I used it for Christmas dinner. I had the best experience enjoying luxurious ingredients with surprising combinations! The quantity was a bit lacking, but my girlfriend seemed full. The taste was just too amazing to put into words.

This is a shop where professionals specializing in aged meat have poured their heart into. Despite the pop exterior and interior, the dedicated craftsmen cooked hamburgers, sirloin, and filet to perfection! The wine paired with it was a Côte de Nuits AOC with a slightly strong oak aroma that was really good! It was very delicious. Thank you for the wonderful meal!

A few years ago, the impression of aged meat was strong, but now when it comes to hamburger online shopping, it's "Kakunoshin"! It's not an exaggeration to say that hamburgers are selling like crazy online. There are about 10 stores in actual stores, mainly in Iwate and Tokyo. I still haven't been to the store in Iwate, so I want to visit at some point. The brand is operated by Kadozaki Co., Ltd., and is run by the representative director, Yuji Chiba (also known as the meat uncle). In Roppongi, there is a signboard saying "Kakunoshin Meat School Roppongi Branch," a three-story complex store. I visited the first-floor meat cutlet store on this day. There are more and more meat cutlet stores, but this store offers authentic meat cutlet for just over 10,000 yen, so I recommend it. [Order] <Omakase course> ◇ Meat sashimi, kombu-shime, pickled, seared, sanma with grated ponzu ◇ Yukke, snow crab (right), sea urchin and egg yolk sauce (center), oyster truffle oil (left) ◇ Meat sunomono ◇ Fillet x oyster meat marinated in fermented soy sauce "Gyuniku" ◇ Rib roast shabu-shabu dashi → grilled leeks, burdock, beef tendons, sansho pepper, etc. ◇ Sirloin Toro Taku → with sea urchin, leeks, shiso leaves, etc. ◇ Sea urchin and ikura nigiri ◇ Clam soup ◇ Pudding ─── ・ ─── ・ ─── ・ ◇ Instagram Wagyu Journal (@wagyu_journal) https://www.instagram.com/wagyu_journal/?hl=ja ◇ TikTok Wagyu Journal (@wagyu_journal) https://vt.tiktok.com/ZSJJgKcHk/ ◇ Online salon https://community.camp-fire.jp/projects/view/245831 ─── ・ ─── ・ ─── ・

I visited for lunch and ordered the serious beef bowl from the butcher. It was described as serious, so my expectations were high. However, the taste was not as amazing as I had hoped. The meat was tender and delicious, and the flavor was elegant, different from a regular beef bowl shop, but I felt like a bowl dish should be more hearty. I wanted something that would make me want to keep eating, but this dish didn't have that effect. The portion of meat was generous, so the cost performance was good, but it didn't have that addictive quality.

Located a 2-minute walk from Roppongi Station 4b exit, on the 1st floor of Kaku no Shin Nikugaku School, is "Aged Meat Kappo Kaku no Shin 82". I was curious about the number "82", which apparently represents the number of beef cuts. This unique restaurant offers a surf & turf concept, combining seafood and meat dishes. Upon entering, you'll notice various cuts of meat on display. While there are table seats available, I opted for the counter seats and enjoyed the course menu. Gobo tea highball 550 yen - A companion recommended this drink, and I found it surprisingly delicious with a pleasant aroma. The seared salted ichibo was simple yet flavorful, with the fat melting smoothly. Cream cheese & salmon featured an interesting combination of beef and salmon that surprisingly worked well together. The red snapper with sprouts was light and elegant in flavor. Surf & turf yukke Kaku no Shin style - A standout dish, the yukke with sirloin and abundant saltwater sea urchin was incredibly delicious. The meat was tender and sweet, making it the best yukke I've ever had. After finishing the yukke, the staff kindly prepared a bite of rice for me, which was a thoughtful gesture. Chef's whim small dish - A unique combination of beef tri-tip and vinegar miso, which surprisingly complemented each other well. The hamburger with eel meat was a delightful blend of juicy hamburger and flavorful eel. The inner thigh wrapped in butter-sautéed scallops with the original beef sauce was a dish that highlighted the sweetness of scallops. Next up were the impressive meat cuts, featuring two pieces of misuji and sirloin. The misuji was cooked slowly at low temperature, resulting in a tender and flavorful experience. The sirloin with matsutake mushroom was a luxurious combination that brought out the best of both ingredients. The staff kindly cut the meat into bite-sized pieces for me, making it easier to enjoy. Meat-wrapped uni battleship sushi special version - Seafood wrapped in meat and seared, featuring three beautiful variations: salmon roe, sea urchin, and abundant snow crab. Each piece was a well-balanced and flavorful treat. The clam clear soup with matsutake added was a comforting broth that warmed the body. To end the meal, we had a fragrant hojicha pudding and a refreshing ice cheesecake. Overall, the surf & turf aged meat kappo style at Kaku no Shin 82 was a fantastic experience. Watching the dishes being prepared in front of you was enjoyable, and the quality of the meat was exceptional, leaving a lasting impression. I would love to visit this restaurant as a treat once a month.

