Today's visit was to Ginza Yakiniku Nikuzaki. Ginza Yakiniku Nikuzaki is a yakiniku restaurant located in Ginza, Chuo-ku, Tokyo. It is a yakiniku restaurant produced by Kenshiro Iwasaki, and it opened in March 2022. Ginza Yakiniku Nikuzaki is located a 5-minute walk from Ginza Station and offers private rooms, making it suitable for entertaining and dining. Upon arrival, we were guided to a private room. The interior of the restaurant exudes luxury, and the service from the staff has that Ginza sophistication. We sat down, ordered drinks, and the course began. The salad, daikon salad, wagyu yukhoe in a pastry shell, purple sweet potato, beef shigureni, wagyu lean yukhoe, and negi yukhoe were all delightful with varying textures and flavors. The bakudan seaweed roll yukhoe, myoga, tomato, versatile onion, and zucchini also offered a delicious mix of textures. The tongue, aged tongue, tongue tip, and one-side grilled tongue were all flavorful and tender. The raw liver sashimi was incredibly smooth and tasty. The harami, Saitama Takefu lamp, and kimchi with napa cabbage and mentaiko were also highlights. The thick-grilled fillet with low-temperature cooking and cherry chip smoking, fillet mille-feuille with 3-week aging, sirloin, wagyu on rice with sauce and egg yolk, nori, cold noodles, and negi hazelnuts and almonds were all exceptional. Overall, the course was impressive, showcasing high-quality meat and unique menu offerings that set Ginza Yakiniku Nikuzaki apart from other yakiniku restaurants. It was a delightful dining experience. Thank you.

- Located a 5-minute walk from Shinbashi Station and Ginza Station, this yakiniku restaurant is produced by the charismatic meat expert, Kenjiro Iwasaki. - In addition to classic salt and sauce flavors, they also offer their famous smoked meat dish. The restaurant is on the 8th floor of a building, with semi-private seating areas separated by blinds, making it ideal for a mature date night. - The "Seasonal Top" course, priced at 8,800 yen (usually 11,000 yen), offers a variety of delicious dishes, including tender wagyu, flavorful kimchi, and a unique smoked beef tenderloin. This high-quality meal provides excellent value for money.

The customer service and the quality of the food were both excellent. I especially enjoyed the lean cuts and liver! The interior of the restaurant was very clean and well-designed. Although it's not a completely private room, the surrounding noise was not bothersome, allowing for a relaxing dining experience.

Located on the 8th floor of a building, this very quiet restaurant requires reservations. The fully reserved all-you-can-drink course costs 11,000 yen. The service was outstanding. The food was delicious, with fresh and tasty meat, a wide variety of wines, and an enjoyable dining experience.

Visited on a Friday night. It seems that you need to make a reservation to get in. Ordered the beef tongue, harami, kalbi, hormone platter, and chateaubriand. The prices are high, but the quality of the meat is exceptional. The alcohol is also not cheap, around 1000 yen, but there is a wide variety available.

I suddenly felt like eating yakiniku, so I visited this place. The seats are all in booths, so you can relax. It's a high-end yakiniku restaurant in Ginza, so the portions are small but the meat is delicious. It's a calm atmosphere, so it seems easy to use for a business date. For dessert, I had kalbi soup and cold noodles, and the broth was very tasty. Thank you for the meal.

The smoked meat was excellent. The plum was also delicious, making the dining experience very enjoyable. Although the staff's service was a bit awkward, the taste was impeccable, so I would like to give a high rating. I would like to visit again for gatherings with colleagues in the future.

A new restaurant that has been open for just over a year. It has semi-private rooms where you can enjoy your meal without feeling the gaze of others. The prices are relatively affordable considering it's in Ginza. While it's not full service, it's recommended for those who enjoy cooking their own food.

90-minute all-you-can-drink, creamy wagyu simmered egg, today's kimchi, sesame oil-scented Nikuzaki salad - sourced directly from Tsukiji - ★ Shinagawa-Kamiya Shoten sourced "God's liver" instantly seared, assorted aged tongue and wagyu harami, instant smoked wagyu fillet, wagyu fillet mille-feuille, carefully selected black wagyu lean meat, wagyu sirloin yakiniku - Oita brand chicken eggs Ran-Oh - Nikuzaki drooping loin on rice - Aomori brand rice Aoten no Hekireki - chilled tofu dandan noodles, today's dessert. High expectations were set at a high-end yakiniku restaurant in Ginza... The smoked, yakiniku, and loin were delicious!

