I climb the staircase to the sophisticated 2nd floor facade and provide my reservation name. The calm atmosphere inside the restaurant is welcoming. Today, we are using a private room. [What we had] Course = 15,000 yen. We opted for the full course. ☆Appetizers platter: Kimchi with olives, pickled vegetables with cabbage, sweet potato, and carrots, namul with lotus root, and roast beef. The glass plate is also cute. ☆Premium tongue: Thickly sliced and tender, with a fluffy texture in the center. ☆Dreamlike harami: Juicy and tender with a hint of dried garlic. ☆Kobe beef silky loin: The meat quality is excellent, and the wasabi adds a rounded flavor. ☆Meat sushi: Using Iwabo beef, the balance between the meat and rice is perfect. ☆Soup: A soup made from Kobe beef broth, rich in flavor. ☆Kobe beef lean meat: Lean and flavorful with salted kelp as an accent. ☆Kobe beef marbled meat: Refreshing with grated daikon radish and the use of Kobe beef fat. ☆Intermezzo: Fruit marinade with strawberries, grapes, persimmons, and pears. ☆Kobe beef fillet: Fine texture and tender with a sweet fat content. ☆Kobe beef sirloin: Slightly thick cut with a melt-in-your-mouth texture. ☆Finale: My companion chose Morioka cold noodles, while I had a Japanese beef dashi rice porridge with salted kelp. ☆Dessert: My companion had tiramisu with vanilla ice cream, and I had a dessert resembling Uji kin-to. It was fluffy and delicious. We opted for the full course this time, and the attentive service with detailed product explanations and enjoyable conversation made the experience even more satisfying. A truly remarkable dining experience in Ginza. Thank you for the meal.

Once again, I enjoyed Kobe beef with my best friend. This time, we opted for the 15,000 yen course that includes my favorite cuts, beef tongue and harami. Appetizer Platter: - Cream cheese with citrus: Refreshing cream cheese with summer vegetables and namul with myoga, a delightful discovery. - Marinated squid: Tender squid with cucumber and paprika in a gentle marinade. - Kobe beef tartare with caviar: A deliciously tender and easy-to-eat cut of meat with caviar as an accent. Salad: - Kobe beef roast beef salad: The dressing was delicious, and the tender roast beef was irresistible. Meat Courses: - Gokumi Tan (beef tongue): Fresh and incredibly delicious, almost like it could be enjoyed raw. - Harami (skirt steak): Juicy and incredibly tasty, my first time trying skirt steak and it was amazing. - Kobe beef sirloin: Tender and flavorful, a simple yet delicious grilled dish. - Meat sushi: Tender meat sushi with vinegared rice, an additional order was tempting. - Lamp: A bit chewy but surprisingly tender and easy to eat with a refreshing kelp accent. - Ichibo: Thinly sliced and easy to eat, served with homemade grated ponzu sauce. - Kobe beef Chateaubriand: Incredibly tender and flavorful, one of the best cuts. - Sirloin: Juicy and flavorful, served with yuzu pepper which added a nice kick. Soup: - Beef broth soup: Incredibly rich and flavorful, a soup that could sell well online. Dessert: - Peach shaved ice: Delicious ice with a rich peach sauce, a dessert that both adults and children would love. Overall, the restaurant had a retro and elegant atmosphere, and the staff were attentive and friendly. The alcohol selection was extensive, and the service was impeccable. I will definitely visit again, next time with my son.

