I went to 【Ginza Ushinoki】 with a friend. We made a reservation in advance for the A5-ranked Kuroge Wagyu Sukiyaki or Shabu-Shabu 【Take】 course. The restaurant is located on the 4th floor of a building just a short walk from Ginza Six. Each room is private, providing a chic and hidden adults-only atmosphere. Each room is adorned with a painting of Mt. Fuji, creating a calming vibe. ◆ Assorted Small Dishes: The two small dishes today were crab roe mix and crab miso mix. The plump roe was abundant and delicious! The rich crab miso mix was also fantastic. It was a luxurious tasting experience. My friend immediately remarked on the fresh crab, heightening our anticipation for the rest of the course. ◆ Seasonal Sashimi Assortment: Today's sashimi included bonito and flounder. The bonito was served both raw and grilled. The raw bonito was thick and packed with umami flavor, while the grilled bonito was perfectly charred. It was incredibly tasty! The flounder was fresh, with a delightful texture and refined sweetness. I was surprised by how delicious the sashimi was, considering I thought the restaurant focused mainly on meat dishes. ◆ Homemade Roast Beef: The beautifully presented roast beef was incredibly tasty! The colors were stunning. It seemed to be slow-cooked at a low temperature, making it tender and juicy, complemented by a delicious sauce. ◆ A5 Kuroge Wagyu Sukiyaki: I had been looking forward to the Hokkaido-sourced Wagyu sukiyaki. The first piece was grilled by the staff. When I lifted it with my chopsticks, I was shocked at how large it was, taking up more than half the pot! I couldn't wait to mix it with the egg. The first bite of sukiyaki was absolutely amazing—melt-in-your-mouth delicious! After that, the staff added vegetables, including flavorful tofu, konjac, and my favorites, enoki and shiitake mushrooms. Eating the melt-in-your-mouth meat was pure bliss. ◆ Udon for the Finale: After enjoying the delicious Wagyu broth from the sukiyaki, we added udon. Even though I was full, I couldn't resist the flavor-soaked udon. It had a nice chewiness and was very tasty. ◆ Dessert: Today's dessert was strawberry and Laffa pear ice cream. The Laffa pear ice cream was refreshing and served as a nice palate cleanser. From the first crab dish to everything else, everything was truly delicious. The drink selection was also extensive, with a great variety of cocktails available. We ordered sparkling wine for a toast, as well as peach oolong and cassis grapefruit. Since each room was private, we could have deep conversations without worrying about others. The individual rooms and hallways were clean, and being close to the main street in Ginza, I thought it would be a perfect place for business meetings as well. Thank you for the feast! ☆ #GinzaGourmet #GinzaDinner #GinzaShabuShabu #GinzaSukiyaki #GinzaMeatDishes #GinzaPrivateRooms #Ginza #GinzaUshinoki #Ushinoki #ChuoDistrictGourmet #ChuoDistrictDinner #KurogeWagyu #WagyuSukiyaki #TokyoHiddenGem #AllPrivateRooms

I reserved a private room for a Saturday visit at 5 PM. The private room is suitable for hosting and has a clean appearance. The seating arrangement and appetizers were great; the chilled chawanmushi was delicious. Next, we had natural flounder with soy sauce jelly, which had a great texture and the glossiness of the surface conveyed its freshness. By using jelly for the soy sauce, the dish offered an interesting and enjoyable mouthfeel. The homemade roast beef had plenty of marbling, reminding me more of "beef tataki" than traditional roast beef; it was rich in flavor. The addition of pink peppercorns made sense as they balanced the richness of the fatty roast beef. It’s a dish thoughtfully created to allow for a refreshing experience of the juicy meat. It’s impressively close to the raw ingredients, maximizing the potential of the materials used. For the sukiyaki, they used high-quality black-haired wagyu from Ishikawa; the cut was probably sirloin. It was perfect, with four large pieces of sirloin. There was no drippage, and the appearance was flawless. The first two pieces were cooked for us by the staff. Using quality ingredients and not overcooking them is essential for the best results. The bowls used were surprisingly nice too; they were made from ceramic that prevented the rice from sticking, allowing the rice to be served in excellent condition. Finally, the dessert, a sorbet, was delightful. The sukiyaki was very satisfying, and I left feeling full. Japanese cuisine can be difficult because its simplicity means that the quality of the ingredients must shine through. It was clear that they used excellent ingredients. Thank you for the wonderful meal!

