There is a restaurant located underground in a Western-style building towards Nishi-Azabu from Azabu-Juban Station. The atmosphere inside is elegant with dim lighting and private seating. On this day, I tried the Wine Pairing Course limited to one group per day (25,000 yen, tax and service charge not included). I chose the Chateaubriand as the main dish. The dishes I had included: Osetra Caviar on Inca Awakening Mousse, Uni and Wagyu Nigiri, Seasonal Appetizers, Premium Thick Tongue, Truffle Yukke, Kai no Mi, Grilled Inner Thigh, Locally Sourced Salad, Mushroom Soup with Truffle, Chateaubriand of Select Brand Beef, Matsutake Mushroom Rice in a Pot, Clear Soup, Crown Melon from Shizuoka Prefecture, Pear Group with Earl Grey Ice Cream, and a Mintia mint candy given after the meal. I also enjoyed a selection of wines including Nicola Guesquin Blanc de Blancs Brut 1" Cru, Castel Dencus from Spain, Gatinois Grand Cru Ay Tradition Brut, and Bourgogne Domaine Parent from France.

High-end private yakiniku restaurant in Azabu with a calm residential setting, hidden in a quiet neighborhood. I had been eyeing this place since it has its main branch in Nishi-Azabu. The restaurant only offers private rooms, making it perfect for private occasions or special business meetings. The menu I ordered this time was the 1-day limited wine pairing course for 25,000 yen, which includes: - Premium Osetra Caviar on Inca's Awakening Mousse - Uni, Beef, and Wagyu Nigiri - Seasonal Appetizers x3 - Extra Thick Tongue - Truffle Yukke - Kai No Mi Wasabi Pickles - Grilled Sukiyaki-style Inner Thigh - Salad with Locally Sourced Vegetables - Truffle-infused Mushroom Soup - Select Brand Beef Chateaubriand - Matsutake Mushroom Clay Pot Rice and Soup - Shizuoka Crown Melon - Pear Crepe, Earl Grey Ice Drink - Austrian White Grape Juice 1000 yen - Century Apple Juice 1000 yen - Ehime Mandarin Orange Juice 1300 yen The course is fully attended by a sommelier, allowing you to enjoy the food without worrying about the cooking. I don't drink alcohol, so I enjoyed the soft drinks. The standout was the Century Apple Juice, made from apples grown on ancient trees in Oowani-cho, Aomori Prefecture, for over 100 years. It was exceptionally delicious with an elegant sweetness. The first dish of the course is a premium Osetra served on a pancake-like base with Inca's Awakening Mousse. The caviar enhances the sweetness of the potato, creating a luxurious dish. The Uni Beef Nigiri is dipped in a sweet, rich soy sauce from Kagoshima Prefecture. The meat is filled with Uni and has a perfect balance of flavors. The Wagyu Nigiri uses a tender inner thigh cut, creating a beautiful meat sushi. The Extra Thick Tongue is made from a soft and thick cut of tongue, cooked to perfection. One side is served with sudachi and salt, while the other is topped with miso-marinated cheese. The Truffle Yukke is a favorite, featuring summer truffles with three different sauces. The Kai No Mi Wasabi Pickles are generously covered in wasabi and served with light soy sauce. The Mushroom Soup is rich in mushroom flavor, with black truffle oil as a finishing touch. The Grilled Sukiyaki-style Inner Thigh is quickly cooked and mixed with egg yolk for a delightful experience. The Select Brand Beef Chateaubriand is Miyazaki beef cooked on a lava plate, served with various condiments. The Matsutake Mushroom Clay Pot Rice is a special treat, especially since it was the first day they offered it. The large pieces of Matsutake were a delight.

