Just a short walk from Ginza Station. I stumbled upon this hidden gem of a restaurant that I had never noticed before. It's a small place with only one group seated at the counter each day. The beef served here is not your typical Ishigaki beef, but rather premium beef from Kitauemachi Ranch. The owner is very particular about raising the cattle for delicious meat, and the first thing you notice is how beautifully marbled the fat is, making for a clean and refreshing eating experience. No heaviness or indigestion after enjoying their steaks or yakiniku. The high-quality fat makes the meat tender and juicy, even with plenty of marbling. The chef, Toshimitsu Hasegawa, who also praises this beef, says that 80% of the taste of meat comes from the bloodline. The cattle are raised stress-free under the sun of Ishigaki Island. Each cut of meat is named, such as "Red Coral" for lean red meat, "Pearl" for marbled loin, and "Amber" for a rare fillet. The course meal I had that day cost 28,000 yen and included various dishes highlighting the premium beef, as well as exquisite side dishes and desserts. The experience was truly unforgettable, and I could feel the love and dedication put into serving delicious beef.

I wanted to eat meat, so I visited "Teppanyaki Tautchi Bokujo" in Ginza for a girls' night out. I want to eat delicious beef, but if it's not high-quality meat, I'll have stomach problems the next day... This place helps dispel the worries of getting older. In Tokyo, there are a few places that I like, and this is one of them!! Good meat means they are taking care of the feed and breeding, so it's expensive! Especially if they have been raising the cows for over 40 months, imagine how much they spend on feed! I made a reservation in advance for a course with abalone and seasonal ingredients for 28,000 yen (tax included). The menu included: - Premium beef from Tautchi Farm, rare inner thigh steak - Double consomme soup - Firefly squid and white asparagus with fava bean sauce - Abalone steak with fried kelp - Grilled vegetables - Premium beef (red coral) - Additional red coral - Bamboo shoots and sakura shrimp rice cooked in a pot - Homemade nukazuke pickles - Miso soup - Dessert - Ryukyu red tea Compared to my last visit, the flavors were simpler and various items were upgraded, and I really enjoyed the meal. The double consomme soup had a simple flavor that I preferred. The chef explained not only about the meat but also about various ingredients, which was very informative. Although it's a counter seating, it's only one group per day, so it was nice to be able to enjoy chatting. It was great to drink wine in lovely glasses, use dishes from an Okinawan artist, and have awamori placed in the restaurant, giving a sense of Ishigaki Island. Thank you for the wonderful meal.

I had a wonderful dining experience with the highest quality meat and friendly staff. The atmosphere was great and I enjoyed my meal. The restaurant operates on a reservation basis, serving only one group per day, with a daily special of sirloin steak. The dishes are well thought out, not just simply grilled. In short, the food is incredibly delicious.

I enjoyed a rare and high-quality female cow from Kitauchi Ranch in Ginza. Only about 6 cows are shipped per month, and I had the pleasure of savoring Tajima beef in a hearty manner. The Maillard reaction gives the marbled meat a red hue, making it melt in your mouth. Despite the lack of greasiness, you can still taste the rich umami of the meat, cooked to perfection. The Ise lobster, infused with vinegar, and the huge rock oysters were also exquisite. The Paris-Brest, with its double consommé, becomes creamy at body temperature. I could feel Okinawa in every bite, making me feel cheerful. The chef was friendly and talkative, providing me with a delightful and luxurious lunch while teaching me about meat.

I will tell you about a special restaurant that will make you feel happy♪♪ Order✎*。Private reservation course Price range: 35,000 yen - 45,000 yen - Red Jewel - Kyoto Chrysanthemum White Sesame Tofu - Kitauchi Ranch Premium Beef Double Consomme - Grilled Tiger Puffer Fish White Roe with Crystal Caviar - Live Black Abalone with Seaweed and Beurre Blanc Sauce - Seasonal Grilled Vegetables - Kitauchi Ranch Premium Beef from Ishigaki Island * Gem Steak [Red Coral] - Snow Crab Cooked Rice with Salmon Roe and Sea Urchin - Higuchi Shokai Pickles - Ishigaki Island Vanilla Beans and Amaou Strawberries - Various wines, coffee Shop Info With the desire to deliver delicious Japanese black beef... The "Kitauchi Ranch Premium Beef" from Ishigaki Island is a brand of beef that is carefully raised over a long period of time, selecting the finest champion cattle bloodlines in the midst of the great nature of Ishigaki Island. This beef is highly sought after due to its limited monthly production of 6 cows (72 cows per year). This restaurant in Ginza is the only place in Tokyo where you can taste this beef, especially the top three selections "Red Coral," "Pearl," and "Amber," which many meat lovers may not have tried before! I recently discovered this wonderful restaurant for the first time and experienced their impressive course menu. It is a fully reservation-only restaurant located in a prime location in Ginza, so I recommend visiting with someone special. Pick Up✎* - Red Jewel: Start with premium beef almost rare tataki style. The exquisite way the top-quality Tajima beef melts will leave everyone speechless! - Kitauchi Ranch Premium Beef Double Consomme: An incredibly rich and deep-flavored consomme soup made with a lot of time and effort! - Grilled Tiger Puffer Fish White Roe with Crystal Caviar: Grilled on charcoal, the surface is crispy, and the inside is rare. The addition of crystal caviar on top enhances the experience! - Live Black Abalone with Seaweed and Beurre Blanc Sauce: A very large black abalone! The Beurre Blanc sauce with seaweed complements the abalone's exquisite texture and delicious sauce. - Gem Steak (Red Coral): A premium beef that is rarely seen in the market! The texture, surprisingly crisp sweetness, and beautiful appearance will amaze you! - Snow Crab Cooked Rice with Salmon Roe and Sea Urchin: A rice dish made by simmering plenty of snow crab meat, topped with salmon roe and sea urchin. The change in flavor and the luxurious ingredients make it enjoyable and satisfying. - Ishigaki Island Vanilla Beans and Amaou Strawberries: It was my first time trying Ishigaki Island vanilla beans. The rich and intense vanilla flavor in the caramelized crème brûlée was a delightful experience. Enjoy the content!

