Located in Nihonbashi, this steakhouse is just a 3-minute walk from Nihonbashi Station. The restaurant is known for ranking 2nd in the national steak rankings, winning the 2020 Bronze award, and having a Foodlog rating of 4.47 (as of September 2020). It is also the restaurant where the "udon as a staple food" marketing scandal originated, making it famous for both good and bad reasons. I made a reservation for the 30,000 yen course (excluding tax) at 19:30 through the omakase website. Upon arrival, there were 4 groups of customers already seated. We started by ordering drinks, although there was no drink menu available. I ordered a soft drink, while my companion ordered tea. Following this, we were shown the daily ingredients, which included: - Abalone (from Ohara, Chiba) - Surf clam (from Oshamanbe) - Japanese eel (from Tohoku) - Hair crab (from Funka Bay) - Black rockfish - Horse mackerel - Smoked salmon - Bordier butter - Hokkaido sea urchin For the meat, we had a choice of sirloin, ribeye, tenderloin, or chuck flap tail, and we chose sirloin and ribeye cooked to medium-rare. The meal started with a pumpkin potage served with croutons and Italian parsley, followed by a seafood platter featuring various delicacies such as king crab, yellowtail tuna, horse mackerel, seared black rockfish, smoked salmon, pickles, and Hokkaido sea urchin topped with caviar. Other dishes included a Mita beef risotto with chuck flap tail, black truffle, and egg yolk sauce, a colorful salad with salt dressing, and the highlight of the meal, the sirloin and ribeye steak cooked to perfection. The steak was prepared using a special stove that allowed excess oil to drain off, resulting in a crispy exterior and juicy interior. The chef even brought the meat to the table to slice it in front of us, adding to the dining experience. To finish off, we enjoyed a dessert called "Bonè," a chocolate pudding popular in Turin, Italy. Overall, the meal was a delightful experience with excellent food quality and presentation.

I tried the meat-centered course that Nihonbashi Westa has been offering since last year. While this restaurant is known for its great dishes other than meat, this meat-focused course allows you to enjoy not only the usual cuts but also offal from the same Mita beef, which is fantastic. The price was around +5,000 yen more than the regular course, but considering the quality and variety of dishes served, it felt like a good deal. It's not cheap, but the value for the price is definitely worth it. ~Mita Beef Premium Charcoal-Grilled Steak Course~ ★Raw heart sashimi ★Grilled stone liver ★Tartare steak with Mita rice grilled risotto in hand-rolled sushi style ★Tongue steak with sansho pepper sauce ★Harami sorbet with Tosazu vinegar scent ★Mita beef charcoal-grilled steak 200g ★Finishing dish: beef bone ramen or Mita beef curry ★Smooth pasteurized milk ice cream

The course costs over 50,000 yen per person, so there shouldn't be any complaints about the ingredients. The seafood and meat that were shown to us at the beginning were very impressive, but when they were cooked and served, the portion size was disappointing. The atmosphere of the restaurant is average, but the service is good.

It was really delicious. The manager's customer service was also fantastic. The dashi soup was delicious. However, if asked whether it's worth over 40,000 yen per person, I would say it's not quite there. Of course, you can eat delicious food if you pay more, so I might want a bit more of a special feeling.

First visit. I was brought here to celebrate my birthday. We started with a champagne that is only produced in 500 bottles each year, and received a greeting from the chef along with explanations of the ingredients. The meat and seafood were excellent, and we were able to choose the cut of meat and specify the doneness for the course. Notable points include: - The assorted sashimi plate with two types of fish. The homemade smoked salmon was particularly delicious with a rich smoky flavor and tender texture, along with the crab and sea urchin with caviar which was also delicious. The Iranian caviar, Beluga, had a high-quality taste without any fishy smell. - The salted butter served with bread was delicious. The bread was also tasty, but we couldn't finish it all so we had to resist eating too much. - The baked quail in cartoccio with seafood flavors condensed in heat-resistant cooking film was excellent. - The sauce made from simmered Tariolini beef tongue was extremely delicious. - The 150g charcoal-grilled steak of two types was a concern if we could finish it all, but we managed to eat it all. The Chateaubriand and flank were cooked rare and had a satisfying texture with great taste and tenderness. - The dessert was ice cream made with non-pasteurized milk and a freshly made mango cake. It was delicious. As it was my birthday, they brought out a cake from a Louis Vuitton trunk, which was also very delicious. I would love to visit again. I was very satisfied with the taste and service. Thank you for the wonderful meal!