I made a reservation to visit this restaurant on a Sunday, located a short walk from Ginza SIX in a quiet building with a calming atmosphere. All seats are private rooms, which allows for a leisurely dining experience, making it suitable for business meetings as well as family and friends gatherings. ◆ Sukiyaki Course - Small Dishes (Two Types): Crab Chawanmushi and Simmered Lotus Root and Taro. The appetizers were quite luxurious. The crab chawanmushi had plenty of meat, a lovely aroma, and was delicious! The seasoning for the simmered vegetables was just right, providing a comforting taste. - Flounder Sashimi: The flounder sashimi was firm yet tender and very tasty. It was a delight to enjoy fish before the sukiyaki. - Sea Urchin and Salmon Roe Mini Bowl: This was incredibly luxurious! Having both sea urchin and salmon roe together is unbeatable. The sea urchin was sweet, without any fishy smell, and melted in my mouth. The salmon roe was firm with the perfect amount of saltiness, making me wish for a second helping. - Roast Beef: Just one bite surprised me with its incredible flavor. The roast beef was very tender, complemented by a sweet and savory sauce. It was so delicious that it could have been the main dish. - Wagyu Sukiyaki: I had been looking forward to the sukiyaki! The staff cooked the first slice for us. The marbling was beautiful, and the slices were quite large; I felt very satisfied after having two. The broth wasn’t too strong, so it felt a little light when mixed with the egg, so I suggest adjusting it to your preference. There were plenty of vegetables, and I enjoyed a very delicious sukiyaki. - Dessert: All the dishes were delicious, and I was very satisfied throughout the meal. My friend enjoyed the food as well, which made me happy. The staff’s service and attentiveness were excellent, allowing us to enjoy our meal comfortably. I would love to visit again!

The Miyazaki beef sirloin sukiyaki course is priced at 19,800 yen. It is located about a 5-minute walk from Ginza Station on the Ginza Line, behind the Ginza Lion in the 4th floor of Dai-go Taiyo Building. This restaurant serves black-haired wagyu sukiyaki and shabu-shabu. I was led to a private room and requested the sirloin sukiyaki course. First, there are two small appetizers: steamed crab egg custard and simmered taro with lotus root. For the sashimi, I received seasonal fish - sea bream and flounder. The course also included a delightful uni and ikura rice bowl. For the grilled dish, I enjoyed A5 black-haired wagyu roast beef. The main dish was the renowned sukiyaki featuring exquisite sirloin, with two large slices of Miyazaki beef served per person, alongside vegetables including shungiku (chrysanthemum leaves), shiitake mushrooms, enoki mushrooms, onions, konjac (shirataki), and tofu. The meal continued with a bowl of white rice, and for dessert, a refreshing apple sorbet and chocolate brownie served as a sweet finale. The staff grilled the first slice of beef for me, and I must say, the beautifully marbled Miyazaki beef sirloin was incredibly sweet and delicious. Dipping it in egg and enjoying it with the rice was exceptional. Every dish that came out, from the uni ikura rice to the roast beef, was luxurious, visually appealing, and delicious, creating a truly happy dining experience. I highly recommend this place for dates or special occasions. #Ginza #GinzaGourmet #GinzaIzakaya #GinzaNabe #GinzaGyuNoKi #Gyunoki #Sukiyaki #Wagyu #Nabe #ShabuShabu #ManFood #Tokyo #TokyoGourmet #Gourmet #Izakaya #JapaneseFood #Japan #Tokyo #Food #Gourmet #YajiMeshiGinza

