I had a weekday dinner at "Gyuno Tatsujin GINZA," located right by Ginza-itchome Station. I tried the special Ginza-limited course called "Kotobuki" (13,000 yen). The restaurant has private rooms with a luxurious atmosphere, making it popular for business entertainment. This place is an authorized dealer of Kagoshima Black Beef, which has won awards such as the Minister of Agriculture, Forestry, and Fisheries Award at the National Wagyu Ability Joint Competition, known as the Wagyu Olympics. The quality of the meat is truly exceptional. Course: - Seafood Wagyu Yukke with Consomme Jelly and Pickles. The minced Wagyu Yukke topped with scallops, shrimp, and sea urchin set in consomme jelly. The salty flavor pairs well with alcohol. - Two types of Wagyu Tongue, one sliced thinly and the other as Tongue Shabu. Both have different textures and flavors, and both are delicious. - Thick-cut Wagyu Harami with a generous amount of wasabi. - Farm Salad with assorted pickles. Fresh greens and colorful root vegetables with powdered cheese and Western dressing for a refreshing taste. - Assorted rare cuts of Wagyu, including Kameno-ko, Katasankaku, Katakana, Misuji, and Tomosankaku. - Chateaubriand divided into four pieces and dipped in warm hot chocolate sauce. - A trio of premium sushi: Misuji with sea urchin, Togarashi with caviar, and Zabuton with foie gras. Each has a unique seasoning, satisfying both the palate and stomach. - A rich beef bone soup to finish. - Handmade dessert, Cassata, a frozen cake with a strong butter flavor. One staff member took care of us from start to finish, providing a sense of security. I have also visited Gyuno Tatsujin's Shinjuku main store, and I am always impressed by their love and dedication to beef. Thank you for the wonderful meal!

I enjoyed yakiniku at "Gyuno Tatsujin Private Shinjuku Main Store," where the meat is placed on rock salt and melted salt is used for seasoning. The powerful salt flavor was unmatched by any sauce. Next, I made a reservation at "Gyuno Tatsujin GINZA." Unfortunately, my companion was feeling unwell and we were late due to train delays, so I ended up making excuses to the staff at the restaurant. We were seated in a spacious room with glass windows overlooking the lights of Ginza. The menu at the Ginza store differed from the Shinjuku store, with the option to choose a main dish. I was surprised by the difference in the main dishes available: "Potato Salad & Roast Beef & Cheese Assortment" or "3 Types of Sushi & Beef Bone Soup." The staff recommended pairing the dishes with wine, which made me want to enjoy wine in the latter part of the meal. The sushi consisted of Uni, Caviar, and Foie Gras, which was a bit overwhelming. I had no regrets about trying the sushi after enjoying the yakiniku. The seafood wagyu yukke and consomme jelly were made with scallops, shrimp, and Uni, creating a harmonious blend of flavors. The presentation of seafood toppings and flowers at the Ginza store left a lasting impression. The thick-cut wagyu tongue was tender and did not require scissors to cut. The wagyu harami from Kagoshima Prefecture was explained to be of high quality, and I enjoyed it with salt and wasabi. The honey mustard dressing salad was delicious, and I would buy the dressing if it was available for purchase. The assorted pickles were tasty, and the vegetable side dishes were a nice break between meat courses. The rare wagyu cuts were all delicious when grilled. The Chateaubriand was intentionally chosen as A4 grade, and it was served with a hot chocolate sauce that added a unique flavor to the dish. Overall, the dining experience at the Ginza store was enjoyable, with a focus on high-quality meat and unique flavor combinations.

