with chunks of abalone inside. The more you chew, the more the meaty flavor comes out. The neck meat is muscular, so it has a distinct texture when ground. Despite being muscular, it was tender and fluffy, similar to yukhoe. It was served with sesame baguette from a famous bakery (forgot the name). For the main course, we had Chateaubriand with Inca's Awakening, accompanied by a sauce of judobuff and onions, which was more French than teppanyaki in terms of flavor and texture. Finally, we had sukiyaki, a signature dish of Hiyama! By this point, we might not even need a teppan, haha. The sweet sauce, melt-in-your-mouth meat, and the savory sweetness of the bamboo shoot and corn side dish were surprising. To finish, we were told to mix the remaining Tosa Jiro eggs into freshly cooked rice in a clay pot until it foamed up. This resulted in a fluffy and delicious TKG (tamago kake gohan). The dessert, resembling a plump shingen mochi, consisted of strawberry sherbet and mascarpone cream, showcasing exceptional quality. While I had been avoiding teppanyaki restaurants lately due to lackluster appetizers, this meal at Sukiyaki Kappo Hiyama, focusing on meat cuisine rather than teppanyaki, was a delightful and satisfying dinner experience.