A day of enjoying yakiniku dinner with a friend who loves yakiniku✨ We often go out for yakiniku together, so I chose a restaurant that I thought my friend would like✨ Once again, we opted for the course menu. We were seated at a calm counter seat and the staff who greeted us initially had a very pleasant demeanor‼️ After an explanation of the course, we were asked whether we preferred the Kobe beef sirloin as steak or sukiyaki style, and for the finale, we could choose between cold noodles, garlic fried rice, or Wagyu dashi tea-soaked rice. Dessert options included ice cream or shaved ice (several flavors available) to be chosen in advance! Cheers with sparkling cocktails✨ ★Appetizer Platter ・Fig with ham ・Matsumasa squid with seaweed ・Seasonal vegetable namul ・Yukke topped with caviar ・Homemade roast beef salad The salad with thick slices of roast beef was delicious!! It was delightful to be able to try various types in small portions✨ ★Premium Tongue with salt ★Today's rare cut [Harami] Since we were unsure about the cooking level, the staff kindly cooked it for us (^ω^) The premium tongue was thick but they made sure to make incisions for easy chewing, resulting in a tender and delicious taste!! The beloved harami appeared as a rare cut. This was also absolutely delicious‼️✨ ★Kobe Black Wagyu Silk Loin A large piece of silk loin. It was cooked rare and served with sansho pepper. It paired very well together♩ ★Meat Sushi ★Today's Soup [Porcini Soup] The fatty meat sushi. Although it was large, it was gone in one bite. The rich porcini soup was also quite tasty and matched well. ★Kobe Beef Lean & Marbled Tri-tip, Lamp Chop ★Intermezzo Fruit The lean and marbled tri-tip was served with grated radish for a refreshing taste, while the lamp chop was enjoyed with salted kelp. The combination helped to alleviate heaviness, making it a great choice for the latter part of the meal without feeling too full◎ The fruit served as a refreshing palate cleanser at this point(o^^o) ★Kobe Beef Hare Hare is a part that I haven't eaten much before. I wondered where this cut was located, and it turns out it is a muscle located inside the lower back to buttocks area. If sirloin is the king of meat, Hare is known as the "queen of meat" in this region. It was incredibly tender and had an elegant flavor. ★Kobe Beef Sirloin Steak or Sukiyaki Style We both chose sukiyaki style as we had to select the same option. Once the meat was cooked, we mixed it with egg yolk and put it on the rice!! This was also incredibly delicious! ★Finale Cold noodles and garlic fried rice were chosen and shared one of each!! The garlic fried rice had a strong garlic flavor that further stimulated our appetites!! The cold noodles were Morioka cold noodles with a nice texture, making it the perfect dish to end the meal. ★Dessert We could choose between ice cream and shaved ice, I chose black honey kinako flavor, while my friend chose grape shaved ice!! It was a hot and humid day, so it was nice to have shaved ice without feeling too cold~~ The portion sizes were not too large, so even women could enjoy and finish the meal until the end! It was delicious)^o^( The atmosphere inside the restaurant was mature, making it a recommended spot for adult dates or business meetings! Thank you for the meal(#^.^#)