Visited the highly esteemed steakhouse in the office district of Nihonbashi that everyone dreams of. The charcoal-grilled steaks were fantastic, and the other dishes were also innovative and not bound by traditional limits. You can choose your favorite cut from sirloin, ribeye, filet, rump, and tongue, which adds to the fun. - Mita beef consomme with yuzu vinegar gele, and shunsei. - Mita beef tartare with summer truffle, served with miso, corn sauce, and fried shallots. - Crispy Mita beef with crepe and hollandaise sauce, a homage to Kentucky harami. Balsamic and sweet chili sauce complement the crispy and juicy harami perfectly. - Mita beef hane shita char siu bun, with a delicate sweetness and a good bite. The bun is fluffy with a perfect sweetness. - Braised Mita beef offal, including large and small intestines, with a great texture and strong flavor. - Fillet of Mita beef wrapped in pastry with red wine sauce. The pastry has a hint of mustard, adding depth to the flavor. The simple red wine sauce is incredibly delicious. - Grilled Mita beef steak over turtle charcoal, and Mita beef tongue steak. Enjoy with taranome tempura, potato gratin, wasabi, and mustard. The unique crispy and tender texture from the charcoal grill is fantastic. - Mango shortcake with milk and chocolate ice cream. The milk ice cream is airy and creamy, adding to the delight of the 150g steak. The ingredients are top-notch, and the course is innovative, offering dishes that can only be enjoyed here.

Located in Nihonbashi, this restaurant is considered the epitome of robatayaki. Established in June 2015, it has impressed many food enthusiasts with its high-quality cuisine. The restaurant specializes in steak using Tajima beef, known for its fine lineage. It is affiliated with the kiln-baked French restaurant "recte" in Daikanyama, which I also want to visit. The restaurant is a 3-minute walk from Nihonbashi Station, but it can be a bit hard to find as it doesn't have a visible signboard. The entrance is grand and exudes a sense of luxury. On this particular visit, I opted for a meat-centric course where I could freely choose from various cuts. I ended up selecting the fillet and rump cuts, both of which were incredibly delicious. The dishes were all exceptional, making this restaurant one of the best in the robatayaki steak category. I definitely want to visit again.

Celebrating a friend's wedding and catching up, we held a meeting at Westa. The main dish was, of course, the fillet. Lately, I've been feeling a bit queasy about meat, but I was prepared for my stomach to act up. However, the meal was well-balanced from the appetizers to the end, and I could enjoy it without getting bored. Highly recommended for those who want to indulge in a luxurious time.

I had the Mita Beef Special Charcoal Grilled Steak Course. The Chateaubriand was unbelievably delicious. The flavor and texture of the meat were top-notch. The dessert ice cream was rich in flavor and very delicious. Thank you for the meal. The course included Mita Beef sashimi, grilled stone liver, Mita Beef tartare, Mita rice grilled risotto in hand-rolled sushi style, tongue steak with sansho pepper sauce, harami sorbet with Tosa vinegar scent, Mita Beef charcoal-grilled steak 200g, choice of finishing dish: beef bone ramen or Mita Beef curry, smooth unpasteurized milk ice cream.

I thought that fish wouldn't stand a chance against a sushi restaurant, so I opted for the meat course. In terms of just meat, it doesn't quite compare to the famous butcher Tanaka. However, the creative meat dishes like the lamp tartare hand roll and the incredibly fresh liver that you can eat raw are exceptional. This makes me want to try both the delicious meat and fish dishes a la carte. The second time around, a la carte might be a good option. This is fantastic. It gives me a good reason to revisit. The wine selection here is also top-notch, both white and red. Although this may increase the bill, the wines here are worth savoring. I look forward to revisiting to enjoy the excellent wines and hopefully some great fish dishes a la carte.

Located in Nihonbashi, "Wester" is a restaurant that has become synonymous with robatayaki, founded in June 2015. This renowned establishment has impressed various food enthusiasts with its use of Tajima lineage Mita beef for its steak dishes. It is said to be affiliated with the kiln-baked French restaurant "recte" in Daikanyama. The restaurant is a 3-minute walk from Nihonbashi Station and has a street-level storefront with a staff member waiting at the imposing door to greet guests. On this particular visit, I opted for a meat-focused course, with the freedom to choose from several cuts of beef prepared by the restaurant. I decided on the fillet and sirloin cuts, both of which were incredibly delicious and among the best robatayaki steaks I have ever had. I look forward to visiting again. [Order] - Tajima Beef Special Charcoal-Grilled Steak Course - Heart sashimi - Grilled stone liver - Tartare steak with Mita rice risotto - Hand-rolled sushi style - Tongue steak with sansho pepper sauce - Harami sorbet - Aroma of Tosa vinegar - Tajima beef charcoal-grilled steak 200g - Finishing dish: Beef bone ramen or Mita beef curry - Smooth unpasteurized milk ice cream Follow us on social media: - Instagram Wagyu Journal (@wagyu_journal) - TikTok Wagyu Journal (@wagyu_journal) - YouTube - Online Salon: nikukai.net

A gathering with friends at a luxurious restaurant in Tokyo. The restaurant offers high-end ingredients like Mita beef cooked over charcoal, fresh porcini mushrooms, caviar, and more. The Mita beef was juicy and tender, but the salt seasoning was a bit too sweet. The wine selection was impressive, with a Burgundy and a Rhone wine enjoyed during the meal. The bill came out to be 430,000 yen for three people, but considering the quality of food and experience, it was worth it. Overall, it was a fun and indulgent dining experience at a restaurant that attracts the nouveau riche.

