At the beginning of the year, I decided to treat myself to something delicious and visited "Chikamitsu" in Ginza, recommended by a friend. This restaurant, which boasts as the "best hospitality yakiniku" and is the 9th store of the renowned "Nishiazabu Kenshiro" group, opened in May 2022. They use carefully selected wagyu beef from various regions of Japan, handpicked by the beef expert head chef, Mr. Yasusuke Chikami. This time, the "Chef's Choice Course" was served by Chef Mizuno Shunki, who skillfully prepared the beef tongue and cut the meat right in front of us. We were seated in a private room for four people, which was clean, elegant, and allowed us to relax without worrying about the surroundings. The dishes we enjoyed included: - Beef fillet and inner thigh meat yukhoe: Thinly sliced beef, almost like fugu sashimi, served with egg yolk. The sweetness, richness, and freshness of the meat were evident in this dish. - Kaguraya Shop's beef tongue platter: Three types of premium beef tongue from the top-rated Kaguraya Shop, expertly sliced by Chef Mizuno. The beef tongue was tender and flavorful, especially when paired with salt, pepper, and sudachi. - Selected wagyu beef tongue slices: Thinly sliced beef tongue seasoned with salt, pepper, and sudachi, cooked to perfection. - Selected wagyu beef tongue slices (thicker cut): Thicker slices of beef tongue marinated in garlic salt sauce and grilled to perfection. - Selected thick-cut beef tongue: Thick slices of beef tongue grilled and served with salt, pepper, and lemon. - Sagari and shinsin: Beautifully marbled beef slices sliced and presented by Chef Mizuno, accompanied by wagyu minced meat rice and lightly blanched shinsin. - Meat soup: A rich soup with tender meat pieces, reminiscent of a luxurious version of Osaka's meat soup. - Beef fillet cutlet sandwich: High-quality fillet beef marinated in garlic butter sauce, coated in breadcrumbs, and pan-fried to a healthy and flavorful perfection. - Beef fillet and harami teriyaki: Fillet beef from Gunma and Saitama, and harami grilled to perfection and served with egg yolk foam soy sauce. Each dish was expertly prepared, showcasing the unique flavors of the beef cuts. The meal concluded with a delicious beef fillet and sirloin clay pot rice, reminiscent of hitsumabushi, and a dessert of ice cream sandwich with fresh strawberry sauce and milk ice cream. The perfect ending to a truly satisfying dining experience.

Limited time offer with all-you-can-drink option at an incredibly low price. Only 8800 yen per person, which is amazing. I think the highest course with the best quality meat is more tender and high-grade, but at this price with all-you-can-drink, I am completely satisfied. It's a limited time offer, so it's a waste not to go! It was delicious again this time. Thank you for the meal.

Tokyo, Ginza, metropolis. Private room at this place. The setting is great, and the staff's service is good. The course menu is well thought out, starting with wagyu beef and then changing up. Most people care about the ambiance, so if the first few dishes are delicious, they won't notice the rest. The prices are surprisingly affordable and fair. The staff is great.

I used a private room! It was a very calm atmosphere because it was isolated. The staff, a woman, was very polite! As for the food, finally the Yukke-dock I've been waiting for! Delicious is an understatement! The grilled dishes were also delicious! The best moment is when the staff woman grills it for you and you can eat it in the best condition (^ ^) It was a course, but the last rice was upgraded! Changed to a clay pot rice! Delicious without explanation! The speed of serving, staff response, and most importantly, the taste of the food was perfect! This is a restaurant that I definitely want to visit again!

Recently, I've been trying to visit famous yakiniku restaurants as much as possible. I visited the popular 【Chikamitsu Namikidori】. It all started with a glass of champagne♡ We opted for the special selection course! It included Kagoshima beef Uchimomo and baraniku, as well as Murasaki Uni from Miyagi Prefecture in the "Chikamitsu roll" with egg yolk, Yukke, and cucumber. The sirloin was lightly seared and wrapped in a crispy lemon sour. The straw was for melting the ice. We also had Tan, Harami, and Sagari from Kamiya Shokai, which were already seasoned with lemon on the grill. Harami was seasoned with Awajishio soy sauce and wasabi, while Sagari had a sauce made with black sesame and miso. All were tender, without any off-flavors typical of offal. As a palate cleanser, we had grated sweet potatoes and sweet potato chips, which made us feel the arrival of autumn. The brioche cutlet sandwich, made with Tochigi beef fillet, was cooked low and slow for 30 minutes. The sauce differed at each store. The cutlet sandwich is always a highlight at Ushimitsu Group. We tried different sauces like salt sauce (citrusy like yuzu), black sauce (sweet, made with rich broth over 3 days), and egg yolk light soy sauce (an original blend exclusive to the Namikidori store). We enjoyed Chiba beef fillet with black sauce, Kagoshima beef fillet with black sauce, and Tottori Man'yogyu lamp with egg yolk light soy sauce. When you place the freshly grilled meat on top, it melts and oozes deliciously. We also tried Tottori Man'yogyu Ichibo with salt sauce for a refreshing taste. And then, the Chikamitsu rice with sea urchin, salmon roe, meat, and crab - a highly popular dish on social media. Before mixing, it looked beautiful and colorful, and after mixing, it was delicious! For dessert, we had a houjicha ice cream sandwich with nuts and caramel sauce, providing a crispy finish. This was the Chikamitsu experience - delicious and enjoyable♡ Thank you for the feast.