[Course] Kobe beef 5 types & Black Wagyu 2 types selected course 15,000 yen [Waiting Time] No waiting time for reservations [Reservation] Reservations can be made online (via Tabelog) or by phone [Budget] Around 15,000 yen [Features] If you want to eat "Kobe beef" in Ginza, this is the place to go. You can enjoy authentic Kobe beef that meets the strict standards set by the "Kobe Beef Distribution Promotion Association" in a casual yakiniku course. They are particular about Japanese ingredients, and the Black Wagyu selected by the head chef is exquisite. The seasoning brings out the natural umami of the meat, and it was full of surprises and excitement. You can choose to have the staff cook the meat for you or cook it yourself, making it versatile for different occasions. [Ambiance] The atmosphere had a Showa retro feel with a touch of Taisho modern, and the seats were clean and beautiful. With a variety of seating options including private rooms, semi-private rooms, and counter seats, you can use the restaurant for various occasions. We used a private room this time, and it was a lovely seat with a sofa where we could relax. [Cuisine] We chose the course that allows you to enjoy 5 selected cuts of Kobe beef and popular cuts like the premium tongue salt and harami, totaling 12 dishes. - Appetizer Platter: The salad with thick slices of roast beef was very delicious and satisfying. The dressing was refreshing. The appetizers were all delicious, with the Wagyu Yukke and prosciutto fig being particularly enjoyable. - Premium Tongue Salt: Incredibly tender and moist. I prefer the moist texture over the crunchy texture, so I really liked it. - Harami: Rich in fat and sweet. The moment it entered my mouth, the fat spread throughout. - Kobe Beef Silky Loin: We chose to have this cooked by the staff. It is recommended to have it rare. Topped with plenty of homemade wasabi, it was surprisingly light and delicious. - Today's Soup: A fragrant soup made with porcini mushrooms. It was light and not too rich, almost like a clear soup. - Meat Sushi: Tender meat on vinegared rice. The sweet sauce and refreshing homemade wasabi made it a tasty dish. - Lamp: Lean Kobe beef lamp seasoned with salted kombu. It was light and easy to enjoy, with a rich meaty flavor. - Tomo Triangle: The marbled Wagyu had a sweet taste due to the fat content. Enjoyed with grated daikon and ponzu, it was light and flavorful. - Chopstick Rest: A fruit chopstick rest was a nice touch. - Kobe Beef Hare: Hare refers to the tenderloin, which was similar to harami in tenderness and sweetness. - Kobe Beef Sirloin: You can choose between sukiyaki or steak. We chose steak. Cooked and brought to us with a generous amount of fat, it was irresistible at rare doneness. We had three slices, each paired with wasabi, salt, and yuzu pepper for a delightful tasting experience. - Finale: You can choose between cold noodles, garlic fried rice, and Wagyu dashi tea pickles. We chose the cold noodles, which had perfectly cooked firm noodles and a flavorful soup that we couldn't resist drinking up. - Today's Dessert: You can choose from 3 types of shaved ice or ice cream.

Located on the 2nd floor of the 7-chome building in Ginza, Ushiya Ginbei is a restaurant where you can feel the seductive atmosphere of the night city. The main meat served here is Kobe beef. The sauce is made with white wine and salt is mixed with sansho pepper. The sweetness and saltiness are not overpowering, but rather complement the meat. On this day, we opted for the 15,000 yen course menu, which consisted of 12 items. The appetizers included roast beef on a generous salad with edamame tofu, among other seasonal dishes. The tongue and harami (skirt steak) had a satisfying texture and flavor. I recommend eating them rare, quickly searing the surface for a hint of charred aroma. The silk loin was cooked to perfection, maintaining its freshness and tenderness. The Kobe beef fillet was cooked medium rare, with a perfect balance of meat and fat. The Kobe beef sirloin came with a luxurious topping of a plump egg yolk per slice. The meal ended with a light and flavorful wagyu dashi tea rice dish. The restaurant's interior is adorned with stained glass, reminiscent of the Taisho era. The rapid rise of meat consumption, including beef hot pot, was seen during the Meiji and Taisho periods. The ambiance of the restaurant reflects the glamorous pre-war era of Japan.

The restaurant was open even during the Bon holidays. The lunch menu is quite reasonable. I stumbled upon this place in a back alley when I was having trouble finding a lunch spot. Instead of yakiniku, I decided to try the sukiyaki this time. It's a counter seat, but very calm. It's a Kobe beef restaurant and the interior of the shop has a Kobe-like feel.

On a national holiday, Ginza is not that crowded, but the restaurant I wanted to go to was fully booked. So, I looked for a nearby place for lunch and found this restaurant. It seems to be a yakiniku place. The sukiyaki lunch was cheap, so I decided to try it. The restaurant is cold inside. The sukiyaki looks nice at first, but the meat is tough. Also, the broth is weak. Even after adding more sauce, it's still weak. This is how lunch is here, I guess.