Located a 10-minute walk from Tokyo Station, "Westa" offers a course menu. Here is a breakdown of the dishes, with the ones marked with a ☆ being particularly delicious: - Mita beef pie with consomme soup - Tartare steak with Mita rice risotto hand-rolled sushi style - Mita beef sagari seared with carbonara tagliolini - Tongue steak with porcini mushroom sauté and sansho pepper sauce - Harami roulade with Tosazu vinegar sorbet and yuzu scent - Mita beef charcoal-grilled steak 150g - Mita beef tartare simmered in clay pot rice with tea pickles - Smooth pasteurized milk ice cream and grape parfait Starting with the meat introduction, on the left side we have Misuji and Harami, while on the right side we have Sirloin Ichibo. The Mita beef pie with consomme soup was particularly delicious, with a perfect balance between beef and mustard flavors. The tartare steak with Mita rice risotto was unique, with crispy texture and the addition of lotus root pickles providing a nice touch. The Mita beef sagari seared with carbonara tagliolini was a luxurious dish with chestnuts in the carbonara and topped with Mita beef. The tongue steak with porcini mushroom sauté and sansho pepper sauce featured Uji egg pasta and a sweet sansho sauce, creating a unique taste reminiscent of sukiyaki. The Harami roulade with Tosazu vinegar sorbet was refreshing, with frozen tongue creating a melt-in-your-mouth texture. The Mita beef charcoal-grilled steak was served in three cuts - Fillet, Misuji, and Sirloin, with Misuji being the standout favorite. The meal ended with a delicious Mita beef tartare simmered in clay pot rice and a refreshing tea pickle. For dessert, the smooth pasteurized milk ice cream and grape parfait was made with freshly squeezed milk from Hokkaido, paired with Shine Muscat grapes and cassis mousse. The meal was accompanied by mint-based herbal tea, pound cake, and Langue de Chat cookies. Overall, it was a luxurious dining experience.

Located in Nihonbashi, "Westa" is a renowned restaurant known for its hearth-grilled dishes, established in June 2015. This restaurant has impressed many food enthusiasts with its use of Tajima lineage Mita beef for its steak dishes. It is affiliated with the kiln-baked French restaurant "recte" in Daikanyama. The location of the restaurant is about a 3-minute walk from Nihonbashi Station. Despite being a street-level store, the staff warmly welcomes guests at the imposing door. On the day of my visit, the staff provided a selection of beef cuts to choose from, allowing for a customizable meat-centric course. All the beef dishes were incredibly delicious, ranking among the top in hearth-grilled steak experiences I have had. I definitely want to visit again.

I revisited "Wester" located in Nihonbashi. It is a recipient of The Tabelog Award in 2022, 2021, 2020, 2019, and 2017 (Bronze) and 2018 (Silver). Additionally, it was selected as one of the top 100 steak and teppanyaki restaurants on Tabelog in 2022 and 2021. The restaurant is conveniently located just a 2-minute walk from exit B1 of Nihonbashi Station on the Tokyo Metro Ginza Line, within walking distance of Tokyo Station. It is situated on the ground floor of the Hanren Nihonbashi Building facing Yaesu North Exit Street. Wester opened in June 2015 and features a stylish interior adorned with multiple paintings. The menu I enjoyed this time was the Premium Mita Beef Charcoal-Grilled Steak Course, which included dishes such as Chiba Prefecture's Miraito White Potage, a variety of seafood, Akita Prefecture's fried oysters with hollandaise sauce, and Mie crab with yellow chives and clams in tomato sauce. The grilled harami with new burdock and black truffles was particularly delicious. The steak, grilled over Kishu Bincho charcoal, was tender and flavorful, showcasing the quality of the meat. I had a delightful dining experience in this elegant space and look forward to visiting again. Thank you for the wonderful meal.