I used the special course which was 8800 yen. This price including food and all-you-can-drink is a steal in Ginza. Plus, we had a private room and they cooked the meat for us, so it was perfect. They brought drinks quickly and the quality of the meat was top-notch as expected from the Kenshiro group. If this price continues, I will definitely come back again.

I was able to try various types of meat with my colleagues. I was about 80% full. It's just the right amount for those who enjoy drinking alcohol as well! It was delicious! The staff who served us were friendly. Thank you for the meal!

The cost performance is too good for less than 10,000 yen. The location, the luxurious feeling of enjoying in a private room, and the excellent customer service are all rated 5 stars. Despite having several types of fatty meat, I didn't feel bloated at all. The quality of the meat is great, and the staff cook it to perfection, so you can enjoy it at its best. The portion size was just right. For men who eat a lot, you might even want to go for the large serving at the end.

- Pre-information Tabelog rating: 3.63 (August 2023) - Genre: Yakiniku, Hormone, Beef dishes - A branch of the Yakiniku Hyakumeiten chain! Overall review: It was so delicious! The fillet meat was amazing! The fillet cutlet sandwich, grilled fillet meat, and chikamitsu roll were all excellent! Everything else was delicious too! The highball was great, and the wine was also good! The private room was fully attended, the service was excellent, and I was completely satisfied! Even someone like me, who seems like a hopeless person, was treated kindly. You will never have a bad experience here! It's a wonderful and safe place to dine! - Special Selection Course (22,000 yen) - Uni Dog - Chikamitsu roll - Salt-grilled 3 types - Petite tomato, Jure of upper mino - Fillet meat brioche cutlet sandwich - Grilled sauce 4 types - Chikamitsu rice - Dessert Uni Dog: - Kagoshima beef - Hokkaido purple sea urchin - Ohashi Nori seaweed - Light snow salt made from salt and rice flour Chikamitsu roll: - Layered sirloin - Large leaf - Yukke - Soy sauce-pickled egg yolk Salt-grilled 3 types: - Kamiya Shouten thick-cut tongue - Tottori-produced Manyo beef Tsurami (cheek meat) - Kamiya Shouten Sagari (skirt steak) with paprika sauce Petite tomato, Jure of upper mino: palate cleanser Fillet meat brioche cutlet sandwich: delicious brioche with tender fillet meat Fillet meat with black sauce from Miyazaki and Gunma: both were delicious Manyo beef Ichibo with salt sauce from Tottori: delicious Ichibo Manyo beef Shinshin with yolk foam soy sauce from Tottori: delicious Shinshin Chikamitsu rice: luxurious with fillet meat yukke, crab, sea urchin, and salmon roe Dessert: Jersey milk ice cream with white peach raspberry sauce sandwiched in a wafer - Interior: private rooms, spacious and clean - Crowdedness: reservations required - Service: extremely friendly and welcoming

It's upscale, but lacks the richness of the meat, just lots of fat. The ingredients are high quality, but it feels like everything is mixed together. I'm not sure about serving a course meal for yakiniku. For a yakiniku date or invitation, I probably wouldn't go there. If I had to choose, Yakiniku Jumbo Shirogane would be my top pick.

It was delicious! The restaurant was clean with private rooms, making it suitable for business dinners. Every dish was delicious!!! The service has room for improvement. Even though I had reserved a course in advance and mentioned it upon arrival, we still received a menu and the meat was cooked without explanation, so we didn't know which part it was or which sauce to use. However, the meat was cooked perfectly! The hot pot at the end was also delicious!

There were various affiliated stores and my friend and I were looking forward to visiting this particular restaurant. The reviews were good, and there are several branches in Ginza as well! However, maybe our expectations were too high... We started with a highball toast. Today we went for the course menu! - Selected Wagyu beef yukhoe with seared seaweed, complemented by light snow salt. - Assorted kimchi namul. - Grilled salted items such as beef tongue with tangy sauce, shishito pepper sauce, and wasabi salt. - Brioche cutlet sandwich with tender fillet. - Grilled beef selection including sagari and sirloin with 4 different sauces. - Finishing with rice topped with plenty of sea urchin and meat. The presentation and taste were excellent! - Custom-made chikamitsu (sweet bean paste) sandwich with the restaurant's name. The staff were very polite, but unfortunately, the meat was overcooked, left on the table without being grilled, and the wine did not pair well with the meat. The portion size was also disappointing. Despite the luxurious private room setting, we were a bit let down as we had high expectations.

