The seating area is spacious and clean, and the meat, both the yukhoe and sukiyaki-style, is always tender and delicious. The garlic rice had slightly undercooked garlic, which was a bit disappointing for me as I prefer it either crispy or soft like potatoes, but the strong garlic flavor was amazing.

The best yakiniku restaurant that you must not miss! Just knowing about this place gives you a huge advantage! Located just a few minutes walk from Ginza Station, near Ginza Six, is the long-established famous restaurant "Heijo-en" that has been in business for over 50 years. The quality of the meat at Heijo-en is seriously mind-blowing, to be honest. Even the course for 15,000 yen feels like a great deal, it's surprisingly affordable for the quality of meat you get in an area like Ginza where Japan's high-status people gather. The meat quality, atmosphere, location, cost performance, service, etc., all parameters are top-notch at Heijo-en. Here is the course I had at Heijo-en: - Wagyu rare cuts course [10,000 yen] - Wagyu dashi x bonito dashi soup: A rich Wagyu broth that warms your body and soul. - Wagyu appetizer (tail corned beef, seared Wagyu temari sushi, boiled in ponzu sauce): The appetizer was recommended. It was great to enjoy meat dishes before the yakiniku. - Homemade cheese tofu and organic vegetable salad: The cheese tofu was incredibly delicious. The rich cheese paired well with tofu and salad. - 5 types of yakiniku from "head, shoulder, arm": Tongue thick-cut, thin-cut, zabuton, sirloin, lean meat. The zabuton and thick-cut tongue were particularly delicious. - 5 types of yakiniku from "belly, thigh, offal": Kalbi, top round, shank, harami, jowmino. The harami and shank were unbelievably delicious. - Pickled vegetables, yam plum, kimchi: The yam plum was incredibly delicious. - 2 premium cuts of yakiniku from "loin": Fillet and sirloin. Both were incredibly delicious. - Kobe beef yakiniku and dashi tea pickles: The Kobe beef yakiniku was luxurious and the dashi tea pickles were delicious. - Hokkaido Biei Farm Jersey Milk Gelato: The dessert was also delicious. The ending was amazing with the Kobe beef yakiniku and dashi tea pickles. The dessert was a rich milk gelato that was delicious until the end.

I visited for lunch! It's a delicious and clean yakiniku restaurant. The temporary staff's service was so-so, but the other staff members were polite. The yakiniku lunch set allows you to choose from 5 options, and you can also get extra rice. The grilled shabu-shabu was cooked by the manager himself. It's better to make a reservation even at the last minute if possible. I'd like to visit again for dinner sometime. ☀️

This time, I chose the lunch limited "Meat Lover Course" for ¥5,000 including tax (drinks not included). All the meats were tender and delicious. I forgot to take a picture of the pickles for chopstick rest. #Heijoen #GinzaGourmet #Lunch #MeatLoverCourse #Beef #Yakiniku #Tsubugai #GreatCostPerformance #WantToConnectWithFoodies

Visited on a holiday at 1:30 PM. It was quite crowded, so I'm glad I made a reservation. The lunch course with a variety of meats was great! Some of the meat was a bit tough, but overall acceptable. The presentation was stylish and visually satisfying. The appetizers were plentiful. The yakiniku set even came with a tea rice set. I also added the stone pot bibimbap and beef soup, which were delicious. However, the service was quite slow with each dish taking a while to arrive. I had to press the bell once to order the next meat as they seemed to have forgotten. Maybe they were understaffed or it was their policy, but the lack of urgency was noticeable. Regardless, the meat was delicious, so it's okay. The cost performance was also good! It was great that they were open all day on holidays, allowing us to eat leisurely without worrying about closing time. The interior of the restaurant was calm with a black-themed design, and the seats were spacious. I would love to come back again! Thank you for the meal! ^_^

Naraen 5-chome store was my first time visiting. It's located next to Ginza SIX, so it's easy to find. The interior of the restaurant is spacious and chic, with comfortable sofa seating. They offer a variety of meat options, including Kalbi and premium Kalbi. While there didn't seem to be much difference in appearance, all the meats were delicious. Normally, my family and I order a lot of food and devour the meat, but this time we savored each piece. I love organ meats, so I also tried those and they were great too. The lunch set costs 5000 yen and comes with one drink. Since I was avoiding alcohol today, I opted for the fresh orange juice which was quite sour but refreshing. I forgot to ask if I could purchase the kimchi pickled in ginger, which I wanted to try. The pickles' broth was so tasty, I almost drank it like a soup. The salad was generous, and the meat, as you can see in the photos, was A5 grade. The rice portion was a bit small, so I recommend asking for extra if you're a man. I made a reservation through One Michelin Star and the experience was very enjoyable. Meat is always a good choice!

