Located right in between Yotsuya Station and Yotsuya-Sanchome Station, this restaurant offers a unique dining experience with a luxurious counter seating for two people, facing two chefs preparing the dishes right in front of you. The atmosphere is very calm, with classical music playing in the background. We ordered the Rinzan Kyoku course for 22,000 yen, which consisted of various beef dishes. The overall composition of the course was fantastic, with a focus on beef. The meal was delicious and satisfying without causing any stomach discomfort. The highlights were the sirloin tartare, sirloin yukhoe, and the shabu-shabu with ponzu sauce. The tempura with Chateaubriand was particularly outstanding. The meal ended with two different options for the final dish - a Chateaubriand rice bowl and homemade hayashi rice, both of which were delightful. The dessert was also delicious. The restaurant offers a wide selection of sake and wine, and they paced the meal perfectly according to our drinking speed. We had a leisurely and enjoyable dining experience for 2 and a half hours. Thank you for the wonderful meal!

Today, I got off at Yotsuya Station and walked about 7-8 minutes towards Yotsuya Sanchome, to a building on the left side on the 1st floor. Since I had been eating a lot of fish lately, I decided to make a reservation at a meat cuisine restaurant and visited "Niku Kaiseki Rinzen". The restaurant is located facing the main street, so it is relatively easy to find. Once inside the restaurant, the atmosphere quickly turns into a sophisticated adult vibe. The seasonal course menu included: - Tajima beef red meat loin tataki with Kujo green onions and myoga - Conger eel and hairy crab potato soup - Charcoal-grilled black wagyu beef tongue, Hokkaido scallops, and Okinawan spiny lobsters with salt koji sauce - Tajima beef sirloin tartare with caviar - Deep-fried autumn salmon and eggplant with sansho leaves - Seasonal vegetable simmered dish (bamboo shoots, konjac, green beans, pumpkin, carrots) - Tajima beef Chateaubriand steak - Rice dish "Gin no Tsuki" sukiyaki with red miso soup and pickles - Vinegared citrus somen noodles - Dessert of chilled shiratama zenzai and Shine Muscat The Kobe Tajima beef, which meets the world's strictest standards, was the highlight of the meal. The owner, who has tried meat dishes from all over Japan, carefully selected dishes like tataki and tartare that are almost raw, as well as the Chateaubriand steak. The meal was perfectly balanced with scallops, spiny lobsters, and seasonal vegetables, leading up to the sukiyaki course. This was the first time rice was served, with large-grain "Gin no Tsuki" rice, a variety that was so delicious that you would want more. The vinegared citrus somen noodles served outside the menu were refreshing, and the chilled shiratama zenzai was a perfect ending to the meal.

I heard that there is a delicious meat kaiseki restaurant in Yotsuya, which has been selected as one of the top 5000 restaurants on Tabelog. I visited with high expectations, wondering if it will make it to the top 100 list next. The course I had was as follows: - Chef's course 22,000 yen - Champagne Domaine Charlier & Hils Carte Noire - Appetizer: Tajima beef lean lamp tataki with Kujo green onions and myoga - Soup: Conger eel and hairy crab in a true soup bowl - Grilled dish: Wagyu beef tongue, Hokkaido scallop, and Okinawa prawn charcoal-grilled with salt koji sauce - Chablis 1er Cru Vaillons 2019 - Raw dish: Tajima beef sirloin tartare with caviar - Remelluri Rioja Reserva 2014 Spain - Fried dish: Autumn salmon and eggplant tempura with sansho leaves - Takasago Junmai Daiginjo - Simmered dish: Seasonal vegetables - Kendall-Jackson Grand Reserve Cabernet Sauvignon 2019 - Grilled dish: Tajima beef Chateaubriand steak - Rice dish: Ginno Tsuyu sukiyaki with red miso soup and pickles - Noodle dish: Vinegared citrus somen - Dessert: Chilled shiratama zenzai with Shine Muscat I visited in September 2023 and enjoyed a full course featuring Kobe Tajima beef in a private counter room. Even though I'm not a big fan of meat, I really enjoyed it. The quality of the meat was truly outstanding. This is definitely a great restaurant for entertaining guests or business meetings.