The course was 33,000 yen with a 10% discount, and we spent about 3 hours from entering to leaving. The service was very slow but the staff surprised us with a bouquet for my friend's birthday. The food was delicious and we were very satisfied with the hospitality. We enjoyed dishes like Tagliolini and Potage, but the grilled Harami with black truffle and the steak were outstanding. I couldn't drink alcohol that day, so I'll make sure to drink plenty next time I go!笑

Located in Nihonbashi, the restaurant "Wester" is synonymous with Robatayaki and has been tantalizing the taste buds of various food enthusiasts since its establishment in June 2015. This restaurant uses Tajima lineage Mita beef for its steaks, which has garnered a reputation as a top-notch dining spot. The restaurant is affiliated with the kiln-fired French restaurant "recte" in Daikanyama, which I also want to visit. The restaurant is just a 3-minute walk from Nihonbashi Station and although it is a street-level store, the staff warmly welcomes you at the imposing door. On the day of my visit, the restaurant offered a selection of beef cuts to choose from, and each one was incredibly delicious, making it one of the best Robatayaki steaks I've ever had. I definitely want to visit again. 【Order】 <Mita beef special turtle charcoal-grilled steak course> - Hokkaido white asparagus cold potage - Tart of spiny lobsters, pizza frit, smoked pork belly - Mita beef harami tartare with warm egg yolk and sea urchin - Mita beef heart sashimi - Mita beef Bolognese with homemade tagliolini - Mita beef sagari seared with green pea risotto - Mita beef menchi-katsu burger - Mita beef kiln charcoal-grilled steak 150g, sirloin, fillet - Smooth pasteurized milk ice cream - Mango parfait

I finally went to a restaurant that I was scared of because of the high prices. The course was around 35,000 yen. The dishes were delicious, especially the Mita beef sashimi and the grilled steak. The timing of the pasta dish was perfect and made it taste even better. The total bill was less than 60,000 yen, which was a pleasant surprise. I want to continue trying different restaurants without setting high expectations. Thank you for the delicious meal!

Mita Ushigama Charcoal Grill is a renowned restaurant that purchases a whole Mita beef, a brand known for using Tajima beef, allowing customers to enjoy high-quality meat cooked on charcoal grills. The excess fat drips away during grilling, leaving behind a delicious smoky aroma. Customers can try different cuts of meat and savor the pure taste of the meat. It was my first time trying charcoal-grilled meat, and it was incredibly delicious. I definitely want to visit again. #NihonbashiSteak #NihonbashiDinner #TokyoSteak #TokyoDinner #NihonbashiGourmet #AnniversaryDinner #AnniversaryFrench #FoodiesWanted #FoodieGuy #FoodieGirl #TokyoFoodie #TokyoLunch #TokyoDinner #YakinikuGourmet #Yakiniku #YakinikuLunch #TokyoYakiniku #YakinikuLovers #YakinikuLover #Meatstagram

Located near Nihonbashi Takashimaya, this cloud-top restaurant is a must-visit. I finally had the chance to dine there and it exceeded my expectations. They cook their specialty Mita beef to perfection using a hearth, charcoal, and skewers. In addition to the Mita beef, they use other high-quality ingredients to create a luxurious dining experience. The facade, service, wine selection, and interior design all show meticulous attention to detail, making it a true top-class restaurant in the clouds. A steakhouse like no other that I look forward to enjoying on special occasions.

They offer dishes such as steak made with Mita beef grilled over Kishu Binchotan charcoal, along with wine. I changed my order to Charolais on the day of my visit. The charcoal-grilled Mita beef is extremely delicious. The seafood ingredients besides the meat are also fresh and tasty. The staff's service is excellent, making this a restaurant I want to visit again.

Waiting outside the shop in the cold, although I feel sorry, I am happy that you waited for me. It was good that I arrived a little earlier than the scheduled time. It is a high-class restaurant, but the staff explained everything very kindly, which helped ease my nervousness. The wagons brought in today's ingredients and steak meat, and we were able to choose two favorite cuts of meat. We chose the recommended sirloin and ribeye. The dishes were served in a course format, enhancing the excitement leading up to the steak. The seafood and vegetables were all delicious. The pasta was hand-made by an Italian chef. The steak was cooked by a dedicated person at the grill. We were able to enjoy the work of professionals. They even showed us the grill where the steak was being cooked. It was really fun. When the steak finally arrived, I was already quite full, but it was so delicious that I easily finished the 150g steak. Normally, due to my age, I tend to get a bit tired of fatty cuts like sirloin, but this sirloin was not heavy at all and I could eat it continuously. Truly a recommended cut! The ribeye had a crispy texture and a juicy red meat. It was really delicious. We enjoyed all the way to dessert. The total cost was about 130,000 yen for two people. My husband had wine, but I didn't drink, so if both people drink, it may be a little more expensive. But it was so delicious! I would like to visit again on a special occasion!