This upscale yakiniku restaurant with a chic black-themed private room is located right outside the Ginza-itchome station, making it a prime location. They offer the finest Kagoshima black beef, specifically the champion wagyu "Kagoshima Black Beef." I made a reservation for a special limited course at "Gyuno Tatsujin GINZA" that can only be enjoyed here. We started with sparkling wine, a Spanish Cava on this day. The first dish was a seafood wagyu yukhoe with consommé jelly and pickles. Wagyu tongue was served in two ways - thick-cut tongue base and thinly sliced tongue shabu-shabu. The staff grilled it to perfection. Himalayan rock salt was provided to rub the meat on, allowing you to adjust the saltiness to your liking. Next up was the harami (skirt steak) of Kagoshima black beef. The wagyu rare cuts assortment included various rare cuts like core, tomotriangle, kameno-ko, uwamisugi, and shoulder triangle. We then grilled them ourselves, which was both enjoyable and interactive. The meal ended with wagyu chateaubriand and three pieces of meat sushi. The staff provided detailed explanations of the meat and wine, with friendly and attentive service. Ordering the all-you-can-drink course for four or more people might be a good deal.

Thank you for always viewing✨ If you enjoyed it, please try bookmarking it with the "Save shop" button♪ A shop located above Ginza-itchome Station in Tokyo. Perfect access♪ All seats are private rooms on the 8th floor, so you could see the outside view♪ I made a reservation and went there after only 6 months since its opening in March, but it was fully booked! It was a popular shop♪ The staff's response was good, and it was a great shop (*^▽^*) ▼GINZA limited special course "Kotobuki" 13000 yen ・Seafood and Wagyu Yukke with Consomme Gel, Minced Wagyu, Scallop, Shrimp, Sea Urchin, Consomme Jelly with Pickles ※The Wagyu Yukke was very tender and delicious, everything came together perfectly and was incredibly delicious✨ ・Kagoshima Black Wagyu Tongue Shabu-shabu ※Thin but very meaty with a good chew, incredibly delicious✨ ・Kagoshima Black Wagyu Tongue Base ※Thick, not fatty at all, tender with a squeeze of lemon, incredibly delicious✨ ・Kagoshima Black Wagyu Thick-cut Wagyu Harami ※With plenty of wasabi, the fat was sweet and delicious, melting in your mouth, incredibly delicious✨ ・Farm Salad ※ ・Assorted Traditional Pickles Daikon Bettara-zuke, Burdock Soy Sauce Pickles, Nagaimo Wasabi Pickles ※All with intense flavors and delicious✨ ・Assorted Rare Wagyu Cuts Kameno-ko ※Thick cuts, meaty and incredibly delicious✨ Katakana ※Not fatty at all, delicious✨ Togarashi ※Good umami from the lean meat, delicious✨ Zabuton ※Rich and flavorful fat, delicious✨ Misuji ※Rich fat, good bite, delicious✨ ・Chateaubriand with Hot Chocolate Sauce ・Potato Salad & Roast Beef Cheese Assortment or Premium Sushi 3 kinds with Beef Bone Soup, I chose Premium Sushi 3 kinds with Beef Bone Soup♪ Meat Sushi (Misuji Uni Togarashi Caviar, Zabuton Foie Gras) Beef Bone Soup ※All delicious, with a gentle yuzu flavor in the beef bone soup, delicious✨ Roast Beef, Potato Salad, Cheese ・Handmade Dessert Ice Cassata Italian Ice Dry Fruits ※Combined with dry fruits, incredibly delicious✨ Black Label 680 yen, 2 glasses Highball 580 yen Iced Coffee _/_/_/_/_/_/_/_/_/_/ Thank you very much for reading until the end✨ If you leave a comment, I will reply♪ I hope that even a little bit of this information can be helpful for everyone's gourmet information. ▽I also update Instagram. Hide Gourmand【@hide06_21】

I made a reservation for a course at 7:00 pm on a weekday and was seated in a nice private room with a view. The meat dishes were all delicious, especially the thickly sliced tongue which was incredibly tender. The desserts were also stylish and tasty. I even got to take home a salt plate as a souvenir. I would love to visit again if I have the chance!