This is Kazuya Akunuma's blog about Kaku-no-Shin 82, which has a surf and turf theme with many ingredients from Iwate Prefecture. The meat used is aged meat from Monzaki. They offer classic dishes like sea urchin and meat tartare, as well as sushi, eel and hamburger, and eel and scallop combinations. They also experiment with new combinations like matsutake mushrooms and meat, salmon and meat, which makes it interesting. Visit Kazuya Akunuma's blog, Instagram, Twitter, and YouTube channel for more food reviews.

Located 2-3 minutes walk from Roppongi Crossing, this restaurant offers a unique collaboration of meat and seafood. With a small number of seats, including counter, semi-private table, and private table seats, the restaurant exudes a sense of luxury. They only offer one course menu, which must be reserved in advance. I tried the Shabu-Shabu course for 12,000 yen. Known as the "Kakunoshin Meat School," today's lesson was on Iwate Nan Ushi (beef), as displayed at the entrance. The experience of receiving a lesson from the chef (sensei) in front of a large piece of aged meat is quite interesting. The appetizers were a trio of tender and milky-flavored meats. The Sirloin wrapped in fluke was incredibly tender and had a melt-in-your-mouth texture. The Beef Tendon Vinegar dish featured tender and flavorful tendon. The Sirloin Yukke was a luxurious dish with vibrant red meat topped with sea urchin. The Hamburger Steak with eel and scallop was a perfect combination of juicy meat and flavorful toppings. The main dish, a unique Shabu-Shabu style with Rib Roast and Beef Tendon cooked in a pot, was innovative and delicious. The Rib Roast had a strong sweetness and the Beef Tendon had a milky richness. The signature meat-wrapped Uni (sea urchin) Gunkan and Ikura (salmon roe) Gunkan were a delightful fusion of flavors. The meal ended with a comforting soup of seaweed and clam, followed by a homemade dessert of Hojicha Panna Cotta and Rare Cheesecake Ice Cream. Both desserts were authentic and delicious. Overall, the experience at Kakunoshin Meat School was enjoyable, and I would gladly attend this "world's most desirable lesson" again.

Opened on November 29, 2017, Kaku-no-shin 82 is a meat kappo restaurant that offers courses featuring a fusion of meat, seafood, and seasonal ingredients. The menu consists of courses only, and I tried the Surf & Turf and Kadosaki matured meat shabu-shabu. Each dish was creatively prepared, such as the meat wrapped in fish and the vinegar-marinated meat. The highlight was the unique combinations of flavors, like the hamburger stuffed with eel and the scallop-stuffed inner thigh meat. The original sauce, called "gyu-jou," added a rich umami taste to the dishes. The shabu-shabu was a blend of rib roast and misuji, cooked gently to achieve a tender texture. The meal ended with meat sushi, featuring thinly sliced meat topped with ikura, uni, and fresh snow crab. Overall, the experience was delightful, with each dish showcasing the creativity and expertise of the chefs at Kaku-no-shin 82.

I finally got to visit a restaurant that had caught my interest after hearing a recommendation from a gourmet friend! Located just a 2-minute walk from Roppongi Station, this restaurant is known for its aged meat and offers a meat-focused dining experience in a Japanese-style setting. You can enjoy a delicate surf and turf combination of aged meat and seafood. The menu includes a course featuring Surf & Turf and shabu-shabu using Kadozaki aged meat. The meal starts with appetizers made with Kadozaki aged meat, allowing you to compare different cuts and seasonings. The Surf & Turf Yukke in the Kadozaki style features roughly chopped meat topped with sweet sea urchin, mixed with vegetables and egg yolk sauce. The presentation is beautiful, and the combination of sea urchin and meat is excellent on its own! The chef's whimsical small dish of the day was vinegar miso-dressed fillet meat, which was light and refreshing. Another delightful surprise was the Unahan, a hamburger wrapped in eel, which had a great flavor with a hint of sansho pepper. The carefully prepared shabu-shabu in an earthen pot, where the meat is slowly cooked over low heat and served with broth, offers a unique blend of sukiyaki and shabu-shabu flavors, allowing the meat's umami to shine. The head chef at Kadozaki 82 used to be a sushi chef, and the trio of sea urchin, crab, and salmon roe meat-wrapped battleship sushi was delicious. I also learned that they hold a sushi event on the first and third Monday of each month, which makes me want to visit again. It is a wonderful restaurant where you can enjoy elegant and delicate Japanese flavors. Thank you for the feast!

The food is still delicious as always. This restaurant offers aged meat in a "niku-wakou" style, located on the 1st floor of Roppongi's Kakunoshin Meat School. The aged meat is very tasty, and you can enjoy a combination of seafood and meat dishes called "surf and turf." The innovative dishes like hamburger with scallops and eel, and sea urchin with yukke are particularly delicious. The different flavors of the same cut of meat served at the beginning are also very tasty. The main dish, sukiyaki, is incredibly delicious with the umami of the aged meat.