Located in a side street close to GINZA SIX, Gyunoki is surrounded by many high-end restaurants in the same building, attracting groups of salarymen likely using it for business entertaining. I had the pleasure of dining at Gyunoki, which features private rooms, enjoying the A5 grade black wagyu beef sukiyaki course! ★ What I ordered (prices include tax): - A5 Grade Black Wagyu Beef Sukiyaki or Shabu Shabu [Matsu Course] ¥12,800 - Ariake Peach Sake ¥900 - Ariake Plum Sake ¥900 【Course Contents】: - Two small appetizers: chawanmushi (steamed egg custard) and simmered taro and lotus root - Seasonal sashimi: snapper and flounder - Sea urchin and salmon roe mini bowl - Grilled dish: A5 black wagyu roast beef - Hot pot dish: A5 black wagyu sukiyaki with assorted vegetables - Rice: white rice - Dessert: apple sorbet and chocolate gateau Among the three course options of Matsu, Chiku, and Ume, I opted for the top Matsu Course. You can choose either sukiyaki or shabu shabu, and I went with sukiyaki this time. Each dish was of exceptionally high quality, with no compromises. The portions were just right, making it easy to finish everything quickly! The highlight, the A5 grade black wagyu, featured beautiful marbling. The sauce was prepared to be quite rich, and the staff cooked it with care. The vegetables included shungiku (chrysanthemum leaves), shiitake mushrooms, shirataki noodles, tofu, green onions, and shimeji mushrooms. The beef was incredibly tender, melting in your mouth the moment you took a bite. One egg wasn’t enough for the generous slices of meat (an extra egg can be added for ¥100). The rice was fluffy, soft, and sweet, clearly made from high-quality grains. I've heard that with a more premium course, you can enjoy courses featuring brand-name beef, which piques my interest as well. The attentive service from the staff made the experience even more delightful. Overall, I had a wonderfully satisfying meal. Thank you very much!

I’ve just arrived at "Ginza Gyu no Ki," near Ginza Station! It was around noon on a weekday, and there were a few groups in the restaurant. I ordered the A5 Grade Black Wagyu Sukiyaki "Matsu" course (12,800 yen). The warm appetizer included simmered taro and lotus root with simmered beef. It’s served in a style where you can open the dish. The taro was covered in beef sauce, giving it a fluffy texture! It was warm and comforting, overflowing with the flavor of beef, and the yuzu fragrance was delightful—very smooth flavor. The lotus root with simmered beef had a crunchy texture and was seasoned with a richer soy sauce that paired perfectly with the moist beef. The bitterness of the green onions added a nice touch! The sashimi was natural flounder from Aomori Prefecture. The sweet soy sauce had a hint of dashi, and the flounder was sweet with a nice sticky texture. The sea urchin and salmon roe small bowl came in a rustic dish. The salmon roe was soaked in soy sauce, so it was ready to eat. The sea urchin had no odor, was sweet, and finished with a refreshing aftertaste, while the salmon roe burst with sweetness—just perfect! The A5 Black Wagyu roast beef was served on a cold plate, retaining a nice texture that gradually dissolved in my mouth! The fat was sweet and had a melting texture, with the pink pepper adding an elegant touch to its sweetness. It was soft and refined in flavor! For the A5 Black Wagyu sukiyaki, the staff grilled the meat first. They used a broth with a rich blend of sweetness and soy sauce. The black wagyu was incredibly sweet, literally melting in my mouth! The beef paired with rice dipped in egg was pure bliss. It goes wonderfully with beer or sake, but rice is perfect too. I also enjoyed the traditional sukiyaki ingredients such as shungiku (chrysanthemum leaves), shirataki noodles, shiitake mushrooms, and tofu. To wrap up, we had apple sorbet with bits of apple, brownies, and warm hojicha (roasted green tea). The apple sorbet had the perfect crunch with the fruit texture! This is the ideal place to enjoy sukiyaki or shabu-shabu in a calm, private setting. Thank you for the wonderful meal!

I visited Ushinoki, located just a 3-minute walk from Ginza Station! ▼ Order Details Premium Sirloin Sukiyaki or Shabu-shabu Course ¥19,800 ▼ Impressions After a short walk from GINZA SIX, I discovered the tenant building where Ushinoki is situated. On the same floor, there were also a crab restaurant and a teppanyaki restaurant, creating a luxurious atmosphere! With a bit of excitement, I entered the restaurant. Inside, each table had a private room with doors, allowing for a relaxed dining experience. That day, I indulged in the premium course! Having never experienced a sukiyaki course for lunch before, I was filled with anticipation about what dishes would be served! Not only the main dish but also the appetizers and roast beef were simply delicious. My personal favorite dish, apart from the main, was the chawanmushi (savory egg custard). The finely chopped mushrooms added a touch of autumn, and the flavor of the broth was just right—absolutely delightful! The highly anticipated sukiyaki was prepared by the staff right at our table, so I could enjoy the top-quality meat in its best state. As you can see in the pictures, the pieces of meat were huge! The satisfaction from each slice was immense. Of course, it was incredibly tender as well. The moment I took a bite, the savory flavor of the meat was fully conveyed, and I couldn’t help but smile at how delicious it was. I think many people might feel that the price for lunch is on the higher side, but after trying it once, you'll definitely understand why it’s worth every penny. It was such a wonderful restaurant! Thank you for reading until the end! I hope this review is helpful for everyone!