Ordered the Craft Course for 10,000 yen. This time, I grilled everything myself and ordered additional items like Negi (green onion) wrapped tongue. Without alcohol, the total cost per person was 14,000 yen. They changed the grill net three times without me having to ask, and all the meat was delicious. The Negi wrapped tongue was only 1,500 yen, so the quality is slightly lower compared to the premium tongue, but the cost performance is good.

A private room yakiniku restaurant using Kagoshima black beef. The Beef Master Group's first foray into Ginza is a luxurious establishment. Located right in the heart of Ginza, with a clean and modern interior, each room is a private space where you can enjoy high-quality meat and dishes that exude corporate pride. The building is in the same building as the famous Big Gyoza restaurant, Tenryu. Ordered the 8000 yen course: - Seafood Yukhoe with pickles (featuring shrimp and scallops) - Farm salad - Two types of premium tongue - Wagyu harami - Assorted rare cuts of Wagyu - Zabuton sukiyaki - Wagyu nigiri - Homemade dessert. The 8000 yen course was perfect. In line with the trend of modern yakiniku restaurants, they included sukiyaki and nigiri in the course. As a fan of tongue, I was pleased to see that they included two types of tongue.

I had a reservation for an esthetic treatment at 12 o'clock, so I searched for a good restaurant to have lunch around 11 o'clock and came here. It's conveniently located near Ginza-itchome Station, just a stone's throw away, so I visited as soon as it opened. The fact that all seats are private rooms is great because you don't have to worry about the people around you. The view outside is not that great, but the Tan Yonegi Maki was delicious - the taste of the beef tongue spreads throughout your mouth with just one bite, making you not want to swallow it. The pickles had a nice acidity, and even though I'm not a big fan of pickles, these were delicious. The assorted meats were all delicious, and the young male staff at the restaurant provided great service, making the dining experience pleasant until the end.

I made a reservation on a regular day. I was able to make a reservation through Tabelog! I wanted to eat delicious beef tongue, so I did some research and decided on this place where you can eat Kagoshima black beef, the winner of the Japanese beef Olympics. It's a rare meat with very few heads. It seems that it opened in March this year, and the inside of the restaurant is sparkling clean! All seats are private rooms, and the room I was guided to even had a closet. It seems very convenient for various surprises in addition to business meetings or dates! I chose the most popular Jyu course this time because the beef tongue I was looking for seems to be upgraded! - Seafood and Wagyu Yukke with Consomme Jelly and Pickles Even though it's a yakiniku restaurant, the seafood is luxurious! Scallops, shrimp, and sea urchin are placed on top of fragrant Wagyu Yukke, mixed with jelly in a French style. The impact from the beginning is amazing! - Specified procurement: Two types of Wagyu tongue Thinly sliced tongue and thick sliced tongue. I was surprised by the difference in taste between the two parts, which didn't seem like the same part. The thin slices had a firm texture, but the thick slices felt soft and concentrated in flavor! It's amazing how different they are just by cutting them! It's also fun to put them on a rock salt plate! By the way, I was able to take the plate home ♡ I am convinced that delicious meat cannot be disguised with sauce. - Specified procurement: Thick-cut Wagyu harami I've never seen such a thick harami before!!!! I was told it's a legendary harami with a steak-like thickness. The sweetness of the marbling was strong and superb. Even when I ate it with wasabi, the sweetness was overwhelming! - Farm salad and traditional pickles assortment It's refreshing to have a salad for a palate cleanser ♡ I'm also happy with the pickles! - Assorted rare parts of Wagyu beef Misuji, Tomo Triangle, Shoulder Core, Shinshin, and Togarashi have a luxurious lineup! The refreshing Shinshin and Togarashi were my favorites ♪ It was recommended to cook one side thoroughly and just change the color on the other side. ↑ It was indeed delicious, so I took notes haha - Chateaubriand (hot chocolate sauce) It is recommended to cook this rare. It was the best with a melting taste. I felt like I was at a teppanyaki restaurant. I was surprised to see chocolate sauce! But it was a refined sauce with a chocolate flavor and it was delicious ♡ - Ultimate nigiri sushi 3 types and beef bone soup The soup was light and went down smoothly. The nigiri sushi included Misuji, Togarashi, and Zabuton, which were also luxurious. The addition of caviar, sea urchin, and foie gras made it even more glamorous. It was a very satisfying finish! - Handmade dessert A Catalana made with fruits, not too sweet, perfect for after a meal ♪ My companion for the day (drinks) was sparkling wine for a few glasses → red wine, but since it was a weekday, I switched to orange juice. haha It was a wonderful restaurant with friendly staff, delicious meat, and a very satisfying course. I probably think that other courses are also delicious, but the tongue, harami, and sirloin are superb, so I think I'll order the Jyu course again next time haha. However, if you're aiming for sukiyaki, you might want to choose a different course. In any case, it's a perfect place for romantic yakiniku in Ginza ♡ Thank you for the meal! Willingness to revisit: ◎ Evaluation at the time of visit: 3.54

