I visited for the second time on a weekday. One of the joys of dining at Okada is, indeed, Okada himself. Okada entertains us with his culinary skills, storytelling, and spirit of service. It all starts with watching him skillfully prepare the Oizaki beef tongue right before your eyes. The beautiful tongue, expertly handled by Okada. As the prelude to the upcoming dishes, the excitement builds even more. Now for the first dish: Western-style chawanmushi with salmon roe (flan) made with Matsusaka beef broth. Smooth chawanmushi with plenty of firm salmon roe. Enjoying the different textures, it's quickly devoured. Next, the second dish: plentiful sea urchin and Matsusaka beef menchi-katsu. Under the abundance of Nemuro Bafun sea urchin lies the Matsusaka beef menchi-katsu. First, savor the sea urchin, then enjoy it together with the menchi-katsu. The rich sea urchin slowly melts with the freshly fried menchi-katsu, irresistibly creamy. The collaboration with the juicy menchi-katsu is truly delightful. Now, the tongue makes its appearance. Instead of serving the tongue sashimi with summer truffle on the side, it's covered in summer truffle. Accompanied by Noto salt, freshly grated wasabi, ponzu, and Hamaboufuu. Enjoy the freshly prepared tongue as sashimi. The unique crunchy texture of the tongue tip. The more you chew, the sweeter the tongue sashimi becomes. I couldn't quite appreciate the goodness of French summer truffle with it. I prefer it with just salt! Moving on to the next dish: Kobe beef fillet marinated in sweet soy sauce. The marinated fillet stands out with its rich sweetness, almost making you forget it's marinated. The refreshing accents of wasabi and vinegar add a nice touch. For a palate cleanser: Kobe beef consomme soup with asparagus and turnip greens. The disciples have diligently prepared Kobe beef consomme soup. It's light yet flavorful, a comforting break. And now, onto the thrilling second half. First up: Matsusaka beef sirloin with folded eggplant in Makuhou egg, Kansai-style sukiyaki with refills allowed! Beautifully arranged on the plate, the exquisite marbled Matsusaka beef sirloin. Just looking at it makes you sigh in awe. Enjoy it with Kansai-style sukiyaki. This time, the sweetness in Kansai-style sukiyaki doesn't come from sugar, but from Lakanto, a zero-calorie sweetener. Even when heated, its sweetness remains unchanged. Accompanying the meat is folded eggplant. A historical eggplant said to have been exclusively grown in the local area of Sanpo-Orido by Tokugawa Ieyasu in the Edo period due to its deliciousness. It was said to have disappeared after the Meiji era due to changes in agricultural conditions, but thanks to various efforts, it was able to make a comeback in 2005. The egg used for marinating the meat is Makuhou egg. Compared to regular eggs, it has 2-3 times more richness and high foaming properties in the egg white, making it ideal for making fluffy omelets and cakes. We first enjoyed the meat and eggplant without the egg. The rich sweetness of the meat is irresistible. The eggplant is also rich in flavor. For the second serving, we dipped it in the Makuhou egg. Is it really an egg? The fluffy texture of the egg complements the rich meat smoothly. It's almost unfair. And next, the signature dish of Okada: Ichibo yukke bowl with Okada caviar on top! The Matsusaka beef Ichibo that Okada has been finely chopping in front of us is finally served as a yukke bowl. You're asked about the portion size just like at Jiro's. No matter how full you are, and considering the dishes that will follow, you can't resist ordering the extra-large size. Today, Okada mixed it for us. The more you mix it, the more delicious it becomes. You'll understand the meaning of those words once you take a bite. Mixing warms the rice just right with the meat, creating a perfect harmony when you take a bite. The meat and caviar melt in your mouth. And now, for the grand finale.