I came across this restaurant while looking for a place to enjoy a luxurious dinner with delicious meat dishes. It is a rare genre called "Niku Kaiseki" and it caught my attention. The restaurant is located between Yotsuya Station and Yotsuya-Sanchome Station. When you open the chic and elegant door, you are greeted with a sophisticated and upscale atmosphere. On this day, we had the special course called "Rinzen Kyoku" for 22,000 yen, which included: - Hand-rolled sushi with Tajima beef sirloin and Rebun Island sea urchin - Sweetfish and winter melon soup - Black Wagyu beef tongue with Kamo eggplant and shark fin sauce - Tajima beef sirloin yukhoe - Black Wagyu beef loin cutlet sandwich - Seasonal vegetables with Nishikiyaki - Tajima beef sirloin shabu-shabu with salt ponzu sauce - Black Wagyu beef Chateaubriand steak - Corn and edamame mixed rice - Red miso soup, 3 types of small dishes - Somen noodles - Warabi mochi "They recommended eating it as soon as possible because it's best when served fresh!" The staff's service was impeccable, and the dishes were served at the perfect timing. The carefully selected Tajima beef was delicious, and the service was attentive to every detail. The first dish was the hand-rolled sushi, a perfect combination of the mellow Tajima beef sirloin and creamy sea urchin. The second dish, sweetfish and winter melon soup, had a gentle yet robust broth that was delightful. The thick black tongue had a good bite and a tender texture. The shark fin sauce was rich and paired well with the meat. The yukhoe melted in the mouth, with a luxurious taste of the beef and the saltiness of the caviar. The cutlet sandwich was crispy and flavorful, with a perfect balance of seasonings. The seasonal vegetables were cooked to perfection, bringing out their natural sweetness. The shabu-shabu was tender and flavorful, complemented by the salt ponzu sauce. The Chateaubriand steak was pink, juicy, and tender, with a rich and elegant flavor. The corn and edamame mixed rice was a comforting end to the meal. The somen noodles were delicate and refreshing. The warabi mochi was handcrafted and had a delightful texture with a hint of sweet azuki bean paste. Overall, every dish was beautifully presented and delicious, and the attentive service made the dining experience memorable and enjoyable.

Located around the middle of Yotsuya and Yotsuya Sanchome, we visited "Niku Kaiseki Rinzen" for a celebration. While we often go for yakiniku, this was our first experience with a meat kaiseki meal. The interior of the restaurant had a sophisticated and elegant atmosphere, with just the right amount of lighting creating a sense of luxury. We were seated in a private counter room and opted for the Rinzen Ultimate Course. The presentation of the dishes was beautiful, with carefully selected plates and glasses enhancing the dining experience. Each dish was not only visually appealing but also evoked a sense of warmth and wonder when held in the palm of our hands. We started with a toast of draft beer and were served the following courses: - Appetizer: Tajima beef sirloin and Murasaki Uni hand roll, served on a vibrant Kutani ware plate. The combination of nori, seared sirloin, avocado and grated yam wrapped together was a luxurious and delicious start to the meal. - Soup: Sweet sea bream and Matsukasa grilled soup. The sea bream, cooked with its scales, had a tender and crispy texture, complemented by a flavorful broth made from sea bream bones. - Side dish: Black Wagyu beef tongue and Kamonasu eggplant with shark fin sauce. The tender beef tongue and flavorful eggplant paired perfectly with the sauce. - Sashimi: Tajima beef sirloin Yukke with caviar. Thinly sliced sirloin with caviar and wasabi presented elegantly, with a calculated balance of flavors. - Fried dish: Premium black Wagyu beef lamp cutlet sandwich. The crispy bread sandwiching the juicy cutlet, accompanied by homemade demi-glace sauce, created a sophisticated and spicy flavor. - Intermezzo: Seasonal vegetables in Nishikyo-style. Grilled asparagus, paprika, and snap peas were perfectly cooked, highlighting the natural sweetness of the vegetables. - Warm dish: Tajima beef sirloin cold shabu-shabu with salt ponzu. The luxurious cold shabu-shabu with fresh tomatoes and yuzu zest was light and refreshing, pairing well with the wine. - Grilled dish: Tajima beef Chateaubriand charcoal-grilled with salt, wasabi, and ponzu. The delicate marbling and melt-in-your-mouth flavor of the Chateaubriand, paired with freshly grated wasabi and Okinawan rock salt, was a delight. - Rice dish: Corn and edamame mixed rice with three types of red miso soup (Wagyu beef, bonito kelp, pickles). The rice, cooked in a clay pot, had a large grain size and a light texture, complemented by the sweetness of the corn. Each dish was a masterpiece, showcasing the skill and creativity of the chef. The combination of high-quality ingredients and meticulous preparation resulted in a refined and exceptional dining experience.