I was taken to this place by someone I really like♡ We walked from Yurakucho Station, but it wasn't too far. ☆ Ginza store limited sushi course · Lemon sour Small cut lemon and slightly sweet, refreshing and easy to drink lemon sour, it seems to be made to go well with yakiniku and it's delicious! · I was surprised when I saw the glass of draft beer my companion ordered! I couldn't help but take a picture of the beautiful foam line. · Seafood wagyu yukhoe and consommé jelly (served with pickles) The yukhoe served in a splendid bowl looks beautiful, and while I hesitated to eat it because it looked so nice, it was really delicious when I finally ate it! I was surprised at how well consommé jelly and yukhoe go together, and even though I tried to savor it, it disappeared in no time. The pickles were also delicious with a mild acidity. They were perfect for a break between bites! · Specified procurement Wagyu tongue 2 types The thinly sliced tongue was tender and delicious♡ The thickly sliced one was tender but had a nice chewiness, and it was also delicious! What surprised me the most was that the soap-like thing placed at the beginning was actually a rock salt plate, and rubbing the meat on it and eating it was a novel experience. But, it was incredibly delicious! The saltiness was just right, and it was definitely better than regular salt. Plus, they even let us take some home, which was a delightful service♡ I look forward to using it at home♪̊̈♪̆̈ · Specified procurement Thick-cut wagyu harami I have never seen such a beautiful harami before! I ate it with wasabi, and the sweetness of the meat fat was amazing and super delicious! This was my favorite (*^ω^*) · Farm salad and assorted pickles with honey mustard dressing The dressing was delicious and the vegetables were fresh, refreshing and reset your mouth. The pickles made me crave white rice! · Wagyu rare cuts assortment Here, you cook the meat yourself. I personally liked the Tomosankaku the best, though all of them were delicious. · Chateaubriand (hot chocolate sauce) The king of meats!! The meat was delicious, of course, but surprisingly, I really liked the sauce! It had a subtle chocolate flavor that complemented the meat! I regretted not having more sauce left. I wish they had served it with bread or something, so I could have enjoyed it with plenty of sauce. · Potato salad & roast beef, cheese assortment or premium nigiri, beef bone soup You can choose either one, but both of us wanted rice, so we chose nigiri. Each one had a different flavor, but the one with caviar was refreshing. I preferred the one with foie gras. The beef bone soup had a refreshing yet rich flavor with a hint of yuzu that was delicious♡ · Handmade dessert Ice cream with cream cheese? I thought it might be heavy for dessert with cream cheese, but it was not at all heavy and was delicious when combined with the fruit sauce. It was a perfect dinner with private rooms, great meat, excellent service, and no complaints. They also had items like salt ramen in the a la carte menu, so I would like to visit again next time for that. It was a very satisfying dinner.