The restaurant near GINZA SIX provided very polite service from the reservation. We ordered the special course from Makuake, which included a surprising number of dishes and paired drinks. Although the course took a long time due to the large number of items, we were extremely satisfied.

I purchased a course pairing of alcohol and food online and visited the restaurant. This was my second time, and they kindly explained each drink to us. The course dishes were designed to complement the alcohol, and although they were not typical BBQ flavors, they were delicious. I am looking forward to going back for BBQ next time. The atmosphere was relaxed, and we ended up staying longer than planned. The restaurant was stylish and clean.

I ordered the special selection tongue salt, lean meat, harami, and kalbi, and they were all delicious. The kimchi and salad side dishes were also to my liking and tasty. I used this place for dinner with my mother and we had a fulfilling time!

Visited during lunchtime. Ordered the Harami Kalbi set. The Harami was consistently delicious, and the Kalbi was tasty enough to drink. The soup seemed to be made with beef broth, as I could faintly taste the beef flavor. Additionally, the bean sprout namul and kimchi side dishes were surprisingly delicious, showing the restaurant's attention to detail. The rice portion can be chosen from large, medium, or small, and I found the medium portion to be larger than expected. Personally, I think a small portion would be sufficient. The black necktie-style paper apron exuded a sense of luxury. It was clean and delicious, so I would definitely revisit this place!

I visited this Ginza restaurant as a replacement for the Nakameguro Hile and Tan (store name) that I supported on Makuaake, which suddenly closed. The quality of the meat was excellent, and I could enjoy it until the end with the various salts, sauces, and other condiments provided. There are also many private rooms, so I think it is very convenient to use.

I visited a restaurant where you can enjoy delicious yakiniku. I made a reservation and went on a weekday night. Heijoen is a long-established yakiniku restaurant with its main store in Asakusa, established 50 years ago. They purchase a whole Japanese beef, so the cost performance is excellent! The Ginza 5-chome store is located on the 3rd floor of the BINO Ginza Building next to Ginza SIX. The interior of the restaurant is a very gorgeous space. We ordered a la carte for 6 people. I will introduce the most delicious dishes we ordered. The boat platter is sure to stand out! The Ichibo was moderately marbled and tender, very delicious! The hormone dish was fresh and tasty! The bibin noodle for the finish was spicy and very delicious! The hojicha pudding for dessert was refreshing. The interior is also very beautiful, so it is recommended for a date! Thank you for the meal! Please check out my other posts if you like! I also have an Instagram account (@ranko_foodie). Thank you!

It is a yakiniku restaurant in Ginza. Located next to GINZASIX, with Matsumoto Kiyoshi on the 1st floor as a landmark. Visited at noon at 12 o'clock. The restaurant is spacious, completely smoke-free, and clean. The lunch set seems reasonably priced. Ordered the service lunch set. Also ordered the Japanese-style kenchin for 200 yen. The dishes were served promptly. The set comes with namul, kimchi, salad, and soup. The meat included pork belly and harami, which, although not wagyu, tasted quite delicious. The portions were also quite generous. The kimchi was spicy and tasty. The rice was particularly delicious. The Japanese-style kenchin had a flavor that combined beef broth and bonito, served hot and quite tasty. Even the wagyu dishes were around 2000 yen, making the lunch reasonably priced and good.

Ginza, Higashi-Ginza, Yurakucho, Shinbashi - Yakiniku, soup, salad, tongue, caviar, simmered cheeks, demi-glace, raw ham, mozzarella cheese, shoulder bacon, rich carbonara with egg, zabuton (pork shoulder), toast with Beurre d'Echire, seared rump, blanched in hot water, steamed oysters, yu-an style, fried hormone, rolled seaweed, kimchi, belly, smoked iron sickle, 4-year aged Tsuru soy sauce, tenderloin, encore pepper, Maldon salt, yuzu karin from Mihara village, Kochi Prefecture, pillow x low-temperature cooking x Koyasan miso, namerou style, fin, shabu-shabu, jade dashi, dessert, one meat one answer course.

【Narayoen Ginza 5-chome Store】Ginza "Must try❤️‍point" If you want to experience a unique way of eating Japanese beef, or if you want to try a little bit of various cuts of meat, for a date/family outing▷▷order▷▷Exclusive to Makuake: "One Meat One Answer Course" for 12,000 yen. You can enjoy 14 different cuts of Japanese beef in small portions on multiple plates. There are also Japanese food and Korean food zones, so you can enjoy a variety of flavors. This time, we introduced the Makuake project, but they also offer regular courses where you can fully enjoy Japanese beef, so I recommend it! The interior of the restaurant is a luxurious space with a black color scheme. The tables are large, and the sofas are spacious and comfortable, which is a plus for women. You can enjoy a great meal and a relaxing time here.