Oh, I came for a special occasion. First of all, the conclusion. It's worth paying for, delicious. I often go to yakiniku restaurants, but this kaiseki is rare. The dishes are creative. The Tajima beef melts in your mouth. They use expensive ingredients generously and come up with ways to make it cost-effective. It's irresistible. I'm impressed. It's delicious. The staff are all polite and provide bright service. It's a restaurant that makes you want to come back. No, I definitely will go again.

On August 23, 2023, I visited this restaurant for the first time with two friends. It is located along Shinjuku Street, right in the middle between Yotsuya-sanchome Station on the Tokyo Metro and JR Yotsuya Station. The restaurant specializes in kaiseki cuisine featuring high-quality ingredients, with a focus on Tajima beef (Kobe beef). Tajima beef, born in the northern part of Hyogo Prefecture in the Tajima region, is synonymous with Kobe beef. Other famous Japanese black cattle breeds like Omi beef and Matsusaka beef are descendants of Tajima beef, specifically the renowned "Tajiri-go" bloodline. The restaurant is a street-level store facing Shinjuku Street, exuding an elegant and sophisticated atmosphere. The interior has a stylish and calming ambiance with dim lighting. There is a private counter seat and four private table rooms, totaling over 20 seats. We were seated in the only private counter room, where we could witness the live cooking. The owner, originally from Hokkaido, used to run a company mainly in the food and beverage industry. About a year and a half ago, he decided to open this restaurant to wield the kitchen knife himself. As a sister restaurant, there is "Robata Yakitori Torisai" in Shinjuku. We opted for the "Rinzen - Gokku Course" (22000 yen, discounted to 18000 yen for the reopening after a temporary closure due to building renovations in August). The dishes we enjoyed included: - Tajima beef sirloin and Nemuro sea urchin hand roll - Sweetfish Matsukasa-yaki soup - Black cattle tongue and Kamo eggplant shark fin paste - Tajima beef sirloin yukke with caviar - Premium black cattle lamp cutlet sandwich - Seasonal vegetable Saikyo-yaki - Tajima beef sirloin cold shabu-shabu with salt ponzu vinegar - Tajima beef Chateaubriand charcoal-grilled - Sweet corn and edamame mixed rice, red miso soup, and three kinds of small dishes - Somen (fine wheat noodles) - Warabimochi (bracken-starch dumpling) For drinks, we had Champagne, fresh lemon sour, Yamazaki highball, Hitoroki Junmai Daiginjo (Fukushima), Kuro Ryu Daiginjo Junmai Sake Ginpu (Fukui). The meal was exquisite, and the service was impeccable.

I visited the Wagyu kaiseki restaurant "Niku Kaiseki Rinzen" in Yotsuya-Sanchome, where I made a reservation to try their special August offer, the Rinzen Extreme Course. First, I was served a draft beer with an appetizer of Tajima beef sirloin and Purple sea urchin from Nemuro wrapped in a hand-rolled sushi. The uni roll looked vibrant in the Kutani ware dish and tasted harmoniously delicious. The soup dish featured a clear and flavorful tilefish and pine mushroom grill. The side dish included tender black wagyu tongue and Kamona eggplant with shark fin sauce, spring onions, and myoga. The wagyu tongue was simmered to perfection, and the eggplant absorbed the flavorful sauce beautifully. The sashimi course included Tajima beef sirloin yukke topped with caviar, offering a refined texture and exquisite taste. The presentation was also beautiful. The deep-fried dish was a thick and flavorful special selection black wagyu lamp cutlet sandwich, bursting with spiciness. A palate cleanser of seasonal vegetables in Saikyo miso paste was served next, allowing the sweet flavors of asparagus, paprika, and snap peas to shine. Instead of white wine, I paired the dishes with a Japanese sake called "Tokachi" Junmai Daiginjo, which had a refreshing finish and elegant complexity. The hot dish was a refreshing cold Tajima beef sirloin shabu-shabu with salt ponzu sauce, served with Kujo green onions and tomatoes. The charcoal-grilled dish featured a substantial Tajima beef Chateaubriand with ponzu, salt, and wasabi, allowing me to fully enjoy the unique texture and flavor of Chateaubriand. The meal concluded with corn and edamame mixed rice, red miso soup, and three side dishes of simmered vegetables, bonito flakes with kelp, and pickles. The meal was accompanied by the premium rice brand "Silver Dawn," which was so delicious that I would come back just for the rice alone. Lastly, a sweet dessert of bracken rice cake with sweet soybean paste was served, leaving a pleasant aftertaste.