【Gyugyu】Mabu Juhachi "Recommended Points" ◉For those who want to experience the ultimate in yakiniku ◉For a special dinner on a special day ◉For lovers/couples/anniversaries or surprises ▷▷ Order ▷▷ Limited to 1 group per day Wine pairing course with 25,000 yen ・Oscietra caviar Inca wake-up mousse ・Uni beef and wagyu sushi ・Seasonal appetizers x3 ・Premium thick tongue ・Truffle yukke ・Kai no mi wasabi pickles ・Grilled sukiyaki of uchi momo ・Salad with locally sourced vegetables ・Truffle-scented mushroom soup ・Selected brand beef Chateaubriand ・Matsutake mushroom rice and clear soup ・Shizuoka Crown Melon ・Pear crepe, Earl Grey ice cream ◆Wine Pairing ・Nicolas Guescan Blanc de Blancs Brut Premier Cru ・"Kokoro Jizan" Kokoro Onozukara Shizukanari ・Gatinois Grand Cru Ay Tradition Brut ・Burgundy Domaine Parant ・Carmignano Riserva Piaggia ・Carac Vanya Marti One unique aspect of this restaurant is that the course is a full-attend service by a sommelier. The wine pairing course with carefully selected wines is also attractive, and the sommelier will carefully grill the meat for you, allowing you to enjoy such luxury. ◇Uni beef and wagyu sushi The uni beef is a cute mini size, but it is packed with plenty of sea urchin inside the meat. It is served with a sweet and rich soy sauce from Kagoshima Prefecture. The harmony of the melting meat and rich sea urchin is irresistible! The wagyu sushi uses a glossy inner thigh portion, and is served with red vinegar and mountain wasabi soy sauce pickles. It was very delicious and made my cheeks drop. ◇Premium thick tongue Only the soft tongue base is used. This luxurious item is cooked slowly over a strong fire, with a crispy surface and a beautiful rare finish. You will be served one with sudachi and salt, and another with miso-marinated cheese. It was my first time trying miso-marinated cheese on top, and it was innovative and delicious! Both ways of eating maintain the goodness of the ingredients while being luxurious items. ◇Truffle yukke A lot of summer truffles were shown before the course. It was a fun yukke where you could compare three types of sauces: Gorgonzola mayonnaise, cassis mustard, and garlic tapenade. Needless to say, it was delicious. ◇Kai no mi wasabi pickles When you see the meat soaked in plenty of wasabi, you might worry that it will be too spicy, but it is carefully grilled and the finished meat is not spicy at all, but very tender and delicious. It was very delicious, even with a light soy sauce. I really liked it. ◇Mushroom soup It is finished with black truffles soaked in grape seed oil. The umami of the mushrooms is quite strong, and it was so delicious that I wanted to have seconds! ◇Grilled sukiyaki of uchi momo This dish uses a part of uchi momo with a good balance of marbling and lean meat. It's a bliss to quickly cook it, swirl it around, and eat it with plenty of egg yolk. ◇Brand beef Chateaubriand This time, it was Miyazaki beef Chateaubriand. It is slowly... slowly grilled on a lava plate! It is served with beef juice sauce, salted black pepper, rock salt, and wasabi on the side. I still prefer it with just salt and wasabi! ◇Matsutake mushroom rice I was lucky to visit on the day when matsutake rice was first served. It was my first sighting of matsutake this year! And it was so big.

Today, we visited the restaurant Gyu Gyu Azabu Juban, located within walking distance from Azabu Juban station in Minato ward, Tokyo. This restaurant is popular among diplomats and dignitaries from various countries. It is situated in a quiet residential area underground, offering private rooms for groups of up to 8 people. We opted for the full sommelier service and enjoyed a special course with wine pairing. The meal included champagne, fresh caviar, uni and wagyu nigiri, seasonal appetizers, thick-cut wagyu tongue, miso-marinated dish, truffle yukke, fukahire soup, and grilled wagyu internal loin. The wine pairing featured a Blanc de Blancs Brut Premier Cru, a vintage white wine, and a Carminano Reserve 2016 red wine. Each dish was expertly prepared and paired with exquisite wines, creating a delightful dining experience.