I made a reservation for a 9,800 yen course. The appetizers and sashimi were delicious. The meat sushi exceeded my expectations and was very good. I had read in reviews that the sukiyaki would be cooked for us at the table, but it was already prepared, which was a bit disappointing. The rice (white rice) was especially tasty, and it’s great to see that the restaurant pays attention to their ingredients. The sukiyaki meat was lighter than I expected, and I thought I could eat a lot, but there was no way I could have more. I was so full! For two servings, there were five pieces of meat, right?

This restaurant in Ginza offers private rooms for enjoying sukiyaki and shabu-shabu. It seems that most customers tend to order sukiyaki, but we made a reservation for shabu-shabu. The quality of the meat is excellent, and the food is very delicious. While the building itself may seem a bit old, the interior of the restaurant is very clean. The layout includes simple private rooms, allowing us to relax and enjoy our meal comfortably!

The sukiyaki was delicious, and the sashimi and side dishes that came before it, including ikura, were also very tasty! The staff carefully prepared the sukiyaki for us. The slices of meat were quite large, but not too fatty, so I was able to eat it all without feeling overwhelmed. However, since each slice was big, two slices filled me up quite a bit! It was also great that the room was a private space.

Overall Rating: 9,800 yen per person (course) ▫️Revisit: ★★★★★ The private room makes ordering a bit challenging, but the atmosphere is lovely✨ ▫️Taste: ★★★★★ The first Sukiyaki of the year was amazing! ▫️Service: ★★★★★ It was tough to call for assistance in the private room, but the staff did their best to help us. ✔️Situation: The private room is perfect for dates or lively girls' nights where you want to chat a lot! If you haven't had Sukiyaki this year yet, I highly recommend it; it was absolutely delicious! Recommended Menu: The 9,800 yen course is just right! Starting with sashimi to meat sushi, and of course, the Sukiyaki beef is top-notch✨ The sake they recommended was also wonderful, making for a fantastic course overall. ❤️‍

**Menu Received** ～Course～ Black Wagyu Beef Sukiyaki or Shabu-Shabu **Plum Course**: 6800 yen ※I had Sukiyaki. **Drinks**: All-you-can-drink 2500 yen (I had Super Dry beer and green tea). **Gourmet Record** Just a 3-minute walk from Ginza Station, I enjoyed the luxurious Black Wagyu Beef Sukiyaki! **Interior** The decor has a calming Japanese style. You can feel the high-end atmosphere of Ginza while forgetting the hustle and bustle of the city, allowing for a relaxing time. This place is perfect for various occasions like anniversary dates, business meetings, and family celebrations.✨ **Food** I felt the cost-performance ratio was excellent for a high-quality Black Wagyu Sukiyaki course in Ginza! ❤️ Here are my impressions of each course item: **Chawanmushi** A hot chawanmushi topped with plenty of shigureni (braised meat). The shigureni has a robust flavor, so mixing it with the chawanmushi was just right! The idea of using beef in chawanmushi was fresh, and it heightened my anticipation for the Black Wagyu hot pot to come! ❤️ **Sashimi - Hirame** Thick sashimi of Hirame (flounder) from Aomori Prefecture. I had only ever eaten thin sashimi, so this felt extravagant! ❤️ The umami and firm texture from such fresh fish were superb! I wished I could have eaten more; it was that delicious. **Sukiyaki** A5 ranked Black Wagyu from Iwate Prefecture. The marbling was just right and beautiful!✨ Each person gets two large pieces of meat. The chef cooks the first piece for you, and you can cook the second piece whenever you like. Dipped in a raw egg, it melts in your mouth! There was absolutely no foul smell. Afterwards, they neatly arranged the vegetables, tofu, and shirataki noodles in the pot! I appreciated having someone prepare it for me, as I’m a bit clumsy! ❤️ **Yuzu Sorbet and Pumpkin Tart** (with hot hojicha) The refreshing sorbet and rich, moderately sweet tart were both served in bite-sized pieces, making for a lovely palate cleanser! Having a luxurious space in the heart of Ginza while enjoying high-quality Sukiyaki course cuisine, and even with the all-you-can-drink option, it came in under 10,000 yen. Isn’t that an incredible value?! The kindness of the staff and the comfortable atmosphere made it truly the best experience! ✨ I will definitely want to return for important dining occasions in Ginza! ❤️