I revisited this restaurant seeking that same emotional experience from before. The elegant exterior reminded me of my previous visit, where I had a truly delicious meal. This time, I must say that the food surpassed my expectations. Even if the impression was as good as last time, I would have been disappointed. However, this time, the experience far exceeded what I had imagined. It seems like the restaurant has put in a lot of effort to improve. I usually don't think in clichés, but this time, I really felt that I wanted to treat my parents to this meal. Every aspect of the meal was well thought out, and I believe everyone would enjoy it beyond satisfaction. As I was about to take a photo of the exterior, the friendly owner came out. I promised to visit again and left the restaurant.

Today, I visited the restaurant "Rinzen" with a friend to try out their meat kaiseki cuisine. It was my first time experiencing meat kaiseki, so I was really looking forward to it. The restaurant had a luxurious feel from the moment we entered the building, and the interior was beautifully designed with attention to detail. I was a bit nervous as I hadn't been to such a high-end restaurant before. We were seated at a counter where the chef would prepare the dishes right in front of us. I was initially nervous about the face-to-face interaction, but the chef was friendly, cheerful, and funny, which put me at ease. Now, let me introduce the courses we enjoyed. First, we had a hand-rolled dish of Tajima beef sirloin and Hokkaido sea urchin. We rolled it ourselves and the combination of the sea urchin's flavor and the Tajima beef sirloin's richness was amazing. It went really well with drinks. Next, we had a soup with grilled sea bream. The aroma of the broth was delightful, and the sea bream had a unique texture that was both soft and crispy, creating a delicious and comforting taste. Then, we had a side dish of black Wagyu beef tongue with Kaga eggplant and shark fin sauce. The tongue was tender, and the eggplant paired perfectly with the shark fin sauce. Following that, we tried the Tajima beef tartare with caviar. The presentation was impressive, and the combination of the beef and caviar created a burst of flavors in our mouths. It was surprisingly delicious. We also indulged in a special black Wagyu beef lamp cutlet sandwich, which was made with a rare cut of lamp and had a crispy texture. The sandwich was filled with wasabi, enhancing the flavor of the beef. This was followed by a grilled dish of seasonal vegetables with miso, which was a perfect palate cleanser. Next, we had chilled Tajima beef shabu-shabu with ponzu sauce. It was my first time trying chilled shabu-shabu with such luxurious beef, and it was perfect for the hot weather. The beef was flavorful, and the special ponzu sauce complemented it well. The accompanying tomato was also exceptionally delicious. For the main course, we had charcoal-grilled Tajima beef Chateaubriand, which was cooked slowly over charcoal. The thick slices of Chateaubriand were served with ponzu sauce, salt, and wasabi. It was my first time trying Chateaubriand, and I was amazed by how delicious it was. The beef was tasty on its own and even more flavorful when paired with the condiments. Finally, we enjoyed a course of corn and edamame rice cooked in a clay pot, red miso soup, and three small side dishes. The rice was cooked to perfection in the clay pot, and the red miso soup and pickles were also delicious. For dessert, we had a bite-sized sweet mochi with kinako powder, which was a perfect way to end the meal. Overall, it was a memorable experience dining at a meat kaiseki restaurant for the first time. The food was incredibly delicious, and I would love to visit again in the future. Thank you for the wonderful meal!