A building located at the corner of a crossroad in Nishi-Ginza 6-chome houses a classic teppanyaki restaurant on the first floor. In front of the straight counter, there is a large iron griddle. As you sit on the comfortable chairs, a menu is presented in front of you along with a greeting from the chef. I tried the seasonal limited course for December, which featured a luxurious course using over 100g of premium beef from cows aged over 40 months. We opted for the wine pairing course as well. The menu included dishes like blowfish milt, sea urchin, and crystal caviar. It was the epitome of luxury! - Rare sirloin steak - Double consomme soup - Grilled blowfish milt with crystal caviar - Rare grilled Ise lobster with sea urchin - Kyoto vegetables teppanyaki - Red coral beef teppanyaki - Filet rice with amber beef - Homemade pickles - Miso soup with Ise shrimp heads - Ishigaki Island vanilla beans with crema catalana The level of wine in the pairing course was outstanding. For an additional 10,000 yen, you can enjoy a selection of wines that any wine lover would appreciate. The atmosphere of the restaurant exudes a sense of sophistication, making it suitable for entertaining, dating, or enjoying a leisurely meal with a special someone. Despite the high-quality meat, I did not feel heavy or bloated the next day. It was a truly blissful dining experience!

Kitauchi Farm, which supplies meat to renowned restaurants such as Nagasawa Minoru, EDA, and Ishigaki Yoshida, has its own direct store. They have a commitment to only supply meat to restaurants that can cook it deliciously, so you can enjoy their high-quality meat at the most reasonable price at their direct store. This time, I consulted with them that I just wanted to eat meat without any extras, and they kindly offered me a course with a Red Coral steak and an Amber fillet meat cooked rice. The meat had a strong flavor and wasn't too fatty. It was a meat that made me want to eat more.

In Ishigaki Island, there is a premium beef called Kitauchi Ranch Premium Beef. Owner Takeshi Kitauchi carefully selects high-quality beef cattle with good lineage and raises them for 40 months in a stress-free environment, feeding them barley and grass before shipping them out. Only 5 cattle are sent to the market each month, making it quite exclusive. Kitauchi Premium Beef has a low melting point for its fat, and when sliced and left for a while, the fat blends seamlessly with the lean meat, similar to how cream blends into skin. In a recent gathering, we were invited to try the "Pearl" and "Red Coral" cuts of sirloin, as well as the "Amber" cut of fillet, all cooked on a teppanyaki grill. The marbled meat quickly melts like tuna sashimi as it is expertly cooked over high heat. We paired this with a Chateau Mouton Rothschild 1990, which complemented the rich, deep flavors of the meat perfectly. A small lobster was served after the main course with white wine, which paired well with a Louis Latour Meursault. For the final touch, we enjoyed freshly cooked Jushi rice made from the rice straw used in the cattle feed, which had a firm texture and rich flavor.

Kitauchi Ranch started as a wholesaler of beef, but as the quality of beef they preferred decreased, they decided to start breeding and raising pure Tajima bloodline cattle on Ishigaki Island ten years ago. Their passion for serving the most delicious beef led them to open a restaurant where they can offer their ideal beef. The owner's dedication is evident in the taste of the beef - the amber is tender with a rich flavor, the red coral is flavorful with a strong umami taste, and the pearl has a marbling sweetness that overflows. Eating this beef makes you feel like something is about to change.