I visited Gyunoki, where you can enjoy shabu-shabu and sukiyaki with all seats in private rooms! This time, I had the bamboo course of sukiyaki (9,800 yen). It included: - 2 small side dishes - Seasonal sashimi - Wagyu beef sushi - A5 Wagyu sukiyaki - White rice - Dessert The small dishes were crab roe mixed with cucumber and a chawanmushi topped with beef simmered in soy sauce. The crab was delicious! The sashimi was flatfish, and I was delighted to have some fin meat included. The sukiyaki beef was exceptionally large, probably twice the size of my face! It was cut quite thick, and even one piece had a significant volume. The staff cooked the first piece for us, which made me feel at ease. The yuzu sorbet for dessert was refreshing and much appreciated. Thank you for the meal!

■Ginza Ushinoki Tokyo: A Hidden Gem Where You Can Enjoy Miyazaki Beef Sukiyaki and Shabu-Shabu Address: 7-10-8 Ginza, Chuo City, Tokyo, 4th Floor, 5th Taiyo Building Hours: Lunch / Saturday and Sunday 12:00 PM – 3:00 PM; Dinner / Daily 5:00 PM – 11:30 PM Today, I had some errands to run in Ginza and a bit of hunger, so I decided to enjoy some sukiyaki for dinner. My favorite sukiyaki spots in Ginza are "Yoshizawa" and "Gyuan," but I had heard good things about this place, so I decided to give it a try. The restaurant has all sliding doors that fully separate the space, giving it a casual izakaya atmosphere. However, from the entrance to after my meal, I didn't see anyone else. I could hear voices from somewhere, but I didn't see any faces, which might be a plus considering Ginza's clientele, which includes industry people, clients, and nightlife. Since I wasn't too hungry, I opted for the bamboo course priced at ¥9,800 per person. It started with small dishes: a crab and fish roe salad and a steamed egg pudding with beef simmered in soy sauce. The crab was surprisingly delightful, even in summer, highlighting the quality ingredients used here. Next, I enjoyed some sashimi, specifically flounder. Its freshness was exceptional, and its sweetness amazed me; I had never tasted such delicious flounder before! It was like seeing the world more vividly, similar to the sensation after drinking Red Bull. Following that, I had a piece of black wagyu beef sushi, which was wonderfully marbled and perfectly seared, making it incredibly delicious. Then came the main event: Miyazaki beef sukiyaki. The beef was beautifully marbled, showcasing the signature strong red meat characteristic of Miyazaki beef. This type of meat pairs wonderfully with the rich flavor profile of sukiyaki. The tender texture and bounciness of the beef, along with a generous portion of about 200g, left me feeling quite satisfied. The drink selection was extensive, including whiskey, beer, shochu, and sake, so I was well taken care of. I was surprised that I could enjoy a drink package along with the Miyazaki beef for under ¥10,000; the cost performance was excellent. The service was very courteous, and it was a relaxing place to dine. #Food #FoodDiary #Gourmet #GourmetLovers #Foodies #Ginza #Tokyo #Sukiyaki #ShabuShabu #Michelin #DeliciousFood

Located on the 4th floor of a building just a 3-minute walk from Ginza Station, this restaurant features private rooms that are neatly enclosed with doors, creating a clean and tranquil atmosphere. It seems perfect for various occasions, such as business dinners, gatherings with friends, or dates! This time, I enjoyed the "Take" course of black Japanese beef sukiyaki. The menu included: ◼︎ Crab and tobiko (fish roe) salad, steamed egg custard ◼︎ Sashimi of naturally-caught flatfish from Hokkaido ◼︎ Grilled dish: beef sushi with black Japanese beef ◼︎ Hot pot: sukiyaki with black Japanese beef from Miyazaki Prefecture ◼︎ Rice dish: white rice ◼︎ Dessert: palate cleanser The first dish was cleverly hidden beneath a bamboo mat, and when lifted, revealed two delightful small bowls that instantly lifted my spirits. The crab and tobiko salad had a fun, popping texture, and the flavor of the crab was prominent. The sashimi of natural flatfish had just the right bite, with sweetness that intensified as I chewed. The pairing of sweet soy sauce and wasabi was excellent. The beef sushi featured thick slices of black Japanese beef, offering a satisfying bite. Despite its thickness, it was tender, and the sensation of the fat melting in my mouth was absolutely delicious. The main sukiyaki dish showcased A5 black Japanese beef from Miyazaki, with impressively marbled meat that was simply mesmerizing. Dipped in a sweet sauce and combined with egg, it was truly delightful. I couldn't help but devour the rice like a hungry high school student! The vegetables, including succulent simmered green onions, onions, and shungiku (chrysanthemum leaves), added to the overall deliciousness of the sukiyaki, reminding me once again of its wonderful taste. I definitely want to return for a celebration or as a personal treat. Thank you for the lovely meal!