I invited a friend to dine at "Rinzen," a restaurant located a 6.7-minute walk from Yotsuya Station where you can enjoy kaiseki cuisine with meat. We had a reservation at 5:00 PM and were seated at a lovely private counter seat. We opted for the Rinzen Kyoku course, which is normally priced at 22,000 yen but is currently available for 18,000 yen until the end of August. We started with a champagne toast! The course included the following: - Rolled dish: Hand-rolled beef sirloin from Tajima and Hokkaido sea urchin - Arm dish: Sweetfish grilled with pine needles in a bowl - Side dish: Beef tongue and Kamo eggplant with shark fin sauce - Raw dish: Beef sirloin yukhoe with caviar - Fried dish: Premium black beef lamp cutlet sandwich - Chopstick rest: Seasonal vegetables grilled with miso - Cold dish: Beef sirloin cold shabu-shabu with salt ponzu - Grilled dish: Charcoal-grilled Tajima beef Chateaubriand - Rice dish: Sweet corn and edamame mixed rice, red miso soup, three small side dishes - Additional: Somen noodles Each dish was delicious and the course was exceptional. Dining at the counter allowed us to feel the warmth of the chef, making our experience enjoyable from start to finish. I would definitely love to visit this restaurant again. It is perfect for celebrating special occasions with family or friends, as well as for business meals. Thank you for the wonderful meal.

After several months of anticipation, I finally made my first visit to the Wagyu kaiseki restaurant, Rinzen, located near Yotsuya and Yotsuya Sanchome stations. Rinzen offers only set courses and operates on a reservation-only basis. I was fortunate enough to arrive right at the opening and was seated at a private counter room. I opted for the August Rinzen Gokuso course, which featured Kobe beef and Ota beef prepared in various exquisite ways. The weather in Tokyo was clear with little impact from the typhoon, so I started my meal with a champagne toast. The first dish was a hand-rolled uni and Tajima beef sirloin sushi, a luxurious and delicious start to the meal. The soup course featured grilled sea bream, which was flavorful and comforting. Each subsequent dish, from the black wagyu tongue to the lamp cutlet sandwich, was expertly prepared and showcased the quality of the ingredients. The meal also included a refreshing vegetable grill, a savory shabu-shabu with Tajima beef sirloin, and a charcoal-grilled Chateaubriand. The meal concluded with a corn and edamame rice dish, red miso soup, and a delicious warabi mochi dessert. The attentive service and friendly atmosphere, combined with the exceptional food quality, made this dining experience truly memorable. I highly recommend Rinzen for meat lovers, special occasions, or entertaining guests. The mintia mints with Rinzen's name on them were a thoughtful touch to end the meal. The head chef, Takami-san, was welcoming and engaging, adding to the overall enjoyment of the evening. It was a dining experience that brought back memories of my favorite restaurants from the past, and I look forward to returning in the future.

I visited my favorite restaurant, Rinzen, with my family, and everyone loved it. The restaurant had recently been closed for renovations. This time, the usual 22,000 yen course was on sale for 18,000 yen, which was a great deal. We started with champagne for a toast. The hand rolls with Tajima beef sirloin and Hokkaido sea urchin were delicious. The grilled tilefish soup with somen noodles was flavorful. The wagyu beef tongue with fukahire sauce was tender and flavorful. The wagyu beef sirloin tartare with caviar was a popular dish and a favorite of mine. The deep-fried wagyu beef cutlet sandwich with demi-glace sauce was a masterpiece. The seasonal vegetable dish was refreshing. The chilled wagyu beef shabu-shabu with salt ponzu was luxurious. The grilled wagyu beef chateaubriand was delicious. The corn and edamame rice was a delightful surprise. The meal ended with somen noodles and homemade warabi mochi. It was a fantastic dining experience!

