I met a woman who wanted to try this place, so we went to eat beef hitsumabushi together. The restaurant is located on the 13th floor of GINZA SIX, and due to its location and the other high-end shops on the same floor, the atmosphere was very luxurious. Since there was an additional charge for private rooms, we dined at the counter seats inside the restaurant. The main dish was made with red beef from Kumamoto, and the effort put into preparing the meat paid off as it was very tender and juicy, with excellent flavor. The meal started with two appetizers, followed by the main beef hitsumabushi bowl and a dessert to finish. The appetizers were a tomato jelly on tofu with a hint of acidity, and a yuba dish mixed with jelly as well. Both were refreshing dishes, perfect for the hot weather. The main beef hitsumabushi came with various condiments, sauce, and broth for the final taste, allowing us to enjoy mixing and matching flavors according to our preferences. I have tried hitsumabushi with eel at the original restaurant, and chicken hitsumabushi in Fukuoka, and now beef hitsumabushi here, each with its own unique characteristics. It seems that people's preferences may differ after trying all three! (laughs) However, due to the crowded lunchtime, there were moments where the service was slow, which somewhat diminished the enjoyment of the food. I hope the restaurant will improve their efficiency in serving customers. I would like to try their shabu-shabu next time at this restaurant.

I had a lunch limited sukiyaki for 5,500 yen (tax included) in a luxurious restaurant on the top floor of GINZA SIX. The tea served in nice-looking cups. The service was a bit slow and the amount of meat was small, so it would be nice to have the option to add more. The two types of tofu served as an appetizer were delicious, and the sukiyaki made with fluffy egg meringue and elegant sweet broth was very tasty. The meat was tender and had a beautiful marbling (apparently from cows raised on grass only). The meal ended with rice, miso soup, and refreshing strawberry ice cream. Overall, everything was elegant, luxurious, and delicious.

I was looking for a place for lunch and decided to visit this place that seemed to have a nice atmosphere. It was lunchtime and the interior of the restaurant was calm. The staff seemed inexperienced and their explanations were a bit vague...^^; The sesame sauce was very impressive. They served sesame dumplings with various condiments like yuzu pepper, green chili pepper, white onion pepper, momiji oroshi, and asatsuki. The meat options included sirloin, rib roast, triangle belly, and ichibo? misuji? There were two pieces of sirloin and one piece of the other meats. Each had a different sweetness and texture to enjoy. The sirloin, in particular, melted in the mouth and was the most delicious.

At lunchtime, I took a stroll through the floor where high-end restaurants gather at Ginza SIX! Even though I had plans to eat elsewhere, I couldn't resist visiting a tempting restaurant I spotted during my walk! The female staff were dressed in kimonos, and there were many private and semi-private rooms, creating a calm atmosphere ❤️ While their shabu-shabu is famous, I was in the mood for sukiyaki, so I ordered that! With lunch prices starting at 4,000 yen, it was indeed a high-end restaurant...! The sukiyaki set came with two appetizers, sukiyaki, rice, pickles, miso soup, and dessert. The appetizers were fig tofu and yuba, both delicately delicious. Especially the fig...! It took a bit of time, perhaps due to the crowd, but the sukiyaki set finally arrived! The meringue was fluffy, and the meat looked delicious ❤️ They even explained the order in which to eat everything! You slowly simmer the vegetables before dipping the meat in the pot to cook. There was also a hidden egg yolk beneath the meringue, and when mixed together, it was exquisite! The meat was tender and melt-in-your-mouth, and the vegetables, when properly cooked, paired perfectly with the rice!! Although the portion didn't seem large, I ended up feeling full by the end ⭐︎ For dessert, I had soy milk ice cream and warm tea to refresh my palate! It was a delightful and satisfying lunch experience! Thank you for the meal ❤️