I visited the restaurant with a sudden craving for yakiniku that day. I ordered a few items from the specialty menu and a la carte. - Wagyu fillet mille-feuille → I was confused by the term "mille-feuille," but it seems it doesn't involve layering anything in between. - Wagyu fillet cutlet sandwich → It looked just like the photo. If it's in Ginza, I prefer the cutlet sandwiches from Ushitoro or Katsusai. - God's tongue (beef tongue) → I like the thick, chewy texture of beef tongue, so I chose this, but... - Wagyu yukhoe (beef tartare) → Average - God's liver (beef liver) → It was delicious, but nothing extraordinary - Munchu salad → The salad was tasty - 3 kinds of kimchi → Napa cabbage, kakuteki, olive oil kimchi - Vinegar citrus cold noodles → Average - Egg soup → I like egg soup and order it every time I have yakiniku, but this one didn't seem particularly special. It seemed like they used special eggs, but it didn't stand out in the egg soup.

"I would rate Ginza Nikuzaki 4/5. This restaurant offers delicious food and a cozy atmosphere. The taste of the dishes was excellent, using fresh ingredients, especially the quality and flavor of the grilled meat. The meat was of good quality and cooked with great skill, providing the best taste. The atmosphere was also very nice, with a calm ambiance where you could enjoy your meal comfortably. The staff were friendly and provided good service. However, there were some delays in service, with a slightly long wait time between ordering and receiving the food. There were also some unclear points in the staff's communication, indicating room for improvement. Overall, Ginza Nikuzaki is a restaurant that offers delicious food and a lovely atmosphere. Taking into account the quality of the food and atmosphere, as well as the areas for improvement, I would still give it a rating of 4/5."

The highest "top" course was disappointing in terms of taste, portion, and service, costing 35,000 yen for two people (with 2 soft drinks each). The appetizers "Yukke Chirashi" and "Wagyu Boiled Egg" were so poor in taste that they made us feel disappointed from the start. Only the "Aged Tongue" was delicious. The Wagyu Fillet and Sirloin were not tasty at all. The side dishes like Bibimbap and Kimchi were also surprisingly bland. The dessert we ordered for a birthday plate in the top course turned out to be a palm-sized almond jelly, making us wonder if this was a ramen shop. While some of the staff had a good impression in terms of service, overall, the lack of proper training from the restaurant's side was evident. The ambiance of the semi-private room was nice for a quiet meal, but the subpar food and service made this restaurant truly disappointing.

We used it for a reception. Located right in the middle of Ginza, the interior of the restaurant is full of luxury. We ordered the Seasonal Course for 8,800 yen, along with some draft beer and highballs. The course included appetizers such as Wagyu beef simmered egg, kimchi, salad, etc. Grilled meats like tongue, harami, and premium liver were served. There were also unique dishes like smoked fillet and mille-feuille steak. For the finale, we had rice with grilled pork and tantan noodles. Everything was delicious, especially the smoked fillet which had a flavor that made you want to keep chewing. Although we also ordered Wagyu harami separately, I believe this course alone is satisfying enough. Since all the dishes were delicious, we will definitely visit again.

I heard that this place is known for its delicious liver dishes, so I decided to visit. The entrance of the restaurant has a cozy atmosphere, making it a great choice for a date with a woman. The liver was indeed delicious, and I ended up having seconds. The service was quick, both for drinks and food, showcasing the overall excellence of the restaurant. I definitely want to come back.