【Recommended for people like this】● People who want to experience the cost performance of buying A5 rank Wagyu beef by the whole cow ☺️● People who want to try various types of meat little by little● People who want to feel the dedication not only to ingredients but also to cooking techniques● People who want to try crowdfunding‍♀️【Atmosphere】● Date night ❤️● With family● With work colleagues‍♀️.~Ordered Course~● Makuake Limited! One Meat One Answer Course: 12,000 yen including taxSoup and SaladTongue x Yakiniku x CaviarCheek x Stew x Demi-glaceShank x Prosciutto x Mozzarella cheeseShoulder x Bacon x Rich carbonara with raw eggPork belly x Yakiniku x Toast with beurre d'EchireRump x Tataki x Grilled seaweed with okahijikiBack loin x Blanching x Steamed oysters in yu-an styleHormone x Fried x Isobe rice kimchi3 types of chopstick restBelly x Yakiniku x Samjang dipping sauceHam x Smoked in iron pot for 24 years "Tsuru Shoyu"Throat x Yakiniku x Encore with pepper and Maldon saltTriangle x Yakiniku x Yuzu karin from Mihara Village, Kochi PrefectureLow-temperature cooking x Namero-style with Kinzanji misoFin x Shabu-shabu x Jade dashiDessertWe're almost done with this course from the Makuake project, so be sure to check it out soon! Search for "makuake Heijoen"!So, on a weekday evening, I visited Ginza! This time, I went to the Heijoen Ginza 5-chome store, which is a place where my family often goes in my hometown Ibaraki. Heijoen is known for its delicious beef tongue with salt. When I heard that it had opened in Ginza 5-chome, I was shocked, haha. This time, I tried the Makuake Limited One Meat One Answer Course, which offers 14 rare cuts of Wagyu beef with the optimal cooking method and ingredient combination. Because they buy A5 Wagyu beef by the whole cow, the cost performance is excellent. When I arrived at the restaurant, I was impressed by the luxurious atmosphere and spacious seating. The food that caught my eye was... I was blown away from the start by the combination of tongue and caviar. As expected, Heijoen's tongue is incredibly delicious. The addition of caviar's saltiness complements it perfectly ☺️ What was interesting was the shank prosciutto. It seems that they don't usually serve beef shank meat because it's sinewy, but by slowly cooking it at a low temperature, they turned it into a very tender prosciutto. When I tried it, it was incredibly tender. While there is some sinew, it's surprisingly soft when you chew it. The richness and flavor of the beef spread throughout my mouth as I chewed, making it an irresistible dish. For the first bite, I had it as it is, and for the second bite, I had it with basil and mozzarella cheese. It's nice that they prepare it in two bites so you can enjoy it even more ❤️ The Zabuton toast with Echire butter was amazing! It was so delicious that I almost went crazy. The inside of the bread was spread with garlic, then topped with meat, and then Echire butter on top. It's just pure indulgence, haha. Finally, there was the shabu-shabu with jade dashi and somen noodles. This is definitely the number one place I want to be taken on a date. Be sure to participate in the makuake project and try out their other amazing courses as well.

Currently running Makuake project - Enjoy a course where you can savor 14 different cuts of Japanese beef in small portions. Makuake exclusive "One meat, one answer course" for 12,000 yen (tax included) - Soup and Chorogi Salad to prepare your stomach - Tan (tongue) with caviar, Hoho (cheek) stewed in demiglace sauce, Sun (shin) with prosciutto and mozzarella, Katakana (shoulder) with bacon and rich egg carbonara, Zabuton (Chuck flap) with toast and Echire butter - Oshiri (rump) tataki with okahijiki grilled ohitashi, Sekirosu (back loin) with yu-dofu and steamed oysters in yuzu pepper sauce, Hormone (beef offal) tempura wrapped in seaweed, Kimchi trio as chopstick rest, Barami (belly) with sanchu miso and samjang, Harami (skirt) with smoked in iron pot and 4-year aged Tsuru soy sauce, Misuji (shoulder) with encore pepper and Maldon salt, Sankaku (triangle) with yuzukararin from Kochi, Makura (pillow) with namero-style Kinzanji miso, Hirez (tenderloin) shabu-shabu with jade dashi, and a rich milk-flavored ice cream for dessert. The wine paired with the course is the Farmers Muscat Bailey A from Fujimaru Winery, known for its aroma of plum jam. With 14 different cuts to enjoy, isn't it amazing? The Makuake exclusive "One meat, one answer course" for 12,000 yen is a great deal, and you can also opt for the pairing course for 15,000 yen. It's a delightful experience not knowing what will come next.