Today, I went to "Koume" at GINZA SIX 13F. The restaurant serves Kumamoto red beef shabu-shabu. The menu was chef's choice and the bill came out to ¥23,000 per person, with a 30% discount for shareholders. The glass of beer was ¥700. The reason for dining here was also chef's choice. We selected the course "Shabu-shabu Ga" and it was a luxurious experience. The situation and the food were top-notch. The beef sushi wrapped in sea urchin was particularly impressive. The combination of caviar and beef, and sea urchin and beef was exquisite. The "somen" noodles served as the finishing touch were said to be the thinnest noodles in the world. The dessert was also unique. Overall, it was a truly luxurious dining experience. Check out the video on YouTube for more details. I couldn't tell my family where I dined and what I ate, as they wouldn't be able to afford it.

It was a luxurious meat dish that felt like Ginza. I had imagined Akagyu to be lean meat, but the marbled meat was so delicious that it made me feel guilty. Various creative meat dishes such as smoked and roast beef sushi were served. Sometimes, I think it's nice to indulge in such luxury. Thank you for the meal.

I visited a new restaurant that opened on the site of the former Anu, where I had been a few times before. The staff were very professional, almost like a hotel, and everything was well organized. I tried the world's most expensive cola, priced at around 1000 yen, but I think I prefer regular Coca-Cola because it has more fizz. I opted for the 5000 yen course, which included a glass of wine that surprisingly cost 4000 yen. The wine was a Premier Cru Clos des Ursules from Louis Jadot in Beaune, a luxurious choice for lunch. The appetizers looked delicious, with large, juicy pieces of salmon roe. However, I was disappointed when the sukiyaki I was expecting turned out to be meringue instead. I asked for a regular egg instead of the meringue, which was a better match for the high-quality meat. The main course was served with solid fuel burners, but the meat took a long time to cook, and the staff had to keep replacing the burners one by one. I was also disappointed that the rice, miso soup, and pickles did not arrive. The delicate and refined Pinot Noir wine was overshadowed by the sukiyaki experience. When I tried to pay, I was informed that dessert was included, which was a delicious matcha ice cream. However, I was still waiting for tea at the end. Overall, the pacing and coordination of the meal seemed off, and it was not the most enjoyable dining experience.

Today we had lunch in Ginza. We went to "Kumamoto Akagyu Shabu Shabu Koume" with the intention of having a light meal, but ended up having a hearty one. The restaurant is located on the 13th floor of GINZASIX in Ginza 6-chome, along Chuo-dori. It is a place where you can enjoy "Kousei-gyu" beef from Kumamoto Aso. They offer both shabu shabu and sukiyaki dishes, and have private rooms, tables, and a counter. The overall service of the upscale restaurant was a bit lacking, but the atmosphere was good, and the female owner's character was nice. For lunch, they offer dishes such as Akagyu Hittsumabushi for 3,500 yen, Aso Yogan-yaki set for 4,500 yen, Sukiyaki for 5,000 yen, and Akagyu Gozen for 6,500 yen. Shabu shabu options include Aoi for 12,000 yen and Yui for 15,000 yen, while sukiyaki options include Mai for 8,500 yen and Akane for 12,000 yen. Today, we indulged in the luxurious "Sukiyaki Akane for 12,000 yen" and added extra meat. We started with four appetizers, including Yoshino Kuzu's Wu Doufu, Akagyu's Red Wine Stew, Taguri Yuba with Ikura, and Akagyu's Roast Beef. The Red Wine Stew was particularly delicious. We also had a bottle of red wine for 9,000 yen. For the main course, we had Zabuton's meat sushi, a variety of Akagyu beef, and a selection of vegetables. The sukiyaki was cooked in a square pot, and we enjoyed the delicious meal with egg and various vegetables. We also added extra meat such as Misuji for 4,000 yen and enjoyed it with more red wine. To finish the meal, we had a delightful egg dish with hot rice and red miso soup. For dessert, we had a refreshing pomegranate sherbet and a traditional Japanese sweet with warabi mochi and wasanbon sugar. Overall, it was a satisfying and enjoyable dining experience in Ginza.