I tried the yakiniku night at a restaurant I was curious about. I ordered the Kobe beef 5 types & black wagyu 2 types carefully selected course, and it was incredibly luxurious and satisfying! The appetizer platter included five varieties, the ultimate tongue salt, harami, Kobe beef sirloin, today's soup, meat sushi, Kobe beef lean meat, marbled meat, chopstick rest, Kobe beef fillet, Kobe beef sirloin, cold noodles, and today's dessert. The tongue salt was truly exquisite, with a unique texture of tongue that was surprisingly tender. The harami was also amazing, and the sirloin just melts in your mouth! I love sirloin for yakiniku. The combination with raw egg yolk is irresistible. For the finale, I chose cold noodles. The sudachi or kabosu added a refreshing touch, making it the perfect ending. The dessert was as delicious as a cafe, and I was completely satisfied! The atmosphere of the restaurant was also lovely, and I will definitely visit again!

This time, I visited a restaurant located right in the heart of Ginza, within walking distance from Shimbashi Station, Ginza Station, Yurakucho Station, and Higashi-Ginza Station. This place offers a variety of yakiniku dishes with Kobe beef as the main highlight, making it a great option for business meetings, dates, or gatherings. The restaurant has a retro atmosphere since its recent renovation, and it is located on the second floor down a side street off Corridor Street. The interior has a retro vibe but feels clean and renovated. The restaurant is celebrating its one-year anniversary on July 22nd. We decided to try the Kobe beef course, which includes a selection of 5 types of Kobe beef and 2 types of Black Wagyu beef for ¥15,000. There is also an option to add a drink pairing for an additional ¥5,000, but we opted for drinks from the a la carte menu. We started with a platter of appetizers, including Black Wagyu yukke, marinated squid, tomato/young corn/zucchini namul, cream cheese with plum, and Ginei salt salad. The presentation was elegant, and the flavors were well-balanced. The Black Wagyu yukke was particularly delicious. Next, we tried the premium tongue with salt and the rare cut of the day, "phantom harami." The staff can either cook the meat for you or you can grill it yourself. The tongue with salt was recommended to be cooked well, and the "phantom harami" was tender and flavorful. We enjoyed experimenting with different seasonings and cooking styles. We also tried the "melting silk loin," which melted in the mouth and was incredibly luxurious. The combination of wasabi with the meat was a unique and delicious experience. Lastly, we had consomme soup and meat sushi, which had a strong beef flavor without any unpleasant odors. The soup paired well with rice, and the meat sushi was refreshing with wasabi. Overall, the dining experience at this restaurant was exceptional, with high-quality Kobe beef dishes and a variety of flavors to enjoy.

This is a stylish yakiniku restaurant in Ginza inspired by the Taisho Romantic era. The unique blend of yakiniku and kaiseki cuisine is interesting. Enjoy a blissful time savoring Kobe beef delivered directly from the source along with carefully selected wines. The service is also excellent, and I am grateful to have found such a good restaurant after a long time. Thank you!

A restaurant near the bustling streets of Corridor, offering Kobe beef delivered directly from the source. The interior is clean and luxurious, and upon entering, you are greeted by a kimono-clad hostess who leads you to a private room with a cozy atmosphere. I had reserved the 15,000 yen course this time! ▼Kobe beef 5 types & black wagyu 2 types selected course Appetizer assortment Salad with Ginbei salt Ultimate tongue with salt Today's rare cut (phantom harami) Kobe beef silk loin Today's soup and meat sushi Kobe beef lean cut 1 type, marbled cut 1 type Salt chopsticks rest (almond tofu) Kobe beef fillet Kobe beef sirloin steak Wagyu dashi tea pickles Today's dessert (tiramisu and vanilla ice cream) As you can see from the menu, the course features an abundance of Kobe beef carefully selected by the chef. From the exquisite tongue with salt, harami and the melt-in-your-mouth silk loin of Kobe beef, to the main dishes of Kobe beef fillet and Kobe beef sirloin steak, it was truly luxurious. Especially the today's rare cut (phantom harami) was tender and full of flavor, a real delight! Kobe beef has a lower melting point compared to other Japanese beef, almost melting at body temperature, which gives it a unique umami flavor and a light, easy-to-eat quality. The dishes were so delicious that I felt like I wanted to come back for more!