I visited the private room type yakiniku restaurant "Gyuno Tatsujin GINZA" in Ginza and reserved the popular No. 1 GINZA limited special course "Kotobuki". I was seated by the window. The interior is beautiful with a luxurious atmosphere. It is located in a relatively good location with a nice view in Ginza. First, I enjoyed a draft beer, seafood and wagyu tartare with consomme gel and pickles. The collaboration of sea urchin, scallop, and shrimp with the chairman of the Tsukiji Association was impressive both visually and in taste. The harmony of ingredients and flavors was great. They handle Kagoshima black wagyu beef tongue in two types, thinly sliced tongue shabu-shabu and thick-cut tongue. They seem to be using Kagoshima black wagyu beef that won the highest award, the Prime Minister's Award, at the National Wagyu Ability Joint Exhibition. The staff grilled them to perfection. The thinly sliced tongue was rubbed with Himalayan pink rock salt, giving it a refreshing taste and enhancing the umami. The thick-cut tongue oozed umami from the inside. It was a luxurious comparison of tongue dishes. Next, I ordered a highball. The ice was finely crushed. The thick-cut wagyu harami, also made from the award-winning Kagoshima black wagyu, was served rare with pink rock salt and wasabi, a lovely way to enjoy it. They also served a farm salad, a healthy salad, and an assortment of traditional pickles, including bettara pickles, burdock, and yam. The glass wine, Joshu Cellars Reserve Chardonnay, was of high quality. The selection of rare wagyu beef cuts included zabuton, shoulder core, misuji, shinshin, and kameno, which we grilled ourselves until crispy on one side and just colored on the other. It was easy to understand the cuts with the photos provided. We were able to enjoy the five different flavors to the fullest. We savored the texture, flavor, and deliciousness of each lean meat and fat in each cut. The red wine, Freakshow Cabernet Sauvignon Chateau Brian, was paired with the ultimate cut, which we dipped in hot chocolate sauce. The combination of pink rock salt and wasabi was as perfect as ever, but the hot chocolate sauce also enhanced the umami of the Chateau Brian nicely. Next, we had a selection of potato salad & roast beef, a cheese assortment, or three types of premium nigiri sushi, and beef bone soup with misuji sea urchin, chili pepper and caviar, zabuton and foie gras. Since there were two of us, we shared both and enjoyed them. Finally, we had a homemade dessert, Cassata, which was not too sweet and had a refreshing aftertaste.

Enjoying the finest wagyu beef in Ginza, in a completely private room, at the popular yakiniku restaurant "Gyutan" specializing in Kagoshima black beef. I made a reservation for 6:00 PM. It's still bright in the summer. Watching the sun slowly set is nice! I decided to go for the special GINZA limited course "Kotobuki" which is only available for reservation at the Ginza branch. We started with a toast of sparkling Spanish Cava! The seafood and wagyu beef yukhoe with consomme jelly was delightful. The tongue dishes were exquisite, especially the thick and thin slices of tongue. The thick-cut wagyu harami was beautifully marbled and delicious. The salad and pickles were a refreshing break. The rare wagyu beef parts platter was a treat, especially the shoulder core, toe pepper, shoulder triangle, knuckle, and zabuton. The Chateaubriand with hot chocolate sauce was surprisingly good. We also tried the potato salad and roast beef, as well as the cheese platter or premium sushi platter. The beef bone soup was a perfect finish. The homemade dessert, catarana with white chocolate, was a delightful end to the meal. Enjoying the night view of Ginza in a private room while savoring the delicious beef dishes was a truly memorable experience at this wonderful restaurant.