Ushikaku Azabujuban is located in the basement of a building within walking distance from Azabujuban Station in Minato, Tokyo. I visited Ushikaku Azabujuban for dinner on August 17, 2023 (Thursday). It is a restaurant where you can enjoy premium black wagyu yakiniku with a sommelier's wine pairing. Despite the hot weather, the interior of the restaurant was comfortable. The restaurant is designed with only private rooms, featuring stylish decor with warm lighting in black tones. The clientele is diverse, ranging from young to old. Jazz music with a deep bass played in the background. Upon entering the restaurant, we were provided with cold towels. The staff's friendly and attentive service was outstanding. We had the Wine Pairing Course limited to one group per day. We started with a toast of Nicolas Guescan Blanc de Blanc Brut Premier Cru Champagne. The fresh caviar used was Sturia's Oscietra caviar, served on a pancake-like blini with Inca Awakening mousse. The caviar's flavor was enhanced by the Inca Awakening and the blini's sweetness. The Uni Beef and Wagyu Nigiri were enjoyed with sweet soy sauce from Kyushu. The Uni Beef was incredibly fresh with a melt-in-your-mouth texture, while the Wagyu Nigiri featured tender inner thigh meat on red vinegar rice, enhancing the meat's richness. The seasonal appetizer trio consisted of Shizuoka-grown Tsurumurasaki seaweed, Kyoto-grown Kamo eggplant tempura, and homemade sesame tofu. The seaweed was fresh and refreshing, the eggplant tempura was succulent and flavorful, and the homemade sesame tofu had a rich sesame flavor. The pairing was with Kokoro Onozuka Shirazanari white wine, which had a broth-like flavor that complemented the appetizers well. The Premium Thick Tongue used Wagyu tongue meat, served with miso-marinated cheese and vinegar citrus. The tongue had a crispy texture, bursting with meat juices, while the vinegar citrus provided a refreshing contrast and the miso-marinated cheese enhanced the richness. The Truffle Yukke featured summer-exclusive Austrian truffles, served with Gorgonzola mayonnaise, blackcurrant mustard, and garlic tabanade sauce. The Yukke had a firm texture and a flavorful taste, with the truffle's aromatic scent enhancing the dish's deliciousness. The rich flavor paired well with the wine. The pairing Champagne, Cadinoir Grand Cru Aï Tradition Brut, had a pleasant aroma and a nutty, berry-like flavor. The Wasabi-pickled Kainomi was enjoyed with light soy sauce. The wasabi's refreshing aroma paired well with the soft texture of the Kainomi, creating a flavorful and savory experience. The Burgundy Domaine Baran red wine had a vibrant aroma and a fruity flavor. The Shark Fin Soup contained shark fin and onsen tamago, with a broth made from chicken, dried scallops, clams, and clams. The soup was rich in fish flavor, with ample shark fin and the creamy texture of the egg. The Grilled Sukiyaki with Inner Thigh was tender and flavorful, with a chewy texture and a rich taste, complemented by the creamy egg. The Carmignano Riserva Piaggia red wine had a refreshing acidity and a rich, fruity flavor. The salad made with locally sourced vegetables included Collinkey from Shizuoka, Berry Leaf from Ibaraki, Setouchi's Iwakishi Lemon juice, and Italian extra virgin olive oil dressing. The fresh vegetables were delicious, with the dressing adding a zesty touch.

It's not a place you can go to regularly (because it's expensive), but I highly recommend it for special occasions with special company. They use high-quality ingredients and prepare dishes with care. They offer unique types of meat and many visually appealing menu items. It's a classy restaurant that I think would definitely impress the ladies.

I went to dinner at a restaurant in Azabu-Juban. The average cost per person is around 18,000 yen. It's a high-class yakiniku restaurant with all private rooms, located a 5-minute walk from Azabu-Juban. I tried the luxurious yakiniku course, which was elegant and refined. The mini hamburger in the second picture was amazing, a bite-sized winner. They offer various cuts of meat cooked in different ways, but be careful as some cuts are fatty and may upset your stomach. During the meal, the staff cooking the meat interrupted our business talk and seemed a bit egotistical, which was off-putting. I would recommend it for a business setting, but the service might need improvement. #AzabuJubanGourmet #AzabuJubanYakiniku #AzabuJubanDinner #GyugyuAzabujuban #Yakiniku #TokyoGourmet #TokyoYakiniku #TokyoDinner

I think in 2022, two people visited the restaurant and each had about three drinks, totaling 58,000 yen. The restaurant in Azabu-Juban has private rooms and a nice atmosphere, making it perfect for business meetings or dates. The taste is rated 3 out of 5 stars, and the meat is not as delicious as the price suggests. However, the atmosphere and drinks are good. Since there are not many meat restaurants in Azabu-Juban, I might go back and only order what I like next time. I feel like the quality of the meat has declined compared to before, so with expectations for the future, I rate it 3 out of 5 stars. Thank you for the meal.

It might be a sister store of a popular YouTuber's favorite restaurant. The private rooms and the staff's service were good, making it a good option for a date. The taste was similar to the one in Roppongi, where the YouTuber often films, so Roppongi may be more popular for its buzz. The access from the station is not that great. However, the taste of the meat and the overall experience were good, making it a great choice for a fun and lively date with someone who enjoys trendy places.