When it comes to a place that serves an abundance of wagyu beef, Okada Mae is the place to go. Located in Azabu-Juban shopping street, as the name suggests, it is a unique restaurant where Mr. Okada cuts and cooks the beef right in front of you. The ingredients are top-notch, including Oozaki beef tongue and domestic matsutake mushrooms, and they generously serve you, making the dining experience truly enjoyable. The dishes include: - Chilled Chawanmushi with smooth and creamy egg, paired perfectly with popping ikura. - Menchi Katsu with uni and coarse salt, a dish where hot menchi katsu mixes with cold uni for a delightful contrast in temperatures. - Beef tongue sashimi with thinly sliced truffle, served with ponzu, salt, and wasabi for a rich and lingering flavor. - Marinated fillet with a light seasoning that allows you to savor the taste and texture of the lean meat. - Clear consomme soup with a rich umami flavor that lingers on the palate. - Sukiyaki, a Kansai-style dish featuring excellent sirloin meat that melts in your mouth, especially delicious when dipped in fluffy meringue egg. - Yukke Gohan, a personal favorite with rough-cut yukke mixed with hot rice, melted together with the saltiness of caviar for a simple yet perfectly balanced sweetness and saltiness. - Beef tongue steak with a crispy exterior and moist interior that bursts with the flavor of the tongue. - Chateaubriand steak, known for its deliciousness, served with well-prepared carrot and Inca no Mezame mashed potatoes, making it incredibly tasty. - Soba noodles that are thin, with a great texture and a strong buckwheat flavor, now even more delicious. It was a thoroughly satisfying experience with a parade of high-quality ingredients at reasonable prices. I can't help but admire their business philosophy. If you haven't been there yet, I highly recommend you to try it out.

For those who love raw meat, this place is a must-visit. It's a raw meat paradise with a specialty dish called Caviar Yukhoe Don where you can choose the amount of meat you want. I saw someone order three times the normal amount on that day. The Yukhoe was piled up like shaved ice - amazing! I opted for double the amount, which was already quite generous. You can also choose the amount of soba noodles to your liking. You will definitely leave the restaurant feeling full. As a bonus, they give you sandwiches and curry to take home, so it's all about meat from start to finish. Thank you for the delicious meal.

From a quick business trip in Fukuoka straight to Okada... The Okada meat theater was amazing from the beginning to the end this night, Matsutake mushrooms were already served. The usual tongue sashimi was truly exquisite, especially delicious with the white sauce. The ultimate dish, the best Yukhoe, always leaves you satisfied. The souvenirs are really delightful, also a joy for the next day.

Thanks to good timing, I was able to visit as I was able to secure a reservation ^ ^ They serve various cuts of delicious meat in various flavors and shapes, insisting that they should be eaten raw because they are so tasty! Even though I know the cuts, each one is so delicious that it's impressive! I recommend the Yukke bowl, where you mix the high-quality fat of the meat with the saltiness of caviar on top of rice. Each dish is so hearty, so I recommend going for a lighter lunch. Lastly, the souvenir sandwich can be microwaved for about 30 seconds at 600 watts to return to a nice softness, which I highly recommend!

This restaurant uses a lot of high-quality ingredients, the presentation is beautiful, and the dishes are served in stylish plates that are perfect for taking photos and videos. It's a place where you can enjoy with both your eyes and taste buds. The course meals are really generous in portion size, so women might get quite full, but if you have leftovers, they will wrap it up for you to take home as a souvenir.

A parade of raw meat!!! Starting with a generous bowl of ikura chawanmushi! The beef consomme was delicious, and it was a feast of luxurious ingredients such as summer truffle, black truffle, caviar, and sea urchin! Even though the meat is raw, it retains a solid texture and is delicious! Almost all of it is Ozaki beef.

When you hear about a meat kaiseki restaurant, you might imagine a very traditional Japanese atmosphere, but Okada Mae-san's place is a unique space. It has a modern Japanese feel, with stylish Western-style chairs and plates. It's an exciting space that makes you wonder what's about to begin. They offer a set course, with the vegetables and cuts of meat accompanying it varying slightly depending on the season and timing. The standout dishes include consommé flan topped with salmon roe, wagyu minced meat with sea urchin, famous tongue sashimi with truffle, marinated fillet of beef, soup with seasonal vegetables and asparagus, sukiyaki with sirloin, yukke rice, thick-cut tongue (pictured halved), sirloin steak (pictured halved), hand-cut soba noodles, seasonal dessert (melon) with vanilla ice cream. The yukke rice was particularly delicious. The chef's dedication to finely chopping the meat right in front of you adds to its deliciousness. As a lover of beef tongue, I was impressed by the tenderness and flavor of the wagyu tongue sashimi and tongue steak. It has a special taste that is different from Sendai beef tongue. The portions are generous, and you can have unlimited refills of sukiyaki. By the time you finish the yukke rice, you'll be quite full. You can take home any leftovers from the two steak dishes. Additionally, you can receive roast beef sandwiches and tongue curry as souvenirs, making it a truly complete experience. It was very delicious. Thank you for the meal.