It had been a while since I had some yakiniku, and a friend invited me to this place. It's located in Ginza Ichome, on the 8th floor of the Puzzle Ginza Building, where the famous gyoza restaurant, Tenryu, is located. The restaurant is very beautiful and spacious, with individual private rooms. The concept is to enjoy Kagoshima black beef yakiniku in the best location, and it truly lives up to that. We had the Ginza limited special course "Kotobuki," which included seafood and wagyu yukhoe with consomme jelly and pickles, two types of wagyu tongue, thick-cut wagyu harami, farm salad with honey mustard dressing, assorted pickles, rare cuts of wagyu, Chateaubriand with hot chocolate sauce, and a choice between potato salad and roast beef cheese platter or a selection of three premium sushi with soup. For dessert, we had a cassata made with fresh scallops and shrimp yukhoe collaborated with the chairman of Tsukiji Market. The meat was of high quality and all the dishes were delicious. The table was set with rock salt, which perfectly complemented the meat when rubbed on it. Even the fatty cuts of meat tasted light and delicious when eaten with rock salt and wasabi. The wagyu tongue shabu-shabu was also enjoyed with the rock salt. My favorite was definitely the Chateaubriand, which was tender and fluffy, paired perfectly with the slightly chocolate-scented sauce. The red wine recommended by the staff also went well with the dish. For dessert, we chose the roast beef or sushi for those who prefer it. The roast beef was a perfect ending, especially for those who want to avoid carbs. The restaurant had a perfect roaster that didn't produce any smoke or smell, and the staff were all very kind and made our experience comfortable. Highly recommended for girls' night out or a date.

First visit since the store changed... maybe it's a takeover (laughs). The last time I came, it was a different store, and it was already night time, so the room was different, making it hard to compare (laughs). However, the room was quite spacious! There was so much space, it felt luxurious and relaxing. The restaurant is located on the 8th floor of the Puzzle Ginza Building in Ginza, on the Yurakucho Line, where Tenryu and Yasuda are located. I was guided to a private room in the corner at the back. The special Ginza-exclusive course "Kotobuki" costs 13,000 yen, and it includes a collaboration menu with Tsukiji Market's chairman. It started with a toast with beer, followed by seafood and wagyu tartare with consomme jelly and pickles. The presentation was vibrant and appetizing. Then, we had two types of wagyu tongue, wagyu harami, a farm salad, assorted pickles, and a selection of rare wagyu cuts. Each cut had its own unique flavor, and it was interesting to compare them. The course also included Chateaubriand with hot chocolate sauce, potato salad with roast beef, a cheese platter or sushi, beef bone soup, and homemade dessert. The wagyu was served on a pink Himalayan salt block, allowing you to season it to your liking. The service was excellent, and they even wrapped up the salt block for me to take home as a souvenir. The restaurant is conveniently located and has a lovely atmosphere, making it great for dates or girls' night out. Overall, it was a wonderful experience enjoying high-quality Kagoshima black beef in a luxurious setting. The service was top-notch too. Thank you for the delicious meal!

I visited the restaurant to celebrate a special occasion with the JU course. The location is on the 8th floor of a building next to Yogibo, close to a street lined with high-end shops, making it easily accessible. The Yukke at the beginning of the course was surprisingly delicious, making us burst into laughter after just one bite. Every meat dish that followed was also delicious, and we were very satisfied with the meat sushi at the end. The surprise dessert plate was a big hit as well, and we had a great time.

The lunch here is very fulfilling, and the private room is excellent. We started with corned beef with pickles, followed by green onion and beef tongue shabu-shabu, a refreshing farm salad, a platter of Japanese beef, harami (with sauce), Japanese beef sushi, beef bone soup, and thin-skinned chestnut ice cream with red beans. Everything was delicious. The private room offers a calm atmosphere where you can enjoy tasty meat dishes. All the meats were juicy, tender, and absolutely exquisite. Highly recommended restaurant!