- Kimchi Assortment: A generous assortment of kimchi with a refreshing and crunchy texture that you can't get enough of. The spicy and sweet flavor of the kimchi is complemented by the cucumber, which adds a clever touch to the presentation. - Homemade Cheese Tofu and Onion Enzyme Salad: A colorful and voluminous salad featuring homemade cheese tofu that leans more towards cheese than tofu, with a rich and creamy dressing loaded with grated onions. - Special Salted Tongue: Beautifully marbled tongue that is tender and succulent, with a perfect balance of firmness and elasticity. - Beef and Bonito Broth Kenchin Soup: A high-quality and refined soup made with beef broth and bonito dashi, filled with a variety of vegetables that add texture and flavor. - Upper Kalbi: Finely marbled with a pinkish-red hue, this cut is tender, sweet, and of superior quality. - Upper Harami: Surprisingly rich and melt-in-your-mouth tender, packed with intense beefy flavor. - Kobe Beef Yakiniku: Delicately grilled pink shoulder loin served with Aichi prefecture's bright orange moon egg and Kujo green onions, creating a harmonious and blissful combination. - Cold Noodles: Delicious noodles with a chewy texture that goes down smoothly, perfect for a refreshing and guilt-free meal. - Jersey Milk Gelato: Made with rich Jersey milk, this gelato boasts a creamy and intense flavor that rivals specialty shops.

I went on a yakiniku date at Heijo-en next to GINZA SIX ❤️ I didn't know there was such a chic and lovely place here! We had the Wagyu Rare Parts Course. The menu included Wagyu and bonito broth soup, Wagyu appetizers, homemade cheese tofu and organic vegetable salad, 5 types of carefully cooked lean cuts, 5 types of cuts from the belly, thigh, and organs, premium cuts from pork, and Kobe beef yakiniku. The meal ended with a tea-infused rice dish and Hokkaido Jersey milk gelato with seasonal fruits. The Wagyu broth soup at the beginning was delicious, the appetizers were packed with flavors, and the red meat had a great texture and taste. The pickles for chopstick rest were unique and refreshing. The Kobe beef was not heavy and had a sweet, smooth taste. The tea-infused rice dish with the Kobe beef broth was a luxurious finish. The Jersey milk gelato was made from milk from specially raised cows. The attention to detail throughout the meal was impressive. The restaurant is perfect for dates, business meals, and families. The staff is very polite and friendly. I highly recommend this restaurant, especially for the upcoming holiday season. I can't wait to go back for the Kobe beef tea-infused rice dish. Thank you for the wonderful meal! ❤️

I received the "Rare Wagyu Course" for 10,000 yen including tax. It included: - Soup with Wagyu and bonito dashi - Wagyu appetizer - Homemade cheese tofu and onion enzyme salad - 5 kinds of grilled meat from the head, shoulder, and arm - Slow-cooked lean meat - 5 kinds of grilled meat from the belly, thigh, and organs - Chopstick rest - 2 kinds of grilled meat from the loin, the highest grade cut - Kobe beef sukiyaki in a tea-infused style - Jersey milk gelato from Biei Farm All the dishes were delicious and satisfying. The taste achieved through purchasing an entire Wagyu cow was truly impressive. Enjoying Wagyu in a refined and calm atmosphere was a wonderful experience. The milk used for the gelato was from 5 cows raised solely for gelato production, which is truly commendable.

The meat was incredibly delicious and paired well with beer, wine, and other drinks. In the end, we had sukiyaki as usual, wrapping the leftover rice in tea for a perfect finish. The Jersey milk gelato for dessert was also amazingly tasty. Thank you for reading the review. I hope it inspires you to enjoy delicious meals. Your likes and comments are greatly appreciated!

Ginza, Higashi-Ginza, Yurakucho, and Shinbashi are all great places for yakiniku. They offer dishes like Wagyu dashi, bonito dashi, tail soup, corned beef, seared hand-rolled sushi, boiled beef, ponzu sauce, chijimi salad, tongue salt, zabuton, sirloin, lean meat, offal, tendons, simmered dishes, dashi pickles, namul, Kobe beef, grilled sukiyaki, dipping sauce, Mikawa's rich eggs, rice, pickles, dashi, tea rice, Hokkaido Biei Farm, Jersey milk gelato, and pears.