I visited the restaurant after making a reservation♪ I had been looking forward to it for a few days♡ We toasted with a glass of champagne~ The dinner course included chawanmushi (savory egg custard), Miyazaki beef tongue cutlet, Hokkaido sea urchin sashimi, truffle fillet without wasabi, butter-steamed abalone, awabi mushroom asparagus, Kobe beef shabu-shabu (with sagari), extra-large white asparagus, Matsusaka beef yukhoe, Okada caviar, Kobe beef Chateaubriand, Inka no Mezame mashed potatoes, soba noodles, and dessert with strawberry milk ice cream, seedless Kyoho grapes, and musk melon. It was very filling, but it was nice that they asked about the amount of meat, etc. They mostly catered to foreign guests and were able to communicate in English. It's great that they can provide larger sizes for those who can eat a lot, like the yukhoe. It was enjoyable to watch the cooking right in front of us and have a conversation while savoring delicious meat. Thank you for the feast.

I run various food establishments such as ramen shops, fried chicken restaurants, bakeries, and dessert shops, so I dine out whenever I have free time to study every day. The atmosphere inside the restaurant was very nice. It is recommended for those who love raw meat, haha. As someone who is not fond of raw meat, it was tough for me.

I have been visiting this restaurant regularly since it opened. The beef full course dinner allows you to luxuriously enjoy high-quality ingredients at this meat cuisine restaurant. Everything I eat here is delicious, especially the beef tongue skewers and yukhoe (Korean-style raw beef). The pairing of alcohol is more sophisticated than before, allowing you to encounter new discoveries in the compatibility with meat. There is plenty of entertainment value, and I take my hat off to Mr. Okada for his excellent service spirit. I will definitely visit again.

First visit. A meat cuisine restaurant on B1 of the building. I didn't know how to open the door, so I rattled it, and they opened it for me. It was just a normal pull, nothing fancy. It started at 6:30 sharp. We started with a total of 8 people - 3 of us, a group of 3, and a group of 2. It's an interactive meat theater with explanations of dishes, meat origins, and cuts, etc. Okada-san doesn't miss any details and his hospitality is wonderful. Looks incredibly delicious! I could eat everything. If you say you can eat it all, they'll serve you a large portion! They're quite accommodating and responsive to requests. From the starting chawanmushi to the closing soba, everything was perfect. Even the dessert. I think the portions are quite large. An average woman might not finish it all, but you can comfortably say "Gochisousama" with a full stomach. I started asking for larger portions halfway through... even for desserts. It's quite nice even for guys. The prices are reasonable, and I haven't felt this satisfied in a long time. If you're thinking of going for a mediocre course somewhere, I think this place is better. The quantity and quality are both amazing. The Yukke-don... the amount of rice and meat is completely opposite. A bit of rice, a huge amount of meat, and a massive amount of caviar. It's like Yukke Caviar on a bed of rice. Oh, it was truly a wonderful restaurant.

In the back alleys of Azabu-Juban... I had a luxurious time enjoying the finest wagyu beef right in front of Mr. Okada. His attitude towards meat and the way he faces the dishes is truly cool, like rock and roll. The wagyu beef here is beyond words... If you want to eat wagyu beef, this is the place. Thank you.