On May 24, 2023, I visited a restaurant that feels like dining in the Orient Express, produced by Kenshiro Iwasaki in March 18, 2022. The location is convenient in Ginza 7-chome! The catchphrase is "Let's go to Nikuzaki." First, please watch the reel video. Located along Sotobori Street, just a 5-minute walk from Ginza or Shimbashi. It is on the 8th floor of a building that houses Kyoto incense shop "Koshopu Matsueido Ginza store". The cozy interior is lit with subdued lighting, and the seats are like those in the dining car of the Orient Express, which can only be experienced at the Hakone Lalique Museum... The menu includes: - Premium "Summit" course at Nikuzaki, originally priced at 14,300 yen (tax included), now available for a limited time at 11,000 yen (tax included). This signature course includes all the flagship dishes of Nikuzaki, featuring the highest quality Japanese beef of the day. - And many more delicious dishes such as tender Japanese beef simmered egg, Wagyu and seasonal vegetable "bakudan" sushi roll, white cabbage kimchi, sesame oil-scented Nikuzaki salad, heavenly "Kami no Liver" sourced from Shibaura Kamiya Shoten, two types of aged beef tongue and Wagyu harami assortment, Wagyu fillet instant smoked, Black Wagyu minced cutlet sandwich, Salted tripe stew, Wagyu fillet mille-feuille, selected Black Wagyu lean meat, Basque cheesecake with berry sauce. The restaurant is located in a sophisticated area of Ginza, offering a high-end yakiniku experience at reasonable prices. You can make reservations through Tabelog, so be sure to make a reservation and visit.

I was invited to a girls' night out and visited this place. It's a restaurant in Nishi-Azabu produced by Kenshiro. I headed there from Shinbashi. It's a 5-minute walk towards Ginza. The building has Matsueido incense shop on the first floor, and on the 8th floor, there is a nice atmosphere. The seats are all separated, and when you close the curtains, it becomes a private space. We enjoyed our girls' night out to the fullest. We started with a toast with champagne! We had the "Top Course (14300 yen)" which included: - Creamy Wagyu simmered egg - Wagyu and seasonal vegetable "bomb" seaweed roll Yukke - Chinese cabbage kimchi - Sesame oil-scented Nikuzaki salad - Instantly seared "God's liver" from Shibaura and Kamiya Shoten - Assorted matured tongue, Wagyu harami - Instantly smoked Wagyu fillet - Black Wagyu menchikatsu sandwich - Salted tripe stew - Wagyu fillet mille-feuille - Selected Black Wagyu lean meat - Stone-grilled Yukke Bibimbap - Dessert "Basque cheesecake" The seasoned boiled egg served as a starter already had Yukke and simmered soy sauce on top. The "bomb roll Yukke" with seasonal vegetables included asparagus, baby corn, and bamboo shoots chopped into the Yukke and rolled with seaweed. The freshness of the "God's liver" was impressive! It was instantly seared and melted in the mouth. After enjoying the tongue, rumen, harami, and lean meat with salt, the thick-cut fillet was instantly smoked with cherry wood chips. The rich aroma fills the air. We grilled the meat to our liking, but the staff skillfully prepared the "mille-feuille" and "stone-grilled Yukke bibimbap". It was mesmerizing to watch. Since we were in a private room separated by curtains, we could relax and have a great girls' talk. The conversation ranged from gourmet food, travel, family, to even stories from our youth decades ago. Before we knew it, the drinks were flowing. It was truly a fun girls' night out! We were able to relax and enjoy ourselves.

This is the top course (excluding tax, 13,000 yen). It seems like a great deal compared to ordering a la carte. Cheers with bubbles! Domaine Methode Petit Cocteau Booble. A light and refreshing sparkling wine. The creamy Wagyu poached egg is a starter with Yukke on top. The Wagyu and seasonal vegetables rolled in seaweed Yukke Asparagus, Radish, Baby Corn, Yukke, and Bamboo Shoots. Be careful not to get your clothes dirty with the sauce. It's okay because there's an apron, right? Kimchi-sesame scented Nikuzaki salad. I've reached an age where I can't eat meat without eating vegetables. It's really nice to have delicious vegetables first. You cook the liver yourself. Maybe I should have cooked it a little more rare. I might have done something wasteful because I'm not good at cooking. Assorted aged tongue, Wagyu Harami, and Mino. You also cook this yourself. The smoked Wagyu fillet is finished in front of you. Smoked with cherry wood chips. When you open the lid, it feels like you're using magic. I love smoked foods~♡ The Black Wagyu Menchi Katsu sandwich is a delicious sandwich overflowing with meat juices. The crispy toasted bread is also good. Today's first prize! Fillet Mille-feuille. The staff at the restaurant will cook this for you. They lightly cook the thinly sliced meat and roll it up in sauce. So soft and delicious! (Even without adding points for being handsome). The stone-grilled Yukke Bibimbap is also finished in a handsome way. The Bibimbap sizzles with a sizzle. The slight charred bits add to the deliciousness. The dessert seems to change monthly. This month is Basque cheesecake. It's baked to be firm and heavy, a true Basque cheesecake. The red sauce is maybe raspberry? Three additional glasses of red wine were just right for me. If you're a party of two, opting for a bottle of wine would also be a good choice. A restaurant in Ginza where you can enjoy delicious high-end yakiniku when you want.