Visited the meat kappo restaurant "Rinzen" at Yotsuya-Sanchome Station. Highly recommended by gourmet friends, I had been curious for a while. Finally, I got the chance to visit and it was amazing!! This time, I ordered the "Goku Course" (18,000 yen). 1) Roll (Tajima beef sirloin and Nemuro sea urchin hand roll) - Impressive from the first dish. The melting meat and luxurious sea urchin made me very happy. 2) Soup (Amadai Matsukasa grilled soup) - The Somen Kabocha from Okayama and Amadai from Nagasaki had a gentle taste. The large Amadai is used to make the dashi, which adds plenty of umami. 3) Side dish (Black beef tongue and Kamo eggplant with shark fin sauce) - The tongue was thick yet incredibly tender. The addition of green onions and Myoga made it refreshing for summer. The texture of the shark fin was well integrated with the meat and sauce, making it delicious. 4) Raw dish (Tajima beef sirloin Yukke with caviar) - Beautiful from the appearance. A must for Yukke lovers. The saltiness of the caviar, the mildness of the egg yolk, and the spiciness of the wasabi were exquisite. The eggs used are from the brand "Ranou". Truly luxurious down to the smallest details. 5) Fried dish (Special black beef lamp cutlet sandwich) - The meat was packed with flavor. The demi-glace sauce is aged for over 10 days. Honestly, it was better than what you would get at a Western restaurant. The meat had just the right amount of fat, and it was not heavy at all, with a refreshing taste from Wasabi and raw black pepper. 6) Chopstick rest (Grilled seasonal vegetables) - The vegetables this time were snow peas, bell peppers, and asparagus. The colorful summer vegetables were a delight to see. 7) Cold dish (Tajima beef sirloin cold shabu-shabu with salt ponzu) - The cold shabu-shabu during the hot summer was amazing. The meat was thick yet tender. Served with Gifu onions and Aoyuzu for a refreshing taste. The tomatoes used were "Gokumi Fruit Tomatoes" from Shimo-Kawa-cho, Hokkaido, with a sugar content of 12 degrees. They were easy to eat as they were peeled. 8) Grilled dish (Tajima beef Chateaubriand charcoal-grilled) - Chateaubriand marinated in kombu. Marinating in kombu helps to remove excess moisture and has an aging effect. It felt like the umami was condensed. Served with ponzu sauce, chopped green onions, salt, and wasabi. 9) Rice dish (Corn and edamame mixed rice, red miso soup, 3 types of small dishes) - A mixed rice that reminds you of summer. Perfect with shigure-ni and pickles. (Additional) Somen - Be sure to drink the soup too! 10) Dessert (Warabi mochi) - The homemade warabi mochi had a sweet azuki bean paste inside. A gentle sweetness. First time visiting, but extremely satisfied!! You can enjoy your meal in a private room without any worries. They also helped me choose the type of sake I like. Definitely a restaurant I want to visit again!

I visited this shop regularly and was happy to finally come back after it was closed for renovations. I tried the monthly meat course, "Goku", which was amazing. We started with a champagne toast. The dishes included: Maki roll with Tajima beef sirloin and Hokkaido sea urchin, Red snapper grilled in pine needles, Wagyu beef tongue with eggplant and shark fin sauce, Wagyu beef sirloin Yukke with caviar, Wagyu beef cutlet sandwich, Seasonal vegetables grilled in miso paste, Wagyu beef sirloin shabu-shabu with ponzu sauce and tomato, Wagyu beef Chateaubriand charcoal grilled, Sweet corn and edamame rice, Red miso soup, Three side dishes, and Warabi mochi for dessert. The food was delicious and the quality was outstanding. I can't wait to go back again!

We made a reservation for three women on a weekday at 7:30 pm. We were seated at a counter private room. The restaurant had recently been renovated and the space was very lovely! The menu for this visit included: appetizer with Tajima beef sirloin and Hokkaido sea urchin hand-rolled soup, sweet snapper grilled with pine needles as a side dish, black wagyu beef tongue and Kamo eggplant with shark fin sauce, Tajima beef sirloin Yukhoe, fried dish topped with caviar, special black wagyu beef lamp cutlet sandwich, seasonal vegetables grilled with miso, Tajima beef sirloin ponzu shabu-shabu, Tajima beef Chateaubriand charcoal-grilled, sweet corn and edamame mixed rice, red miso soup, and three kinds of small dishes for dessert. In total, there were 10 dishes! You can enjoy various types of meat, making it a very satisfying course. My favorite dishes were the appetizer with Tajima beef sirloin and Hokkaido sea urchin hand-rolled soup, and the Tajima beef sirloin Yukhoe topped with caviar. The high-quality meat, especially the raw meat, was very delicious! The combination of raw meat and sea urchin was excellent. I also love caviar, so I was delighted to see it on the dish. Since the main focus is on private rooms, this restaurant is also suitable for entertaining guests. The interior of the restaurant was very clean and beautiful. Because of the private rooms, our conversation flowed easily and we ended up staying for a long time. It was delicious. Thank you for the meal.