"I made a reservation for the main course with production at Gyu Gyu Nishiazabu Main Store for 15,000 yen. When it comes to Gyu Gyu, there is always a glamorous production. Last time, we ordered several production meats a la carte and had a great time, so this time we opted for a course with production. We had a private room with full service, and the staff cooked for us. From appetizers to sashimi, grilled dishes, everything was served at a good pace, and the drinks were provided quickly, making the meal stress-free. The meat was delicious, the experience was fun, and we could relax in the private room. Considering the price and satisfaction, this course is a great deal. Personally, I wish there was a high-energy production course that included Chateaubriand. It's not often that you come across a restaurant that you would want to recommend to others. Thank you for the wonderful meal."

My friend who lives in Azabu-Juban made a reservation for us. Champagne is not on the menu but they will serve it upon request. The appetizer is a soup with consomme jelly that you mix in yourself. The temperature and flavor were perfect. Kimchi assortment 900 yen, Namul (bean sprouts and komatsuna) 900 yen, Chorogi salad 650 yen, Yukke (sauce and salt) 2,500 yen, Premium sliced tongue 3,500 yen, Premium tongue (thick cut) 3,500 yen, Kamonoko (turtle meat) 2,000 yen, Shinshin yaki suki 3,000 yen, Premium harami (skirt steak) 3,500 yen, Beef beef ramen 1,100 yen, Creme brulee 900 yen. The Premium sliced tongue was so impressive with the presentation! Of course, the taste was delicious as well, especially when topped with grated yam. The yam kimchi was so delicious that I had to order seconds. Everything was elegantly plated and grilled right in front of us. Perfect for entertaining clients.

This time, I chose Gyugyu Azabu Juban to celebrate my friend's birthday. I have only been to the Nishi-Azabu main store and the detached house with a jacuzzi before, so it was my first visit. I chose the birthday plan ^ ^ Since all seats are private rooms, an additional fee of about 1100 yen per person is required. ◎ Consomme soup: A luxurious gold powder is sprinkled on the frozen beef bone, which is then melted into the soup. ◎ Fluffy egg with caviar: A luxurious gold crane with a spoon arrived here as well. ◎ Appetizers: Shungiku kabonasu sesame tofu, Chorogi salad, Grilled beef tongue with grated yam, Grilled beef tongue with green onion, Wasabi festival (not too strong, just a hint of wasabi). ◎ Meat sushi: Another extravagant presentation that adds to the excitement. ◎ Shabu-shabu: The crab meat is plentiful and delicious when dipped in vinegar. ◎ Birthday plate meat: A luxurious 3 kinds of meat platter that was mistakenly brought to the table, but still delicious. ◎ Rice dish: We shared Tamago Kake Gohan (rice with raw egg) and garlic rice. TKG is always the best! ◎ Dessert: A trio of Japanese-style desserts that was a nice touch. The restaurant is perfect for celebrations and entertaining due to its extravagant and fun presentation.

The photos are of the exquisite course. I was impressed by the quality and timing of the dishes served. They were truly delicious. The meat is grilled carefully while being explained, so you can enjoy it at the perfect timing. I repeated this course many times last year. I haven't had the chance to go this year yet, but I will visit again soon. I want to eat at least 10 of the beef burgers!

I used it for dinner. A restaurant that has been a hot topic on YouTube and SNS. I was looking forward to seeing the highest quality presentation. It is a 7-minute walk from Azabu-Juban Station on the Toei Oedo Line. The restaurant is located on the basement 1F of the building. I wanted a private room, so I made a reservation here instead of the main store. The interior is very luxurious and expensive, as expected. Honestly, the quality of the restaurant is not at the level. This time, I reserved the Gyu-Gyu ~ Azabu-Juban course. ☆ Fluffy egg with caviar ☆ An appetizer that you can enjoy looking at. ☆ Three seasonal appetizers ☆ It changes depending on the day. The eggplant was the freshest and most delicious. ☆ Uni beef ☆ Bite-sized and easy to eat. You can change the taste with yuzu pepper. ☆ Today's salad ☆ As a simple Caesar salad. It's a good chopstick rest. ☆ Special sliced tongue ☆ I've never seen such a long tongue! It comes out with dry ice smoke, making a huge impact. I ate it with grated yam and the compatibility was very good. ☆ Wasabi festival ☆ When it is brought, it is truly a wasabi festival. However, the taste is not spicy at all. I was puzzled by the first sensation, but it was delicious. ☆ Kaguya-hime ☆ Smoke and harami meat come out dramatically from a bamboo container. I'm excited to see what's coming. I would have been happier if the meat was a little thicker. ☆ Grilled vegetables ☆ This is served already grilled. It was best to eat with Bagna sauce. ☆ Cinderella sushi ☆ A stunning performance. It's easier to understand in the photo (laughs). The rice was already seasoned and delicious as it is. ☆ Core-grilled sukiyaki ☆ Collagen soup ☆ Sukiyaki is grilled on both sides. Honestly, the taste was not impactful. The size was also small. You can enjoy collagen soup by putting collagen directly into it. ☆ Special black beef fillet ☆ I enjoyed the most meaty meat. The rare cooking was also very good. ☆ Dragon kalbi ☆ A cute dragon with fireworks added will serve you. Is this a special order? The person who came up with this idea is amazing. The taste of the kalbi was simple! ☆ Highest quality egg over rice ☆ Today's dessert trio ☆ The egg over rice with gold leaf sprinkled on top looks beautiful. The ending is also carefully staged. There are various reviews, but personally, there is no other yakiniku restaurant that has such interesting and well-thought-out presentations. The staff also engaged in conversation while grilling the meat and took care of us well. I think restaurants that are fun to look at and enjoy will continue to be popular. Thank you for the meal.