[Niwaya Ginbei Ginza Main Store]...It's so exciting to be able to enjoy Kobe beef in Ginza! The Chateaubriand Kobe beef is thick-cut, tender, and delicious. The salad with roast beef is refreshing. You can also enjoy two types of lean meat that are moist and delicious. The long-awaited sirloin is juicy and satisfying, whether in sukiyaki or steak. They offer a fun lineup including meat sushi and meat somen. The meat broth ochazuke is very soothing. The popular Kinu Roast is still as good as ever. The location is very convenient, just a short walk from Ginza Station and Shimbashi Station, so it was almost full when I visited. The interior is luxurious with a calm atmosphere, making it a comfortable place to dine. With both counter seats and private rooms, it seems to be suitable for a date.

2023.5.2 (Tuesday) Kobe Beef Full Course ¥25,000- Assorted appetizers Gyubei's salt salad Kobe Beef Chateaubriand Kobe Beef Silky Loin Kobe Beef Sushi Consomme soup Kobe Beef Red Meat 2 types Lamp core meat Somen Kobe Beef Marbled with sauce Kobe Beef Sukiyaki Kobe Beef Sirloin Steak Cold noodles Today's dessert 2018.4.8 (Sunday) Premium Silky Loin Yamagata Beef A5 grade 2 pieces ¥2,380 (excluding tax) Premium Upper Kalbi (limited quantity) ¥2,380 (excluding tax) Mysterious Harami ¥2,200 (excluding tax) Seared Wagyu Sushi 4 pieces ¥1,680 (excluding tax) Liver ¥780 (excluding tax) Cold noodles ¥1,100 (excluding tax) Assorted Kimchi ¥1,100 (excluding tax) Draft beer ¥700 (excluding tax) Highball ¥650 (excluding tax) Oolong tea ¥500 (excluding tax)

This was my first visit here. The location is convenient, located in the Corridor Street near Shinbashi Station and Ginza Station, a bustling area full of restaurants. On this day, it was so crowded with people that it was unavoidable. I was brought here and the atmosphere was very nice with luxurious decor. It was an L-shaped counter seat, but the wall made it so that you don't have to face other customers, which was reassuring. Due to the location, there were many accompanying guests, and everyone was enjoying their meals in a cozy atmosphere. This time, I had a luxurious Kobe beef 8-course meal. It included 5 types of appetizers, Kobe beef Chateaubriand, Kobe beef silk loin, today's soup, Kobe beef sushi, 2 types of Kobe beef lean meat, meat somen noodles, Kobe beef marbled loin, Kobe beef sirloin sukiyaki, Kobe beef sirloin steak, garlic fried rice, and dessert. It was a very luxurious meal with Kobe beef. Although having Kobe beef all the way might be a bit too fatty, it might be nice once in a while. Thank you for the meal.

I went for dinner!! The staff at the reception were very polite and the interior was very stylish. All the meat dishes were delicious! The galbi was especially tasty for this price range. I will definitely visit again. The drinks were also excellent! I recommend enjoying them with delicious food!

I made a reservation the day before and was able to get a private room. I arrived about 10 minutes before my reservation time. This time, I tried the most popular 15,000 yen course. The food was delicious, and the staff were all very polite. I highly recommend this restaurant.