I visited this restaurant a little earlier for a special occasion. I ordered the seasonal course menu for 11,000 yen per person. The interior lighting was dim but stylish, and the seating was divided into semi-private booths, creating a calm atmosphere. The meat dishes were elegantly presented on luxurious plates and served with sophistication. The waitstaff provided explanations for each dish and even cooked some of the meat dishes tableside. The smoked wagyu beef was particularly outstanding. Considering the price in Ginza, I believe this restaurant offers good value for the quality of food. I informed them in advance about the special occasion, and they kindly provided an anniversary plate as a service.

After finishing up some errands in Ginza, I stopped by for dinner at "Ginza Yakiniku Nikuzaki". This restaurant was produced by Kenshiro Iwasaki, who has created numerous famous establishments in the past. Located on the 8th floor of the HULIC & New GINZA7 building in Ginza 7-chome, the surrounding area is filled with stylish and impressive buildings. The HULIC building, in particular, is known for its fashionable appearance among the many buildings in Ginza. Upon entering the elevator to the 8th floor, I was greeted by a dimly lit space with small lights. The atmosphere here is quite nice. The automatic door didn't open, and just as I was wondering why, a staff member opened it for me. It turns out that due to the use of fire in a yakiniku restaurant, they couldn't have automatic doors and had to use thick doors. Understandable. I was shown to a table in a private area separated by curtains. The space had a half-arched design between the ceiling and the room, creating a cozy and comfortable atmosphere. It's hard to describe in words, but it was a very stylish and tastefully designed space. The drink menu offered Yamazaki and Hakushu highballs for only 1,000 yen, which was surprisingly reasonable for Ginza. I started with an organic lemon sour, which was refreshing and marked the beginning of the course. The course included dishes such as tender wagyu simmered egg, wagyu yukke wrapped in nori with seasonal vegetables, white cabbage kimchi, sesame oil-scented Nikuzaki salad, seared "God's liver" from Shibaura Kamiya Shoten, a selection of aged tongue and wagyu harami, and more. The standout dishes for me were the wagyu fillet smoked in an instant and the wagyu fillet mille-feuille, which were incredibly flavorful. The meal was a delightful experience with a perfect balance of flavors and textures.

We wanted a light dinner, so the three of us had a meat platter and a vegetable platter. The meat was delicious, and there were many other menu items that caught our eye. We would like to try other dishes next time.

I tried the course that is usually 11,000 yen for 8,000 yen. It was delicious with a variety of soft meats from appetizers to red meat and fillet. The portion size was just right and the slightly sweet sauce was to my liking. The rice with meat and egg and the cold tantan noodles at the end were also enjoyable. This course is really good value for 8,000 yen. Highly recommended!

Located about a 5-minute walk from Ginza Station, this restaurant is gaining popularity for offering the softest Wagyu beef in Tokyo. The "Top" course (¥14,300) includes dishes such as creamy Wagyu simmered egg, Wagyu and seasonal vegetable "bakudan" seaweed roll yukhoe, niku-zaki salad with sesame oil, Shirasu-Kimchi, and more. The restaurant is known for its instant smoking and carefully selected Wagyu beef, providing a top-notch dining experience. The dishes are creatively prepared and delicious, with each item complementing the other perfectly. The ambiance is perfect for dates, anniversaries, or girls' nights out. While some may find the portion sizes a bit small, the overall quality of the course is exceptional. Highly recommended!