This is a restaurant that just opened in May, offering sukiyaki and shabu-shabu made with Japanese black beef. The beauty of the meat is a visual delight. The interior consists entirely of private rooms, creating a beautiful and calm space that's perfect for dining with friends or for a date. Here’s what we had: - **A5 Ranked Japanese Black Beef Sukiyaki or Shabu-Shabu [Take] Course**: 9,800 yen + all-you-can-drink option: 2,500 yen + 10% service charge - **Small Dishes**: Two types - crab and fish roe salad, and chilled chawanmushi. Opening the stylish bamboo lid, these dishes appeared, lifting our spirits. The crab and fish roe salad had a nice texture and paired well with drinks. The chawanmushi topped with crab was flavorful and delicious. - **Seasonal Sashimi**: Sliced flounder. The fresh, succulent sashimi was outstanding, and the firm texture of the flounder was enjoyable. It was great to have fish included in the course. - **Japanese Black Beef Sushi**: Roasted beef nigiri, one topped with caviar. It was incredibly tender and melted in the mouth. I could eat more than one! - **A5 Japanese Black Beef Sukiyaki**: The portions were impressively large, and the presentation was beautiful. There were four slices in the serving for two. The first slice was prepared by the staff, and when it melted in my mouth, the sweet and savory flavor combined with egg was indescribably delicious. The beef was tender and luxurious. The second slice was enjoyed with vegetables. Initially, I thought two slices might be too little, but with the ample size and included vegetables, it was a satisfying portion. - **White Rice**: While enjoying the sukiyaki, I craved white rice, and they happily brought some. With rice to accompany the sukiyaki, I felt I could eat forever. - **Dessert**: Yuzu sorbet and panna cotta served as a refreshing palate cleanser. The sorbet contained pieces of yuzu, which cleared the palate nicely, and the panna cotta was sweet and delicious with a gentle taste. Thank you for the meal! **Restaurant Name**: Ginza Ushinoki **Nearest Station**: Ginza Station

Ginza Gyunoki / Just a short walk from Ginza Station! It has private rooms and offers delicious sukiyaki and shabu-shabu. It's not often you eat sukiyaki outside, right? Not only meat but also fish was available, and the course exceeded my expectations ◽️ I reserved the Matsu course. You can choose between A5 ranked black Wagyu beef for sukiyaki or shabu-shabu, and I went with sukiyaki! ♡♡ It's been a while since I had sukiyaki, so I was excited. First, two small appetizers: a chilled chawanmushi (steamed egg) and crab mixed with tobiko. The combination of crab and tobiko was incredibly delicious, with a delightful pop in every bite! We also had seasonal sashimi, and the flounder paired perfectly with sweet soy sauce. The uni and ikura rice bowl looked absolutely tempting… It was lavishly topped with generous amounts of ikura, uni, and caviar! The A5 black Wagyu beef sushi also had caviar on top. The beef was thick, and there was just a small amount of rice, which allowed the flavor of the black Wagyu to shine through. The sukiyaki with A5 black Wagyu was surprising with the size of the meat! Haha! The meat was incredibly tender and melted in my mouth. For two people, there were four pieces, but those four pieces were much larger than I imagined! The first piece was grilled by a staff member, and I enjoyed it thoroughly with the egg. Since they served rice as well, I ended up eating way too much… The vegetables surprisingly soaked up the flavor quickly, making me want more rice! ♡♡ For dessert, there was yuzu sorbet and panna cotta. They also have a selection of rare alcoholic beverages, and I enjoyed trying many whiskies I had never tasted before! ◽️ Just a 3-minute walk from Ginza Station and also accessible from Shinbashi Station! ◽️ Open Monday to Friday from 5:00 PM to 11:00 PM, and Saturday and Sunday from 12:00 PM to 3:00 PM / 5:00 PM to 11:00 PM.