For those in the know, head to eat Ishigaki beef. In the heart of Ginza, there is a flagship store. Only carefully raised females are used. The quality of the fat causes the color to change with temperature. The meat is extremely rich and powerful, but there is no heaviness. It has an incredible richness and a very long finish. I felt like I want to eat it every day.

I made a same-day reservation and visited the restaurant with 6 people. When we arrived, we were informed that they only had 100 grams of fillet available for the day. I never imagined a meat restaurant in Ginza would run out of fillet. One of my guests always orders Chateaubriand, and they were completely disappointed. We had high expectations because it was a direct-operated ranch store, but the operation was poor, with many inefficiencies and missing items. I wanted a regular oolong tea, but they served a scented oolong tea in a Burgundy glass that didn't go well with the meal. One of the guests avoided the curry roux and just ate plain rice. We were teased about who made the reservation for this place. We were told to be more careful next time. This was a first for me after working in Ginza for a long time. The young female chef and the young male sommelier were managing the place, but it seemed like they were still not familiar with Ginza or the restaurant. Did the staff inside the restaurant change since the reviews on Tabelog? Everyone has different tastes, but it would have been appreciated if they had informed us during the reservation if they couldn't provide something.

This is a teppanyaki restaurant located in Ishigaki Island, Okinawa Prefecture, called "Ishigaki Island Kitauji Ranch." The restaurant is located on the first floor of a building along Sotobori Street, with a grand entrance leading into a spacious interior. The interior features a gently curved counter surrounding the teppanyaki grill with 8 seats, as well as comfortable table seating ideal for entertaining. The restaurant exudes a luxurious and serene atmosphere. They serve the premium beef from Ishigaki Island Kitauji Ranch, which comes from Tajima cattle lineage, raised for a long period, and carefully selected female cows. This premium beef is a rare black wagyu, with only 6 head shipped monthly. They offer three types of steak: "Red Coral" (fillet), "Pearl" (sirloin), and "Amber" (ribeye). It is advisable to confirm the availability of each cut when making a reservation due to the rarity of the meat. During the visit, the following dishes were enjoyed: - Ishigaki Island Kitauji Ranch Premium Beef (Ribeye x Sirloin) - Shirako (milt) x Uni (sea urchin) x Curry sauce - New onion x Hamaguri clam soup Dessert: Catalana The Ishigaki Island Kitauji Ranch Premium Beef impresses with its remarkably smooth fat and rich flavor of lean meat. The dishes were not only made with rare meat but also with great attention to detail, resulting in a delicious dining experience. This restaurant is perfect for special occasions.

You can enjoy a cost-effective steak in Ginza. The meat is delicious (I had the fillet, but next time I will try the sirloin), and I had a great time with champagne and wine. The abalone in the course was also deliciously cooked. If you're bringing someone from Kyushu, this is a perfect restaurant. The chef is surprisingly young and thoughtful, and thanks to Corona, it felt like a private dining experience. I would like to visit this restaurant again.

I used it for lunch. The meat was so tender and delicious.

It was delicious but expensive! The specialty was potato soup.

Ishigaki beef

Not only the meat, but also the grilled dishes were delicious. It was great that there were private rooms available for entertaining guests.

It's been a while since I had something delicious! The sommelier was also beautiful.

I was checking out a restaurant where you can enjoy the super rare brand beef produced at the Kitauchi Ranch on Ishigaki Island while in Tokyo. I became interested in this ranch after reading an article about their efforts to produce delicious beef. However, it was difficult to find this beef outside of Ishigaki Island, except for occasional appearances at department stores or hotels. Then, I found out that there was a teppanyaki restaurant operated by the ranch in Ginza. The ranch was founded in 2008 by Mr. Takeru Kitauchi, who used to run a meat wholesale business and a yakiniku restaurant. He was looking for high-quality beef and was impressed by Kobe beef, which led him to start his own ranch. The restaurant, now known as "Kitauchi Ranch Ginza", is located on the first floor of a building on Gaien-dori in Ginza. The interior has a sophisticated atmosphere with a curved counter surrounding the teppanyaki grill and table seating. The staff includes a female chef with a background in French cuisine and a sommelier. The premium beef from the Kitauchi Ranch is known for its lean and flavorful meat without being too fatty, making it perfect for those who prefer tender and flavorful beef without too much marbling. They focus on black cattle with the lineage of Tajima beef, and the beef is aged for 36-40 days to develop its flavor. The production is limited to only 6 cows per month, making it a rare and exclusive product. The beef is categorized into three types named after precious gemstones: Akasango (red coral) for flavorful sirloin, Shinju (pearl) for marbled sirloin, and Kohaku (amber) for delicate fillet. The course menu featuring the premium beef ranges from 12,000 yen for lunch to 18,000 yen for dinner, with options for Chiba-produced Bisho beef at 5,700 yen and 7,500 yen for lunch. The lunch course includes appetizers, soup, grilled vegetables, premium beef (100g), rice, dessert, and a drink.