I visited Rinzen for a girls' night out with friends after a long time. The course menu changes monthly, and this time we had the August "Goku" course. Here is a summary of the dishes we enjoyed: - Sirloin and Bafun Uni hand roll: A luxurious combination of sirloin and sea urchin wrapped in crispy seaweed. - Amadai Matsukasa-yaki soup: Grilled sweetfish with a crispy skin, served with pumpkin noodles in a soup. - Black Wagyu tongue and Kamona eggplant with Fuguhire sauce: Incredibly tender tongue with eggplant and a luxurious sauce. - Sirloin Yukke with caviar: A unique twist on Yukke with caviar on top of thinly sliced sirloin. - Black Wagyu lamp cutlet sandwich: A deliciously thick lamp cutlet sandwich with just the right amount of sauce. - Seasonal vegetables with Saikyo grilled miso: Delicious grilled vegetables with a tasty miso sauce. - Sirloin cold shabu-shabu with salt ponzu: Tender sirloin shabu-shabu with refreshing fruit tomatoes. - Charcoal-grilled Chateaubriand: A first-time experience of charcoal-grilled meat that was incredibly delicious. - Corn and edamame mixed rice with red miso soup and three side dishes: A beautiful pot of corn and edamame mixed rice served with side dishes. - Somen noodles: Refreshing somen noodles to end the meal. - Warabi mochi: A luxurious and satisfying course from start to finish. The private room and counter seating allowed us to watch the cooking process, making the experience even more enjoyable. It's a great choice for entertaining guests, and I look forward to visiting again when the season changes. Thank you for the wonderful meal!

Yotsuya Sanchome, "Niku Kaiseki Rinzen". Celebrated a birthday with a luxurious course meal in a private room. The sukiyaki-style tied roast beef, sea urchin tempura, and fillet steak were delicious! #YotsuyaSanchome #NikuKaisekiRinzen #NikuKaiseki #dinner #TokyoGourmet #YotsuyaSanchomeGourmet #Tabelog #Foodstagram #TabelogHighRating

Today is a dinner with friends. When we left it to the restaurant, we ended up here ヾ(〃^∇^)ﾉ (as of May 28, 2021, the restaurant has a rating of 3.64 on Tabelog and 4.3 on Google). The location is around halfway between JR Yotsuya Station and Tokyo Metro Marunouchi Line Yotsuya-sanchome Station. It's located on the first floor of a building, and the entrance is one step up without a handrail. There are a few stairs inside the restaurant, but it's easy to enter. The restaurant has many private rooms, providing a calm space for dining. This time we sat at the counter. As for the menu, the drink options include dry beer, whiskey such as Kakubin, Hakushu, and Yamazaki, and refreshing highballs and premium sours. They also offer a selection of fine Japanese sake and reasonably priced house wines starting from 1000 yen. Additionally, they have a good wine list with reasonably priced quality wines. I started with a Yamazaki highball and eagerly awaited the dishes. The meal began with a burst of flavors. The Kobe beef and sea urchin gunkan sushi was a delightful combination of finely chopped Kobe beef, avocado slices, and Hokkaido sea urchin on top of diced yamaimo (Japanese yam). The flavors blended well in the mouth, creating a delightful experience. Next, the sakura shrimp and surume squid soup had a rich flavor of sakura shrimp with the umami of dried squid, creating a comforting dish. The Kobe beef sirloin and hairy crab rice bowl was refreshing with shrimp and vegetables on a bed of seasoned rice. The hand-cut Kobe beef yukke topped with caviar was thinly sliced and full of flavor, complemented well by the sauce, wasabi, and caviar. The sukiyaki-style rolled roast beef with five kinds of vegetables was a labor-intensive dish that was worth the effort, and I wished I could have more. The Kobe beef sirloin and sea urchin tempura roll was made in front of us, with refreshing ingredients like myoga, shiso, and pickled ginger, complementing the rich flavor of the meat. The marinated snow crab and asparagus dish showcased the skill of the chef and was a delightful marinated dish. The classic Chateaubriand steak was seasoned with black pepper, wasabi, and salt, and was incredibly delicious. The octopus mixed rice, clam miso soup, and pickles were all delicious and complemented the meal well. The curry was spicy but flavorful, and the meat was delicious. The curry and jaja-men with meat miso were both priced around 2000 yen and were delicious. The dessert of frozen yogurt ice cream with golden kiwi sauce and honey-flavored kiwi sauce was a sweet ending to the meal.