I used it for a reception. It was delicious to wrap yukhoe and sea urchin in nori. The staff grilled all the meat for us, and the meat was cooked perfectly so we could enjoy the delicious meat. The cold noodles had finely chopped cucumbers on top, which was refreshing and delicious when mixed with the noodles.

I used a course with all-you-can-drink option. The lemon sour was really delicious~ There were many young staff members, but they were all very polite. Everything was grilled and had a consistently delicious taste. The pork cutlet sandwich was delicious! It was a feast.

Visit on June 3, 2023, Location: 3 minutes walk from Ginza Station, Reservation available, Invitation, Unclear reservation, No waiting, 4 people, Order: Mizuno Course, Specialty instead of a business card, Uchimomo Yukke, Sirloin sashimi salt-grilled dish, God's thick-cut tongue, God's salt-drenched tongue, God's thinly sliced tongue salt-grilled dish 2, God's sagari, Tomo triangle chopstick rest, Upper mino boiled in hot water with tomato broth jelly, Meat dishes: Special filet brioche cutlet sandwich with garlic sauce, Grilled dish: God's Harami, Life-changing filet - Comparison of 2 types of origin, Meal: Filet and sirloin rice cooked in an earthen pot, Dessert: Chikamitsu mochi - Hojicha ice cream. Notes: A yakiniku restaurant in Ginza. 3 minutes walk from Ginza Station B7 exit, about 5 minutes walk from Higashi-Ginza Station. Located on the 4th floor of HULIC & New GINZA NAMIKI 6. Opened on May 30, 2022. The third store following Ginza Chikamitsu and Ginza Chikamitsu Rokuchome. The head chef is Shun Mizuno. Closed on Sundays, but open in June. Reservation only. Private rooms only, accommodating up to 6 people. Reservations accepted by phone or online through websites like Tabelog. No full venue rental. Cards accepted, electronic money not accepted. No dedicated parking, but nearby coin parking available.

Originally, I was thinking of having dinner around Tokyo, but I was so busy that I couldn't decide where to eat until the last minute. I was wondering if there was a course dinner available for same-day reservation in Tokyo, and luckily Chikamitsu-san said it was possible to make a reservation online on the day of. I arrived at 9:00 pm and the atmosphere was calm, with probably all private rooms. The drink options ranged from Asahi Super Dry to wines priced over 100,000 yen. This time, I chose the celebration course for being listed as one of the top 100 restaurants on Tabelog. I had made a reservation at the Rokuchome branch, but it turned out to be the wrong location and they kindly called to confirm. It was my mistake for not checking properly, but the staff handled it well. The course content was adjusted to match the Rokuchome branch, with the only difference being the beef tartare was not crab and mountain hijiki. The sirloin beef tartare was served wrapped in seaweed, and all dishes were finished by the waitstaff in front of us. The sirloin was refreshing and went down smoothly, with the seaweed being very delicious. There were four types of beef to be enjoyed with salt. The tongue was full of umami, tender, and without any strong flavors. Delicious. A katsu sandwich was served with namul and kimchi in between. It was soft, not a premium brand of wagyu but the quality was good, with the fibers melting in the mouth. Then, three types of beef were served to be enjoyed with sauce. Personally, I preferred the beef with salt, as the sauce was a bit too strong for my taste, slightly on the sweet side. Then came the awaited clay pot rice. Uni is truly amazing. There was a generous amount of uni, creating a uni festival in the mouth. Probably most of the course price went into the uni. Finally, a dessert of monaka with ice cream. The monaka remained crispy even when soaked in ice cream, and was very delicious. The portion may be a bit lacking for men. It was a late hour, so the dining time was just right. The occasional opening and closing of the private room doors was a bit distracting. Also, I was a little bothered when the bill was quickly placed on the table. The grilling staff was very polite and willingly accommodated my requests for how I wanted the meat cooked. Thank you for the wonderful meal.