For dinner today, I was invited by a friend to a private room shabu-shabu and sukiyaki restaurant called "Ginza Ushinoki". It's located around midway between Shimbashi and Ginza stations. It seems the restaurant recently opened, and I feel a bit of a connection since their opening day coincides with my birthday (*´艸｀*). Upon entering the restaurant, we were guided to our seats, which featured a chic interior and a calming atmosphere. Despite it being a weekday, the place was almost full, showcasing its popularity. We had reserved the "Take" course (¥9,800) plus a drink-all-you-can option (¥2,500) for a 2-hour limit (last order 30 minutes before). The course included: - Two small dishes - Seasonal sashimi - Black wagyu beef sushi - A5 black wagyu sukiyaki - White rice - A dessert to cleanse the palate We started with a toast using Super Dry beer (≧∇≦)／□☆□＼(≧∇≦). The first course featured two small dishes: a crab tobiko salad and a crab chawanmushi (savory egg custard). The crab tobiko salad was a great sake snack, while the chawanmushi was a cold version topped with a thick sauce. The second dish was seasonal sashimi, featuring flatfish sashimi paired with sweet soy sauce, which was delicious even just with kabosu or yuzu. The third dish was black wagyu roast beef, which paired perfectly with beer – so tender and tasty! For the main event, we had sukiyaki with generous cuts of A5 black wagyu from Ishikawa Prefecture and vegetables. The staff prepared it for us, adding the sauce and cooking the first piece of meat. As I was busy snapping photos, they told me to whisk some eggs, and before we knew it, the soft meat was ready to go into the eggs! The taste was like melting in my mouth (*´ ꒳`*)/ so good♪ After we added some vegetables, we could cook the second piece of meat to our liking. Normally, I don't add onions to sukiyaki, but it was in this dish, giving it a fresh twist that reminded me of how beef and onions are used in gyudon. I requested an extra egg before cooking the second piece of meat, and when the white rice arrived, it was the perfect moment for an "on the rice" treatment (o´艸`)ムフフ. And finally, we had a dessert to cleanse our palates: yuzu sorbet and a small panna cotta to balance out the richness of the meat. With unlimited drinks, I lost count of how many Super Dry beers I had (/ω＼). The 2 hours flew by, and it was a fun and delicious experience! I was completely satisfied—thank you for the meal! Photographed with: LUMIX DC-GF10 + LUMIX G 25mm F1.7 ASPH. Some shots also taken with LUMIX DC-GF10 + LUMIX G 20mm F1.7 ASPH. & iPhone 15 Pro.

I went to a sukiyaki restaurant located on the 4th floor of a building situated approximately between Ginza, Higashi-Ginza, and Shimbashi. On this day, I had a reservation for the "Take" course, which allows you to choose between A5-ranked black wagyu sukiyaki or shabu-shabu. - **Appetizer:** The meal started with crab tobiko (fish roe) mixed with a clever presentation where a small bowl appeared when I opened a hidden box that concealed chawanmushi (steamed egg custard). I enjoyed this with my first pint of draft beer and the appetizer. - **Sashimi:** The dish featured flounder sashimi served with a slightly sweet soy sauce. - **Grilled Dish:** Next was the black wagyu roast beef, which came with a somewhat gelatinous sauce. The texture was tender and enjoyable. - **Hot Pot:** The highlight was the A5 black wagyu sukiyaki, which came from Ishikawa Prefecture on this particular day. Each person received two slices of the large cuts of meat, accompanied by vegetables such as shungiku (greens), green onions, shiitake mushrooms, enoki mushrooms, tofu, shirataki noodles, and what I found particularly unique—onions. The staff assisted with the initial cooking of the meat and vegetables, making it easy for those who have never made sukiyaki before. It was prepared in the Kanto style where the meat is simmered in a sauce. While some people prefer to eat their sukiyaki rare, I thought that the meat on this day would taste better when fully cooked, which the staff ensured it was. - **Rice:** For the meal, I had white rice. While it’s good to eat the meat dipped in egg, combining it with rice is simply the best. - **Dessert:** To finish, we were served two refreshing desserts: yuzu sorbet and a small panna cotta. The thick yet tender slices of A5 black wagyu were truly impressive!