Overwhelming performance at the yakiniku restaurant! I was drawn in by the rumors of Cinderella sushi, and the show was truly amazing! However, the performance was so elaborate that the meat tasted slightly raw. The best part was definitely the egg over rice at the end! ✨

I visited the restaurant for dinner with my partner and felt a special aura from the entrance. The staff guided us to our table very politely, and we felt excited sitting down. The appetizers, raw meat, and main dishes were all delicious and impressive. Each dish was served with creative ideas, making the whole experience enjoyable. Highly recommended for a date night!

At Asakusa Juuban's Ushigyu-san, all rooms are private and there are special rooms with a separate entrance. The meat presentation is somewhat different from the Nishi-Azabu branch. The staff will grill and serve all the meat for you. While there are course meals available, it is recommended to enjoy various meat presentations a la carte.

I had been to Roppongi before, but this was my first time visiting Azabu-Juban. The restaurant in Azabu-Juban has private rooms for all guests. Furthermore, smoking is allowed in the private rooms, which I think would be very convenient for smokers in this day and age. The meat is very delicious. They cook everything for you, so it's easy. The presentation is amazing, so you feel like you have to take photos, haha. One thing that surprised me was the meat marinated in wasabi. I forgot which cut it was... It was cooked with a huge amount of wasabi clinging to it, and as someone who doesn't like wasabi, I was nervous, but after cooking, there was no spiciness or strange taste, just a nice aroma and it was very delicious. Also, the additional order of vinegar citrus somen noodles at the end had the perfect firmness of noodles. This restaurant has become one of the places I want to visit again.

I visited the restaurant for a special occasion. The staff were friendly, the food was delicious, and I had a great time. The service was top-notch. They even surprised us with a celebratory plate. I highly recommend this restaurant for any occasion.

The staff provided excellent customer service at the stylish hidden gem meat spot "Ushiu" in Motoazabu. We ordered a la carte, each enjoying our favorite dishes. The presentation and delicious meat throughout the meal left us impressed. I recently started working out, so I'm trying to incorporate lean meat into my diet. Among them, the meat with just the right amount of fat and delicious flavor was my favorite. The yukhoe was also so delicious that I wanted to eat two or three plates by myself. Thank you for the wonderful meal.

I couldn't get a reservation at the main store, so I came here instead. I made a regular reservation for two people, but were we not given a private room because others were not available? We were surprised to be suddenly taken to the VIP section. The interior was beautiful and pleasant. When I ordered a glass of champagne, I was disappointed to be served sparkling wine instead. In a high-end yakiniku restaurant, they should have champagne, not sparkling wine. And it was brought without any explanation, so I returned it. There was no liver, tripe, or cold noodles that I wanted to eat... It seems that the menu is different from the main store. The tongue was tough. Other meats also had noticeable tendons, making them a bit... hmm. The uni beef had a slightly unpleasant smell of alum. Well, I shouldn't expect the same level as a sushi restaurant... I wanted to try the special cuts of meat, but I didn't order them. I went to a nearby yakiniku restaurant that I like and had tripe, liver, and cold noodles before heading home. The interior and location are nice, so I thought it would be great if they focused more on the quality of the meat and dishes.