Celebrating a special person's birthday in Ginza! At the request of a carnivorous friend, we decided to try a luxurious yakiniku restaurant instead of the usual all-you-can-eat. The restaurant is located on the 8th floor of the "yogibo" building, directly connected to Ginza-ichome subway station. We were greeted by the divine Kagoshima black beef at "Gyuno Tatsujin GINZA" in a beautiful private room with a great view. The course we ordered was the exclusive "Kotobuki" course for 13,000 yen. We started with a toast with beer and enjoyed dishes like seafood wagyu yukke, two types of wagyu tongue, and thick-cut wagyu harami. The meal also included a variety of pickled vegetables, a farm-fresh salad, and a unique dish of Chateaubriand with hot chocolate sauce. We ended the meal with grapefruit juice, lemon sour, potato salad, roast beef, cheese platter, and three types of sushi. Overall, it was a delightful dining experience with delicious food and great service.

Located just a 1-minute walk from Ginza-itchome Station, this rare restaurant in Ginza offers Kagoshima black beef in a private room setting. Enjoy the special "Kotobuki Course" (¥13,000) exclusive to the Ginza branch: - Seafood and Wagyu Yukhoe with Consommé Jelly and Pickles - Two types of Wagyu Tongue - Thick-cut Wagyu Harami - Farm Salad with Traditional Pickles - Assorted rare cuts of Wagyu - Chateaubriand with Hot Chocolate Sauce - Potato Salad & Roast Beef with Cheese Assortment - Three premium nigiri sushi with Beef Bone Soup - Handmade dessert The Seafood and Wagyu Yukhoe is topped with scallops, shrimp, and sea urchin, making it a perfect cold appetizer for the season. The Wagyu Tongue comes in two varieties: thinly sliced for shabu-shabu and thick-cut for a luxurious experience. The Thick-cut Wagyu Harami is juicy and flavorful, best enjoyed slightly rare with wasabi. The Chateaubriand is incredibly tender, served with a sweet chocolate sauce. For the finale, choose between a hearty selection of nigiri sushi or a platter of potato salad, roast beef, and cheese. The nigiri sushi options include Zabuton with foie gras, Togarashi with caviar, and Misuji with sea urchin. The potato salad is made with peanuts, adding a delicious twist. Overall, the meal was enjoyable from start to finish, with the option to enjoy the meat with Himalayan rock salt, which helps absorb excess fat. The restaurant even provides a rock salt plate as a souvenir for guests to enjoy at home. Every dish, from the meat to the sides and dessert, was delicious, and the experience was truly satisfying.

I used it to celebrate a friend's wedding. There is a private room and it is calming. We ordered a course. The appetizers were elaborate and delicious, but the meat portion was not very large. It's a good place to enjoy a slightly upscale yakiniku atmosphere rather than when you want to eat a lot of meat.

The BBQ restaurant that is open at the awkward time of 3 PM is rare and appreciated in Ginza, but their focus on serving only mediocre meat with just rock salt seasoning is not appealing. Some may prefer to have soy sauce as well. The place has a wide space, but their rice wine is terrible, and their beer selection is not great, with amber types not matching well. Their drink choices make one question their taste.

I found out that my favorite restaurant had opened in Ginza! And the lunch course is surprisingly affordable for Ginza. I have to go! I made a same-day reservation on Tabelog for 1:30 PM on a weekday. All private rooms! The bright sunlight and the openness of the glass walls are great. The lights must be beautiful at night too. The lunch course is 3,500 yen. The Negi-tan shabu-shabu at the beginning is grilled by the staff. The thinly sliced meat is elegant and delicious! The aroma and richness are amazing. The thick Harami meat is flavorful and delicious. The meat platter includes meat with chewy and fatty parts that are hard to bite through. Each piece is small. The meat sushi is made with misuji! The charred fat has a delicious aroma and sweetness. It's so soft and melts in your mouth. The meat sushi is my favorite dish at this restaurant. It's really delicious. I love it. The appetizer of tongue corned beef and pickles was also good. The portion size is small considering the price. The staff are very humble and provide attentive service that makes you feel grateful. They even come to pour water for you before you ask. Despite not being able to fill my stomach, the delicious meat and courteous service left me feeling satisfied. Thank you for the meal! ^_^