■Access: 3 minutes walk from Ginza Station on each Tokyo Metro line ■Visit: 2nd time ■Purpose: Dinner with friends ■Overview: A yakiniku restaurant that opened on May 30, 2022, as a sister restaurant to popular yakiniku restaurants like Nishi-Azabu Kenshirou and Ushimitsu Ebisu. Located in a prime location on Namiki Street, this restaurant offers private rooms where you can enjoy yakiniku and creative dishes. Under the concept of "THIS IS Chikamitsu Yakiniku," the focus is on even higher quality meat dishes. ■Menu: The standard order is course meals. There are four courses available, ranging from the ¥8,800 sauce yakiniku course to the ¥22,000 special course. On this day, we ordered the anniversary course (¥15,000) at the Namiki Street branch. The menu we enjoyed is as follows: - Wagyu Uchimomo Yukke Dog with light snow salt - Wagyu fillet seared sushi - Tying tongue with lemon, raw grain pepper, and negi salt - Select Wagyu harami with wasabi - Select Wagyu sagari with light snow salt - Boiled upper mino with tomato dashi jelly - Select Wagyu sirloin with white sauce - Select Wagyu fillet with black sauce - Fillet and sirloin clay pot rice - Chikamitsu Monaka with roasted green tea ice cream ■Impressions: I regularly visit this yakiniku restaurant for celebrations or as a treat for myself, including its sister restaurants. It had been about a year since my last visit to the Namiki Street branch. The restaurant is constantly evolving, offering a variety of dishes from simple yakiniku to unique creative dishes that keep customers engaged and impressed. The highlight of the day was undoubtedly the new specialty, the tying tongue. I had been curious about it after seeing it on social media, and finally had the chance to try it. This dish involves cutting a rare part of the tongue into long pieces and grilling it as is, a high-level technique. The surface had a crispy sear while the center was cooked through by steaming, emphasizing the contrast between the surface and center flavors of the tongue. It was a remarkable dish that not only looked good but also had a logical approach to enhancing the taste and texture. The sirloin that appeared in the sauce yakiniku also left a strong impression. The meat had a strong flavor, with the sweetness of the fat spreading throughout the mouth as you chew. The original white sauce had an elegant flavor, further enhancing the potential of the sirloin. The quality of the meat is one of the strengths of this restaurant. Just like last time, I was completely satisfied with the exquisite full course prepared by yakiniku professionals. I look forward to visiting this and its sister restaurants in the future. Thank you for the wonderful meal. ■Rating at the time of visit: 3.52

I chose the most basic course for 8,800 yen. I don't eat much when I drink alcohol, so if I felt like it wasn't enough, I was thinking of adding some meat. It was a completely private room, so I was able to enjoy without worrying about others. The meat was delicious as always, with a consistent quality.

We made a reservation for 3 people at 8:00 pm on a weekday! This was already our 4th visit!! This time, we had a celebratory meal to mark a special occasion. The course we had was the Anniversary Special Tongue Course for 15,000 yen (tax included). It included Wagyu Yukke Dog, seared Wagyu nigiri sushi, Tongue dish, Wagyu Harami with wasabi, Wagyu Kainomi with salt, boiled Mino with tomato jelly, Wagyu Red Meat Lamp with white sauce, Wagyu Filet with black sauce, Filet and Sirloin rice in a clay pot, and Chikamitsu Manju with hojicha ice cream for dessert. The service was excellent, all rooms were private, there was a dedicated grill master, courses starting from 8,800 yen, and it was great for celebrations. The highlight of the course was definitely the Tongue dish, which was connected in a way that made it easy to grill and eat. The lemon, black pepper, and green onion salt added three different flavors to enjoy. The fully private rooms and attentive service made for a wonderful dining experience. The staff member who served us had excellent communication skills and hospitality, making our time there very enjoyable! Thank you for the delicious meal!

Chikamitsu Group is known for its yakiniku restaurants that stimulate the five senses, with each location offering a unique taste and new discoveries. This time, we visited a restaurant known for its delicious wagyu tongue. The restaurant offers private rooms for a more intimate dining experience. We started with the watercourse set menu, which included: - Beef thigh tartare and wagyu sirloin sashimi - Three types of "God's tongue" from Kamiya Shoten, expertly prepared in front of us - Iwate Prefecture sirloin and Kamiya Shoten's sagari - Meat sukiyaki - Filet cutlet sandwich with brioche bread - Hokkaido fillet, Iwate fillet - Wagyu sirloin and fillet rice cooked in a clay pot - Ice cream sandwich The highlight was the impressive thigh tartare and sirloin sashimi, served with a raw egg yolk on top. The melt-in-your-mouth texture and rich flavor were a delight. The "God's tongue" was a treat, expertly sliced by the restaurant manager, revealing a surprising texture and flavor. The Iwate Prefecture sirloin with cherry blossom-flavored snow salt was a unique and delicious combination. The two types of fillet were also memorable for their texture and taste. The dinner ended with a clay pot dish featuring the famous fillet and sirloin, followed by an ice cream sandwich. The restaurant also offers a wide selection of wines to pair with the meal. The attentive service and knowledgeable sommelier added to the enjoyable dining experience in Ginza.

In Ginza, there is a new building with a private room yakiniku restaurant. The staff brings out each dish beautifully and explains the cuts of meat in detail, even providing a photo stand for taking pictures. The meat was grilled to perfection. I will definitely be a repeat customer at this restaurant.