When asked for a recommended restaurant in Roppongi, I mentioned this place and was told to go together. I have been here more than 5 times, and this time I went with my sister for dinner after a long time. The basic course remains the same, but the types of meat vary depending on the visit, as well as the combination of seafood and meat. This makes it enjoyable each time I go! This time, we had a dish where eel was wrapped around a hamburger. It seems like a rare offering, and it was delicious with the rich flavor of the hamburger still present. We also tried a dish with scallops inside a chunk of meat for the first time, and it was incredibly tasty. I especially love the sirloin uni yukke served every time. I look forward to the surprises each time I visit, so I purposely don't ask for details about the course.

Known for its aged meat, Kaku-no-Shin also offers a meat and seafood combination in a Japanese-style cuisine at its restaurant "Kaku-no-Shin 82" in Roppongi. The chef, a former chef, is well-versed in Japanese cuisine. The counter seats offer a close view of the kitchen, allowing for a conversation with the chef while enjoying the meal. The course menu includes dishes like "Surf & Turf Shabu-Shabu Course using Kadosaki aged meat" which features a variety of appetizers using different cooking methods and seasonings for the same cut of meat. The highlight was the "Surf & Turf Yukke Kaku-no-Shin Style" with sirloin yukke topped with sea urchin, egg yolk sauce, and thinly sliced cucumber and carrot. The delicate flavors of the sirloin paired perfectly with the sea urchin and egg yolk. The meal continued with dishes like "Grilled Shabu-Shabu" and a comparison of scallops and beef with different seasonings. The experience was enhanced with a selection of Japanese sake to complement the dishes. The meal concluded with meat-wrapped sushi rolls, a flavorful soup, and meat-wrapped sushi rolls with uni, ikura, and firefly squid. Each dish was expertly prepared and presented, providing a delightful dining experience.

Today, we went to a restaurant in Roppongi called "Kakunoshin 82" where you can enjoy aged meat cuisine. The "82" refers to the 82 different cuts of meat available, with a different cut offered each day. The restaurant is conveniently located just a 1-minute walk from the station and has a clean and date-friendly atmosphere. However, on this day, it was just four guys in a private room. The meat used that day had been aged for 60 days. Now, let's start with the course: - Uchimomo (inner thigh) with 5 condiments: served with 5 condiments including wasabi and salt. The uchimomo had no fat and was light and refreshing like prosciutto. - Homemade karasumi (bottarga) - Sirloin yukke: a mix of sirloin with sea urchin and sauce, creating a mild and flavorful dish. - Misuji (shoulder tender) vinegar salad: misuji with myoga and cucumber, served with a tangy vinegar miso dressing. - Shinshin (rump) and Megane (top round): Shinshin is a rare and valuable cut from a specific part of the thigh, while Megane has a rich flavor similar to lean red meat. - Sirloin and Misuji cooked in a clay pot at low temperature, a dish referred to as "yakishabu shabu" at this restaurant. - Meat sushi: a visually appealing dish that combines meat and seafood, with the unique combination of ankimo (monkfish liver) and meat proving to be a delicious pairing. - Clam and seaweed soup - Hojicha (roasted green tea) panna cotta: a dessert with a perfect balance of sweetness and the fragrant taste of hojicha. Overall, the aged meat cuisine at this restaurant was quite interesting, with a modern and Instagram-worthy presentation. However, with 82 cuts available, I wished there were more opportunities to enjoy rare cuts of meat.

Kakunoshin, a specialty restaurant for aged meat operated by the brand meat store Monzaki Jukusei Niku in Roppongi, Iwate Prefecture. This concept is the first of its kind! We enjoyed our meal in a private room with a calm atmosphere. The music playing in the background added to the great ambiance! The menu is chef's choice only. We started with a toast with sparkling wine! The appetizer consisted of 5 varieties ★ A meat platter showcasing different flavors based on cooking methods. I particularly liked the boiled thigh. Surf & Turf of sirloin ★ Colorful presentation! Mix the egg yolk sauce with the surrounding vegetables. Unlike typical yukhoe, the texture of the vegetables was really good. Vinegared dish of shank meat ★ Very refreshing! Megane no niku (meat of glasses) ★ The meat cut from a block was crispy on the outside and very fragrant, with plenty of umami inside! However, the portion was quite small, which was disappointing. The meat lover's specialty shabu-shabu ★ They grill the shoulder loin right in front of you, and in a clay pot. Slow cooking sealed in the meat juices. The tenderness and the taste of the broth were excellent. The second piece is drizzled with original soy sauce. A slight change in flavor was interesting! Meat-wrapped battleship sushi ★ Two types with sea urchin and crab. The pink meat on top of the sushi rice was cute! It was tender, thick, and top-notch battleship sushi. We also added curry and cold noodles to the course. The curry was a special curry known as the phantom curry. It had a strong beef flavor and was very delicious. The cold noodles combined beef and bonito broth, and the noodles were chewy! Both were new and unique flavors. For dessert, we had pistachio pudding and peach ice cream. All the new ways of enjoying meat were great, but I wish the portions were a bit larger.

The new concept from the extremely popular restaurant Kaku no Shin. I was very satisfied with the dedication to aged meat.

The meat cutting cuisine is exquisite.