I was able to enjoy high-quality and exquisite cuisine, as well as a wonderful time. The location is a little over a 5-minute walk from Yotsuya Station, right between Yotsuya Station and Yotsuya Sanchome. The atmosphere inside the restaurant is chic and calming, with both counter seats and private table seats available. I started with an Asahi Super Dry beer, which was promptly served by the attentive staff. The course menu consisted of luxurious dishes centered around Kobe beef. The first dish was a roll with Kobe beef, toro, and sea urchin, offering a burst of flavors in every bite. Next was a dish with cherry shrimp and dried squid, both with a delightful texture and aroma. The highlight was a luxurious bowl with Kobe beef sirloin, hairy crab, and Kanazawa gas shrimp, served with rice mixed with pickled ginger and sesame for a refreshing taste. The Kobe beef yukke with caviar was incredibly thin and skillfully prepared, offering a burst of flavors in every bite. The sukiyaki-style bound loin with five types of vegetables wrapped in meat and mixed with egg yolk was a delightful combination of textures and flavors. The Kobe beef sirloin and sea urchin tempura roll was a unique and delicious creation, while the marinated snow crab and asparagus had a satisfying crunch. The Kobe beef fillet steak was the main highlight, cooked slowly for about an hour to perfection. It was incredibly tender and flavorful, perfect with salt or the delicious soy sauce-based dip. The octopus rice and miso soup with clams were a comforting end to the meal, along with the perfect pickles. The curry with beef was as expected, and the one-bite jajangmyeon was a rich and satisfying finish. The frozen yogurt ice cream with golden kiwi sauce was a refreshing and delightful dessert. A warm green tea to end the meal was the perfect conclusion to a luxurious dining experience. Whether for business entertaining or special family occasions, it's worth indulging in a day of luxurious meat dining with loved ones. The skillful hands of the chef, the attention to detail in the menu, and the changing course dishes every month make it a place worth revisiting. Thank you for the wonderful meal, I look forward to visiting again.

"I'll treat you to delicious meat~" I was led to this restaurant between JR Yotsuya Station and Yotsuya-Sanchome Station. I was shown the cooking process at the counter, but then I was guided to a luxurious private room. I tried the ◆Rinzen Ultimate Course, a luxurious course featuring Kobe beef. • Rolled sushi: Kobe beef toro and sea urchin battleship sushi Instead of rice, Kobe beef tataki was placed on the sea urchin battleship sushi. Originally, it also contains yam, but I had it removed due to allergies. Unlike egg or dairy allergies, yam is rarely used in cooking, so I usually don't have to mention it, but I was grateful that the staff asked. • Soup: Cherry shrimp and cuttlefish with yam A comforting soup with yam. The yam contained a small amount of mountain yam, but since it was cooked and in small quantities, I had it as is. • Intermediate course: Kobe beef sirloin, hair crab, and Kanazawa gas shrimp mini bowl Melting sirloin and sticky gas shrimp make a rich combination, but with chopped pickled ginger mixed in the rice, it was refreshing. • Sashimi: Kobe beef yukke with caviar Slice the Kobe beef and wrap it with caviar for the ultimate luxury. • Hot dish: Sukiyaki-style tied loin The neatly wrapped meat contained chopped bamboo shoots and shiitake mushrooms. Dip it in the sauce with raw egg yolk for a true sukiyaki experience! • Fried dish: Kobe beef sirloin and sea urchin tempura roll Despite feeling a bit full, the timing for the fried dish was perfect. It had plum or myoga... I can't remember clearly, but it had something refreshing in it (even though I didn't drink that much). It was delicious! • Chopstick rest: Marinated snow crab and asparagus A luxurious chopstick rest. • Grilled dish: Kobe beef fillet steak The grilled dish was a simple steak. I enjoyed it with raw peppercorns, salt, and wasabi soy sauce. Simple seasoning with delicious meat is the best, right? • Rice dish: Octopus mixed rice, curry rice, jajangmyeon For the finale, there was octopus mixed rice, a bite of curry rice, and a bite of jajangmyeon! Even though they were just bites, my stomach was full to the brim. • Dessert: Frozen yogurt ice cream with kiwi sauce, hot tea At the end of the meal, I was even given the restaurant's original mint candy. I didn't expect to get so full at a high-end restaurant (laughs). Thank you for the feast!