"Niku Kappo Okadamae" is a leading meat kappo restaurant in Azabu-Juban, Tokyo. Originally opened by the former head chef of the famous meat kappo restaurant Innocent Carberry in Nishi-Azabu, the restaurant gained popularity for its counter seats where diners can watch the chef cook while enjoying their meal. The current course menu includes ikura chawanmushi, uni menchi katsu made with Hokkaido Nemuro sea urchin, tan sashimi with truffle, marbled Matsusaka beef tataki, lean fillet meat, Matsusaka beef yukke, abalone with butter and asparagus, Kobe beef shabu-shabu with asparagus, rice with yukke and Okadamae caviar, beef tongue, Chateaubriand, soba noodles, and dessert. The restaurant is known for its tan sashimi made only with top-brand domestic beef, as others are too tough to eat. The highlight is said to be the meat from the Shibaura slaughterhouse. They provide high-quality meat with detailed explanations and serve it in various generous portions. You can feel the wonderful dedication to meat by Mr. Okada, the owner. - Restaurant Name: Niku Kappo Okadamae - Google Maps: Niku Kappo Okadamae 03-3478-0338 - Nearest Station: 5-minute walk from Azabu-Juban Station on the Tokyo Metro Namboku Line and Toei Oedo Line (268m from Azabu-Juban Station) - Opening Hours: 1st seating 17:00-2nd seating 18:30-3rd seating 20:00 - Closed: Sundays and public holidays - Reservation: Available - Budget: ¥40,000-¥49,999 - Other Information: No private rooms, available for full restaurant reservation, all seats non-smoking, no parking available. #Okadamae #NikuKappoOkadamae #AzabuGourmet #DeliciousYakiniku #Meat #DeliciousMeat #ConnectWithGourmetLovers #GourmetStagram #GourmetMemo #ConnectWithGourmetLovers #FoodPornStagram #FoodPornGrammer #TabeLog #TabeLogGrammer #FoodPornism #GourmetTravel #DeliciousnessIsHappiness #LookingForGourmetFriends #GourmetLoverClub #FoodieGirls #FoodieGuys #WantToConnectWithGourmetLovers #KantoGourmet #FoodReviewGram #GourmetReporter #FoodWriter #BGradeGourmetInfo #TokyoGourmet"

The second visit to this place for the raw meat sukiyaki was irresistibly delicious! Edamame potage with white truffle ⭐️ Beef tongue sashimi with black truffle ⭐️ Matsusaka beef minced meat with sea urchin ⭐️⭐️⭐️ Matsusaka beef pickles ⭐️⭐️⭐️ Matsusaka beef and white asparagus shabu-shabu ⭐️⭐️ Ikura chawanmushi ⭐️ Matsusaka beef yukhoe with flower sansho pepper, special serving ⭐️⭐️⭐️⭐️ Tongue steak ⭐️ Chateaubriand steak with Kagoshima bamboo shoots ⭐️⭐️ Hachisoba ⭐️⭐️ Truffle ice cream and strawberries.

Instagram: bakasyouziki_gourmet 5 minutes walk from Azabu-Juban Station‍♂️ ◆―――――――◆―――――――◆ The chef, Okada-san, has an incredibly high energy level and his service is full of impact. It's impressive to see him skillfully cut the tongue right in front of you. He piles on generous amounts of truffles and plenty of sea urchin on top of the tongue, creating a jaw-dropping presentation. I love raw meat, but honestly, having this much can get a bit overwhelming. When asked how much I wanted, I'd recommend going for a larger portion to avoid feeling like you missed out. It's a mystery how they determine the prices, but I think customers at the counter all pay the same for the course. When the raw meat started to get too intense for me, I asked for it all to be cooked, and it turned out to be the right decision. I grilled the beef tartare and fillet myself, and they were incredibly delicious. It was tough at times, but ultimately, it was a fantastic and enjoyable experience. The staff are very accommodating, so don't hesitate to speak up if needed! I've found my recommended yakiniku restaurant! ========== Tabelog Rating: ☆3.92 Budget: 40,000 yen Business Hours: 17:00-, 18:30-, 20:00- Closed on: Sundays and public holidays Address: B1F, Rene Azabu-Juban Building, 1-5-23 Azabu-Juban, Minato-ku, Tokyo

Today, I finally visited Okadamae with my junior colleague after managing to secure a reservation! I purposely didn't look up any information beforehand, so I was looking forward to it, and it exceeded my expectations! The meat dishes all have a lively feel and they keep serving them until you're full! Mr. Okada's personality is also great, his conversations are interesting, and his love for meat comes through! It's not about what's delicious, everything is delicious, and it's a very enjoyable place like a show! If you love meat, you absolutely have to go! I think there's no other place where you can enjoy Japanese beef tongue so thoroughly!

For those who love raw meat, it's irresistible. Chef Okada at the counter always handles the meat with care, showcasing his expert skills... A performance to delight the senses. Juicy Matsusaka beef menchi-katsu with sweet sea urchin. Once again, had a great time and a full belly. Average budget including wine: ¥50,000.

The raw meat comes out a lot! They generously sprinkle truffles! The course is a bit pricey, but the drinks are reasonably priced, which is helpful. Extra portions are free, so let's go with an empty stomach! Instagram yakitoreeman.