Head to the newly opened Kumamoto Akagyu Shabu Shabu at GINZA SIX. They offer 7 courses featuring both shabu shabu and sukiyaki, and I tried the Rin course (18,000 yen). You can enjoy 7 different cuts of meat with 7 types of condiments and 2 dipping sauces. Every cut of Akagyu beef is truly delicious. The beef sushi with marbled beef was also amazing. It was topped with caviar and sea urchin, a luxurious treat. The cold noodles and traditional Japanese sweets at the end were refreshing and delightful. I'm curious about their lunch menu too, it seems luxurious!

Luxurious space located on the 13th floor of Ginza SIX. This restaurant opened in March 2020. I was impressed by the beer foam, which came out fluffy instead of normal. I tried the Kumamoto red beef "Kosei-gyu", the red beef hitsumabushi, and the Aso lava grilled meal. They were all exquisite! The lava stone was replaced with a new one when it cooled down, showing great consideration. The dessert was matcha ice cream, which was a refreshing end to the meal. This luxurious restaurant is a collaboration with the tofu and yuba shop "Ume no Hana". I would love to try the shabu-shabu next time.

Head to the shabu-shabu restaurant on the 13th floor of GINZA SIX! It's truly luxurious and high-end! The meat is so tender and beautiful. The mushrooms and vegetables are also delicious. I am satisfied after enjoying the meal.

I think the shabu-shabu restaurant in Ginza SIX has a luxurious and beautiful exterior. It was easy to get in without a reservation, so you can easily drop by. The meat was tender and the sesame sauce and ponzu were delicious.

I went to Coco on the 13th floor of Ginza Six. This side (with Coco and the eel restaurant) is quieter compared to the other side (where Gran is located) where there are a lot of people. I ordered the sukiyaki hot pot. The two appetizers were Meio tofu and yuba. The Meio tofu was creamy and delicious. The sukiyaki came with red beef and a variety of vegetables, such as shiitake mushrooms, bell peppers, onions, turnips, chrysanthemum greens, leeks, yuba, and grilled tofu, making it a generous portion. The meat is dipped in a sauce with a mixture of egg yolk and meringue on top, instead of the usual raw egg, but I didn't understand the reason for this. For dessert, I had hojicha ice cream. I thought the food was decent, but the service was lacking. It seemed like there weren't enough staff, as even when I rang the table bell, no one came and I had to wait. The customers who came in after me also seemed to have to wait at the entrance for quite some time.

In the past, there were teppanyaki style restaurants everywhere, but this one needs a lot of improvement. The meat sticks easily if the oil is not enough. I haven't tried their main shabu-shabu dish, so I can't say much, but if I come to the 13th floor of Ginza SIX, I might choose another restaurant.

I was about to become a lunch refugee, but I happened to enter a restaurant called Ginza Six and it was delicious! The beef hitsumabushi was especially good.

On the 5th floor of GINZA SIX, there is a cafe called Lounge SIX where you can enjoy snacks from the various restaurants and sweet shops in the building. Recently, I tried the roast beef offered by "Koume" there and it was delicious, so I decided to visit the actual restaurant. I ordered the "Akagyu Gozen" for lunch, priced at 7,200 yen. The appetizers consisted of sesame tofu, yuba tofu, and a small portion of sukiyaki, which were okay but not particularly outstanding. Next, the smoked roast beef and seasonal vegetable jelly were served, but they were both mediocre. For the main course, a selection of three types of beef (Ichibo, loin, zabuton) was brought out to cook on a hot stone plate, but it didn't really cook properly due to excessive smoke. The quality of the meat itself was disappointing. Looking around, I noticed that many people were enjoying the "Akagyu Hitsumabushi" priced at 3,900 yen, so that might have been a better choice. However, the long wait of over 1.5 hours makes me not want to visit again.

Thank you for the delicious meal.