There is a shabu-shabu and sukiyaki restaurant located very close to GINZA SIX, which offers private rooms that can accommodate groups of 2 to around 10 people. On this occasion, we enjoyed a sukiyaki meal featuring high-quality Miyazaki Prefecture black wagyu beef, which had a nice marbling and was served in thicker, larger slices—two pieces per person! This was enough to ensure a satisfying experience. The sauce used was not overly sweet, and the other ingredients included green onions, shiitake mushrooms, enoki mushrooms, konnyaku, firm tofu, and onion. It was actually my first time trying onion in sukiyaki, and it complemented the flavors well, much like in gyudon (beef bowl). The flavors had infused beautifully, making it quite delicious. For the course finale, we had udon noodles. All the other dishes in the course were tasty and enjoyable as well. Considering that private sukiyaki rooms in Ginza typically cost around 10,000 yen for a course, I think the cost-performance is good. Thank you for the meal! The menu also included a variety of other dishes such as crab roe salad, cold chawanmushi (steamed egg custard), marinated tuna and flounder with ponzu jelly, and homemade roast beef.

I had the best sukiyaki in Ginza! The meat was surprisingly large and of exceptional quality. The building is newly constructed this year and very beautiful, housing many high-end restaurants that are characteristic of Ginza. The private room provided a calm space to enjoy our meal at a leisurely pace. Here’s what I had: ----------------------------- ◇ A5 Grade Wagyu Sukiyaki or Shabu-Shabu [Take] - ¥9,800 + Drink All-You-Can-Drink ¥2,500 - Appetizer: Zuwai crab with fish roe, Chilled crab chawanmushi. It seems they also run a crab-focused restaurant, so the appetizers were authentic. - Sashimi: Marinated tuna and flounder with ponzu jelly. - Homemade Roast Beef: Being a meat specialty restaurant, the quality was exceptional. It melts in your mouth! This was the best roast beef I’ve ever had. - Sukiyaki: A5 Wagyu beef with vegetables. The beef was so large that it filled the pot completely! The tenderness of the meat increased my happiness. The staff prepared the first piece of meat and the vegetables for us, and we handled the second round ourselves. - Udon for the finish: The udon was also delightful and delicious, with a chewy texture soaked in flavor. - Lemon sorbet and a small panna cotta to end on a refreshing note. ----------------------------- This was the perfect place in Ginza to enjoy sukiyaki in a private room. Both the taste and ambiance were great, and anyone I bring here would surely appreciate it. The staff was pleasant, making for a wonderful dinner experience. Thank you for the meal!

I visited Ginza Gyu no Ki for delicious sukiyaki with friends, located in Ginza 7-chome! It is just a short walk from Ginza Station or New Shimbashi Station. This sukiyaki and shabu-shabu restaurant offers fully private rooms, which was a great adult hideaway feel although the location was a bit difficult to find. The entire interior is made up of private rooms, allowing you to enjoy your meal in a relaxed atmosphere. If you need to call a staff member, just press a button and they will come right away. We ordered the A5 grade black Wagyu sukiyaki "Take" course, along with a drink to toast. Not only was the meat beautiful, but we also enjoyed delicious seasonal sashimi, making it a very satisfying course. Here’s what we had: - Two small side dishes: chilled chawanmushi (savory egg custard) and a mix of snow crab and fish roe. - Two types of seasonal sashimi: crab sashimi and I think the other was amberjack. - Meat dish: homemade roast beef (Wagyu) that was tender and juicy, likely slow-cooked at a low temperature, served with tasty sauce. - Main dish: A5 black Wagyu sukiyaki. - Final dish: udon noodles, which we added to the leftover sukiyaki broth. The flavor-soaked noodles were so good that I could eat them even when full! For dessert, we had refreshing lemon sorbet. The meat used in the sukiyaki was thick and satisfying! The beautifully marbled Wagyu from Ishikawa Prefecture was incredibly tender and had a sweet, delicious fat. Don’t worry! The staff will cook the meat perfectly for you and explained everything carefully, leaving a very good impression. The broth was a bit on the strong side, but if you let the staff know, they can adjust the flavor for you. We also enjoyed plenty of vegetables and left feeling fully satisfied. They even can accommodate groups—I've heard they have a room that can hold up to 12 people! This place is definitely suitable for casual get-togethers as well as business occasions. A girls’ night out here would definitely keep the conversations lively! Next time, I’d love to try the shabu-shabu. I will definitely return.