Finally, I made it to Okada Mae!! There it is! This is the famous bus stop Okada Mae! Upon entering the restaurant, it was surprisingly spacious. There are two counter tables. I ordered the alcohol pairing and got excited. The beautiful light blue plates in front of me are from Wedgwood. So stylish! Oh, as the name suggests, Chef Okada is right in front of me!! First, I had the fava bean potage. They generously shaved white truffles in front of me and cheerfully said, "Warm up first!" The truffle smelled amazing. Then, in front of me, there were two huge beef tongues (Miyazaki Ozaki beef). It was incredible. Chef Okada skillfully broke them down right in front of me. His efficiency was impressive. He mentioned that they handle around 2000 of these a year. The passion for meat cutting was evident. The tongue tip would become tongue steak later, the middle part would be served as sashimi, and the rest would go into curry. Next was the Matsusaka beef menchi. On top of the Matsusaka beef menchi cutlet, there was a generous amount of visually appealing orange Hokkaido sea urchin. The juiciness of the menchi and the sweetness of the sea urchin blended perfectly, and it was incredibly delicious!! They then presented tongue sashimi, thinly sliced raw tongue neatly stacked, topped with a mountain of Perigord black truffles from France. It was my first time having raw beef tongue! It was exquisite when eaten with salt (Noto rock salt) and wasabi. I was surprised by how well the black truffles paired with the tongue! They started cutting a large piece of raw fillet and marinated it as it is. The marinated fillet was tender, well-soaked in sauce, and truly delicious. The eye-catching red vessel used for marinating was from Mino ware. By the way, the beautiful plates placed in front of each table were Kutani ware. The variety of beautiful ceramics was enjoyable! A bowl of chawanmushi with Matsusaka beef consomme was served in a gorgeous blue-patterned Arita ware. When the lid was opened, it was all orange (salmon roe), a vibrant presentation! And it was delicious! They then served Matsusaka beef shabu-suki, where they thinly sliced the Matsusaka beef with a generous amount of fat, cooked it to a texture between shabu-shabu and sukiyaki, and served it with crunchy bamboo shoots. Chef Okada happily took a photo of the meat and bamboo shoots on the plate with a smile. It was so much fun!! They also served Yukke-don, where Chef Okada meticulously cut a large piece of meat in front of me to make Yukke. I ordered a large portion. It was topped with Okada Mae's special caviar! The rice was cooked in a clay pot, and it was in the best condition. The deliciousness overwhelmed me, and my happiness was at its peak! They then served tongue steak, made from the beef tongue they cut earlier. It was delicious!!! They also served Chateaubriand, of course, it was very delicious! The thick white asparagus beautifully arranged with flowers was also fantastic. A delicious-looking 28 soba was served! It was a refreshing cooldown after the meat extravaganza. For dessert, homemade truffle ice cream was served with beautiful and sweet strawberries around it!! It felt like climbing a mountain joyfully and having dessert at the summit. Oh, it was truly wonderful!! A delicious entertainment♪ I will definitely come back to receive Chef Okada's energy again!!

I visited for the first time! The white truffle and broad bean potage with Miyazaki beef tongue is quite impressive. The way they trim it right in front of you is a sight to behold! The sea urchin from Nemuro is beautiful! The Matsusaka beef menchi-katsu with Nemuro sea urchin is delicious, as expected! The tongue sashimi with black truffle and shio-ponzu sauce is unbelievably tasty! I could eat this endlessly! The marinated meat is amazing! The Kobe beef fillet with Western-style wasabi blend, Matsusaka beef broth chawanmushi, Matsusaka beef sirloin with bamboo shoot shabu-shabu are outstanding, just like the drinks! The Koshihikari rice and yukke mountain from Sanjo City, Niigata! And the homemade caviar, you probably haven't seen anything like this before!! What is this! The proportion with rice is reversed (laughs) Of course, the taste is top-notch! The roasted beef tongue is delicious, just like it looks, and the Chateaubriand and white asparagus are tasty, but I'm starting to feel full. The meal is finished with soba noodles, which is soothing. The Hakata Amaou strawberry with black truffle ice cream. I think I'm good on meat for a while, it's a satisfying meat feast. Extremely satisfied!