At the end of the year, I've been indulging in a series of luxuries (lol). Since I received a bonus, I wanted to treat myself, so I decided to try this place recommended by a friend! - Assorted five appetizers - Wagyu beef yukhoe with caviar cream cheese, sakura salt, bamboo shoots, and carrots - Black-haired Wagyu beef with ice-cold roast beef salad Then, it was time for the barbecue! Starting with salt with a hint of sansho pepper or a sweet special sauce. The staff kindly offered to cook for us, so we enjoyed: - Premium tongue with salt - Harami with salt Both were thick and delicious. The tongue was served with plenty of lemon juice, while the harami was seasoned with salt, both rich yet light. - Kobe beef silk loin A large piece of meat with plenty of marbling, cooked rare and rolled with wasabi. It was not too fatty, sweet, and delicious! - Today's soup - Meat sushi Freshly grilled meat sushi and consomme soup, a delightful prelude to the main course. - Kobe beef prime, marbled 1 type Today's selection included lamp and ichibo. Served with grated daikon and ponzu sauce, it was delightful. - Chopsticks rest: almond tofu - Kobe beef fillet Thick fillet cooked rare, served with salt. It was easy to eat and delicious! - Kobe beef sirloin The last barbecue dish, served rare. It was delicious when mixed with egg yolk! - Finale: cold noodles, garlic fried rice, and Wagyu beef dashi ochazuke We chose the ochazuke, a perfect ending to the hearty course. - Today's dessert or cheese assortment We opted for the cheese, which was a classic mix of white mold, hard, and blue mold cheeses. Paired with plenty of wine, it was a satisfying course. The wine selection included champagne, white, and red wines, all of which were delicious and matched the restaurant's high standards. The interior of the restaurant was modern and elegant, with a lovely atmosphere enhanced by jazz music. Overall, a full course of Kobe beef in Ginza at this price point is definitely worth it. It was a truly enjoyable experience! Thank you for the delicious meal!

I heard that you can enjoy Kobe beef for 15,000 yen, so I visited this restaurant. Overall, the balance of meat quality, service, atmosphere, and cost performance was excellent! There were no strict rules or eating styles forced upon you like in other famous restaurants, so you can enjoy Kobe beef the way you want. If you ask the staff, they will cook it for you, or you can cook it yourself. As a fan of rare meat, I requested my Kobe beef to be cooked rare, and the beautiful hostess in a kimono cooked it for me. She was great at conversation, almost like a hostess in Ginza clubs. We started with appetizers, enjoyed the Kobe beef, and then ordered Kobe beef fried rice and cold noodles for the finale. The cold noodles were deliciously slippery, and the fried rice was satisfyingly filling! There were also individual dishes served in between courses, with a lineup of meat cuts balancing lean and marbled parts, allowing us to enjoy without getting bored. And all this for only 15,000 yen, which is an amazing deal! I recently had Kobe beef in Kobe for over 20,000 yen (;'∀') This is a high cost performance in Tokyo. The private rooms are clean and luxurious, making it suitable for dates or entertaining. Instagram yakitoreeman.

A valuable yakiniku restaurant where you can enjoy Kobe beef not only in courses but also a la carte. The location of the restaurant is convenient, within walking distance from Ginza Station, Yurakucho Station, and Shimbashi Station. We ordered the Kobe beef 5 types & black wagyu 2 types carefully selected course. After enjoying the appetizer assortment and roast beef salad, the yakiniku started. The wagyu ultimate tongue salt and harami were tender, and the more you chew, the more you can taste the deliciousness of the meat. You can enjoy it with a blend of salt and garlic powder, or with lemon. We had the tongue with salt and lemon, and the harami with sauce. The Kobe beef silk loin has amazing marbling, but we enjoyed it with wasabi, so it wasn't too fatty, and we could really taste the richness of the fat. The meat sushi was just the right size and very good. Most surprisingly, the clam soup was more delicious than at a regular sushi restaurant. The Kobe beef lean meat was served, followed by the lamp. We were told that it was delicious with salted kelp or grated ponzu, so we borrowed scissors to cut the meat. We enjoyed both flavors. Personally, I preferred the ponzu. The highest quality lean meat was so delicious with ponzu that I could eat as much as I wanted (laughs). The main fillet was quite large in one piece, so I wondered how much it would cost at a teppanyaki restaurant. We ate it with sauce, and the balance of lean meat and fat was exquisite, allowing us to enjoy the Kobe beef to the fullest. The sirloin sukiyaki was mixed with rich egg and eaten with a bite of rice. If you like a stronger flavor, you might want to add a little sauce to the egg. We shared the garlic fried rice and cold noodles with a friend by asking for a separate plate. Both the fried rice and cold noodles were so delicious that they could probably be sold as a single item. They were not at the level of a typical finishing dish. The restaurant has a high-class atmosphere both inside and outside, with private rooms and counter seats, making it perfect for dates or entertaining. It's also nice that you can order your favorite cuts of Kobe beef a la carte instead of a course.

I went to lunch with my family at Gyu-ya Ginbei in Ginza. The restaurant is located on the second floor, and the luxurious interior gives a high-class feel. We were seated in a private room, and the staff were very attentive and friendly. We ordered the weekend special lunch set which included a variety of grilled meats, appetizers, salad, rice, soup, and dessert. We enjoyed our meal with ginger ale and beer. The Kobe beef was delicious, especially when paired with the salted kelp and garlic chips. The rice and seaweed soup were refillable, and the dessert of vanilla ice cream with red bean and black syrup was a perfect way to end the meal. It was a great dining experience, and I look forward to coming back for a celebratory dinner with wine. The Kobe beef was truly exceptional.

We visited the highly acclaimed "Gyuya Ginbei" known for its carefully selected top-quality Kobe beef and black wagyu chosen by the head chef. The modern interior, reminiscent of a bar, immediately caught our eye and set high expectations. Catching up with a friend, we enjoyed a leisurely lunch in a private room, indulging in a luxurious meal. We opted for the weekend-only 5-kind assortment lunch set for 4,300 yen, which included tongue salt, four types of black wagyu appetizers, salad, rice, soup, and dessert. The five types of meat that day were kuri triangle, kalbi, core, tongue salt, and Kobe beef lamp. The chef selects the contents based on the day's ingredients, ensuring a unique experience each time. We also enjoyed soft drinks for an additional 300 yen. The way of eating with kombu salt was new to us but absolutely delicious. The comfortable private room, the warmth of the landlady, and the premium quality meat all added up to a perfect dining experience. The landlady's thoughtful service made our meal enjoyable. It was a wonderful experience savoring the barbecue that appealed to all five senses. The dessert at the end was also delicious. Everything was just perfect. We look forward to visiting again in the evening.

I visited Gyuya Ginbei Ginza Honten for lunch on a holiday. It was about a 5-minute walk from Ginza Station. The restaurant is located on the second floor after climbing the stairs. There are counter seats and private rooms, and on this day, I relaxed in a private room. The atmosphere was nice and I enjoyed my meal in a good mood. I ordered the 5-kind assorted lunch set for 4,300 yen (includes tongue salt, 4 types of black wagyu, assorted namul, salad, rice, soup, and dessert). The black wagyu on this day was Kobe beef lamp, ichibo, karubi, and triangle. It was served with green onions and the portion was generous and luxurious. You can have seconds of rice and wakame soup. The assorted namul included spinach, daikon, senmai, and daikon kimchi. The tongue came with 3 slices per serving, which were refreshing when squeezed with lemon. It had a good thickness and was satisfying to eat. The ichibo was served with 2 pieces, lightly seared with a special sauce. The special sauce was sweet and delicious. The karubi, also known as salted kelp, was enjoyed with salted kelp. It was fatty and had a good texture. The staff kindly offered refills for rice and drinks, which was nice. The dessert was vanilla ice cream with black honey and red bean on top. There was also a warm tea service. The lunch set with a drink was a good deal. Soft drinks (black oolong tea, Coca-Cola, ginger ale) for an additional 300 yen, and alcohol (draft beer, wine, etc.) for an additional 500 yen. I would like to visit for dinner as well. I will definitely go back for lunch again.